You may keep only one of these condiments. For all time.
I haven’t even tried lao gan ma and I’m a chink. To be fair we have our own southern Chinese condiments and my folk don’t really enjoy spicy. A few chopped birds eye peppers in soy sauce is enough of a sauce
you've been posting this a lot. lao gan ma is a top 10 most popular condiment in the world, this is some obscure bullshit, who's getting paid here?
"how much are you getting paid to promote heins ketchup? anyways here's some hotsauce this guy named dave made in his basement in mississipi"
I have yet to try the chili crisps, I always forget to look for them whenever I end up in a store that might actually have them. For now at least I have to go with the chili garlic sauce.
That looks interesting, if I ever see any of this I'll pick some up.
As a heat freak these don't do much for me. My sweet spot is between 25,000 and 30,000 SHU to get my heat fix. Heat freaks know what's up, if it doesn't leave you sweating with saliva freely flowing, it ain't much.
Huy Fong, simply because it's made in USA. That one on the right with the sad 10yo boy on the label, there's a 50/50 chance you're getting a counterfeit made from gutter oil (assuming the original isn't made from gutter oil already).
Lao gan ma Black bean chili is much better than chili crisp. Have not had the other but I guess I'd rather pick that when the other is inherently inferior.
I prefer my chilli crisps dry like fried onions or shallots, its like fried chicken and the do kwons decided to douse it in sauce and makes them lose their crunch.
One is a staple condiment solidified in international cuisine and the other is a mediocre chili oil for people that are lazy, can't cook, or just discovered le secret REAL chinese foods. Left. Left is also way harder to make than right.
chili oil is really easy to make
crushed red pepper + boiling oil in a metal container, thats it. you can add peanuts and chinese black bean too. just make sure you don't add the oil too fast because dried pepper dust can catch fire if you aren't stirring right.
this with rice
This isn’t bad
I haven’t even tried lao gan ma and I’m a chink. To be fair we have our own southern Chinese condiments and my folk don’t really enjoy spicy. A few chopped birds eye peppers in soy sauce is enough of a sauce
>I’m a chink
I'd say that's a given in this thread
you've been posting this a lot. lao gan ma is a top 10 most popular condiment in the world, this is some obscure bullshit, who's getting paid here?
"how much are you getting paid to promote heins ketchup? anyways here's some hotsauce this guy named dave made in his basement in mississipi"
its a different condiment, its not even chilli
its salted olives with mustard greens, theres many brands
its salty, oily, savoury
sounds delicious, will look for it
what do you put it on?
lol, it's actually more popular than laoganma in hk
laoganma hands down
this is good too
I have yet to try the chili crisps, I always forget to look for them whenever I end up in a store that might actually have them. For now at least I have to go with the chili garlic sauce.
That looks interesting, if I ever see any of this I'll pick some up.
Laoganma easy, just use gochujang as a replacement for sriracha.
As a heat freak these don't do much for me. My sweet spot is between 25,000 and 30,000 SHU to get my heat fix. Heat freaks know what's up, if it doesn't leave you sweating with saliva freely flowing, it ain't much.
>t.
Cope. I bet Tabasco makes you shit piss and cum due to heat
>heat freak
>as a heat freak
Ah yes, I see you are part of the Heat Freak Nation
>heat freak
fegit
You're unbalanced.
kek based working the marks
posting pictures of yourself is for
Nice bait dude, look at all those replies.
laoganma balls lol
i've only ever had left and while the taste is good, it's always too watery/runny. i'd take a leap of faith and go with right.
The left one is better since it's not as oily. It tastes more pure than the oily mess on the right
why would i use either of those things?
tastelet detected
Huy Fong, simply because it's made in USA. That one on the right with the sad 10yo boy on the label, there's a 50/50 chance you're getting a counterfeit made from gutter oil (assuming the original isn't made from gutter oil already).
the left one is strictly inferior to right
you'd only buy it if you can't get lao gan ma
sambal oelek tasing better honey
I've made my own. Turned out baste.
Easy as frick
Dumpster them both and my life would be unaffected entirely
Lao Van Ma
Test
Lao gan ma Black bean chili is much better than chili crisp. Have not had the other but I guess I'd rather pick that when the other is inherently inferior.
I'll take both. They have different uses and are both delicious in their own way.
>"Ok"
>Picks both up
>Throws in trash
anyone who doesn't pick right is wrong and stupid
I prefer my chilli crisps dry like fried onions or shallots, its like fried chicken and the do kwons decided to douse it in sauce and makes them lose their crunch.
Grumpy aunty sauce without batting my eye; wiener sauce is super easy to emulate, and I quite frankly find it underwhelming in most cases.
Probably the one not subject to Chinese regulations and standards?
Not even Chinese people hot oil made in China, you morons.
lao gan ma for sure.
making your own hot sauce is fun. Your own chili oil is kind of annoying.
I like both but I use more of the Laoganma.
One is a staple condiment solidified in international cuisine and the other is a mediocre chili oil for people that are lazy, can't cook, or just discovered le secret REAL chinese foods. Left. Left is also way harder to make than right.
>a staple condiment solidified in international cuisine
surely by that you mean the Sriracha by the same company and not the Chili Garlic.
chili oil is really easy to make
crushed red pepper + boiling oil in a metal container, thats it. you can add peanuts and chinese black bean too. just make sure you don't add the oil too fast because dried pepper dust can catch fire if you aren't stirring right.
sambal olek is my go to