#lao ganma

[teabree-shark]

Bedtime my loves

#laoganma #lao ganma #lao gan ma

[sunriseverse]

#like this #trying to find the source for this painting just leads me to deleted wordpress blogs which is. rather frustrating but whatever #anyway. me every time i open a jar of lao ganma <3 #i loveeee flavour enhancers <33333 #c.txt

[eggallthethings]

simple but delicious: rice, furikake, lao ganma, and ajitama

#eggallthethings #putaneggonit

[jeffreysfoodthoughts]

Recipe for: 南昌凉米粉 (Nanchang Cold Rice Noodles)

Any good food blog needs recipes for stuff (or so I’m told) so I’m going to start with a very simple recipe because I’m tired and don’t want to have to think that much. Incidentally, this dish slaps hardest when you’re tired and don’t want to have to think too much (I’m talking about hangover food, but I don’t want to get demonetized or something). Without further ado, here are Nanchang Cold Noodles. Unlike stupid blogs where there’s too much intro and no recipe, I’m gonna put the context at the bottom.

Resippy

- A packet of white rice noodles (no soba, no brown rice noodles, nothing that would not come out of a sketchy asian store)

- Soy sauce (to taste, 1 tbsp per 200 grams-ish)

- Rice vinegar (it better be rice vinegar, equal to how much rice vinegar)

- Sesame oil (it also better be sesame, 1/4 as much as how much soy sauce)

- Lao ganma (or chili oil, 1/4 as much as how much soy sauce)

- Chopped green onions (some, green part only)

- Ginger (several, finely minced)

- White pepper (a bit)

- Optional: pickles, diced onions, minced garlic, MSG powder

Instrukshuns

1) Boil the rice noodles until the texture is too your liking, preferably on the springier side, a bit softer than al dente

2) Run the noodles through cold water until chilled

3) Mix ingredients together to taste

As you can probably tell, I’m a very abstract cook. Inherently a lot of tried-and-true home cooking relies on inexact measurements (especially Chinese cooking, from my experience), a labor of love more than math -- unless you’re baking. Anyways, as always, it’s much better tastewise and funwise to experiment and see what’s good to you!

To give some more backstory to why my first recipe post is this unassuming dish, I will offer an explanation. The explanation is tastiness. There were few greater joys to elementary-school-me than eating a cold bowl of spicy, salty, sour, fragrant noodles in the morning before going to school. The burst of flavor is intense and the coldness as a contrast is incredibly satisfying and makes you keep eating, especially during the hotter months. It’s also one of the first dishes I ever learned to cook, so it holds a special place in my heart (even if it isn’t really cooking). Anyways, on Thursday I’ll post a more useful recipe for yall.

#food #noodles #coldnoodles #nanchang #chinesefood #recipe

[joecyw]

Liked on YouTube: 如何自制辣酱，牛肉辣酱，不逊色老干妈辣酱！香辣！how to make Chinese Tao huabi chili paste lao ganma https://youtu.be/FmMPABgcnWs

#IFTTT #YouTube #cooking

[awalton4-blog]

Dinner: congee. Basically rice porridge, 1 cup rice to 6 cups water. Next time I will choose a lower calorie hot sauce. Sad to give up Lao Ganma, but the calories are 🤪!

[christoprattart-blog]

Go’in Vegan

  So I've recently made the jump to a vegan diet! I dabbled in vegetarian. I feel I can thrive. There are a lot of new foods to try with a plant based diet. The verity seems endless. I find my craving for new food facts to be almost as veracious as my appetite. Although I often fail to attain %100 vegan do to mostly w/a sweet tooth, I hope to conqueror. I could proselytize forever on this one but I will conclude with my favorite food facts and sources.

DatesChestnuts, mixed nuts from Costco, almonds, almond butter, chia seeds

.Lots of Fruits

Chinese yam,

bok choy

Quina and more

Lao GanMa Fired Chili oil, use sparingly (aka the hot sauce) Non-GMO, V, Parve, Organic Dr. Sevi's alkaline food list and Dr.Amen Ra strongman vegan

[lawc-blog]

   If you ask any Chinese international students what they will bring with them to meal, the answer will be unsurprisingly the same from everyone — Lao Ganma chili sauce which is the one in the picture.  This is ubiquitous in Chinese dorms and no one can tell what is exactly the specialty makes it the only sauce choice but it actually has its cool way towards success. The enterprise has been dominated the sauce industry in china hitherto without promoting its products in any advertisement and borrowing money from bank thereby it is easy to imagine what a huge amount of total revenue is flowing to this company annually. The innovator Bihua Tao starts her business in the countryside of Yunnan province which is one of the most undeveloped place in China and she insists her business by selling her sauce merely with a microbus during the tough years until a peculiar chance hit her accidentally.  A prisoner under sentence of death in Yunnan asks for eating a bowl of noodle with Lao Ganma sauce before his death and accordingly Tao sends a box of Lao Ganma to the prison. As this box is sent out, Tao’s way to success is accelerating dramatically. The sauce then becomes popular within the prison and the manager signs a contract with Tao soon afterwards. The story becomes much partial to Tao, taps in to the supermarket; boosting its revenue; selling outside China.

#＃coolhunt2

[-h]

👵老干妈（陶华碧）牌油制辣椒是贵州地区传统风味食品之一。几十年来，一直沿用传统工艺精心酿造，具有优雅细腻，香辣突出，回味悠长等特点。是居家必备，馈赠亲友之良品。

1984年，陶华碧女士凭借自己独特的炒制工艺，推出了别具风味的佐餐调料，令广大顾客大饱口福，津津乐道。

1996年批量生产后在全国迅速成为销售热点。

老干妈是国内生产及销售量最大的辣椒制品生产企业，主要生产风味豆豉、风味鸡油辣椒、香辣菜、风味腐乳等20余个系列产品。

在大多数国外购物网站上老干妈都直接译成“Lao GanMa”， 也有译成“The godmother”。

2012年7月，美国奢侈品电商Gilt 把老干妈奉为尊贵调味品，限时抢购价11.95美元两瓶（约7.74英镑，折合约79.1人民币元）。

美国“老干妈”绝对算的上是“来自中国的进口奢侈品”。

📶中國移動《12580 生活播報》2017年10月6日

[jeffreysfoodthoughts]

Thoughts on: Overly Spicy Foods

Anyone who knows my food tastes know that I love a good spicy dish. Coming from southern China, sauteeing chilis with garlic and ginger is the 1st step of 80% of any dish, and if you’ve been in a Chinese restaurant you’ve smelled the delicious scent of chili oil (if you could have a kink for flavor, my kink would be chili oil). And don’t even get me started on lao ganma -- if you’ve never tried it, you have to it is the greatest thing to ever come out of China period.

But with all that praise of spicy in mind, there is one trend that I find disappointing nowadays. The trend of making things overly spicy for no reason, although fun as a challenge, has always mystified me. After all, for me, spice was a necessary byproduct of the path to Flavortown, not the destination. And though I enjoy a good, spicy, almost-can’t-put-in-your-mouth burn, the obsession over making things as spicy as possible, overpowering all flavor in the process doesn’t make sense to me.

I understand that the endorphin rush brought about by overwhelming spice is a huge factor in spice-chaser -- I have felt the pleasure of pain many times mostly by accidentally eating a whole pepper. But with the popularity of things like Buldak x2 spicy ramen (serious amounts of pain) and the advent of “trendy” ultra-spicy stuff, I can’t help but wonder if a lot of people have lost sight of what makes spicy foods good: the spice.

Any spicehead will tell you that it’s all about the peppers. Though usually they’re talking about the seeds, it really is all about the peppers. When it comes to cooking, however, the flavor profile of the pepper flesh is what matters; once you get down to it, the seeds rarely offer much in terms of actual flavor. The flesh of a pepper, however, can make or break a dish, and you need to consider the overall flavor profile of the dish and how spice will add to it, not necessarily be the primary component. In contrast, I like to use the seeds to control how spicy I want a dish, not as the actual flavor component, which i think is a better approach. For example, when cooking a whole fish, Thai peppers offer a nice kick, good texture and color, and a milder flavor profile, whereas Chipotle peppers wouldn’t do because they’re much stronger in flavor and the color doesn’t suit the dish as well.

In the end, I think what I’m complaining about is the misuse of peppers as a whole, because they are an invaluable part of any cooker’s toolkit, but too often people just through the spiciest thing they can find into a dish to either A) impress people or B) don’t want to take the time to think about the pepper (hey it’s all spice, isn’t it?) But just like any other ingredient, you really do need to think carefully about the type of pepper and how much to put in, especially with something with as much capacity to overpower a dish as a strong chili. Anyways it’s 1:30AM and I’m tired, so a longer post will be coming on Monday.

#food #foodthoughts #spicy #chinesefood #peppers