What Are You Doing Right Now? (non OT version)

nolaegghead

SonVolt said:

I think I spot Chili Crisp. 

bingo

fishlessman

the chili crisp, commercial (brand) or homemade. never heard of it before but the recipes for it look good

SonVolt

Lao Gan Ma all the way. It's quickly becoming one of my favorite condiments.  It tastes like crunchy nuggets of MSG with a kick. Never really had anything that tastes quite like it before. 

nolaegghead

Yep, Lao Gan Ma.  My neighbor said he loved it and buy that brand.  I did and this pizza that looks like @lit's 6 year old daughter made is the first I've used it.  

SWMBO wasn't a fan of the chili crisp but I am.  Not much heat, great crunchy texture and a chili, garlic onion flavor.  And umami

Lit

nolaegghead said:

Yep, Lao Gan Ma.  My neighbor said he loved it and buy that brand.  I did and this pizza that looks like @lit's 6 year old daughter made is the first I've used it.  

SWMBO wasn't a fan of the chili crisp but I am.  Not much heat, great crunchy texture and a chili, garlic onion flavor.  And umami

I was being nice. My daughters pizzas look much better.

Lit

And its beer o clock.

Mattman3969

Getting a lil smoke on some Chex Mix 

Legume

We used to buy a version of the dried chili condiment from our local Thai place in Austin, we put it on everything. Trader Joe’s has one that’s good, lighter on the chili’s and lots of dried onion.  It’s not as pungent, good but different. I’ll order some of this one you recommend.  

StillH2OEgger

I'm intrigued by this chili crisp and the TJ's version. What else are you guys using it on?

nolaegghead

StillH2OEgger said:

I'm intrigued by this chili crisp and the TJ's version. What else are you guys using it on?

I just got mine a couple days ago so very limited use thus far.  Sounds strange, but apparently some guy put some over a vanilla soft serve ice cream and that's actually become a thing. "works" is what I read.  I'm keen on experimenting with it. I'm not sure the crispiness will hold up through some cooking, might just be a post-cook condiment, but I will find out.

nolaegghead

It tastes nothing like Srirachi garlic chili.

SonVolt

If you get it, get Lau Gan Ma first so you know what the original is supposed to taste like. She invented the stuff and now she's a billionaire walking around the streets of China.  That is, don't buy the store brand ketchup if you've never had Heinz.

Legume

I’ve mixed it into Mayo to put on a sandwich, dip fries into, artichokes.  

Can use as a major flavor component to make a wing sauce.

Mixed into tuna.

I’ve drizzled it on a sliced avocado.

PigBeanUs

Mandatory one year, too. 

No getting around that one. 

fishlessman

bought the big family size

FarmingPhD

Mattman3969 said:

Getting a lil smoke on some Chex Mix 

What do you add for smoking wood and are you introducing a lot of smoke or more of a nice back flavor?  I’m a Chex mix junkie this time of year and always tweaking the recipe.

TEXASBGE2018

How long does that stuff last? I may pick some up 

Legume

Chex mix never lasts long.

FarmingPhD

Beef-ish soup made from the stock I made from the bones of the prime shortloin from last weekend.  Leftovers for my lunch today.  Broth is very “silky”.  Also eating with a fork and drinking the broth, no spoon to be found in my office and none in the kitchen area either.

nolaegghead

TEXASBGE2018 said:

How long does that stuff last? I may pick some up 

Since it doesn't need refrigeration after opening, I'd hazard a guess it will last until the oil goes rancid.  But you'll more than likely consume it before then.

Mattman3969

FarmingPhD said:

Mattman3969 said:

Getting a lil smoke on some Chex Mix 

What do you add for smoking wood and are you introducing a lot of smoke or more of a nice back flavor?  I’m a Chex mix junkie this time of year and always tweaking the recipe.

I go very light with apple wood.  Just a hint of smoke. I’ll generally run 2 batches and mix once they are cooled.  This seems to get the smoke profile where everyone likes it. 

TEXASBGE2018

nolaegghead said:

TEXASBGE2018 said:

How long does that stuff last? I may pick some up 

Since it doesn't need refrigeration after opening, I'd hazard a guess it will last until the oil goes rancid.  But you'll more than likely consume it before then.

Sorry let me clarify, how much does one generally use in a given recipe. Because if the essential flavor Is spicy garlic onion soy I can see using it in a lot of stuff and therefore may need to order 2 jars.

Legume

Lasts about the same amount of time around here that a jar of sambal does.

Lit

Some pork short ribs marinating in soy vay island teriyaki sauce. Going on the PK soon.

CPFC1905

The Cen-Tex Smoker said:

congrats @CPFC1905 ! I'm sure you can hold it together for one evening. If not, you will at least look the part. post pics!

We are on a 'refresh' before the party starts.  A few from my phone through the day, so far.

With his sister taking communion before the wedding



post service...



with his new father & mother in law in the background.





and the chairman of the board... my grandson;

TTC

Wish there was a love button @CPFC1905. Awesome 

SonVolt

TEXASBGE2018 said:

nolaegghead said:

TEXASBGE2018 said:

How long does that stuff last? I may pick some up 

Since it doesn't need refrigeration after opening, I'd hazard a guess it will last until the oil goes rancid.  But you'll more than likely consume it before then.

Sorry let me clarify, how much does one generally use in a given recipe. Because if the essential flavor Is spicy garlic onion soy I can see using it in a lot of stuff and therefore may need to order 2 jars.

It doesn't have a pungent flavor like Sriracha or Sambal Olek.  And it's not an ingredient you'd throw in a recipe IMO, but a condiment you'd drop by the spoonful in a bowl of soup at the table, or slathered on noodles/dumplings, or over some Chinese takeout, or even pizza apparently. It goes pretty quick at my house.

It's less about the flavor and more about the savory texture.  The flavor is mostly salty MSG with a little heat. It's fried peppers to the point that they're crunchy, mixed with peanuts or soybeans (depending on the version you get) swimming in soybean oil. 

Oh, and it has Sichuan pepper in it, so it has that tongue numbing thing going on. 

FarmingPhD

@CPFC1905 congrats on the expanding family!  Looks like their may be some resemblance between you and your son.

Sheldon_Nigel

@CPFC1905 congratulations and than you for sharing!!

lousubcap

Great day @CPFC1905 - Holding up well and now time to relax and enjoy.
Congrats to all.