>is it really that good
Did you means to reply to a different thread, or? Like who the fuck is talking about that? I’m about as far west as it gets and I have 3 stores within 15 minutes that carry a dozen different varieties of angry grandma, but I have no idea if they have that one because it’s not anything anyone talks about.
Did you means to reply to a different thread, or?
If you don't know what this is I'm obviously not interested in your opinion. You can go back to the multiple fast food threads
I have like 3 different kinds of laoganma in my kitchen right now, but because I've never heard anyone talk about the beef black bean variety I somehow must only eat fast food? What the fuck is wrong with you?
its pretty fucking shit, honestly
my dad is a sailor, so he always visits "exotic" places so i always ask him to bring me some interesting meme foods.
he god me a jar of this once and it was pretty disapointing, honestly. Staid im fridge for probably a few years, there just isnt much to use it with, i guess if you dont cook chink food.
It doesnt have a very strong flavor, its not even really Hispanicy and the chilli flakes just few like chewing on cardboard. Not sure if it was the exact same jar as in OP, since its all in chinese, but it had the same label and i remember having peanuts in it? It was just very oily with very subdued taste
That garbage is nothing but goybean oil, msg and sugar mixed together.
I was actually curious seeing it on the internet, and then I saw it at Walmart but then I looked at the ingredients. Overpriced junk. 15 dollars for for a tiny jar of cheap crap you could easily make yourself and it'd be better and cheaper.
>Is it really that good?
It's pretty good, but IMO not the greatest thing ever like some people claim. Pretty nice for adding to dumpling sauce or cucumbers.
I've heard the quality isn't as good as it used to.
Some Anon recommended the LKK chiu chow chili crisp which is really good as well. Maybe a bit more Hispanicy.
>Why can't it be found int he west?
But it can? I can even get it here in Norway.
>Is it really that good?
It is fantastic drizzled over asian rice dishes (plainrice) or soups, added to a plate of dumplings or in any dipping sauce to up the heat and flavors. It may even be addictive!
It is a delicious blend of salt, friedcrushed dried chilies, and fried shallots/onion/garlic bits, all floating in a bunch of chili red darkened unspecified oil.
>Why can't it be found int he west?
Everyone sells it, or one of the locally made versions of it, and the various brands will have less oil, more good ingredients, and more umami with a bit of the XO sauce fermented fish component, or even nuts like crushed peanuts.The import is in every grocery and certainly on amazon. Trader Joe's makes their own version too, as do most of the named NY chefs.
I like the Don Chilio mexicanized versions that name the chili peppers used. I adore their serrano and habanero versions. The ancho-macha with cranberries is even better.
It’s okay I guess but making your own is probably a million times better. this is mostly just bitter, a bit floral, with some heat. the crunch is nice but the flavor is meh
That's what I initially thought, but I don't think even OP realizes he posted something different from the basic chili crisp, or even that there are different versions. That makes sense though. I remember wanting to order some instant yakisoba and finding out that all the versions with dehydrated meat were banned in the US.
I accidentally bought the crispy chilli oil one thinking it was the normal Hispanice up your stirfy chilli thing.. got it at Chinese grocery store in USA
Am I the only one that thinks this shit is gross? It has a weird fishy taste like they use shitty oil or something. I tried multiple jars of it to make sure I didn't get a bad batch. One of the biggest meme product letdowns so far.
The best thing about fermented bean paste is that gweilo arent allowed to have it. And its important to remind gweilo, that they cant have anything good in life. They can have high fructose corn syrup, american cheese slices, and kosher salt.
having worked in a chinese restaurant for a while, i tried it on every applicable usage and never really clicked with it. on plainer rice dishes i find it makes the rice too oily, and on everything else you don't need to add extra oil or lubricant already so you can get away just adding plain dry red pepper flakes. i much prefer sambal type stuff like picrel; much lighter calorie content cuz it isn't straight oil, just chili paste. i prefer the chunky chili paste sauce when added to plain rice, and again for other purposes dry seasonings are often enough.
>is it really that good
Did you means to reply to a different thread, or? Like who the fuck is talking about that? I’m about as far west as it gets and I have 3 stores within 15 minutes that carry a dozen different varieties of angry grandma, but I have no idea if they have that one because it’s not anything anyone talks about.
Did you means to reply to a different thread, or?
If you don't know what this is I'm obviously not interested in your opinion. You can go back to the multiple fast food threads
I have like 3 different kinds of laoganma in my kitchen right now, but because I've never heard anyone talk about the beef black bean variety I somehow must only eat fast food? What the fuck is wrong with you?
Are there even three different kinds of lasagna?
>lasagne al radicchio
>pasticho
>moussaka
*kisses you on the mouth for just a little too long*
Thanks babe
its pretty fucking shit, honestly
my dad is a sailor, so he always visits "exotic" places so i always ask him to bring me some interesting meme foods.
he god me a jar of this once and it was pretty disapointing, honestly. Staid im fridge for probably a few years, there just isnt much to use it with, i guess if you dont cook chink food.
It doesnt have a very strong flavor, its not even really Hispanicy and the chilli flakes just few like chewing on cardboard. Not sure if it was the exact same jar as in OP, since its all in chinese, but it had the same label and i remember having peanuts in it? It was just very oily with very subdued taste
>my dad is a sailor, so he always visits "exotic" places
you a time traveler from 1844 or something?
That garbage is nothing but goybean oil, msg and sugar mixed together.
I was actually curious seeing it on the internet, and then I saw it at Walmart but then I looked at the ingredients. Overpriced junk. 15 dollars for for a tiny jar of cheap crap you could easily make yourself and it'd be better and cheaper.
>Overpriced junk
exactly
in china it costs about 1.5$, hence the popularity
Yum Chinese poison in a jar
one of the worst Culinaly memes, but on the bright side you get 390% of your daily cadmium intake from a serving
Just watch the video it answers your question in the first 2 minutes
In the west we avoid this horrible China paste because it contains tapeworm eggs.
We avoid your Gu poisoning.
I'm sorry if this upsets you.
Imagine Culinaly without these kinds of anons.
It's easy to get here. And it's fucking delicious
t. from Copenhagen
Goes well with garlic powder
>Is it really that good?
It's pretty good, but IMO not the greatest thing ever like some people claim. Pretty nice for adding to dumpling sauce or cucumbers.
I've heard the quality isn't as good as it used to.
Some Anon recommended the LKK chiu chow chili crisp which is really good as well. Maybe a bit more Hispanicy.
>Why can't it be found int he west?
But it can? I can even get it here in Norway.
I used to use it, but like others say you can do better making your own chili paste.
If you want something a better:
>Hispanicier
>milder
Pic related is what I usually use with rice or eggies
>But it can? I can even get it here in Norway.
The beef flavor, specifically, cannot be imported into the U.S. due to restrictions on Chinese beef.
Is the person featured on the packaging a man or a woman? I can't tell
Chinese
Tomboy tradwife. Heckin' cute and valid.
It's really good and easily available here in Berlin
>why can't it be found in the west
im about as west as it gets and I can think of at least 3 stores in my small city that have it.
and no it's not that great
Anyone can buy it if they want but you should go for a brand from your country instead of chinese gutter oil.
this one is not bad
I've come across products like this and theyre always overpriced
I'm a kinder's shill. Lgm is better. Way more flavor.
>Is it really that good?
It is fantastic drizzled over asian rice dishes (plainrice) or soups, added to a plate of dumplings or in any dipping sauce to up the heat and flavors. It may even be addictive!
It is a delicious blend of salt, friedcrushed dried chilies, and fried shallots/onion/garlic bits, all floating in a bunch of chili red darkened unspecified oil.
>Why can't it be found int he west?
Everyone sells it, or one of the locally made versions of it, and the various brands will have less oil, more good ingredients, and more umami with a bit of the XO sauce fermented fish component, or even nuts like crushed peanuts.The import is in every grocery and certainly on amazon. Trader Joe's makes their own version too, as do most of the named NY chefs.
I like the Don Chilio mexicanized versions that name the chili peppers used. I adore their serrano and habanero versions. The ancho-macha with cranberries is even better.
>reddit spacing
>ohh mommy
>trader joes
Disregarded, death to you and your kin.
>unspecified oil
It's called gutter oil.
It’s okay I guess but making your own is probably a million times better. this is mostly just bitter, a bit floral, with some heat. the crunch is nice but the flavor is meh
>oil
you can just make your own at home with fresh oils, oils expire
Mix it with mayo and put it on sandwiches. Its fucking good boys. Also you can get it in coles if you're an ausfag.
I think OP is talking about the beef version, which can't be imported to the US because we don't allow any beef from China.
That's what I initially thought, but I don't think even OP realizes he posted something different from the basic chili crisp, or even that there are different versions. That makes sense though. I remember wanting to order some instant yakisoba and finding out that all the versions with dehydrated meat were banned in the US.
I have some in my fridge right now
And I’m a westerner sounds like a skill issue
Me too, I think OP just went to one store and gave up
its literally in every grocery store in north carolina
There's no amount of money you could pay me to eat a food product imported from China.
I accidentally bought the crispy chilli oil one thinking it was the normal Hispanice up your stirfy chilli thing.. got it at Chinese grocery store in USA
I haven't made anything with it yet though
Am I the only one that thinks this shit is gross? It has a weird fishy taste like they use shitty oil or something. I tried multiple jars of it to make sure I didn't get a bad batch. One of the biggest meme product letdowns so far.
nagger you can buy it on Amazon. Also, it's mid.
op is talking about the version with beef thats nowhere to be obtained outside of china
Just buy the basic chinese sauce and add chili
The best thing about fermented bean paste is that gweilo arent allowed to have it. And its important to remind gweilo, that they cant have anything good in life. They can have high fructose corn syrup, american cheese slices, and kosher salt.
Blind mofos ITT
Go to any Asian grocery market dude it's widely available. I bought 3 jars of the stuff because I didn't know which flavor was which.
having worked in a chinese restaurant for a while, i tried it on every applicable usage and never really clicked with it. on plainer rice dishes i find it makes the rice too oily, and on everything else you don't need to add extra oil or lubricant already so you can get away just adding plain dry red pepper flakes. i much prefer sambal type stuff like picrel; much lighter calorie content cuz it isn't straight oil, just chili paste. i prefer the chunky chili paste sauce when added to plain rice, and again for other purposes dry seasonings are often enough.
It's probably just goibean sludge and gutter cracklings and boiled tires simmered down to a nice paste with extra msg.