troutman Posted May 26, 2015 Share Posted May 26, 2015 Has any one ever used or cooked with it? Seems tasty but I have never used it. Link to comment Share on other sites More sharing options...
Segue Myles Posted May 26, 2015 Share Posted May 26, 2015 I have, but it works just as nice as a dip for malted bread, salads, for mixing in with soft cheese to serve with jaket potatoes (and crispy sweetcure bacon, with onon rings and fresh pepper slices) 1 Link to comment Share on other sites More sharing options...
Janie Posted May 26, 2015 Share Posted May 26, 2015 I always have it in the pantry but find I only use it when making a stir fry or using it in fried rice, any Asian dish, really. It's ok but not really a necessity, I think. 1 Link to comment Share on other sites More sharing options...
treeduck Posted May 26, 2015 Share Posted May 26, 2015 I use it to bathe in, it's great for the feet. 1 Link to comment Share on other sites More sharing options...
The Analog Cub Posted May 26, 2015 Share Posted May 26, 2015 Use it all the time with Asian food, need to start using it for cooking other stuff. It would go GREAT with meaty chili or beef stew, and putting some of it in a marinade for steaks and pork would go well, too. I see no downside to using it for anything that needs heat, and damn it brings the heat! 1 Link to comment Share on other sites More sharing options...
troutman Posted May 26, 2015 Author Share Posted May 26, 2015 I use it to bathe in, it's great for the feet. Of course, Ducks always bathe in it. 1 Link to comment Share on other sites More sharing options...
troutman Posted May 26, 2015 Author Share Posted May 26, 2015 Thanks all, I was thinking stir fry as well. It has a unique taste. Link to comment Share on other sites More sharing options...
treeduck Posted May 27, 2015 Share Posted May 27, 2015 I use it to bathe in, it's great for the feet. Of course, Ducks always bathe in it. Aye! :D-13: 1 Link to comment Share on other sites More sharing options...
Janie Posted May 27, 2015 Share Posted May 27, 2015 Thanks all, I was thinking stir fry as well. It has a unique taste.It has a nice taste but does need to be used sparingly. I also really like it in a Thai beef noodle salad dish. For some reason, I just really like the oil with beef but works well with chicken and shrimp too. 1 Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted May 27, 2015 Share Posted May 27, 2015 I use it a lot. 1 Link to comment Share on other sites More sharing options...
Crimsonmistymemory Posted May 30, 2015 Share Posted May 30, 2015 I have used primarily in stir fry, although I preffer sesame oil then build heat with sriracha if needed 2 Link to comment Share on other sites More sharing options...
John V Posted June 7, 2015 Share Posted June 7, 2015 I make it. Its simple. Take one cup of red pepper flakes and two cups of good peanut oil. Heat in a sauce pan and allow it to sit overnight. Do not overheat and burn the flakes!Strain through a coffee filter and put in a nice bottle with pour spout. It will last indefinately if you do not listen to the food police. 2 Link to comment Share on other sites More sharing options...
ILSnwdog Posted June 8, 2015 Share Posted June 8, 2015 I used it in place of K-Y once. ONCE! :fury: 5 Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted June 8, 2015 Share Posted June 8, 2015 I make it. Its simple. Take one cup of red pepper flakes and two cups of good peanut oil. Heat in a sauce pan and allow it to sit overnight. Do not overheat and burn the flakes!Strain through a coffee filter and put in a nice bottle with pour spout. It will last indefinately if you do not listen to the food police.The food police... they live inside of my head. 4 Link to comment Share on other sites More sharing options...
troutman Posted June 8, 2015 Author Share Posted June 8, 2015 I was going to try it this past weekend, But this damn cold has put it off for now. Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted June 8, 2015 Share Posted June 8, 2015 I was going to try it this past weekend, But this damn cold has put it off for now.If you have a cold - use it! Man, spicy food really gets my head feeling better when I have a cold. If the chimney is clogged, start a fire! :) That did not work real well with whatever I have right now... the spices were affecting my breathing. I had to eat wimpy for almost a whole week! 4 Link to comment Share on other sites More sharing options...
x1yyz Posted June 8, 2015 Share Posted June 8, 2015 Thanks all, I was thinking stir fry as well. It has a unique taste. It's also very good mixed in with soy sauce and other things as a dip for potstickers or eggrolls. 1 Link to comment Share on other sites More sharing options...
troutman Posted June 8, 2015 Author Share Posted June 8, 2015 I was going to try it this past weekend, But this damn cold has put it off for now.If you have a cold - use it! Man, spicy food really gets my head feeling better when I have a cold. If the chimney is clogged, start a fire! :) That did not work real well with whatever I have right now... the spices were affecting my breathing. I had to eat wimpy for almost a whole week! Not much of an apetite at this point, But I will try it this weekend. Link to comment Share on other sites More sharing options...
troutman Posted June 8, 2015 Author Share Posted June 8, 2015 Thanks all, I was thinking stir fry as well. It has a unique taste. It's also very good mixed in with soy sauce and other things as a dip for potstickers or eggrolls. Oh yeah, Love both!! Link to comment Share on other sites More sharing options...
John V Posted June 9, 2015 Share Posted June 9, 2015 Thanks all, I was thinking stir fry as well. It has a unique taste. It's also very good mixed in with soy sauce and other things as a dip for potstickers or eggrolls. You can also use it for frying dumplings. Be sure to have an exhast fan. It will open everyones sinuses as soon as it starts to get hot.In fact, thats what i'm going to have for lunch. Ling Ling pot stickers fried in chili oil and dipped into my homemade dipping sauce. I have a bag of them in the freezer. From freezer to pan with a little water to start. Easy. 2 Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted June 9, 2015 Share Posted June 9, 2015 Thanks all, I was thinking stir fry as well. It has a unique taste. It's also very good mixed in with soy sauce and other things as a dip for potstickers or eggrolls. You can also use it for frying dumplings. Be sure to have an exhast fan. It will open everyones sinuses as soon as it starts to get hot.In fact, thats what i'm going to have for lunch. Ling Ling pot stickers fried in chili oil and dipped into my homemade dipping sauce. I have a bag of them in the freezer. From freezer to pan with a little water to start. Easy.We usually make our own potsickers with wonton wrappers filled with pork, water chestnuts and bean sprouts. Usually add some soy sauce flavor thickened with corn starch so it's not too wet. They are a pain in the ass to make, and I would love to simplify by getting good pre-made potstickers 2 Link to comment Share on other sites More sharing options...
troutman Posted June 9, 2015 Author Share Posted June 9, 2015 Thanks all, I was thinking stir fry as well. It has a unique taste. It's also very good mixed in with soy sauce and other things as a dip for potstickers or eggrolls. You can also use it for frying dumplings. Be sure to have an exhast fan. It will open everyones sinuses as soon as it starts to get hot.In fact, thats what i'm going to have for lunch. Ling Ling pot stickers fried in chili oil and dipped into my homemade dipping sauce. I have a bag of them in the freezer. From freezer to pan with a little water to start. Easy.We usually make our own potsickers with wonton wrappers filled with pork, water chestnuts and bean sprouts. Usually add some soy sauce flavor thickened with corn starch so it's not too wet. They are a pain in the ass to make, and I would love to simplify by getting good pre-made potstickers We have the wraps, I need to do some thing like this soon. :D Link to comment Share on other sites More sharing options...
x1yyz Posted June 9, 2015 Share Posted June 9, 2015 Thanks all, I was thinking stir fry as well. It has a unique taste. It's also very good mixed in with soy sauce and other things as a dip for potstickers or eggrolls. You can also use it for frying dumplings. Be sure to have an exhast fan. It will open everyones sinuses as soon as it starts to get hot.In fact, thats what i'm going to have for lunch. Ling Ling pot stickers fried in chili oil and dipped into my homemade dipping sauce. I have a bag of them in the freezer. From freezer to pan with a little water to start. Easy.We usually make our own potsickers with wonton wrappers filled with pork, water chestnuts and bean sprouts. Usually add some soy sauce flavor thickened with corn starch so it's not too wet. They are a pain in the ass to make, and I would love to simplify by getting good pre-made potstickers We have the wraps, I need to do some thing like this soon. :D They are a lot easier to make if you have one of these little press thingies: http://smile.amazon.com/Helen-Chens-Kitchen-Dumpling-Pierogi/dp/B000PLUIIS http://ecx.images-amazon.com/images/I/61Yge584HBL._SL1500_.jpg 2 Link to comment Share on other sites More sharing options...
troutman Posted June 9, 2015 Author Share Posted June 9, 2015 Thanks all, I was thinking stir fry as well. It has a unique taste. It's also very good mixed in with soy sauce and other things as a dip for potstickers or eggrolls. You can also use it for frying dumplings. Be sure to have an exhast fan. It will open everyones sinuses as soon as it starts to get hot.In fact, thats what i'm going to have for lunch. Ling Ling pot stickers fried in chili oil and dipped into my homemade dipping sauce. I have a bag of them in the freezer. From freezer to pan with a little water to start. Easy.We usually make our own potsickers with wonton wrappers filled with pork, water chestnuts and bean sprouts. Usually add some soy sauce flavor thickened with corn starch so it's not too wet. They are a pain in the ass to make, and I would love to simplify by getting good pre-made potstickers We have the wraps, I need to do some thing like this soon. :D They are a lot easier to make if you have one of these little press thingies: http://smile.amazon....i/dp/B000PLUIIS http://ecx.images-amazon.com/images/I/61Yge584HBL._SL1500_.jpg Looks like some thing for garlic. :D Link to comment Share on other sites More sharing options...
John V Posted June 10, 2015 Share Posted June 10, 2015 Thanks all, I was thinking stir fry as well. It has a unique taste. It's also very good mixed in with soy sauce and other things as a dip for potstickers or eggrolls. You can also use it for frying dumplings. Be sure to have an exhast fan. It will open everyones sinuses as soon as it starts to get hot.In fact, thats what i'm going to have for lunch. Ling Ling pot stickers fried in chili oil and dipped into my homemade dipping sauce. I have a bag of them in the freezer. From freezer to pan with a little water to start. Easy.We usually make our own potsickers with wonton wrappers filled with pork, water chestnuts and bean sprouts. Usually add some soy sauce flavor thickened with corn starch so it's not too wet. They are a pain in the ass to make, and I would love to simplify by getting good pre-made potstickers No doubt, homemade would be better than store bought. But. Ling Ling pot sticker are very good. Costco has them and so do many grocery stores. Look for the bright yellow bag. 2 Link to comment Share on other sites More sharing options...
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