Hey yup the beef goes into the broth to simmer for 90 mins also, it allows the collagens to gelatinise and become super soft/tender as well as the fats to melt through the broth

Probably the wrong part of the world bro I'm down in NZ haha

Lmao it's only a small flight to New Zealand, I'll have some waiting for you when you arrive 😂

Did I stutter?

Still plenty left 😋

Exactly. There are no rules in adulthood lol

That's mental. I've only ever been to Canada in the summer, but it was to the Cold Lakes where you only got about 4 hours of darkness a night lmao. Even then the air felt fresh, certainly not warm. I'd hate to think what a winter is like let alone -50 lmaoooo.

I've also been down to Antarctica a few times during the summer, 0 degrees there you're still in a singlet because it's so dry you just don't feel the cold. -15 might warrant some kind of long sleeve but it's definitely the wind that kills you when it starts blowing lol. I'm quite happy with todays 20°C though lmao

-26°C what in the actual fuck where do you live hahahahaha! Please for the love of god throw in a couple extra chillis...

This is the la doubanjiang I've been using. It's the four red Chinese characters (辣豆瓣酱) which I usually look out for, I've spotted a few different brands on the shelves in the past too. Typically I'll go to Da Hua or Lim Chour but I've noticed most the Chinese supermarkets usually stock the same stuff so I'd assume you could find it at Tai Ping also?

All that aside, u/Shiny_and_ChromeOS is saying that "Pixian douban" (郫縣豆瓣) is actually the more correct fermented bean paste variety if you'd rather keep everything provincial.

I'm not sure if it's in a Tai Ping because it's not one that I frequent but these places usually stock the same stuff anyway? I've found it in Da Hua and Lim Chour though. I'll go take a photo of it quickly and DM you lol so you know what to look for.

Thank you! Yup I definitely intend to repeat this at some point in the future but stick to an incredibly authentic recipe, to re-establish a sort of baseline for what it should be lol. Absolutely I think it's important to understand the origins and flavours of provincial cuisines. That being said I'm not deceiving myself by thinking this recipe is ultra authentic, rather it's been adjusted and tweaked to my own personal preferences using provincial flavours/spices.

Sichuanese absolutely can and is used to describe people and things from Sichuan.

They definitely are pretty fucking magic! Lmao.

I posted a recipe for them yesterday to r/spicy, feel free to check it out

I fkn love cereal probably way too much for someone pretending to be an adult lmaooo

If you use the same chillis I've used I'd guess it's getting pretty close to Mexican. But you gotta understand I'm in NZ so don't have the best grasp of how hot proper Mexican hot is. But please also understand that I often use superhots in cooking so there's that to consider too lol. This isn't quite as hot as the candied habaneros I also made today, but I'm guessing if the habs would make you perspire then these noodles might just make you slightly red faced?

I don't usually like taking photos of food, but this time I did try make it look pretty 😅

Thanks! lol anime noodles always look so amazing 😩 idk if its from the same studio but you should watch cat soup lmaoo it's so strange but captivating.

I think people mistakingly use MSG like salt, but the thing is salt has its own very strong flavour. The same thing cannot be said for MSG so it's very hard to use "too much". Instead of imparting it's own flavour into food, it tends to make existing flavours "richer" if that makes sense?

There is definitely a trick to knowing when to use it, and that's if your dish would be improved by having richer/heartier flavours. As to how much, just taste and adjust until it's however you want it to be. Food and flavours are often a personal thing so there's no single right answer 😊

I can have a bowl waiting for you when your plane arrives in NZ lmao. Safe travels!

Hey thanks! I'll definitely look at those other products you've mentioned! Always trying to learn more about foods haha.

I knew the anise would be polarizing 😂 you're just going to have to trust me when I say that 6 is prominent on the nose but not in the mouth. If it were in any way overpowering other flavours then I would have cut back. About that recipe you showed, the chef may have only used 3 stars but he also chucked in a handful of fennel seeds which contain a high amount of the exact same chemical (anethole) that gives it's flavour.

Haha yea it's a fair bit of work involved but worth it if you've got a day free 😂

I'm not super familiar with that umami seasoning, and as good as it looks the mushroom version of umami has always been it's own thing in my opinion? Probably because of it's own unique flavours it brings to the party. It could totally work though!

Fish sauce would be a hard no though lmao.

If you happen to have miso paste or powder on hand it could work as a good alternative though, just watch the salt content and reduce the soy as necessary.

Or just go buy a small bag of MSG lol that stuff's cheap.

If there's any bread that would get me into baking it would be a dense/dark rye 😩😩😩 so good toasted with way too much butter and some finishing salt.

I love how the density means it retains moisture even when you toast it, so you have this beautiful moist bread with hot crispy toasted surfaces and then the juiciness of melted butter lol. Simply amazing.

Hahaha it's like the perfect flu cure but also quite a bit of effort so I totally get it. It usually takes me 2 1/2 to 3 hours to make from prep to cleanup, by the time that's done I don't even have the same enthusiasm anymore so it just goes in the fridge for tomorrow 😂 no way you'd catch me cooking this if I was sick lmao.

Hope you get better soon bro!

Yea definitely, basil is delicious and I think if you used dry basil it would bring a sort of sharpness to it which would compliment the sweet floral notes quite well!

Ahh man you make me want to explore all these varieties of bean pastes, they all sound unique and delicious in their own way!

The chilli oil I use in this recipe is also home-made, and the oil is infused with black cardamom as well as cloves 😉 I love using these pungent spices for their smells, they create such amazing and complex aromas!

"fucked up good" 😂😂😂

I mean I'm pretty sure that's intended as a compliment but then I saw it's coming from someone who butt sniffing is like their whole thing so now idk anymore 😂 are they the same kind of fucked up good? Lmao

P.S. Your sourdoughs look on point! That's some serious talent. I've never had the patience for dough lmao