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File: ecf1c958075415a⋯.jpg (170.58 KB,1000x667,1000:667,burrata.jpg)

8chan food bucket list Anonymous 12/02/19 (Mon) 16:59:08 No.16725

Let's compile a list of foods and dishes anons should have eaten at least once in their lifetime. Try to keep it based on ingredients and preparation and not places. So no cheesecake X from fagbakery in NYC or something like that. Post pic if possible so I can make a nice infographic once we have compiled the list. Also try to include the country the food originates from if not obvious and why it should be on the list.

BURRATA

Italy. Burrata is to Mozarella what real Champagne is to some cheap sparkling wine. Burrata is similar to Mozarella but with a finer taste and a liquid, creamy core. I'll never forget the first time I tried this in Italy. It tastes like angel titties.

____________________________

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Anonymous 12/03/19 (Tue) 23:47:32 No.16727

File: ae9e22fd55f5c85⋯.jpg (63.97 KB,667x937,667:937,Heirloom-Tomato-Fresh-Ripe.jpg)

File: 5708da1b6af6ec4⋯.jpg (146.39 KB,1200x1200,1:1,Sichuan_Peppercorns.jpg)

I do not have any dishes in mind, but ingredients instead.

Fresh, fully ripe tomatoes

If you have them once, generic store bough ones will taste like disappointed. Especially if you get heirlooms.

Sichuan peppercorns

They are very useful if you want to intensify dish flavors or make them more interesting. Small amounts intensify flavor, while higher ones add a new citrus and herbal flavor with an unusual sizzling or tingling sensation on the tongue. If you buy them in person, make sure to look ones with vibrant colors and little to none black seeds and tings. Unlike with other specialty products, I found Asian markets to offer peppercorns of inferior quality compared to ones from specialized spice merchants or online vendors.

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Anonymous 12/04/19 (Wed) 04:36:32 No.16729

>>16727

>Sichuan peppercorns

Seconding this

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Anonymous 12/04/19 (Wed) 15:37:16 No.16730

>>16727

I ordered Sichuan pepper today. What's a good dish to use them?

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Anonymous 12/05/19 (Thu) 04:14:21 No.16741

>>16730

Traditionally, Sichuan peppercorns are most commonly used in stir frys (ground, whole husks, or both), to infuse oils and water, or just to sprinkle on top of food like salt and pepper in European cuisine. Letting them sit in hot water will give it floral flavor, while oil will get infused with the numbing flavor/effect.

After spicy peppers were introduced to Asia thanks to European trade back in 1600s, red chilies were incorporated into many existing dishes that used Sichuan peppercorns. Now this peppercorn-chili pairing is one of the defining characteristics of Sichuan cuisine.

I use them to make stir frys more interesting, in Sichuan recipes, for vegetables, and in meat rubs. Just experiment with them and see what works. First thing I ever used used them in were scrambled eggs, just so I can get a feel for the flavor.

Keep in mind that Sichuan peppercorns will lose potency over time, so make sure to compensate for that by adjusting the amount as needed. Just as with most other spices, toasting them a bit will strengthen the flavor. Don't forget to remove black seeds and twigs before cooking.

As an example, this video recipe uses Sichuan peppercorns to infuse chilli oil and then to season the dish at the very end.

Another easy one is a sichuan peppercorn and sesame oil sauce. This sauce is most commonly paired with cooked chicken slices, which are served with vegetables (and rice, obviously). I took it from 'Land of Plenty A Treasury of Authentic Sichuan Cooking.' It's a good cookbook focusing on Chinese cuisine, but it omits dishes that westerners might not find palatable.

Ingredients:

>1/2-1 teaspoon whole Sichuan pepper

>3 tablespoons chicken stock

>2 tablespoons light soy sauce

>5 scallions, green parts only

>1 1/2 tablespoons sesame oil

>1 /4 teaspoon salt

>about 1 pound of cooked, cooled chicken meat

Instructions:

>1. Let pepper soak in very hot water for a few minutes, cut chicken into slices and finely chop scallion greens in the meantime.

>2. Lay scallions on the cutting board, sprinkle sichuan pepper and salt, and start chopping everything into a fine paste. It is traditionally done with a cleaver. Alternatively, you can use a food processor to do it. Another option is using a spice grinder or a mortar and pestle to grind peppercorns before adding them to scallions.

>3. Combine stock, soy sauce, paste from step 2, and oil. Mix them thoroughly to make the sauce and drizzle it over chicken slices.

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Anonymous 12/05/19 (Thu) 04:14:41 No.16742

Invidious embed. Click thumbnail to play.

>>16741

Here is the video I mentioned.

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Anonymous 12/16/19 (Mon) 11:59:46 No.16753

>>16741

Made some dishes with it and it's pretty interesting. Never noticed it in any chinese takeout. They probably don't use it too much because it's a pretty special taste and feel. Toasting them and them grinding them gave the best results.

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Anonymous 12/17/19 (Tue) 13:47:18 No.16756

>>16730

It goes well on fresh fish with a white delicate flesh. Don't put too much on. You can add a bit of olive oil.

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Anonymous 12/17/19 (Tue) 21:35:12 No.16758

>>16756

Hmm, that could work. The citrus flavor of the pepper should go very well with the fish.

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Anonymous 01/02/20 (Thu) 03:53:47 No.16802

>>16753

Chinese places did not use Sichuan peppercorns because they were banned in the U.S. until 2005. Most Americans never had them, so they do not know that anything is missing. Thus there was no pressure for incorporation. Takeout Chinese food is modified to fit local tastes and to be inexpensive anyway. Authenticity is not a concern.

Takeout places that do use Sichuan peppercorns likely rely on the stale version common in Asian markets or on five spice powder.

Only Chinese restaurants I was able to taste it in were sit-down places that serve almost all meals family style or specializing in south Chinese or Vietnamese cuisines.

>>16730

>>16756

Game, fatty meats, pan fried lean meat, citrus or anything that goes with citrus, onions, scallions, black beans, sesame, and spices like ginger, star anise, and black pepper all go well with it. In my experience, they will work for most Asian cuisines - even things like curries.

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Anonymous 01/16/20 (Thu) 05:33:57 No.16848

File: c9c107b9694575a⋯.png (770.66 KB,628x750,314:375,ClipboardImage.png)

File: d25d936d32f50b0⋯.jpg (55.69 KB,500x500,1:1,Real-DOP-Certificate.jpg)

File: aae7ba8a5f0ef46⋯.jpg (33.35 KB,385x469,55:67,Fake_San_Marzanos.jpg)

I would say that if you like to cook Italian food, you should try San Marzano tomatoes. If you dig through recipes, sooner or later you will notice people who rave about them. Trying San Marzanos out will let you see if they live up to the hype.

There is one problem with San Marzanos in the U.S. - 90% or more of them are fakes. When you buy them at a grocery store, pick ones that have DOP certified somewhere on the can and check the barcode. If first three digits range from 800 to 839, they were 100% produced in Italy and are probably real. DOP is legally binding in whole EU, so cans for other EU markets will almost certainly be authentic as well. However, DOP is not legally recognized in the U.S., so anyone can use it. Therefore cans with barcodes starting with 0 or 1 will likely be fakes unless they have a real DOP certificate on the can somewhere.

Another thing to search for are nutrition label stickers. They are put on foods that did not have nutrition facts listed according to the U.S. regulations aka they were made for non-U.S. market and imported. If you ever bought anything from European or Asian grocery stores you encountered those stickers.

Centos San Marzanos are the most commonly available and the only real ones I have seen in regular grocery stores. Just make sure they have the certificate (2nd image). You will likely encounter cans like on my third image, but they are not real San Marzanos and tend to be way overpriced.

Personally, I tried a few different kinds. Authentic San Marzanos are slightly better than most other canned plum tomatoes, but that difference will be less apparent the more ingredients you add to your sauce. Pizza margarita and traditional spaghetti with basic tomato sauce (no meat, excess cheese, etc.) are the only recipes I would say it makes any perceivable difference in. Overall, not worth the money and trouble.

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Anonymous 01/16/20 (Thu) 16:09:19 No.16849

>>16848

The difference in taste is noticeable. I get them for a reasonable price at big italian supermarket where all the italian restaurants in the area buy their stuff. If you order them via amazon they are pricey as fuck. Imho they are worth it, if you make something like a tomato bisque or spaghetti with tomato and basil where the tomatos are the main ingredient.

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Anonymous 01/19/20 (Sun) 23:43:49 No.16855

>>16849

What brand did you get?

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Anonymous 01/21/20 (Tue) 13:44:37 No.16856

>>16855

Mutti

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Anonymous 02/28/20 (Fri) 18:00:13 No.16881

>>16856

I found them at one of the international stores and difference is more noticeable than in case of centos. I tried Kirkland ones and they are better than centos too.

Another issue is that I most often use Pomi tomatoes, and that's what I automatically expect preserved tomatoes should taste like. They are closer in to San Marzanos than other preserved tomatoes I tried.

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Anonymous 03/08/20 (Sun) 00:13:15 No.16906

File: d2b68ec5b021b7a⋯.png (890.71 KB,960x1440,2:3,ClipboardImage.png)

For people in the U.S., I'd say that they should try real, unfiltered, unpasteurized honey. Most of what is found in stores in purified, sometimes pasteurized to shit, and occasionally even diluted. All of that strips honey of some of the flavor and possible immune system benefits, but also makes it less viscous and less likely to crystallize. Apparently Americans like their honey to be to pour out of plastic leeching, bear-shaped squirt bottles.

If you want real honey, find local beekeeper selling it if possible, visit European stores, or get it in Canada. Honey should come in glass jars, and at least some of it might be crystallized. If you want to reverse crystallization, just put it in a warm spot for few days. If you want results faster, warm up a pot of water (do not let it boil), keep burner on so the temperature is maintained, and put your honey jar with a lid off in water for a while. You can speed up decrystalization a little bit by stirring honey occasionally. When pouring water in, account for water displacement once jar is in - you want it to reach no higher than 3/4 of jar's height. Alternatively, you could use microwave too. It's the fastest, but honey usually comes out a bit too cloudy for me.

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Anonymous 03/15/20 (Sun) 18:44:07 No.16913

>>16906

>visit European stores

yeah nah, most of the honey comes from china these days. And they don't even have to label it properly. It just reads honey from EU countries and non-EU countries. Cheapest ones have like 95% chinese honey in them. Go to a local beekeeper and pay the price. I paid 30€ for a glass of honey not too long ago but it's worth every cent. Dark and thick as fuck and when I had a sore throat I put a tea spoon in some sage tea and I was OK 2 days later. Unprocessed honey is like medicine.

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Anonymous 11/13/20 (Fri) 05:49:43 No.16991

>>16729

These are fucking good. They have a weird numbing/tingling effect too

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Anonymous 12/06/20 (Sun) 02:32:50 No.16995

File: a9d4eaa3aec40bc⋯.jpg (69.35 KB,814x610,407:305,deadly_delicacy_fugu_2_1_.jpg)

File: 2ae7f74721f490c⋯.jpg (42.91 KB,550x367,550:367,Kobe_Ribeye_Steak_1_1_.jpg)

After my most recent food adventure, Fugu Sashimi, the next on my list is probably:

A5 Kobe beef ribeye steak, $400

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!Asko.7gwTk 12/07/20 (Mon) 01:44:07 No.16996

>>16995

>Fugu Sashimi

[Hitman Hokkaido flashbacks intensifies]

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!Asko.7gwTk 12/07/20 (Mon) 01:45:28 No.16997

>>16995

After watching a shitload of Aden Films I too would like to try Kobe or Wagyu beef.

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!Asko.7gwTk 09/14/21 (Tue) 17:58:55 No.17052

File: 46ff2a06c64edd3⋯.png (671.38 KB,600x707,600:707,dezeishopeloos.png)

let's see how hopeless 8cunt is by trying to post a pic.

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!Asko.7gwTk 09/14/21 (Tue) 18:00:39 No.17053

oh fuck pics are back, partially.

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