CONDIMENTS

[woops]

no shortage of laoganma in dalston. not particularly cheap though

 

[luka]

no shortage of laoganma in dalston. not particularly cheap though

yeah but have you checked to see which ones are on sale?

 

[woops]

yeah but have you checked to see which ones are on sale?

pretty sure i got the one pictured above

 

[luka]

yeah, those weird ones are always available. it's the core range that is in short supply.

 

[woops]

well i'm going to try some now anyway

 

[luka]

well i'm going to try some now anyway

 

[luka]

i've got a theory the market is full of fakes. the labels and jars often look different and they often taste quite different too.

 

[woops]

mine's just called crispy chili in oil, pretty tasty though

 

[luka]

mine's just called crispy chili in oil, pretty tasty though

thats' the main one people get here that's the one i usually get. that one or the plain chilli oil.

 

[IdleRich]

i've got a theory the market is full of fakes. the labels and jars often look different and they often taste quite different too.

I know that at one point she handed the business to her sons and they changed the recipe to a huge outcry so she got the arse and took control again and changed it back.

 

[mvuent]

salt.

 

[Mr. Tea]

salt.

 

[Slothrop]

mine's just called crispy chili in oil, pretty tasty though

I finally got a jar yesterday. I reckon I'll have finished it by the end of the weekend, just splatting it on everything up to and including cheese on toast at the moment.

 

[Slothrop]

Got some of the black bean Lao Gan Ma today, used it as the base for a sea-spicy aubergine type thing with good results. I feel less inclined to just chuck it on everything than I do with the crispy chilli one, though - I think the fermented black beans are a bit more of a specialist taste.

 

[Mr. Tea]

Got some of the black bean Lao Gan Ma today, used it as the base for a sea-spicy aubergine type thing with good results. I feel less inclined to just chuck it on everything than I do with the crispy chilli one, though - I think the fermented black beans are a bit more of a specialist taste.

Could you enlarge on "sea-spicy"?

 

[Slothrop]

AIUI in Sichuan cookery it refers to a non-fish dish cooked with the sort of seasonings that would normally be used for fish. Also sometimes translated as "fish fragrant".

 

[luka]

smoking a fag instead

 

[Mr. Tea]

AIUI in Sichuan cookery it refers to a non-fish dish cooked with the sort of seasonings that would normally be used for fish. Also sometimes translated as "fish fragrant".

"Fish-fragrant" definitely sounds less good.