Sounds like you had a smart/wise teacher...

One of the things I really enjoy with my kids is hanging out in the foreign foods section of the grocery store... we end up buying canned coffee drinks or coconut drinks from Thailand for the drive home, one purchase we made that my younger daughter really fell in love with was a dried squid product (basically squid jerky) I used to have to buy her bags of that stuff to keep her satisfied, sadly the store doesn't carry it anymore...

Either that, or said teacher once worked at Taco Bell. The same 5 ingredients, mixed in various combinations, seem to make up every item on the menu.


Now we know what to get you for the Pelican Christmas exchange: squid jerky.

Hey, not my thing, but my daughter would love it!!! The type we purchased was sweet like they had cured it in a sugar/salt brine (heavy on the sugar) I would probably like it more if it was done in salt only... I have been thinking of making a ground shrimp jerky for some time now, would grind it up like hamburger, add spices, put into strips and then dehydrate... sounds yummy...

Essential? A good fish store. Good ventilation.

And for frying tempura and such - safflower oil. "Benibana" in Japanese.

Cwanchy wegtaybols.

You guys left out the most important one - hua jiao, aka Sichuan peppercorns. They give the super spicy dishes their novicane effect on your lips.

More garlic, ginger and green onions than you ever thought was reasonable (if you were a good midwestern USA kid).

With the szechuan(?) peppercorns -- we've tried, but we can't get them to make anything but poison. The foodie geek in me says they must be good, but damn...

Five spice and fatty pieces of pork. Obviously much time to cook. In a few weeks in Beijing and Nanjing - more "O-faces" than any other food.

Mike

Currently, I have one of those ceramic flat top ranges and can't use my nice wok that I bought (it weighs about ten pounds) so I am having to use a large skillet.. I have one of those turkey fryer deals and have been contemplating using that on the porch with my wok.. would probably be a pia though... can't wait till I get my gas range purchased and put in...

Nuprin?

Cream of sum yong guy

Rice, you idiots :D

I was wondering if anybody had discovered XO sauce. 2nd to Dottore's recommendation, this is great in fried rice.

http://forums.pelicanparts.com/uploa...1261062303.gif

You all left out the most important Chinese ingrediant of all...


http://forums.pelicanparts.com/uploa...1261063360.jpg

http://forums.pelicanparts.com/uploa...1261063372.jpg

http://forums.pelicanparts.com/uploa...1261063380.jpg

http://forums.pelicanparts.com/uploa...1261063391.jpg

Believe it not, I got this one in Houston. They ground up the chili peppers and hua jiao just right too.

http://www.fototime.com/642290828FDCAFB/standard.jpg

Gotta have that pork cured the old fashioned way.

http://www.fototime.com/E9C9ED269BBB224/standard.jpg

This one was lunch in Chongqing. Man, it doesn't get any better than this.

http://www.fototime.com/878A7592DAA87AE/standard.jpg

http://www.fototime.com/9E3A9BFC60E6DFE/standard.jpg

This was breakfast on the street in Nanjing. Pretty run of the mill ingredients too - pickled seaweed, chili paste, bean sprouts, an egg.

http://www.fototime.com/401B3953C69DBF7/standard.jpg

To quote Dudley Moore:

" Sex and Chinese food are the only two things in life worth living for."

Tastes just like chicken............



http://forums.pelicanparts.com/uploa...1261066836.jpg

Lol, Dang Rick, that lunch in Chongqing looks HOT!!!

One more ingredient, perhaps the most important...


HEAT



You want all you can get. 100-125,000 btus. This will be as much as ten times what a residential stove can do. Start working on the turkey fryer idea. Some companies make a similar thing designed for a wok.

JR

What he said !!