Have a bottle of Lao Gan Ma "Fried Chili in Oil" sitting right next to me. However, I hear that the chili crisp is even better. I think the Fried Chili in Oil flavor is extremely subtle, so...
Have a bottle of Lao Gan Ma "Fried Chili in Oil" sitting right next to me. However, I hear that the chili crisp is even better. I think the Fried Chili in Oil flavor is extremely subtle, so sometimes when I want to add a punch to something, it's not enough. I should try the crisp.
I've also tried one of the boutique crisp sauces (Fly By Jing's Zhong Sauce and Szechuan Chili Crisp) and both of those are great too. The former being subtle but mushroomy and the latter being nice and numbingly/tingly spicy
Having had both, I prefer the chili crisp. Opinions will differ, but that's what I prefer. Great as a spiced up snack on popcorn, but toss it on all kinds of things that need a kick.
Having had both, I prefer the chili crisp. Opinions will differ, but that's what I prefer. Great as a spiced up snack on popcorn, but toss it on all kinds of things that need a kick.
This article reminds me a little of a recent blog post from a local coffee roaster out here, the article focusing on a seasoning called Tajín: Tajín: A sensory addiction...
This article reminds me a little of a recent blog post from a local coffee roaster out here, the article focusing on a seasoning called Tajín:
I’ve been doing homemade Tajin hummus regularly, and it is delicious. EDIT: Writing this just made me realize that I haven’t tried making Lao Gan Ma hummus yet for some inexplicable reason (it...
I’ve been doing homemade Tajin hummus regularly, and it is delicious.
EDIT: Writing this just made me realize that I haven’t tried making Lao Gan Ma hummus yet for some inexplicable reason (it never occurred to me to even try!), so that’s the next thing I’m going to attempt.
Thanks for the ping! I knew nothing about the story behind the sauce, only that I love it. Pretty incredible that Tao Huabi has had that much success with it, though I get why (it’s amazing). I...
Thanks for the ping! I knew nothing about the story behind the sauce, only that I love it. Pretty incredible that Tao Huabi has had that much success with it, though I get why (it’s amazing).
I use it similar to how people use Sriracha. It makes a grilled cheese come alive; it’s great on eggs; and my favorite trashy snack is pouring some on Smartfood popcorn then eating it with a spoon like cereal. I can feel the eye rolls already, but seriously, don’t knock it until you’ve tried it. 😆
I actually did try it on ice cream too, but that definitely isn’t my thing.
I tried the Fly By Jing version, but it has a completely different flavor profile — deeper and more smoky. Would definitely be really good if you like it, but it wasn’t for me either. Lao Gan Ma remains my favorite.
I’ve tried to move away from Amazon, but Lao Gan Ma remains one of the few things I buy from there (as well as Maesri curry paste) since I can’t find it stocked locally. Hopefully, as more people in the US get clued in to how amazing it is, that will change.
I don't know if I got this idea from you, but I know I didn't think of it first and it is damn delicious. Although I do not eat it with a spoon, I am hands on with it and enjoy the spicy-cheesy...
my favorite trashy snack is pouring some on Smartfood popcorn then eating it with a spoon like cereal. I can feel the eye rolls already, but seriously, don’t knock it until you’ve tried it. 😆
I don't know if I got this idea from you, but I know I didn't think of it first and it is damn delicious. Although I do not eat it with a spoon, I am hands on with it and enjoy the spicy-cheesy stuff stuck to my fingers at the end like the disgusting animal that I am an extra treat.
It's nice to find fellowship with a fellow kindred spirit! Also I'll take full credit for the idea. I definitely did not just steal it from BDG because I wanted some Pepcorn but was too lazy to go...
It's nice to find fellowship with a fellow disgusting animal kindred spirit!
Also I'll take full credit for the idea. I definitely did not just steal it from BDG because I wanted some Pepcorn but was too lazy to go through all of his steps.
The Lao Gan Ma Spicy Chili Crisp is what I like. It tastes different from Sriracha, and it isn’t a complete stand-in. Since it’s mostly an oil, you have to find ways to incorporate it without...
The Lao Gan Ma Spicy Chili Crisp is what I like. It tastes different from Sriracha, and it isn’t a complete stand-in. Since it’s mostly an oil, you have to find ways to incorporate it without making a wet mess (e.g. when I have it on eggs, I usually make an egg sandwich so it can absorb into the bread some).
Nevertheless, if you like to jazz things up with Sriracha, I’d recommend at least giving it a try. It’s a different kind of jazz but still really good.
Yeah, I order my chili crisp, and a bunch of other specialty stuff like miso paste, Thai iced tea mix, and Japanese ramen, from Amazon too. It's often expensive, but is unfortunately the only...
Yeah, I order my chili crisp, and a bunch of other specialty stuff like miso paste, Thai iced tea mix, and Japanese ramen, from Amazon too. It's often expensive, but is unfortunately the only place I can get most of that kinda stuff out here in the rural boonies of Ontario. :(
I will have to give Fly By Jing a try next time I run out of chili crisp though, since some added smokiness actually sounds appealing to me. And I will have to try some flakes on Smartfood now as well since I've never done that before, and I love love looooove Smartfood. :P
There’s something about the white cheddar powder on the Smartfood that harmonizes with the Lao Gan Ma and the result is heaven. I have to actively limit myself. Also, in terms of pro-tips, there’s...
There’s something about the white cheddar powder on the Smartfood that harmonizes with the Lao Gan Ma and the result is heaven. I have to actively limit myself.
Also, in terms of pro-tips, there’s definitely a balance to be found. A little bit of Lao Gan Ma goes a long way, as the tiniest bit of oil seems to have an incredible ability to coat EVERYTHING. Even a little too much tends to overpower the Smartfood and give it a wet mouthfeel, which is off-putting. I know when I’ve put too much in when, after I’ve mixed everything together, the sides of my bowl are also coated with oil. When it’s right, there might be a little bit of oil on the bowl but most of it is on the popcorn itself.
I don’t measure it but it’s maybe a half-tablespoon of Lao Gan Ma to a small bowl of popcorn. Regardless, definitely give it a try if you looooove Smartfood. It’s such a game-changer and pretty much the only way I eat it now.
That guy’s enthusiasm for pepcorn is infectious.
Have a bottle of Lao Gan Ma "Fried Chili in Oil" sitting right next to me. However, I hear that the chili crisp is even better. I think the Fried Chili in Oil flavor is extremely subtle, so sometimes when I want to add a punch to something, it's not enough. I should try the crisp.
I've also tried one of the boutique crisp sauces (Fly By Jing's Zhong Sauce and Szechuan Chili Crisp) and both of those are great too. The former being subtle but mushroomy and the latter being nice and numbingly/tingly spicy
Having had both, I prefer the chili crisp. Opinions will differ, but that's what I prefer. Great as a spiced up snack on popcorn, but toss it on all kinds of things that need a kick.
This article reminds me a little of a recent blog post from a local coffee roaster out here, the article focusing on a seasoning called Tajín:
Tajín: A sensory addiction
https://mayorgacoffee.com/blogs/news/tajin-a-sensory-addiction
I’ve been doing homemade Tajin hummus regularly, and it is delicious.
EDIT: Writing this just made me realize that I haven’t tried making Lao Gan Ma hummus yet for some inexplicable reason (it never occurred to me to even try!), so that’s the next thing I’m going to attempt.
@kfwyre, since I know you're a fan of Lao Gan Ma as well, so I thought this might interest you. ;)
Thanks for the ping! I knew nothing about the story behind the sauce, only that I love it. Pretty incredible that Tao Huabi has had that much success with it, though I get why (it’s amazing).
I use it similar to how people use Sriracha. It makes a grilled cheese come alive; it’s great on eggs; and my favorite trashy snack is pouring some on Smartfood popcorn then eating it with a spoon like cereal. I can feel the eye rolls already, but seriously, don’t knock it until you’ve tried it. 😆
I actually did try it on ice cream too, but that definitely isn’t my thing.
I tried the Fly By Jing version, but it has a completely different flavor profile — deeper and more smoky. Would definitely be really good if you like it, but it wasn’t for me either. Lao Gan Ma remains my favorite.
I’ve tried to move away from Amazon, but Lao Gan Ma remains one of the few things I buy from there (as well as Maesri curry paste) since I can’t find it stocked locally. Hopefully, as more people in the US get clued in to how amazing it is, that will change.
I don't know if I got this idea from you, but I know I didn't think of it first and it is damn delicious. Although I do not eat it with a spoon, I am hands on with it and enjoy the spicy-cheesy stuff stuck to my fingers at the end like
the disgusting animal that I aman extra treat.It's nice to find fellowship with a fellow
disgusting animalkindred spirit!Also I'll take full credit for the idea. I definitely did not just steal it from BDG because I wanted some Pepcorn but was too lazy to go through all of his steps.
You got my attention. Which one will you recommend if I'm that people?
The Lao Gan Ma Spicy Chili Crisp is what I like. It tastes different from Sriracha, and it isn’t a complete stand-in. Since it’s mostly an oil, you have to find ways to incorporate it without making a wet mess (e.g. when I have it on eggs, I usually make an egg sandwich so it can absorb into the bread some).
Nevertheless, if you like to jazz things up with Sriracha, I’d recommend at least giving it a try. It’s a different kind of jazz but still really good.
Yeah, I order my chili crisp, and a bunch of other specialty stuff like miso paste, Thai iced tea mix, and Japanese ramen, from Amazon too. It's often expensive, but is unfortunately the only place I can get most of that kinda stuff out here in the rural boonies of Ontario. :(
I will have to give Fly By Jing a try next time I run out of chili crisp though, since some added smokiness actually sounds appealing to me. And I will have to try some flakes on Smartfood now as well since I've never done that before, and I love love looooove Smartfood. :P
There’s something about the white cheddar powder on the Smartfood that harmonizes with the Lao Gan Ma and the result is heaven. I have to actively limit myself.
Also, in terms of pro-tips, there’s definitely a balance to be found. A little bit of Lao Gan Ma goes a long way, as the tiniest bit of oil seems to have an incredible ability to coat EVERYTHING. Even a little too much tends to overpower the Smartfood and give it a wet mouthfeel, which is off-putting. I know when I’ve put too much in when, after I’ve mixed everything together, the sides of my bowl are also coated with oil. When it’s right, there might be a little bit of oil on the bowl but most of it is on the popcorn itself.
I don’t measure it but it’s maybe a half-tablespoon of Lao Gan Ma to a small bowl of popcorn. Regardless, definitely give it a try if you looooove Smartfood. It’s such a game-changer and pretty much the only way I eat it now.