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Chili oil (Gary, et. al.)

Chili oil (Gary, et. al.)
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  • Post #61 - February 15th, 2019, 10:53 am
    Post #61 - February 15th, 2019, 10:53 am Post #61 - February 15th, 2019, 10:53 am
    I cheated. I'm sorry, Gary but on my second large batch, which I made the other day, I strayed from the path. I followed your instructions most of the way but only heated the batch on the stove-top for about 15 minutes. After that, I put the entire pot, covered, in a 225-degree oven for a couple of hours, stirring it every 20 minutes. The results were excellent. I hope this isn't the end of our friendship. :wink:

    =R=
    Same planet, different world
  • Post #62 - February 15th, 2019, 3:15 pm
    Post #62 - February 15th, 2019, 3:15 pm Post #62 - February 15th, 2019, 3:15 pm
    It sounds like this could lead toward experimentation that ends with "how to permanently spice your Instant Pot"
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #63 - February 15th, 2019, 3:22 pm
    Post #63 - February 15th, 2019, 3:22 pm Post #63 - February 15th, 2019, 3:22 pm
    Oh-oh! Ronnie's in deep doo-doo 'cuz Gary's gonna yell at him! [sung in singsong voice] and JoelF's in trouble too 'cuz he's suggested the unthinkable [says he who, at this exact moment, is insta-potting Serious Eats' french onion soup recipe].

    Gary, you gonna let these guys DO that??

    (Jeez, I wonder how insta-pot GWiv chili oil would work... and I wonder if JoelF's worry is on target: would my insta-pot in face ever recover from brewing a batch of Gary's notorious chili oil?? Ouf...)

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #64 - February 15th, 2019, 3:26 pm
    Post #64 - February 15th, 2019, 3:26 pm Post #64 - February 15th, 2019, 3:26 pm
    ronnie_suburban wrote:The results were excellent. I hope this isn't the end of our friendship. :wink:

    Ronnie, you know I love you but . . . ~sigh~
    Hold my beer . . .

    Low & Slow
  • Post #65 - February 15th, 2019, 3:53 pm
    Post #65 - February 15th, 2019, 3:53 pm Post #65 - February 15th, 2019, 3:53 pm
    G Wiv wrote:
    ronnie_suburban wrote:The results were excellent. I hope this isn't the end of our friendship. :wink:

    Ronnie, you know I love you but . . . ~sigh~

    It's not that I'm lazy or a disbeliever. I just don't have a lot of faith in my ability to hold a consistent temperature on my stove-top for long periods of time. I was worried about scorching, which becomes a non-issue in the oven.

    I'll bring you sample and you can, fittingly, spit it in my face.

    =R=

    Thank you, sir. May I have another? :lol:
    Same planet, different world
  • Post #66 - February 15th, 2019, 4:27 pm
    Post #66 - February 15th, 2019, 4:27 pm Post #66 - February 15th, 2019, 4:27 pm
    See? SEE? I tolja.

    [The Kenji insta-pot onion soup recipe was a complete and total disaster. Reading the comments, that was the conclusion of ~75% of the folks. Wonder what went wrong?]

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #67 - February 15th, 2019, 6:04 pm
    Post #67 - February 15th, 2019, 6:04 pm Post #67 - February 15th, 2019, 6:04 pm
    ronnie_suburban wrote:I'll bring you sample and you can, fittingly, spit it in my face.
    I am refraining from a joke, a very (very) off color joke.

    I would love to try the baked chili oil, I've never tasted anything you've made that was not delicious. I wonder, as I mention upthread, about moisture being cooked off and the "toastyness" of the garlic etc.
    Hold my beer . . .

    Low & Slow
  • Post #68 - February 16th, 2019, 9:22 am
    Post #68 - February 16th, 2019, 9:22 am Post #68 - February 16th, 2019, 9:22 am
    JoelF wrote:It sounds like this could lead toward experimentation that ends with "how to permanently spice your Instant Pot"

    You might want to keep a separate Instant Pot silicone sealing ring, maybe a red one, on hand just for such experiments.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #69 - November 18th, 2019, 6:37 am
    Post #69 - November 18th, 2019, 6:37 am Post #69 - November 18th, 2019, 6:37 am
    Received an email from The Mala Market (mentioned upthread) saying that they now have available dried chilies and peppercorns from the 2019 harvest.
    "I live on good soup, not on fine words." -Moliere
  • Post #70 - December 3rd, 2019, 9:27 pm
    Post #70 - December 3rd, 2019, 9:27 pm Post #70 - December 3rd, 2019, 9:27 pm
    Making a wee bit of chili oil for Thursday's LTH holiday party.

    ChiliOil1.jpg Chili Oil
    Hold my beer . . .

    Low & Slow
  • Post #71 - December 3rd, 2019, 10:16 pm
    Post #71 - December 3rd, 2019, 10:16 pm Post #71 - December 3rd, 2019, 10:16 pm
    G Wiv wrote:Making a wee bit of chili oil for Thursday's LTH holiday party.

    Gorgeous and more sparkly than a Christmas Tree, too! :D

    =R=
    Same planet, different world
  • Post #72 - December 5th, 2019, 1:05 pm
    Post #72 - December 5th, 2019, 1:05 pm Post #72 - December 5th, 2019, 1:05 pm
    5-quarts of chili oil for tonight's LTHForum.com holiday party at "Little" Three Happiness. I have a sneaking suspicion its not enough. #lowslowbbq #countmeafan #homecooking #nobabycorn

    COLTHP2.jpg Chili oil

    COLTHP3.jpg Chili oil


    Chili oil, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #73 - December 5th, 2019, 1:12 pm
    Post #73 - December 5th, 2019, 1:12 pm Post #73 - December 5th, 2019, 1:12 pm
    I can't be the only one worried about it eating through the plastic ;^)
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #74 - December 5th, 2019, 1:26 pm
    Post #74 - December 5th, 2019, 1:26 pm Post #74 - December 5th, 2019, 1:26 pm
    JoelF wrote:I can't be the only one worried about it eating through the plastic ;^)
    Thats all I had for single serving size. 4-oz. ☠️
    Hold my beer . . .

    Low & Slow
  • Post #75 - December 5th, 2019, 2:53 pm
    Post #75 - December 5th, 2019, 2:53 pm Post #75 - December 5th, 2019, 2:53 pm
    jewel-like(not Chicago Jewel)
    Being gauche rocks, stun the bourgeoisie
  • Post #76 - January 2nd, 2020, 10:58 am
    Post #76 - January 2nd, 2020, 10:58 am Post #76 - January 2nd, 2020, 10:58 am
    I've been making roasted Garbanzos lately spiced with this chili oil.


    Let the Garbanzos air dry and then roast them by themselves for about 10 minutes. The slather them with a few tablespoons of chili oil, including bitsies from the bottom and roast for another 20-25 minutes or so until they have completely dried out and are crunchy. (There is a thin line between dried out and burnt.) Salt to taste.

    If you are successful in drying the Garbanzos to a crunchy state without burning them, this makes a nice spicy, crunchy snack.
    "I live on good soup, not on fine words." -Moliere
  • Post #77 - May 13th, 2021, 10:14 am
    Post #77 - May 13th, 2021, 10:14 am Post #77 - May 13th, 2021, 10:14 am
    I've been subscribing to the mailing list of The Mala Market for a while, they're a good source for Facing Heaven chiles, Sichuan peppercorns (and oil!), etc.

    The latest post includes a Chili Oil recipe rather different from the China Moon-derived version: only chiles and oil (adding peanuts or sesame seeds might be acceptable to purists). And the oil used is 菜籽油(càizǐyóu), roasted rapeseed oil, which they say is more viscous, and toasty. I'm going to have to see if I can find some of that, they say it's the most common cooking oil in Sichuan and other southwest provinces.

    Sichuan Chili Oil Recipe ft. Caiziyou (Lajiaoyou, 辣椒油)
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #78 - May 13th, 2021, 12:08 pm
    Post #78 - May 13th, 2021, 12:08 pm Post #78 - May 13th, 2021, 12:08 pm
    The Mala Market does have Caiziyou (roasted rapeseed oil) for sale on its website. $18 for 900 ml.

    I have never seen it available in any of the local markets - and I have been looking. If you find some locally, I would be interested to hear where.

    Thanks.
    "I live on good soup, not on fine words." -Moliere
  • Post #79 - May 16th, 2021, 6:57 am
    Post #79 - May 16th, 2021, 6:57 am Post #79 - May 16th, 2021, 6:57 am
    'Chinese Cooking Demystified' has an interesting analysis of various Lao Gan Ma condiments: https://www.youtube.com/watch?v=MVh7Fu0_Y1o
  • Post #80 - May 16th, 2021, 11:16 am
    Post #80 - May 16th, 2021, 11:16 am Post #80 - May 16th, 2021, 11:16 am
    lougord99 wrote:'Chinese Cooking Demystified' has an interesting analysis of various Lao Gan Ma condiments: https://www.youtube.com/watch?v=MVh7Fu0_Y1o

    You beat me to it, Lou. I'm subscribed, so I got a notification but Gary also sent it to me last night. A really fun and informative piece.

    =R=
    Same planet, different world
  • Post #81 - July 25th, 2021, 8:14 pm
    Post #81 - July 25th, 2021, 8:14 pm Post #81 - July 25th, 2021, 8:14 pm
    Needed to restock my supply of chile oil. Naturally, I used Gary's recipe, with one modification. The batch size I was making called for 3 cups of crushed red peppers. I only had about half that, so I filled in the other 1.5 cups with gochugaru, which turned out great . . .

    Image
    Chile Oil Mise En Place & Takeda Stainless Clad Nakiri, 170mm
    Whole garlic cloves (for smashing), minced garlic, minced ginger, Sichuan peppercorns, chile flakes & gochugaru, coarsely chopped fermented black beans, peanut oil and toasted sesame oil.

    Everything into a pot and cooked 'low and slow,' at 225F, for about 45 minutes, stirring frequently. After that, just let it cool . . .

    Image
    Chile Oil, Jarred
    One quart jar for my house, one quart jar for the office and a few little jars to give away.

    Gary's chile oil, count me a fan! :)

    =R=
    Same planet, different world
  • Post #82 - July 26th, 2021, 4:06 pm
    Post #82 - July 26th, 2021, 4:06 pm Post #82 - July 26th, 2021, 4:06 pm
    ronnie_suburban wrote:so I filled in the other 1.5 cups with gochugaru, which turned out great . . .

    Nice move, I'm sure it was delicious!
    Hold my beer . . .

    Low & Slow
  • Post #83 - July 26th, 2021, 4:09 pm
    Post #83 - July 26th, 2021, 4:09 pm Post #83 - July 26th, 2021, 4:09 pm
    G Wiv wrote:
    ronnie_suburban wrote:so I filled in the other 1.5 cups with gochugaru, which turned out great . . .

    Nice move, I'm sure it was delicious!

    Seemed hotter than usual but you will soon find out for yourself! :)

    =R=
    Same planet, different world
  • Post #84 - July 26th, 2021, 4:33 pm
    Post #84 - July 26th, 2021, 4:33 pm Post #84 - July 26th, 2021, 4:33 pm
    ronnie_suburban wrote:Seemed hotter than usual but you will soon find out for yourself! :)

    Image
    Hold my beer . . .

    Low & Slow
  • Post #85 - August 11th, 2021, 7:40 am
    Post #85 - August 11th, 2021, 7:40 am Post #85 - August 11th, 2021, 7:40 am
    ronnie_suburban wrote:so I filled in the other 1.5 cups with gochugaru, which turned out great . . .

    Ronnie kindly gifted me a jar of his latest part gochugaru batch of chili oil. To my thinking this blend was fortuitous, think chocolate/peanut butter or Graziano giardiniera/Fixin' Frank's Polish.

    Gochugaru added additional subtle bass notes. Not necessarily hotter/spicier, a broader dimension of flavor. I've made the chili oil with part Aleppo in the past and it lent a similar earthy mellow as gochugaru.

    Tasty, thank you Ron.

    Chili oil, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #86 - August 12th, 2021, 9:02 am
    Post #86 - August 12th, 2021, 9:02 am Post #86 - August 12th, 2021, 9:02 am
    G Wiv wrote:
    ronnie_suburban wrote:so I filled in the other 1.5 cups with gochugaru, which turned out great . . .

    Ronnie kindly gifted me a jar of his latest part gochugaru batch of chili oil. To my thinking this blend was fortuitous, think chocolate/peanut butter or Graziano giardiniera/Fixin' Frank's Polish.

    Gochugaru added additional subtle bass notes. Not necessarily hotter/spicier, a broader dimension of flavor. I've made the chili oil with part Aleppo in the past and it lent a similar earthy mellow as gochugaru.

    Tasty, thank you Ron.

    Chili oil, count me a Fan!


    I use a 1:2 ratio of ground árbol (for heat) and gochugaru (for brightness & color) in my chili oil. In fact, I use the same blend in my take on harissa.

    I need to take a stab at your chili oil, Gary. I never seem to have fermented black beans on hand, which I know I could resolve with a zip over to H-Mart. I like a bit of 5-spicy sweetness in mine and add a few star anise.
  • Post #87 - August 12th, 2021, 9:34 am
    Post #87 - August 12th, 2021, 9:34 am Post #87 - August 12th, 2021, 9:34 am
    Jefe wrote:I never seem to have fermented black beans on hand, which I know I could resolve with a zip over to H-Mart.

    I once looked for fermented black beans at Kimball Joong Boo for ten minutes until my inner voice whispered Korean grocery. Went to Viet Hoa* and bought a few pounds.

    Not saying H-Mart won't have fermented black beans, just that ~probably~ not.

    Going to try arbol/gochugaru in a test chili oil soon. I will say that the gochugaru I have is only so-so, a little dusty flavored like cheap old stems/seeds paprika can get. I need a fresh pack from a busy Korean grocery.

    Gochugaru, count me a Fan!

    *Yes, I know, Viet Hoa is ostensibly Vietnamese. They have a solid lineup of Chinese items as well.
    Hold my beer . . .

    Low & Slow

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