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The 10th Annual Hot Pepper Awards Winners Announced!

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VOTE! Chinese Throwdown - BEST OVERALL!


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Poll: BEST of THP! (30 member(s) have cast votes)

Who made the best Chinese entry?

  1. D3monic - General Tso's Chicken (6 votes [20.00%] - View)

    Percentage of vote: 20.00%

  2. SmokenFire - Sweet & Sour (&Spicy) Pork (2 votes [6.67%] - View)

    Percentage of vote: 6.67%

  3. grantmichaels - Spicy Mongolian Beef (7 votes [23.33%] - View)

    Percentage of vote: 23.33%

  4. tctenten - Spicy Shrimp Lo Mein (2 votes [6.67%] - View)

    Percentage of vote: 6.67%

  5. BigB - One Chinese Soup, One Egg/Spring Roll, One Fried Rice (10 votes [33.33%] - View)

    Percentage of vote: 33.33%

  6. Thegreenchilemonster - Duck with Plum Sauce and Eggplant with Spicy Garlic Sauce (3 votes [10.00%] - View)

    Percentage of vote: 10.00%

Vote

#21 D3monic

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Posted 15 November 2016 - 08:12 AM

Breakfast  eggrolls, why arent they more of a thing

 


Philadelphia Superbowl TD Entrant - Dude....f**k your Demonic goat right in the ass. That thing lit my ass up worse than the red brainstrain I had earlier this year. It started out bitter, then went to straight up rape my face heat.


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#22 t0mato

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Posted 15 November 2016 - 08:49 AM

Big B went big. All these meals look great, but my fat kid dreams would come true with that spread.


That was definitely the hardest challenge. Big B knows what he's doing.

I am the Pickle Princess


#23 Ozzy2001

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Posted 15 November 2016 - 08:59 AM

That was definitely the hardest challenge. Big B knows what he's doing.

You did great too.

#24 BigB

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Posted 15 November 2016 - 10:24 AM

That was definitely the hardest challenge. Big B knows what he's doing.

 

thanks man, that broth took 11 hours to make haha. But on the for real, your hot n sour soup looked amazing, I really want to try to recreate it. I love me some hot n sour 



#25 t0mato

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Posted 15 November 2016 - 11:48 AM

You should. It's super easy to make. The hardest part is all the prep work.

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#26 ShowMeDaSauce

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Posted 15 November 2016 - 12:07 PM

I love Chinese hot and sour soup also. I top mine with toasted sesame oil just before serving. My favorite is pork and shrimp in the H&S soup. Re hydrated tree ear mushrooms are a must IMO. Trim out the stem area because you probably wont ever get it tender.

 

Swanson was selling a hot and sour soup base that was not too bad. I found it needed to be thinned with equal parts of their no salt added chicken stock. It was way too salty and a little too sour.

 

 

Duck noodles made with roast duck is pretty authentic and you are correct. Getting the broth right is harder than it appears. The broth in Asia noodle soup should always be the star of the show. Good Pho for example is pretty amazing and bad Pho stock is like drinking dish water. I have yet to master Pho Bo but im getting better at it. A pressure cooker can save you a ton of time but its still tricky.



#27 The Hot Pepper

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Posted 15 November 2016 - 12:30 PM

 Good Pho for example is pretty amazing and bad Pho stock is like drinking dish water. I have yet to master Pho Bo but im getting better at it. A pressure cooker can save you a ton of time but its still tricky.

 

Found a good read once, think it was this: http://www.splendidt...ho-is-the-stock


I want that salami.


#28 Thegreenchilemonster

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Posted 15 November 2016 - 12:54 PM

My wife used a pressure cooker when she makes pho. It cuts the cooking time in half. She also uses ox tail as the base for the stock. It comes out really good.

#29 ShowMeDaSauce

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Posted 15 November 2016 - 01:12 PM

I picked up some millet and rice ramen noodles yesterday. I cant wait to try them out. No seasoning packet just 12 noodle portions. ZERO salt added. Yeah, i know i sound like a broken record when it comes to sodium but im a big boy and very capable of salting my food myself.

 

Ingredients

Organic Brown Rice Flour, Organic Millet, Organic White Rice Flour

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lot-602035.gif

 

 


Edited by ShowMeDaSauce, 15 November 2016 - 01:17 PM.


#30 grantmichaels

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Posted 15 November 2016 - 01:34 PM

Nice find ...

 

I seek out low-salt stuff, too ...

 

Partially because I like a more subtle salt level than is typical of preserved foods, but also because I like the flavors of better quality salts ...

 


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#31 SmokenFire

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Posted 15 November 2016 - 01:45 PM

My wife used a pressure cooker when she makes pho. It cuts the cooking time in half. She also uses ox tail as the base for the stock. It comes out really good.

 

I use oxtails too, but haven't busted out the pressure cooker for it yet.  I dig that it's an all day 'smell up the house good' kind of dish.  :)


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#32 hogleg

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Posted 15 November 2016 - 01:57 PM



#33 Thegreenchilemonster

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Posted 15 November 2016 - 03:46 PM

 
I use oxtails too, but haven't busted out the pressure cooker for it yet.  I dig that it's an all day 'smell up the house good' kind of dish.  :)


Yeah man, my in laws house has that permanent pho broth smell to it.

#34 The Hot Pepper

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Posted 15 November 2016 - 04:21 PM

It's very close!

 

Keep voting!


I want that salami.


#35 D3monic

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Posted 15 November 2016 - 05:04 PM

Speaking of ramen i've been wanting to try making  some from scratch. The first attempt  at ramen was ok but want homemade noodles. 


Philadelphia Superbowl TD Entrant - Dude....f**k your Demonic goat right in the ass. That thing lit my ass up worse than the red brainstrain I had earlier this year. It started out bitter, then went to straight up rape my face heat.


#36 D3monic

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Posted 15 November 2016 - 05:16 PM

Actually, I need to look up the recipe for that onion and mushroom soup they serve at habachis. I love that stuff. 


Philadelphia Superbowl TD Entrant - Dude....f**k your Demonic goat right in the ass. That thing lit my ass up worse than the red brainstrain I had earlier this year. It started out bitter, then went to straight up rape my face heat.


#37 BigB

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Posted 15 November 2016 - 05:46 PM

Speaking of ramen i've been wanting to try making  some from scratch. The first attempt  at ramen was ok but want homemade noodles. 

 

what type of ramen? Chinese ramen uses a lot of egg noodles, I really like the "fresh" ones if you can ever find it at asian stores. It's pretty decent. Japanese ramen uses alkaline noodles which are really good too and easy to make from scratch. I can give you a recipe if you'd like



#38 Grass Snake

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Posted 15 November 2016 - 08:34 PM

VOTE!!


Personally, I'll eat a pig's ass if they cook it right.   -CB4-


#39 geeme

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Posted 15 November 2016 - 10:29 PM

VOTE!!

 

My 'puter must be broken again, as I keep pushing the buttons but it won't let me vote again! I don't know that enabling multiple votes would really serve any purpose, but it would be fun to see, even if just once. 

 

 

VOTE!!!!!!!!

 

 

There.... doesn't that make everything better?  :party:


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#40 geeme

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Posted 15 November 2016 - 10:45 PM

Grant, I was thoroughly unimpressed with Forbidden Rice. Not sure if it was a brand thing or just the rice itself, but I'd have to describe it more as a total turn-off. No, not a BP-type of revulsion, just a turn-off. It's been at least a couple years since I tried it, so I definitely don't remember anything about a brand or packaging, just the color and what made me think of sour milk type of flavor. So I am curious to know your impression of the flavor.

 

I have to admit, though, that I am a total Texmati Basmati (white) rice fan. Who can resist rice that both smells much like popcorn while it cooks and that truly tastes good all on its own? Most rice is just a vehicle for other flavors - almost like cardboard. But I've been loving Texmati long time. Admittedly, though, I don't eat it very often since I shy away from starches in my diet. I could get totally fat just on Texmati if I let myself. 


Vision w/o action is merely a dream. Action w/o vision just passes time. Vision with action can change the world. - JOEL BARKER





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