Do you think that putting vindaloo sauce on chicken wings would be a good idea?
>pic unrelated
yeah, that'd probably be quite nice
Playing.
I want to start making pho and many asian dishes, but the asian food in the grocery store is overpriced. There are asian groceries in biking distance. I'm just nervous going to one, I don't know exactly what to get or what the prices will be like. I kind of get anxiety going somewhere I've never been before, and I don't want the clerks chattering about the stupid white girl in chinese.
Can /ck/ post staples to get that will make many different recipes? I like pho a lot, but also spicy soups and noodle dishes and veg dishes. Goal is for the food to be moderately healthy and low in calories. (A bowl of pho is filling and only like 300 cals at most.) I also wanted to make daifuku mochi though and some steamed buns. (I have a bamboo steamer.) Is there a flour I can get away with using for both mochi and pork/cabbage buns?
>>7885308
pro level bait
>>7885308
I'm not gonna take it... I'm not gonna take it...
>she
FUCK I TOOK IT
What's the deal with moldy pineapple bottoms? Everywhere I've seen selling them has mold on the bottom. Google says this is fine. Is it fine?
>>7885530
>>7885336
This is /ck/ not /r9k/, it isn't bait. I'm fucking scared of walking in and not knowing what the fuck to buy and being overwhelmed with all sorts of poorly engrished signs for strange stuff.
I could follow recipes, but the set of ingredients for one recipe may be totally different from the set needed for another.
I want to know if there is ONE set of staples I can buy that will make almost anything. Let's pick thai for fun. Assuming the store even has it, because expecting an asian grocery to carry EVERY asian culinary tradition is a longshot.
>>7885589
I hate that shit. They've been mostly edible but they seem to skip being ripe and go straight to rotten. Watch carefully.
How should I cook goatsbeard root?
>Do you think that putting vindaloo sauce on chicken wings would be a good idea?
Yes I do.
What does rinsing rice actually do? I know it cleans out potential stones/bugs/whatever else have you, but I mean in terms of texture of the rice. I know it's removing starch but like it seems to do something else, it makes it taste different too.
What's the best paring knife, period?
>had meal at random chinese place on trip
>beef with a PILE of sliced pic related on top
>the peppers were sort of dry and crunchy
>iirc was just called "spicy beef"
If you know a recipe or more accurate name please tell, I want to make it.
>>7886819
Mostly it is just removing all that excess starch. Gives a better texture and less starchy flavor.
I have a bunch of raw ingredients in the kitchen. Suggest what I could make with these.
Flour, sugar, caster sugar, cornflour, baking powder, custard powder, bread soda, cocoa powder, nutmeg powder, cinnamon powder, salt, vinegar, mustard, jam, sunflower oil, olive oil, bread, eggs, milk, butter, wine.
>>7887759
Brownies
Sponge Cake
White Sauce
Pancakes
Tarts with jam filling
Cookies/Muffins (if you have anything to flavour them like lemon/coconut/ginger)
>>7887453
Probably Hunan beef.
>>7887759
Biscuits and gravy, though the gravy would be better with meat in it.
>>7888462
how do you even make gravy without meat?
isn't it just roux?
If someone were going to buy some sad, cheap can of soup to use as sauce for some gnocchi which one do you think would be most edible
