Food : comments [benlehman]

I was actually in wheat territory, so I'm the right guy to ask, in theory. Sadly, I couldn't break through my host mother's host/guest and male/female prejudices to get her to teach me how to cook. I think that the key to good noodles (Chinese or otherwise) is to make the dough yourself. The other key, for Chinese noodles, is to have a 锅 (american English: wok) to fry them in and MSG to add to them.

yrs--
--Ben

[parent entry] [link] [parent] [reply]

That's exactly what I was afraid of.

My wok's a nice dark color, but my noodles are consistently suck.

Good noodles can be bought. I see the noodle guys I go to break open a package all the time. I get the same stuff and they suck.

There's something to it I don't see, aside from the MSG (which I can use sparingly without the weird reaction I get sometimes at serious Chinese restaurants).

I've been having dreams about this dim sum place in Boston called Chow Chau City. It's so fucking good.

Crap. Now I've made myself hungry.

[link] [parent] [reply]

I'll see if I can come up with any other insights.

[link] [parent] [reply]

Do you use soy sauce? What kind of oil are you using? Do you have a nice, hot gas burner?

yrs--
--Ben

[link] [parent] [reply]

Yes, Canola/Sesame, yes.

It's the stir-fried chow fun that I most want to emulate, which are a rice noodle, I know, but there's some magic way that they get it to get a little singed, but never dry out.

DAMMIT I'M HUNGRY.

I'm working on Mountain Witch right now, but I can't think over the RUMBLING OF MY TUMMY.

[link] [parent] [reply]

Oh.

Chow fun. I thought you meant chaomian.

(which was not an unreasonable assumption given, you know, the implication that you were talking about a wheat dish.)

Yeah, man, no clue. You're on your own.

yrs--
--Ben

[link] [parent] [reply]

Oh, I had some chow mein the other day and I screwed them up, too. That was probably a pretty simple mistake: I should have rinsed off the noodles before frying them.

Crap, I'm hungry. I wish we had something good in our fridge. Like, I dunno, a Chinese restaurant.

[link] [parent] [reply]

I would also like to log my super-jealousy that Tim got to you first.

yrs--
--Ben

[link] [parent] [reply]

That's a very nice thing to say. Thanks.

Vincent's got me on consultant duty, since he's trying to learn page design, and Mountain Witch isn't so terribly far from done (assuming I get my computer behaving better tonight. I gotta squeeze more RAM into this thing), and Under The Bed is moving along nicely.

It's all great. I'm pretty sure I couldn't have done Polaris and been confident that it would be done in time.

Pretty confident.

If you want me to consult, though, I'd love to help.

[link] [parent] [reply]

While you're frying them, pour a *little* water on then put the cover on the pan, so they sort of steam. You might also try experimenting with how hot vs. how long you cook them. I've never actually tried that by the way, so tell me if it works =)

[link] [parent] [reply]

That's actually what I did. Rinsing the starch off the noodles would have made them better, too.

OK, it's daytime now. I can go to my noodle shop.

Thanks to this thread, I've been thinking about this all day.

[link] [parent] [reply]

Sun	Mon	Tue	Wed	Thu	Fri	Sat
	1	2	3	4	5	6
7	8	9	10	11	12	13
14 1	15	16	17	18	19	20
21	22	23	24	25	26	27
28	29	30	31

benlehman

(no subject)

(no subject)

(no subject)

(no subject)

(no subject)

(no subject)

(no subject)

(no subject)

(no subject)

(no subject)

(no subject)

May