Shiny_and_ChromeOS
Shiny_and_ChromeOS t1_j9teefj wrote
Reply to comment by ccncwby in [Homemade] Sichuanese Spicy Beef Noods! by ccncwby
Your recipe is fabulous! Food is a function of its time and place. With all the other ingredients adding such robust flavors, a variance in bean paste is no cause for concern. If anything it makes it a little special as your own unique experience. Besides broad bean pastes wildly vary in flavor and consistency within their own category. The store bought dryer variety is heavy on the beans and not as spicy. Another brand I got from the restaurant supply store was spicier and crazy salty. The brand our restaurant ended up sourcing from a Union Foods importer in New York City is the most liquid and runny one I've used because it's blended with sesame oil and so much chili sauce that it's a vivid red.
BTW if you enjoy the pungent notes from star anise, you may also enjoy cardamom but be very careful. A little cardamom goes a long way. Our entire vat of braising liquid uses only a couple of pods.
Shiny_and_ChromeOS t1_j9tbic9 wrote
Reply to comment by ccncwby in [Homemade] Sichuanese Spicy Beef Noods! by ccncwby
I have seen non Sichuan style spicy doubanjiang from brands like Har Har so I always point out the broad bean labeling. The Sichuan broad bean variety is also referred to as Pixian doubanjiang. I've seen it offered in denser, less liquid consistency so it can be squeezed dry out of a pouch.
The comparison to Marmite really amuses me. I may need to try Marmite now!
Shiny_and_ChromeOS t1_j9t8k2e wrote
Reply to [Homemade] Sichuanese Spicy Beef Noods! by ccncwby
For anyone trying to buy the specific bean paste for Sichuan cooking, it's usually labeled as broad bean paste to distinguish it from the many other Chinese fermented bean pastes.
Shiny_and_ChromeOS t1_j91bgt3 wrote
Reply to After 99 years, this Marlborough restaurant serves dinner for the last time on Sunday by JBupp
My mother knew a lady who worked there. The owner was a cheapskate who made his servers pay for sodas if they wanted to drink something on their shift and there was no staff meal so many of them went across the street to eat after work. Maybe it's changed management many years later but that is embarrassing policy for a profitable pricey restaurant to treat its workers.
Shiny_and_ChromeOS t1_j5q4mfh wrote
Reply to comment by illeaglex in Superman & Lois casts Michael Cudlitz as Lex Luthor by klutzysunshine
Superman does not hate Metropolis, Mr. Luthor. He just hates you.
Shiny_and_ChromeOS t1_j1w6y6a wrote
Reply to comment by marichial_berthier in LPT: try not to be toxic or rude to anyone in online games or forums this week. As there are alot of people who have no family and want to distract themselves from this. Instead be kind and thoughtful. (This goes all year around aswell) by -TNY-
I've heard Warframe had a surprisingly positive player base. Super helpful to newcomers.
Shiny_and_ChromeOS t1_j03ajfy wrote
Reply to comment by xprmntng in PsBattle: Cat stuck in his toy. by kast0r_
I'm actually reminded of the >!Death Star panel joints!< they were manufacturing in Andor.
Shiny_and_ChromeOS t1_j9v5wlt wrote
Reply to comment by WeWildOnes in [Homemade] Sichuanese Spicy Beef Noods! by ccncwby
Fermented black beans definitely add a unique funk that's not found in more homogeneous sauces.
We used a combination of both broad bean paste and fermented black beans for the twice cooked pork belly at the restaurant. Be sure to mash or chop your black beans for maximum funk!