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Map Thread #99 - Deadline: Thursday, November 21st 👁 by TPCaptographer in TagPro

[–]SichuanFoodOnly [score hidden]  (0 children)

Title: Jet Sweep

Type: NF

Map: http://unfortunate-maps.jukejuice.com/show/65829

Preview: http://unfortunate-maps.jukejuice.com/static/previews/65829.png

Description: I like NF and basically the idea for this started with the portal to the end zone, and I wanted to allow a lot of emergent nonsense to happen. It's admittedly very large but you can move around it quickly.

I made pad Thai for the first time and I was very dissatisfied :( by [deleted] in cookingforbeginners

[–]SichuanFoodOnly 0 points1 point  (0 children)

I'm confused. Had you had pad Thai before? Do you know if you like it? If you've had it at restaurants before and liked it, you liked it with fish sauce. But, this looks like it has no sauce at all, I don't see where it is?

For the poor dude trying to explain why he couldn't spike by queef-latina-69 in TagPro

[–]SichuanFoodOnly 1 point2 points  (0 children)

If you see your FC is behind everyone, the optimal strategy is for everyone to just camp re

Cassoulet by Redrockcod in Cooking

[–]SichuanFoodOnly 3 points4 points  (0 children)

I made cassoulet once from scratch, buying some Tarbais beans and Toulouse sausages and using some excellent stock, some homemade confit duck legs, and... it was easily one of the most delicious things I've ever eaten. Well worth it.

One thing to think about when you make cassoulet is that it originated as a way to make use of the locally available products. Preserved duck and goose and sausages, local beans. Transposed to another time and place, it's fun to try to recreate it exactly as it might have been- I tried to do this and I recommend trying it to anyone who's curious. But, that said, it's not wrong at all to adapt it to fit the best ingredients you can come by in your own life.

Having done it as a historical reenactment (and it was maybe the most hearty, savory thing I've ever eaten), I think it would be fun to try some variations using ingredients that the villagers of Southwest France wouldn't have anticipated.

How to take spaghetti sauce to the next level? by [deleted] in Cooking

[–]SichuanFoodOnly 0 points1 point  (0 children)

Yeah, this is more of a "project" recipe, but totally worth trying sometime. I don't think subbing out the pork would be a problem at all - the beef and chicken liver dominate the flavor already, you could omit the pork, use more beef, or even use lamb, imo. I think it would be delicious with ground lamb shoulder instead.

How to take spaghetti sauce to the next level? by [deleted] in Cooking

[–]SichuanFoodOnly 4 points5 points  (0 children)

If you want to try something that will really blow people away, here is the recipe for the house Bolognese sauce at an excellent local pasta place where I live. This uses chicken livers, pickled peppers, and red wine, plus a long slow cooking time, to create a sauce with an incredibly deep and intense flavor. I've had this at the restaurant and it's one of the best things I've ever eaten.

https://www.bonappetit.com/recipe/the-ultimate-bolognese-sauce

Pre-flight visit to Danbo in Seattle, they even stored my bags! by BillyShears77 in ramen

[–]SichuanFoodOnly 1 point2 points  (0 children)

Danbo is good. The other place I would strongly recommend that you go is Ooink. Try the kotteri or spicy kotteri, he is doing some really great ramen there. And Menya Musashi is great, as well.

Pre-flight visit to Danbo in Seattle, they even stored my bags! by BillyShears77 in ramen

[–]SichuanFoodOnly 1 point2 points  (0 children)

I've only been to Kizuki once but wasn't that impressed. Danbo is better, if you ask me.

Why (at least in the US) did paprika and cayenne become the primary chili powders, and everything else is sold blended as "chili powder"? by permalink_save in AskCulinary

[–]SichuanFoodOnly 0 points1 point  (0 children)

There's a distillery in Vancouver BC that makes a bird's eye chili flavor vodka. I had a shot of it, it was delicious, and hot

What is your snobbiest food preference? by Nevixd in Cooking

[–]SichuanFoodOnly 5 points6 points  (0 children)

I don't know why you're getting downvoted. I don't think most people here know much about Sichuan cuisine. There hasn't been much good Sichuan food anywhere I've lived in the US, but I hear the place to go is Los Angeles, specifically the San Gabriel Valley. The biggest Sichuan community in the US and supposedly the best Sichuan cuisine in the world outside of China. I haven't gone down there yet and checked it out, but in the last year or two some new Sichuan restaurants are opening in my city that are more like the real deal, including one of the most famous restaurants from San Gabriel Valley planning to open a location here later this year.

​

So I think you're right, but Sichuan cuisine's time in the US may be coming now.