3 (More) Great Vegan Ice Creams With 1 Easy Master Recipe

Brown rice syrup is a common Korean ingredient. Maybe it might be easier to find, though I don't know how well it would work.

3 (More) Great Vegan Ice Creams With 1 Easy Master Recipe

@ Max, from reading a few different blogs based in Asian countries, glucose might be more readily available.

How to Make the Ultimate Rich and Creamy Vegan Ramen

@ Scalfin: Yvonne's chicken ramen is really delicious!

Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic (Yu Xiang Qie Zi)

@ S McDowall, that's what I mean, three eggplants fit, but 1 1/2 lbs of Chinese or Japanese eggplant is not 3 eggplants, it's more like 5.

Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic (Yu Xiang Qie Zi)

(It also calls for far less vinegar and an equal amount of sugar to vinegar, though I'm okay with the vinegar in Kenji's recipe)

Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic (Yu Xiang Qie Zi)

For comparison, Dunlop's recipe calls for 1 1/4 lbs eggplant and 1 1/2 tbsp chile paste, OR pickled chile paste, or a mixture of the two. So yeah, that's a lot less heat.

Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic (Yu Xiang Qie Zi)

Yeah two chiles was too much for me. I'm not used to this dish being so spicy. Even with one, this is still hotter than I'm used to having this, though at least tolerable.
I also think this recipe is meant for three eggplant, not 1 1/2 lbs, which is about 5 eggplant. You need to cook the eggplant in batches if you do 1 1/2 lbs. I cut the cornstarch to just 1 tsp because the first time the sauce got really thick, and I find just one tsp is enough. I also used 2 tbsp of sugar the second time and I thought it was a little better balanced.

How to Make Shanghai Lion's Head Meatballs

^Tofu is a pretty common ingredient in lion's head meatballs, but there are lots of versions of these. In Boston, Shanghai Gate serves massive ones with a dark, but thin broth and bok choy and they don't use water chestnuts, so the meatballs are just smooth and meaty.
What I do find odd is searing them, as I've only seen them deep-fried then simmered.

Easy No-Knead Olive-Rosemary Focaccia With Pistachios

Kenji, technically you don't want to double when converting from instant to active dry. You actually want 6 grams of yeast, not 8. Not a huge deal, but using less yeast to get the job done is usually desirable.

This No-Knead Olive-Rosemary Focaccia With Pistachios Takes Just 15 Minutes of Prep

No, you're right, 2 tsp of instant yeast is shy of 7 grams. More reason to weigh!

Champurrado (Mexican Hot Chocolate and Corn Drink)

Simmer for long periods of time, anyway.

Champurrado (Mexican Hot Chocolate and Corn Drink)

^chocolate in general is added at the end of cooking because you don't want to simmer chocolate.

Mexican Atole: The Perfect Winter Drink

Masarepa is an extremely refined cornmeal (germ removed) where masa harina is not, ana of course masa harina is nixtamalized. Masarepa is is much more like American cornmeal than it is like masa harina.

Orange Atole (Hot Mexican Corn Drink With Orange Zest)

@Erin R, atole is eaten for breakfast, often paired with tamales, so it's a really nice addition to breakfast or brunch!

Orange Atole (Hot Mexican Corn Drink With Orange Zest)

@Erin R, atole is eaten for breakfast, often accompanied by tamales. So it's definitely a nice brunch addition. I was actually trying to decide on what sweet addition I wanted for tomorrow's breakfast, and this post popped up and reminded me that this would be perfect.

Orange Atole (Hot Mexican Corn Drink With Orange Zest)

Masa harina is ground nixtamalized corn. It has a different flavor from corn flour (as in very fine cornmeal, not cornflour which is cornstarch for Europeans). If you can find corn flour, odds are you can get masa harina. Do not confuse masa harina with masarepa, which is pre-cooked cornmeal.

Mexican Atole: The Perfect Winter Drink

Rice atole is good, too!

Mexican Atole: The Perfect Winter Drink

Yes, atole is delicious! I made a lot of champurrado to hit on the perfect one (Latin Americans tend to like a LOT of sugar in our sweets, but I just don't). I like to use Taza chocolate for it. And I use some anise along with Mexican cinnamon which I steep into the water for the base.
Salvadoran atol made with sweet corn is pretty delicious, too.

The Vegan Experience: How to Make a Vietnamese Noodle Salad That Eats Like a Meal

I really like yuba, though I think I've only had the dried stuff, like tied into knots and braised along with pork belly, where it soaks up the sauce (actually had this at Fuloon).

Regional Mexican Cuisine: Get to Know the Soul Food of Michoacán

Lamb's quarters is purslane.

How to Make Salted Dulce de Leche Brownies

Americans don't put corn syrup in everything, one. Two, corn syrup isn't high fructose corn syrup, which is what people seem to think when they claim AMERICANS put it in everything.
Corn syrup is an invert sugar and honestly, the makeup is different from golden syrup. In something like this it would work fine, though.

I'd use glucose syrup if I had it, but golden syrup would probably be fine. Both are sweeter than corn syrup, by the way.

The Vegan Experience: Welcome to Year 4

You should veganize your black bean burgers. I love your vegan burgers, but the black bean ones win over them and it would be great to be able to make them egg and dairy-free.

Upgrade Your Tamale Pie With Braised Skirt Steak and a Brown Butter Cornbread Crust (Plus: A Quick and Easy 45-Minute Skillet Version!)

@ElboElbo, maybe you should scroll down the main page if you want an actual tamal pie…

Mexican Tamale Pie (Cazuela de Tamal): All the Flavor of Tamales With a Fraction of the Work

I've made Stupak's pork version (with some mods) and it's so, so good. And it has that nice steamed texture on the inside while being crusty on the outside.
Salsa on the side is a must for a hit of spice and tartness

The Food Lab: The Pressure Cooker Makes Short Work of This Authentic Texas Chile con Carne

I wish I had room for a pressure cooker.
How about some love for posole on Serious Eats? Red, green, white, all good!

Any Chance Of New World Mall Coverage?

Most online coverage of this place is from when it just opened, and at most they just have menus of each stand, many of which no longer exist.
Every time I go there I feel so overwhelmed. There are so many stands and some stands have encyclopedic menus! I'd really love to see a more thorough guide to this place with some idea of what's good.
For my contribution I'll say I really enjoy Szechuan Dish's dumplings, though I'm sad I never got to this stand when it served other dishes!

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