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Big nay from me. Maybe I haven't had a good brand of it, but it always just tastes like bitter burn. Would much rather use any number of other chili alternatives

Big nay from me. Maybe I haven't had a good brand of it, but it always just tastes like bitter burn. Would much rather use any number of other chili alternatives

(post is archived)

[–] • 2 pts

Chili crisp, because of the textural contrast, is really good on plain white rice.

But that's it. And I almost never eat plain white rice.

Even when I go shopping at the local chink-mart, there are easily 4-5 capsaicin products I would buy before getting chili crisp. It's not bad, it just has a very limited use case that doesn't line up with my diet at all.

[–] • 3 pts

I'd rather throw memei or a good Japanese soy sauce on white rice honestly.

[–] • 2 pts

Black garlic soy sauce and Bonito flakes.. 'cat rice' is outta sight

[–] • 1 pt

Had that too. Love it. Memmi is just easier to get. My local Asian market caters mostly to Filipino and Chinese so trying to get Japanese or Korean stuff is tough unless Amazon carries it

[–] • 1 pt

I'd rather throw memei

What is memei?

[–] • 1 pt

Misspelled it. Correct spelling is Memmi. It's a Japanese soup base. It's somewhere between a rich soy sauce, teriyaki, and notes of bonito flakes under it all. It's fucking delicious. Doesn't work in all applications, but for cold noodle dipping or white rice, it's amazing shit.

[–] • 1 pt

I love the stuff, but I have also evolved to making my own.

[–] • 0 pt

How do you overcome the nasty bitter overtone?

[–] • 1 pt

Acrid taste is usually over fried garlic or whatever veg is used (green onion, etc).. I'll try and find the recipe I started with and just sort of altered until i got something I liked. I don't use it on everything though, like was mentioned elsewhere, rice or eggs, simple things that I won't mind being overpowered by the oil.

[–] • 1 pt

Concur. I have some brand in the fridge I keep forgetting about. It wasn't too shabby at first, but it can get overpowering quickly. Same result if I make it - thin walled peppers are simply not made to be fried up, in my opinion. That said, I'm continually disappointed with any chili oils, even ones I make.

When I want hot gumbo, ramen or pho, I simply use my own pepper sauce, pepper mash, or pulverized chile powder mixed with some msg and call it a win.

[–] • 1 pt

Exactly. Even just adding raw peppers to the dish does more for the flavor profile than an oil can.