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Futures, you're going to be giving Chinese cooking lessons soon. You and vash will open a school. Yummy thread.

Dottore, I missed the floor.

Actually some friends of mine have a wood floor in the hardest working kitchen (residential) I know. It is unfinished pine. After they installed it, they had a big party. Everyone was instructed to wear heels, boots, clogs, whatever, and stomp around on the new wood. Spilling wine encouraged but optional. Their kitchen looks awesome to this day.

Helps to have a 50's range plus a commercial Wolf (plus a commercial Jade outside), two sinks, a huge cookbook library, a big old butcher block and about 40 knives (I sharpened them all on my last visit, so I know), dish drawers like you have, serve dinners for ten - twice a week - and generally be super cooks. I love eating there.

Quote:

Originally Posted by futuresoptions (Post 5076150)

I will try that Vash, it sounds good! What type of ginger do you prefer, I had dried ginger powder and I keep pickled ginger in the fridge, when using ginger in prepared meals, what type should I use? I use the pickled ginger for when we make sushi at home, but the powdered ginger really doesn't taste that good when added to dishes imho...

You need fresh ginger root, which should be available at all grocery stores. Feel free to pitch the ginger powder into the trash and save the pickled version for sushi.

JR

Quote:

Originally Posted by vash (Post 5076114)

did anyone mention fermented black beans? mussels in black beans (always use garlic) is great stuff.

Actually, those were on my list. You can get them plain, with garlic, with chilies, unfermented, etc. It's a very common seaoning ingredient in Chinese cooking and is also used to a lesser extent in other SE Asian foods. I find it's better used with meats like pork and chicken, as the flavor tends to overpower seafood.

I generally don't chop mine up as I like the flavor of the beans.

JR

Futuresoptions,

Now that you have some ingredients, you should head over to the bookstore (or Amazon) and buy some cookbooks. Lot's to learn, here. Also, have a look at the videos on the importfoods.com website posted on the first page. Although they are focused on Thai food, you'll absorb a little information on technique. They also have quite a lot of supplies available, more than you'll find in Harlingen.

JR

Thanks for the kind words guys, and thanks for that link javadog, there are so many items on that site, I might go crazy trying to figure out what to purchase first...

Yeppers, Fish sauce. Good stuff.
I get the good stuff at the Asian market that spells terrible, not the super duper box store.

Why did someone chime in with Soy Sauce as late as #12 (Shaun - thanks). SS is very basic.

I didn't see corn starch until much later too. What do you guys use to thicken juice for sauces? Lawry's instant chinese sauce mix?

Stick with the basics as listed in Alf's post (#18). You don't have to get fancy with Chinese food, especially everyday meals.

BTW, Wasabi is nice but it's very Japanese. YMMV.

If a hot cooking source is needed but without the attached $75K kitchen, you can make do with a propane powered burner assy. from Harbor Freight. About $20-$40 for a 2-burner model. Puts out about 15,000 btus, depending on the flamethrower model you purchase. Use it outside unless you want to rebuild your kitchen right after cooking the Chinese meal.

Here's an internet special: Chinese street meal of rat > looks/tastes like chicken photo.

http://forums.pelicanparts.com/uploa...1261193156.jpg
http://forums.pelicanparts.com/uploa...1261193177.jpg

Sorry about the timing of this around dinner time.

Sherwood