It's the tits. https://www.amazon.co.uk/Lee-Kum-Kee.../dp/B00FZH3KHS
Originally Posted by Sir C It's the tits. https://www.amazon.co.uk/Lee-Kum-Kee.../dp/B00FZH3KHS It looks pretty **** to me. I'm just saying....
Originally Posted by Peter It looks pretty **** to me. I'm just saying.... Whddya mean, it looks ****? It's made of dried scallops, ffs!
Originally Posted by Sir C It's the tits. https://www.amazon.co.uk/Lee-Kum-Kee.../dp/B00FZH3KHS Is it not a fairly standard offering in a Chinese?
Originally Posted by SWv2 Is it not a fairly standard offering in a Chinese? I've never seen it in a chinese. It's a cooking ingredient really.
Originally Posted by Sir C I've never seen it in a chinese. It's a cooking ingredient really. Place out the road in Sandyford: Luóbo Gao - Traditional Chinese turnip cake pieces, pan fried in XO sauce XO 酱带子虾 Fried prawns & scallops in XO sauce You sound as if you are Christopher fúcking Columbus discovering some **** nobody has ever heard of.
Originally Posted by SWv2 Place out the road in Sandyford: Luóbo Gao - Traditional Chinese turnip cake pieces, pan fried in XO sauce XO 酱带子虾 Fried prawns & scallops in XO sauce You sound as if you are Christopher fúcking Columbus discovering some **** nobody has ever heard of. Seeing it on a menu doesn't make you some culinary expert. I bet you've never tasted it. Fried chicken from the petrol station, that's the extent of your gustatory exploration.
Originally Posted by SWv2 Is it not a fairly standard offering in a Chinese? Yes, our local takeaway does a variety of XO dishes. They're a bit meh, tbh. They also do Noodles Singapore Style that is barely edible due to the intense chilli heat
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Originally Posted by IUFG Yes, our local takeaway does a variety of XO dishes. They're a bit meh, tbh. They also do Noodles Singapore Style that is barely edible due to the intense chilli heat :sigh: Do you cook with it, was what I was asking. A tablespoon in the broth in which you are poaching your spare ribs, for example, imbues the pork with the most remarkable flavour.
Originally Posted by Sir C :sigh: Do you cook with it, was what I was asking. A tablespoon in the broth in which you are poaching your spare ribs, for example, imbues the pork with the most remarkable flavour. I rarely cook Chinese food tbh, sc. Pissed up in restaurants or the occasional takeaway. I do cook up a nasi goreng every now and again. Indonesia, well, it's near China. Well certainly nearer than we are.
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