Red Mosquito

Went to a Moroccan restaurant over the weekend and tried chicken bastilla for the first time. Amazing. Definitely gonna need more of that.

dark soy sauce > soy sauce

Dill is so fucking good. Underrated seasoning.

spike wrote:dark soy sauce > soy sauce

What's the difference taste wise?

lennytheweedwhacker wrote:

spike wrote:dark soy sauce > soy sauce

What's the difference taste wise?

Dark penetrates your mouth with a deeper flavor.

I ruined a meal once using a dark soy sauce over normal soy , it was way too overpowering, but the bottle had a larger opening than I expected so way too much fell in. Probably not the dark soys fault

spike wrote:

lennytheweedwhacker wrote:

spike wrote:dark soy sauce > soy sauce

What's the difference taste wise?

Dark penetrates your mouth with a deeper flavor.

I miss Matt’s drumming as well!

Chili oil is everywhere. Good chili oil is hard to find.

Also, grocery stores are almost uniformly too scared to sell actually spicy stuff.

spike wrote: Dark penetrates your mouth with a deeper flavor.

Once you go black you never go back

spike wrote:

lennytheweedwhacker wrote:

spike wrote:dark soy sauce > soy sauce

What's the difference taste wise?

Dark penetrates your mouth with a deeper flavor.

Yep. A lot of Chinese recipes call for the use of both, saying that dark soy sauce is mostly just for color. But I'm with you, I think it tastes better too.

I don't care if my shit ends up too dark, it's going in.

lvc wrote:Chili oil is everywhere. Good chili oil is hard to find.

This stuff is great

i'm always surprised how little an entire plastic of tub of prewashed spinach yields after being cooked down. it was barely enough for 1 1/2 servings.

indeed

makes you appreciate when a steakhouse gives giant garlicky portions

a lot of plants gave their leaves for that giant family style side dish

Here’s one of my more unpopular food opinions: I don’t care about cuts of steak. As long as the steak is prepared well, I’m going to love it. Doesn’t matter what the cut is.

LoathedVermin72 wrote:Here’s one of my more unpopular food opinions: I don’t care about cuts of steak. As long as the steak is prepared well, I’m going to love it. Doesn’t matter what the cut is.

I appreciate that but don’t agree at all.

I always make an effort to avoid eating chicken fat and steak fat, but pork fat is a go.

LoathedVermin72 wrote:Here’s one of my more unpopular food opinions: I don’t care about cuts of steak. As long as the steak is prepared well, I’m going to love it. Doesn’t matter what the cut is.

I respect it. Obviously stewing steak is a different story, but I'm mostly with you.

Rump is amazing for how much it costs. If prepared well it can stand up to just about anything.

Which RMer is the most like overcooked steak?

Anders seems like a well-done-with-ketchup kind of guy.

Love you, Anders.

LoathedVermin72 wrote:Here’s one of my more unpopular food opinions: I don’t care about cuts of steak. As long as the steak is prepared well, I’m going to love it. Doesn’t matter what the cut is.

Am I wrong in assuming you're more a flavor than texture kinda guy then?

Because that's really the biggest difference between cuts. Some are much tougher and chewier and to me that's a much less enjoyable experience.