ronnie_suburban wrote:The results were excellent. I hope this isn't the end of our friendship.
G Wiv wrote:ronnie_suburban wrote:The results were excellent. I hope this isn't the end of our friendship.
Ronnie, you know I love you but . . . ~sigh~
I am refraining from a joke, a very (very) off color joke.ronnie_suburban wrote:I'll bring you sample and you can, fittingly, spit it in my face.
JoelF wrote:It sounds like this could lead toward experimentation that ends with "how to permanently spice your Instant Pot"
G Wiv wrote:Making a wee bit of chili oil for Thursday's LTH holiday party.
Thats all I had for single serving size. 4-oz. ☠️JoelF wrote:I can't be the only one worried about it eating through the plastic ;^)
lougord99 wrote:'Chinese Cooking Demystified' has an interesting analysis of various Lao Gan Ma condiments: https://www.youtube.com/watch?v=MVh7Fu0_Y1o
ronnie_suburban wrote:so I filled in the other 1.5 cups with gochugaru, which turned out great . . .
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!
ronnie_suburban wrote:so I filled in the other 1.5 cups with gochugaru, which turned out great . . .
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!
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.
G Wiv wrote:Gary's Chili Oil
(Adapted from China Moon Cookbook)
I love this Chili Oil, it's more complex and flavorful than straight chili oil, but still has good heat. I use it in most everything, eggs, sauce, mixed with mayo, mops etc. The "goop" as Barbara Tropp calls the solids that sink to the bottom of the jar, are wonderful in everything from egg salad sandwiches to, well heck use your imagination.
1 cup dried red chiles, flakes, as hot and fresh as you can find
1/3 cup fermented black beans, coarsely chopped, not rinsed
5 cloves garlic, lightly smashed and peeled
5 cloves garlic, roughly chopped
2 tablespoons ginger, fresh, minced
2 1/2 cups corn oil, or peanut oil
1/3 cup sesame oil, Japanese style
1. Combine all of the ingredients in a heavy, non-aluminum 2-2 1/2-quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat bring the mixture to 220, stir almost constantly. Gently simmer for 30-40 minutes, checking to ensure the temperature does not rise. Remove from the heat* and let stand until cool or overnight.
2. Scrape the oil and solids into an impeccably clean glass jar or plastic container.
Store at room temperature. (I store in the refrigerator)
Menu suggestions: Use the oil whenever you want to light a spark. The "goop" that settles to the bottom is a wonderful spicy addition to sauces, noodles, fillings, and marinades.
Note: It is best to use a deep-fry or candy thermometer as oil temperature is hard to judge and will burn quite easily.
* Oil is done when garlic turns light brown.
Enjoy,
Gary
kalamazoogal wrote:BUT,
Did you also know it can help keep my fall pumpkins safe from squirrels?
It is truly a wonder!