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The Kitchen & The Speakeasy
Two new uber level Soy Sauces
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<blockquote data-quote="Zeno Marx" data-source="post: 561268" data-attributes="member: 1211"><p>Last night, insomnia + youtube algorithm + coincidence. I'm always on the watch for simple, least clean up, and inexpensive recipes. I love Asian food and watch videos all the time. I've never heard of this professional Chinese cook, nor their youtube channel. In this neat little video, they use both Pearl River Bridge light and dark soy. They give a quick explanation between the two and offer a quick history lesson of soy. They explain mein noodles. Share some technique in the process. This is a recipe that seems like it could be modified a lot of ways.</p><p></p><p>*with the maybe hundreds of Asian food videos and TV shows I've watched, I don't think I've ever seen anyone steam the noodles. Could be poor memory, but I really don't remember it, and I would think I'd remember it because of always chasing the different noodle textures in cuisine. Seems like common sense now that I've seen it, but I know for certain I've never steamed egg noodles. And he says right near the end that you could use instant ramen noodles in this recipe. In a pinch, how cool is that?</p><p></p><p>[MEDIA=youtube]7HYlk2I9OD8[/MEDIA]</p></blockquote><p></p>
[QUOTE="Zeno Marx, post: 561268, member: 1211"] Last night, insomnia + youtube algorithm + coincidence. I'm always on the watch for simple, least clean up, and inexpensive recipes. I love Asian food and watch videos all the time. I've never heard of this professional Chinese cook, nor their youtube channel. In this neat little video, they use both Pearl River Bridge light and dark soy. They give a quick explanation between the two and offer a quick history lesson of soy. They explain mein noodles. Share some technique in the process. This is a recipe that seems like it could be modified a lot of ways. *with the maybe hundreds of Asian food videos and TV shows I've watched, I don't think I've ever seen anyone steam the noodles. Could be poor memory, but I really don't remember it, and I would think I'd remember it because of always chasing the different noodle textures in cuisine. Seems like common sense now that I've seen it, but I know for certain I've never steamed egg noodles. And he says right near the end that you could use instant ramen noodles in this recipe. In a pinch, how cool is that? [MEDIA=youtube]7HYlk2I9OD8[/MEDIA] [/QUOTE]
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The Kitchen & The Speakeasy
Two new uber level Soy Sauces
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