This stuff is like crack. How is it so good?I just inhaled a microwaved freezer bag of root vegetables mixed with a teaspoon of this stuff and I was licking the bowl by the end.
That's the power of the lao grandma
it's salt and oil
>>22075718Tasty seed oils
>>22075718is this better than pic related
>>22075993I've never had your picrel but i can confidently say that it is better than old grandma
Aussies: don't buy this one, it sucks.There's no MSG, it just tastes like chilli flakes in cheap oil. Nasty stuff.Booooo Marion
>>22075718How hot is this stuff?Like compared to Buldak capsaicin ramen?
I'm going to say it's because it's fried and drowned in oil?
>>22076014Not as hot. It's more about the flavor of fried onions, garlic, sugar, and salt with some heat.
Is there a good commercial hot oil? Not Lao Gan Ma style or crispy garlic spicy oil or anything like that. Just straight up Chinese hot oil. I can't make it at home anymore because my roommate says it chokes her near to death which is a lie but I have to respect her home rules.
>>22076036Lee Kum Kee in general is good at everything they do.
>>22075718It's mostly the MSG that you love. But the spice and crisp aren't a bad touch.
>>22076014its not very spicy at all, you could easily eat it by the spoonful
>>22075718I got some of this, and it tastes like sweet faggotry and nothing else.
>>22075718i made chimichurri in the style, beat everything in a morter and fried in olive oil on low enough heat for it to bubble for just a couple of secconds it was deliciousi was thinking of being more daring and adding anise to it next time to blur the lines betweenn a garlic and parsley sauce and chilli oil
>>22075718There's a good amount of MSG in it which helps things. Man earlier this week though I made this creamy cheese sauce to cook broccoli in... but this time I used laoganma in the sauce. After slow cooking the broccs in the laoganma until they were tender, the resulting product was literally crack. It didn't even feel like you were eating vegetables. It was the most satisfying, cheesy, spicy, savory, flavor deluge with every bite. At the end I used bread to scoop up every last bit of that sauce left on the plate.The bonus was that it was such a high intake of fiber that the next day's toilette™ was spirit-lifting.
>>22076130It wasn't literally crack though.
>>22075718i have to admit, that i fell for the meme and bought it.it's actually pretty damn good, i'm eating it by the spoonful, even eating it by spreading it on some bread.goes great on any kind of tomato sauce, meat, eggs and some veggies like olives and zucchini.considering this stuff is like 80% of my diet, i'm eating it at least once a day.my dad was skeptical until he tried some, now he's using it regularly as wellshame it costs like 13 bucks for a big jar because i have to get them on amazon for a big markup
>>22075718very delicious but i wish it wasn't soybean oil.>>22075993i saw something similar at the store, brand new. the mexican equivalent of lao gan ma. unfortunately it was half the size and twice the price. fucking BULLSHIT
>>22075718Never had it. How is it compared to sambal olek? Just crispy bits of onion and chili in oil?
>>22075718>like crack.now buy the more expensive nippongo chilli oils forded 1 mirrion times. absolute sugoi and wow.https://umamimart.com/products/taberu-rayu
>>22076007>There's no MSG,you can literally buy your own MSG powder for like a dollar a pack.
>>22076848do you eat the beans or pick them out
>>22077026the beans are the best part.the worst thing i can say about this is that if you spill a drop of the stuff, it will stain stuff pretty bad>>22076957one day i'll need to figure out what MSG is for.i only know that it gives a meaty flavor.what kind of stuff should i put it in?
>>22077047MSG can basically be treated as superconcentrated meat extract.Use it whereever you would put meat extract in.
>>22075718Make it yourself
>>22076954this stuff is pretty mild and requires a large amount to taste anything and it's way too expensive for that type of usage
>>22077047>what MSG is for.originally extracted from superior nippons seaweed. those used in seaweed soup and miso soup. otherwise also found in tomatoes and meat. you can use on on anything really. even cola. commonly used on savoury snacks and soup powders and canned soup.
>>22076130Anon share the recipe, don't blue ball us
>>22076130share the recipe, that sounds great
>>22076056Try sprinkling msg on some vegetables and only that.You twat
>>22077073this. i've made a couple of picrel maybe 10 years ago.>heat cold pressed sunflower seed oil to the point that when you put a bamboo chopstick in it, it releases small bubbles>pour the hot oil over a mixture of chilli flakes, sesame and other shit tou want (clove, anise star etc.)>leave it in the kitchen to cool down, then put it in the fridge and wait to the next day just to make the flavors mix and infuse in the oilthat's it, it came very nice. always comes out very nice
