/ck/ - Food & Cooking

egg

>>9922048
the secret to fried rice is leftover rice, a hot wok, and homemade chicken stock.

>>9922048
Onion + soy sauce + fish sauce + sugar + sesame oil + ginger and garlic. Mainly at least.

>>9922048
Red Die #40

>>9922057
>a hot wok
This is mainly it I think. Getting the sear on everything including the rice gives it more flavor. Do everything in small batches over high heat with a high smoke point oil.

Also make sure there's enough onion, fried rice without enough onion just isn't as good.

>>9922057
>the secret to fried rice is leftover rice
I've worked in a few different Chinese restaurants and noone used leftover rice.

>>9922163
He probably meat to type "the secret to GOOD fried rice"

it's also a more important step at home because you probably don't have a super hot wok burner

>>9922091
but then I won't be able to have kids

>>9922180

good

>>9922048
Sesame oil, soy sauce, egg, maybe a dash of Accent

And you want to start with day old rice.

>>9922048

Boil rice then let it cool down in the fridge.
once cold you Fry in very hot wok
Add egg, garlic, soy sauce and a very small amount of fish sauce.

>>9922068
>
Sugar? You must be an Amerishart.

>>9922048
I know a bit about Chinese restaurants

the rice is left over cold rice
the flavor comes from the oil they use. This oil is the same oil that they stir fry the meat from all other meat dishes in. It has tons of flavor in it from the chicken, beef, pork, & egg fats that remain in the oil after stir frying.

It would be impossible to get that flavor from fresh vegetable oil.

>>9922180
In your case, that's a good thing.

>>9922785
Moron

>hot wok
>peanut oil
>lots of chopped onion and garlic (don't add the garlic at the same time as the onions, it will burn and get bitter)
>sliced celery
>bean sprouts
>dried black fungus, reconstituted and sliced into thin ribbons
>meat of your choosing, sliced very thin
>shaoxing wine
>soy sauce
>"seasoning liquid" (usually you can find either knorr or maggi brand)
>1 tablespoon of ketchup (fine, don't believe me, your loss)
>1 teaspoon Chinese mustard
>white pepper
>cold rice
>sliced scallions added at the end
>a couple of beaten eggs

>>9922847
Sugar in savoury rice? You fuckin serious? You damn septics won't eat anything unless it has copious amounts of fat, cheese, bacon or sugar. And then you wonder why the rest of the world laughs at your elasticated waist bands on your jeans.

>>9922884
Drink up nigger

>>9922847
>>9922049
>>9922057
>>9922188
>>9922333
>>9922819
>>9922870
All of those, NO SUGAR ADDED.

>>9922180
who are you kidding anon? you were never going to have kids.

>>9922901
You have bad comprehension skills.

>>9922870
Oh, fuck, I forgot
>a little sesame oil towards the end for the flavor
How could I forget.....

>>9922912
Were you fed rice pudding as a young lad?

>>9922923
Sesame oil or toasted sesame oil? Toasted is my favourite.

>>9922097
The Chinese way is to use the cheapest oil, not anything specific.

>>9922048
Day old rice, a hot wok and sesame oil are the most important things. The vegetable and meat (except maybe onion) are interchangeable. Also, add the sesame oil about halfway through cooking, it has a moderate smoke point and will burn in a hot wok.

>>9922944
Toasted is great, whichever you prefer.

>>9922048
>Chinks
Yea fuck you I'm not giving you any advice

>>9923280
https://www.youtube.com/watch?v=BJP5f-fsHrs

I'm a white guy, how can I attract an Asian wife?

>>9922048
4 years of computer science

>>9922097
Local triad restaurant guy uses palm oil. Is this common? Thought it was butter for the longest time.

>>9923326
Being white usually is easy mode for Asian girls.

t. Asian guy

Somehow I've only dated white girls. I guess people just want whatever is exotic to them.

>>9922048
Literally just soy sauce. I don't think you can taste any of the other ingredients in your picture.

>>9922819
This is the answer, and why people can't normally recreate good fried rice at home.

>>9922048
Fried rice is literally a everything in one pot get rid of whatever left over you have dish.

It's never considered a dish that's "gourmet". it's something the wife, or mother, makes the next morning with previous days' left overs.

White people's obsession with it is just so odd.

in short, it never meant to be tasty nor it requires anything special to make. It is literally dump everything in the wok and heat it up.

>>9922048
and how do they make the tiny meat pieces so red?

>>9923625
That's Chinese red pork / bbq pork

>>9923629
is that some sort of spice?

>>9923625
that looks like charsiu

>>9922057
>homemade chicken stock

this is often overlooked, but alternatively you can use powdered chicken noodle soup mix as a seasonal substitute. that's what i used at my old job + some proprietary soy based stir fry sauce, sesame oil, and salt.

i don't get the leftover rice thing though

>>9922884

>using "septic tank" for "yank"

literally nobody has ever fucking said this in Australia in the last 50 years

try dushbara instead bro

>>9923858
Bullshit

>>9923858
I've been called a seppo by Aussies many times on the internet.

>>9923866
seppo

>>9923771
>proprietary soy based stir fry sauce

anyone here into dushbara? picture related, is dushbara

>>9923073
Cheap oil is usually refined stuff with a high smoke point anyway
>>9923574
No idea, but I'm going to guess that most places use soybean or peanut oil. You shouldn't use butter for fried rice because it'll burn though, but clarified butter or ghee would be okay.

>>9923877
>>9923862
you can stop forcing this meme now

>>9923771
Leftover rice is dry and keeps the shape of the individual grains while still staying sticky
At least when I make it compared to fresh rice

>>9922884
>Sugar in salty rice?
what about salt in sugary rice?

>>9923605
I don't think anyone really considers fried rice gourmet. Some people probably find it interesting because it uses tools and techniques that aren't common to them, the wok and frying the rice. And just because it's a way to use up leftovers doesn't mean there can't be a couple techniques that make it better.
>>9923625
Some recipes use chili or red bean paste but it's usually red food coloring

>>9923866
seppo

>>9922884
When you ever learn to cook somewhere nice youll realise that most restaurant food has a lot of sweet and a lot of butter in it. Especially butter.
And sugar is added to a fuck lot of savory and salty dishes. Its called balance in a dish you retarded cangaroo nigger.

t. german chef who learned in france.

- Chill your rice to dry it and then warm your rice to make it stick less.
- There are two different traditions, a proper one where you make scrambled eggs first and they're noticeable pieces/a heavier one developed as Japanese "takeout Chinese" that pours them in almost last for an even yellow color. A lot of northeastern US Chinese restaurants based their American-tastes one on that and you may be more used to it.
- While soy alone is valid as a seasoning, you're more used to blends including Chinese-style chicken stock, oyster sauce (use either a decent brand or a Buddhist substitute, the cheapest are mostly sugar and cornstarch), some Shaoxing wine, maybe a pinch of Ajinomoto.
- And yeah, wok has to be as hot as you can get it. If something's burning, don't turn it down, stir harder. The initial bits of char that French cuisine considered bad presentation and we're all trained in the US to avoid, are the peak of wok cooking.

>>9923635
There's a fermented tofu with an intense red color. Then in cheaper restaurants it's usually topped off with good old McCormick's for consistency and intensity.

>>9922884
mong

>>9922048
Half-chink here.
You need a lot of oil (more than you think you need), egg, and either soy sauce or msg (or both). Stir fry like crazy, never let the rice seat. That’s the basis. Add whatever the fuck you want, in small pieces of course. That’s how my mom do it anyway.

Has anyone mentioned MSG yet?

crumble seaweed on top
that shit's the finishing touch

Dark and light soy sauce, egg, oil, pepper, MSG. Without MSG fried rice seems like it's missing something that you can't quite put your finger on. At least in the UK anyway, no clue how American Chinese food is but our takeaways use a ton of that shit.

Look up Khoan Vong on YouTube, his stuff is the closest I've found to what I'm used to from Chinese places.

Bumping for a little advice about cook order.

So I have leftover white rice, egg, onion, scallion, garlic, hot peppers, oyster and soy sauce. Some peanuts.
And I have homemade chicken stock in my freezer.
Is >>9922870 generally accepted as the order? I've seen some people itt mention the chicken stock but when would you add that to the rice and how much to not make it mushy?

>>9923326
Lots of money and patience.

>>9923866
They called me a seppo when I shilled for gay marriage.

>>9922898
Is it "huge" or is it just how gravity works?

>>9925837
I'm the guy who posted that, but I didn't really go in order. I just started listing ingredients mentally and typing them, but some came out in order.
As far as chicken stock, if you use it, you wouldn't want to use too much, and I'd add it with the other liquid seasonings.

I have not made my own fried rice for the longest time. This thread makes me want to get started again.
The question is, what protein to use?

>>9922048
MSG

I have recently started doing a very basic fried rice following pic related. I use cold rice from a day before, and mix it with egg (1 egg per cup of rice approx), before putting it in the nice and hot pan. I also use onion, garlic and other fillings like carrots.

It's ok, but my problem is that when I put the rice in the pan, the bottom part kinda sticks to the pan. When I add soy suace it sometimes losens a bit, but it usually burns a bit.

What am I doing wrong?

>>9922923
I was about to call you an idiot for not putting any sesame oil in the damn thing.

>>9926515
Your pan isn't seasoned properly, it's not hot enough, or you're trying to cook too much rice at once. Egg sticks pretty badly to cookware that isn't heated or seasoned properly.

>>9925837
>>9926015
my jap mom puts a little consomme powder into the fried rice and black pepper and its good to keep the rice dry.

>>9926577
Here's how you can do a quick seasoning for stainless steel, I've done this before and made pancakes in it and they slid around easily. Just make sure you get as much of the oil out as you can or your food will taste like burned oil.

https://wholelifestylenutrition.com/health/how-to-cook-on-season-a-stainless-steel-pan-to-create-a-non-stick-surface/

>>9926577
>not hot enough
I am actually not using high heat, as I thought that higher temperature = more stuff sticks to the pan. So maybe this is where I am wrong.

Will also try seasoning when I get a better pan.

>>9925996
Well played

>>9926601
>as I thought that higher temperature = more stuff sticks to the pan
It depends on what you're cooking. If you were doing fried eggs or something then it would stick more because it would be in the pan long enough to burn, but stuff for fried rice usually isn't in the pan very long so high heat is okay.

You can kind of test to see if your pan is hot enough by flicking a bit of water in it and seeing if it reacts like in this gif. If the water beads up and doesn't immediately evaporate then it should be hot enough to add the oil (and let it heat up a little) and start cooking. Don't flick water into the pan if oil is already in there though, obviously, or it'll make the hot oil pop and splatter.

>>9922048
Stupid fuck, why would I share secrets if you keep calling them chinks. Fuck you keep eating your bullshit food

Fried onions on top desu

>>9926840
forgot to add t. chink, sorry

t. chink

>>9926584
post your mom

Chinamen, or 'Orientals' as they like to be called use woks that get to 600 degrees in seconds and turn the soy sauce that's added to fried rice into some super element of flavour. It's like scorching a steak on an 700 degree charcoal fire. It's only attainable at high heat. Stop calling them gooks, chinks, slopes and zipperheads. They might help you out.

>only 6 posts mentioning msg

IT IS FUCKING MSG

>>9927690

man sack goo? jesus christ.

>using sugar instead of sweet soy

>>9927684
Serious question about this though.

For all you Asians, would you rather be called "asian" or "oriental"?
I'm seriously asking, because I live in an area with tons of people from Asian and pan-Asian countries, and one of the asian-run markets they ALL shop at is called "Oriental Market". And since none of them care even the tinest bit, I'm wondering if they like or prefer that term?

>>9927938
As the duly elected representative of all Asians and Asiatic peoples, we prefer when you stumble over your dumb feet caring.

>>9927938

My post was a joke. You don't call people chinamen or orientals. They asian kin folk of the jungle. Aurasitangs, if you prefer.

>>9927938

The "sallow folk", the yellow of all peoples. The smooth skinned yellows of the rice.

>>9927985
I know your post was a joke, silly. But my question is valid. If they're so offended by the word "oriental", why haven't they demanded their local market change their name?

>>9927938
I personally call them rice niggers to avoid the debate between asian and oriental.

>>9927938
Oriental is supposed to be some antiquated term that was derogatory. I guess. Idk man I honestly don't give a shit. But it should refer to proper Asia: China Korea and Japan. Everybody else are jungle dwellers.

>>9925996
kek

>>9922048
M S G
S
G

>>9927938
either is fine with me desu. My boyfriend's grandma and many of my older patients use "oriental", I think it's cute.

>>9922180
why did ever gang up on you with the same joke lol. It wasn't even that good

>>9928075
>>9928336
Thanks for actually answering my question. I mean, I'm not "wanting" to call Asians "Oriental", I was just curious if it is a big deal or if it pisses people off, since apparently even some Asians use it around here. I do think the word has an elegant sound to it (At least in english), but I'm not looking to offend anyone.

>>9922048
It just takes a bit of love, OP.

>>9928409
Seriously though, I just learned by watching the guys at hibachi/teppanakki restaurants. The picture guide above is a great start but I also like butter and garlic and using a variety of meats, like this is leftover ham from Thanksgiving. And to those scoffing at sugar, this is basically the same as substituting some of the soy sauce for teriyaki sauce which is quite common at those restaurants, although I usually go soy sauce alone.

>>9928366
Oriental is definitely more uncommon than Asian these days but I'm more used to hearing oriental since I'm from a small town in the American South with lots of older people. I honestly didn't think that there was a difference between the two until I heard fat feminists yelling about it in college.

Everything is a big deal to SJWs/most Millennials who grow up in metropolitan areas and have no real problems. Don't worry about offending idiots lol

>>9928409
>>9928440
I tried making a brain instead of a heart once and it looks more like Africa I guess. Also here I'm using Italian sausage as the meat, lol. But it tasted good.

>>9927938
I don't really care, people should say what they think and at least I know where they stand

I've only ever heard "oriental" from old people in bum fuck flyover land, it's not like you can teach someone like that to talk like a normal human being. Some of them, I'm sure, are nice people

>>9928440
you ate all of that by yourself didnt you

>>9928478
No, my roommate and I split it, fitting because the leftover ham came from his family. The heart I ate alone and the brain/Africa I ate most of and gave him a small taste.

>>9928075
>Everybody else are jungle dwellers.
delet

>>9925837
Appreciate the replies. I think it turned out decent. I decided to forgo the chicken stock.

>>9927938
Get fucked bucket head.

>>9928879
Fried rice should never be plated in this pretentious manner.
it just doesn't make sense for the dish.
it isn't a fine dining dish.

this is how i plate my fried rice.

>>9923876
kek

>made fried rice
>want to have another helping for the third time today
Kill me, I made it too delicious.

>>9925978
Fuck off seppo

>>9929498
post it then you dangus

>>9922048
It's actually pretty easy.

Fry the rice in Chicken Stock then add all the extra shit for your own flavor. Learn about it from a sister's friend who was vietnamese I think? His mom made dope as egg rolls.

>>9922048
Gutter oil

>>9922048
MSG

>>9925996
laughed out loud in my office

>ctrl + f browned garlic
>0 result
sasuga, /ck/

>>9929070
No one cares, autismo.

>>9930213
Fuck you, I said butter and garlic above, you think I was just throwing raw bulbs in?

>>9925996
fuck

>>9930328
>faggot gets called out on his autistic fancy plating
>nuh uh
faggot

>>9922048
Still like this video's instructions: https://youtu.be/QPV0RVmqJf8

>>9930670
lol go back to posting your shitty risotto

>>9922048
canola and soy

>>9922048
That's golden fried rice. They whisk the egg up beforehand and add it the wok AFTER the rice. Then mix it in. The rice will absorb the egg and change color.

The other secret is the heat of the wok. You can't get the same heat at home, because they have insane stoves in Chinese restaurants, that have crazy high BTU levels.

The other thing they may add is soy sauce. Some do, some don't.

>>9922884
Yeah, a lot of savory dishes have some sugar in them to counter the acidity. Sometimes onions add enough, sometimes they don't.

But they point is OP asked how to imitate an Chinese takeout dish that was developed for Americans. And you're a fucking dumbass if you think the chinks don't put plenty of sugar in there.

>>9922901
PROTIP: the "seasoning liquid" is usually a sweetened soy based sauce, not unlike the dipping sauce for dumplings.

You don't need to add sugar, just don't be surprised when to doesn't taste like the restaurant style rice.

>>9930829
Forgot to mention, they only use the egg yolks as well. No whites.

>>9930830
This. Sweetness is important to savory dishes to provide balance and depth of flavor. It's common to add a pinch of sugar, or sweet ingredients to dishes. It's why a mirepoix is the base to a lot of dishes.

>>9923326
College language classes will have a lot of those ethnicity for them trying to get easy grades. Koreans in particular are super religious so you'll easily find them in churches. Other than that it's like meeting any other women.

>>9926840
I'm a minority myself, you need to understand the idea behind 4chan. It's a completely anonymous messageboard. That means they can express what they normally won't be able to. There are a lot of people here that just post whatever things, but hardly the majority of them mean any real meaning behind those posts. In short, they're just saying things to get replies. Does it make it right? No, absolutely not. Are they like that in real life and should you correct it? Well, you giving them attention make it worse than it would have been.

Lurk the fuck more and adapt. Call them a racist term back if you really can't get over it.

>>9927938
Asian
but it's more about the intent and method behind the speech, and less about the vocabulary.

>>9930670
I wasn't even that anon. You shouldn't let yourself get baited so easily. I think your rice is ok, but my plating is still top.

>>9929855
>Fry the rice in Chicken Stock
How does it even work? Won't the rice become soggy if you add stock?

>>9929498
Recipe?

>>9926840
Develop tougher skin you fuckin' chink.

>>9927664
>sorry
Great, we're dealing with a chink from Vancouver.

>>9931163
stir fry leftover rice in a hot wok, then you add a bit of stock to create some steam, which reinvigorates the rice.

>>9923771
how does /ck/ make their chicken stock?

>>9931224
I'm sure most people just buy it, but it's just simmering bones. I made turkey stock with leftovers (I'm the leftover ham fried rice guy too) just by throwing the leg and thigh bones into a pot of water with salt and pepper and some crushed red pepper.

>>9931408
I still had some of the dark meat in there but you can strain it out. This was after several hours, the next day I served it with spaghetti and more turkey meat.

>>9931415
how did yo userve it? as a soup?

>>9931464
Basically, bowl of spaghetti with a couple ladles of stock and some meat on top. I thought I had a picture of that too but can't find it.

how do i clean my sauerkraut after fermenting? i need to get some slt off of this stuff.

>>9922819
Im picturing a big vat of leftover/old oil that they take ladles out of it for frying now. Is that what they do?

>>9922884
OBSESSED

>>9931224
Asian style chicken stocks ones don't use celery or parsely, but instead garlic and spring onions

>>9922048

>spit
>snot

my parents own a restaurant and this is what the mexican cooks put in your food.

>>9922048
it's soy sauce, dude. fry the rice with oil and put soy sauce. thats all it is.

>>9932460
Time to go back, anon.

>>9922048
Its MSG you idiots. MSG literally gets me fucking high its so damn good!

>>9922884
Yet another thread on /ck/ turned into an argument about America/Donald Trump

This board is shit

>>9932557
fu drumpffag

>>9932557
Hey now, orange is the new fat! We've finally come into our own with a pres. who's the most obese and with the tiniest ummm...hands, since ourboi Taft!

>>9932750
Poor Taft. He was a respectable president and human being, but all he's known for these days is being fat.

>>9931732
more like a tub gallon sized stainless bucket with a strainer on top. Every dish with meat goes like so - ladle a few scoops of oil into wok, heat up oil, stir fry meat for dish. dump oil back into bucket with strainer to catch meat.

example- first minute of this video shows exactly what I'm talking about, with crab as the meat.

https://www.youtube.com/watch?v=R9uk4B8BGrM

>>9923280
well, chinese are the scum of the east

>>9923280
>>9933060
Of all the racial terms, I find chink the least offensive. There's chinks, gooks and nips. Its no worse than calling an American a burger.

>>9932832
I know him as the president who went on to be a supreme court justice. Truly a great American.

>>9923280
>getting butthurt over bants on the internet
toughen up son

>>9933053
Ok, I get it now. Well, I think that pretty much explains why you can never make chinese at home the same.

>>9923326
go to china

>>9930817
>anybody who thinks this is a shitty risotto is fundamentally wrong

>>9933067
t. fatass apologist

>>9933224
Looks like fucking fancy feast

>>9933299
since when has fancy feast served whole chunks of meat?

>>9933299
disingenuous criticism is obvious

>>9928075
Taiwan is better than china tho

>>9933299
chequed...and don't knock FF...I get the Salmon pate and use that on toast...its breddy gud...

>>9933314
>>9933224
im sure it tastes great but the presentation is horrendous anon...

>>9933421
HAHAHAHAHAHAHAHAHAHHAHA.
OMFG.
I can't even take you seriously.
So how should osso buco over risotto be presented instead?

HAHAHAHAHAHAHAHA. I've had chefs compliment me for the presentation of this dish alone. HAHAHAHAH.

>>9933426
You're overcorrecting, anon. A sure sign of a diseased ego.

>>9933426
Are you really so insecure that you have to act like a child and put down strangers just to make yourself feel better about some rice?

>>9933458
>>9933465
im genuinely curious what presentation he'd choose instead.

when are you supposed to fry the garlic and ginger in stir fry? some things I've seen say to cook them first, but when I try it all burns instantly.

>>9933472
That's not the point. Let's say his presentation was perfect. That wouldn't change that he's a crybaby manchild with a shit attitude.

>>9931408
really, it's that easy? just simmer bones with some spice?

how long does it keep?

>>9923625
Dye, these days. Originally the red came from this: https://en.wikipedia.org/wiki/Red_yeast_rice

>>9933610
More or less. That'll make a very simple stock. If you want additional flavor, roast your bones in the oven first. You want even MORE flavor? Sweat onions, carrot, and celery in oil and then add your roasted bones + water. Even MORE?! Add some herbs. Hoping for a more refined flavor that'll keep even longer? Skim off foam and scum throughout the cooking process.

It's as complicated or as simple as you want to make it and as the use dictates. Do a little reading and you can find the process that works best for you.

>>9933643
how much cheaper is it compared to buying stock? I usually get penzeys

>>9928440
nigga that is disgraceful you need a wok that is way too much shit in your pan how the fuck do you even stir that is that shit on low heat you're an abject failure,

>>9933647
well its fucking free when you have some bones you'd otherwise throw out

>>9933659
do woks work on non-gas stoves? since it's all curved and shit i don't get how. might be worth buying since i like stir fry a lot, I like just tossing ingredients in a pan and sitrring shit up

>>9933647
Depends. Are you buying ingredients JUST to make stock? The taste is better for all but the most dedicated home cooks probably aren't going to bother unless its a special occasion and we REALLY want great control over the stock and the dish its going into.

The nice thing about stock, though, is it can be made with things you wouldn't normally use. That carcass from a rotisserie chicken you bought earlier in the week will work just fine. The ends of veggies that you cut off or discard because they don't make it into your final dish? Guess what, those'll work great too. And now you get great stock for the price of a little time and some water.

If you're interested in getting started, put a couple of gallon freezer bags in your freezer. In one put your veggie cutoffs, skills, roots, and leavings, in the other put chicken bones (or beef, or whatever other kind of stock you want). When they're full, throw it in a pot with some herbs, salt, and water and simmer your way to great stock.

Other stocks are simpler and easier to get into. When I make scampi, I always get shrimp with their shells on. Shrimp shells and tails sauteed in butter with shallots, then add some water and reduce. That quick stock adds a great flavor to the final dish and is an easy way to gauge for yourself whether or not you consider it worth the time and effort.

>>9933675
Yeah, you can get flat bottomed ones. So it's essentially just a pan with really high sides and you'll be able to stir shit better.

If you want to step your shit up further iunno if you do this already but try and cook everything in small batches. Definately cook your meat by itself, and then remove it while you cook the other stuff. Good stirfry needs high heat,.

>>9933667
kek true enough. about
how long does it keep?

>>9933675
You're also limited with the heat by having a teflon pan, you really shouldn't crank that bitch up to 10 but a carbon steel wok will be happy about it

>>9933706
3-4 days in the fridge, 6 months in the freezer.

>>9933706
About a week. A year+ in the freezer.

You can use it to cook with, but it's also quite a nice (& healthy) way to start a meal, to have a small bowl of broth. There's a lot of minor ways to make it more interesting as well. That's how Chinese & Japanese families eat.

>>9933713
google plz go

>>9926840
Rice nigger alert woo woo woo

>>9926840

Where did the word 'chink' come from?
Does it have anything to do with:
>a chink in your armour
??

>>9933865
of course it does. what are you? some sort of non racist accusing everything of being racist?

>>9922884
Www.reddit.com/r/murderedbywords
Ninny

>>9933865
iunno, the funny one is gook
Miguk in korean means American. US soliders heard Korean's calling them miguk and thought they were saying me, gook

Extra sugar
Extra salt
Extra oil and MSG

>>9933903
kek. I didn't know that.

I looked up 'chink' and apparently it is 'a narrow opening' which explains a lot.

>/ck/ related
I guess I'll be having Chinese for dinner tonight.

>>9933903
>>9933865
I think it's a combination of that and the Viet Nam war. The word for shit in Vietnamese sounds vaguely like gook.

>>9933956
>The word for shit in Vietnamese sounds vaguely like gook
Objectively wrong.

>>9934020
;)

>>9933659
Thanks for the advice. I'll just eat what I like and judge it by how it tastes rather than the equipment I use. I know it's not optimal but I'm not forcing it down others' throats.

>>9933659
And as for how I stir it, I use the folding technique you'd usually use in baking. Trust me, a lot ends up outside the pan.

>>9933956
Calling Vietnamese gooks came from those same Korean War veterans being the senior NCOs when the Vietnam conflict started. They were just using a term they were already familiar with for Asian men. Funnily enough, there wasn't really a racist intent rather just a soldier's need to communicate quickly. Military will always abbreviate or truncate terms if possible (hence Nip for Nipponese).

>>9922884
This is how stupid australians are

>>9935570
It's useless for tactical communication, though. "That gook over there" could be anything from Charlie to PFC Charlie Tanaka from Pasadena, with various flavors of civilians or ARVN or ROK allied auxiliaries in between.

What it is useful for is filing the entire range neatly in the "who cares if they get shot" category, which is why it's seen as racist and has a lot to do with why we lost the war (shit, Uncle Ho's first pick for a sponsoring world power was us rather than the Russians, but we just didn't give a shit.)

>>9935891
>Ho's first pick for a sponsoring world power was us rather than the Russians, but we just didn't give a shit.

That was true of Castro too. He initially was received favorably by Congress, but Nixon, Eisenhower's VP, nixed any possibility of that.

>>9928075
>jungle dwellers
Rude anon ;_;

Takana pickles

When you cook rice, wrap with seram wrap and leave it in the fridge for 24 hours. Add soy sauce, green onion, tiny pieces of carrot and crack open an egg, and scramble it inside of the pot.

>>9926840
we call each other faggots and niggers everyday. you don't see us complaining you fucking soyboy numale fuck

>>9926840
chinks have a word for people like you as well: baizuo

>>9924823
Don't make me REEEEE!
Bin that MSG.