~-= Cognitive Dissonance =-~

ainsoph9 · Post by **ainsoph9** » Tue Jul 31, 2012 10:31 pm

Naw, hocchan's dying at an early, young, and ripe age help the family life insurance policy.

Post by **hobogunner** » Tue Jul 31, 2012 11:01 pm

I don't even know if I have life insurance...

ainsoph9 · Post by **ainsoph9** » Wed Aug 01, 2012 8:32 am

You might want to check, especially if it turns out to be an inordinately large one.

Mystes · Post by **Mystes** » Thu Aug 02, 2012 1:59 pm

hobogunner wrote: What sauce is mostly popular then? (Pardon my lack of knowledge / American assumptions on it.)

It's soy sauce lol.

ainsoph9 · Post by **ainsoph9** » Thu Aug 02, 2012 3:09 pm

For Chinese and Asian cooking? You are probably correct, but I know that oyster sauce, fish sauce, peanut sauce, teriyaki sauce, and a few others are in the running. Usually, soy and teriyaki sauce seemingly share a group of people with similar palates.

Mystes · Post by **Mystes** » Thu Aug 02, 2012 3:24 pm

There are also sesame sauce, which is similar to peanut butter, but more liquid and more sweet. Also, there are jam made from beans that are also delicious, though it's not used as sauce.

ainsoph9 · Post by **ainsoph9** » Thu Aug 02, 2012 3:26 pm

Yeah, then there are the famous orange and General Tsao sauces. Of course, one of my favorite sauces is the one for making Bul-Gol-Ki (Korean barbeque).

Mystes · Post by **Mystes** » Fri Aug 03, 2012 11:42 am

How is it done? Or you buy it?

ainsoph9 · Post by **ainsoph9** » Fri Aug 03, 2012 1:52 pm

Recipes vary, but the recipe I use is made from rice wine, sugar, ginger, green onions, tenderloin beef sliced thinly, and soy sauce. I can tell you that you will have some of the best beef in your life, if you have that. It is best to marinate it overnight for tenderness and flavor. Grill it for a few minutes for each slice, being careful not to overcook it. You do not need a lot of the ingredients outside of the beef to make it taste good or right. I have played with the amounts over the years and have found the plenty of rice wine, sugar, and soy sauce are really what makes it sweet with a kick. I recommend not overdoing it on the soy sauce and sugar because it will make it sickeningly sweet and salty.

Mystes · Post by **Mystes** » Sat Aug 04, 2012 6:05 pm

Actually, if you put cut beef, bellpeppers and green onions on a steel plate and heat it with good barbecue fire, it'd be already delicious. I just can't get enough of it.

ainsoph9 · Post by **ainsoph9** » Sat Aug 04, 2012 11:12 pm

Yeah...that sounds more like Tex-Mex cooking to me though.

Mystes · Post by **Mystes** » Sun Aug 05, 2012 11:25 am

What's tex-Mex?

ainsoph9 · Post by **ainsoph9** » Sun Aug 05, 2012 3:55 pm

Think of it like the Chinese cooking that you get from a typical Chinese restaurant, where half of the menu items are not "authentic" Chinese food items.

Mystes · Post by **Mystes** » Mon Aug 06, 2012 11:35 am

Oh yeah. And people thought fortune cookies were snacks in China.

ainsoph9 · Post by **ainsoph9** » Mon Aug 06, 2012 4:14 pm

WHAT?! THEY ARE NOT?!

ばか！バカ！　馬鹿ー月！

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