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/ck/ - Food & Cooking

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File: 18 KB, 450x300, Red-bean-curd-591decf53df78cf5fa919acc.jpg [View same] [iqdb] [saucenao] [google]
11524941 No.11524941 [Reply] [Original]

Yuck

>> No.11524947

chuck

>> No.11524952

before I pass judgement, what is it?

>> No.11524954

>>11524952
>before I pass judgement, what is it?
Pretty much beans, used to put into asian style non-dairy desserts.
Yea, they're all gross too.

>> No.11524966

>>11524954
No lad.
It's what makes Char Siu (bbq pork) red
I just bought a jar and it taste & smells disgusting by itself
Cubes of bean curd fermented in alcohol & yeast.

Really got no idea how i'm gonna use the rest of it.

>> No.11525005

>>11524966
the trick is small amounts so the taste isn't overwhelming. they do use it in chinese pastries btw

>> No.11525163

>>11525005
oh ok sorry

>> No.11525164

>>11524947
Sneed

>> No.11525166

>>11524966
I always knew char siu was a shitty 5 spice gimmick

>> No.11525184

>>11525166
5 spice is delicious

>> No.11526915
File: 39 KB, 223x227, 45 vs 9mm.jpg [View same] [iqdb] [saucenao] [google]
11526915

>>11524941
>product of china
>assuming the contents are what the label says it is
If your lucky, its just ground up bark of a tree.

>> No.11526930

>>11526915
you're*

>> No.11526949

>>11526915
wait, so I don't get dog meat mix out of that??? wft I hate chinese products now

>> No.11527021
File: 177 KB, 668x1405, 1537667119397.png [View same] [iqdb] [saucenao] [google]
11527021

>>11526930
Yea, deliberate misplacement of your & you're is the easiest cost/return trolling investment possible.

>> No.11527035

>>11527021
>be wrong
>get called out
>lash at others

>> No.11527074

>>11527035
>imagine being this retarded

>> No.11527634

>>11525005
Anon you do personally like/use it? Any advice on others things aside from char siu to use it in? It was extremely cheap so it doesn't matter if i can't use the rest but I like to expand the ingredients i use when I can and I realise that lots of things seem disgusting which are actually fucking incredible like shrimp paste.

Savoury stuff, I don't care for chinese deserts.

>> No.11527846

>>11527634
Well it is an acquired taste even in china. The Hakka people will put lots in because they absolutely love this stuff but you probably want to cut it since you find it too funky. Maybe stewing some chicken or pork with some leeks? Try cutting it with things like spicy bean paste (spiciness + dilution), chu hou paste, red miso, maybe even shrimp paste.
Another option is to marinate and deep-fry some chicken wings. Deep-frying itself also helps with the funkiness. You'll again probably want to sparingly use it in the marinade and if you can handle it, make it spicy.

>> No.11528018

If you are taking whole blocks alone then yeah its probably super awful. Its meant to be a flavour ingredient and not a standalone thing. If you have leftover from making chink bbq meats you can roast peanuts with it and its decent.