Triple C-Rated

20# Takeaway law changes, Kimchi, Chinese desserts, all you can eat buffets, beef dripping chips and much more!

This week on Triple C Rated, the only foodie podcast with Chin and Choo from Ziangs and Chin’s wife Lydia on, remember to ask your questions!!! I was today days old when I found out why a CLUB sandwich is called a CLUB sandwich! Pod cast Kimchi looks fairly simple to make but I'm scared of not doing it right and getting tummy upset. Any tips? - Bobbie Tabiner What cut of meat is worst to use -Fred Bowden Apart from Asian style cuisine what are your favourite meals and desserts? - Spike Taylor Do buffets make a better mark-up than traditional sit down Chinese restaurants? Seem to be very popular right now. - Duncan smith How has the surge in allergies over the last 5 years affected how creative you are with your menu, trying to cater for everyone. - Anthony Hackett What is your views on people asking for dishes to be changed? E.G. Make the dish hotter/less hot, no or extra prawns in a fried rice dish. That is the customer likes the dish but wants a little tweaking. – Daze What is your opinion on the law changing to make all takeaway containers, cutlery either reusable or compostable? – Daze What’s your favourite flavour of crisps? - Tom Walker If food became obsolete, what career would you have instead? 😆 - Becky Mills Have you ever come across a Chinese takeaway/restaurant dish that you make but think that theirs is better? If yes, what would you do about it? – Daze In the 60’s way before you blessed us with your presence. The chips used to be cooked on beef fat ( I think). They were chunky, fatty, and served in a brown paper bag. As an Englishman brought up on fish and chips these chips were still a revelation. Everyone adored them yet nobody serves them today. Any chance you could resurrect them mate? I’m sure they would be a game changer. - Steve Harford

19# Chinese food stereotypes, are we putting people out of business? Rude menu typos that I actually missed and much more

This weeks Ziangs Food Workshop “Triple C Rated” is a bit longer than we expected, again thanks to you all for the questions! Keep them coming.   This week we’re asked and talk about; What Chinese food stereotypes are true and which are false? Are there any good recipes that use liver and kidneys? Is MSG bad for you? What position would you like the business to be in the next 5 years e.g. the cookbooks, restaurants, YouTube and everything else? What dis on the menu did you have/ have that has/had a lot of prep and was/ is it worth the time having it on? Just been diagnosed with type 2 diabetes. What healthier dishes do you recommend?   People say a good magician never reveals his secrets. Are you worried about all these pro-home cooks doing you out of the job and losing revenue with the popularity of cook tiktok and YouTube? Because, honestly, it's starting to get really disappointing eating out and getting takeaway when I can do a decent, often better job at home. Are you worried? What about other businesses? There is a really popular takeaway in in Glasgow called Ho Lee Fook. If you had to open a restaurant with a risqué name what would you call it? Do you have to deep fry Prawn Toast, can it be baked in the oven for a healthier option? Have you ever made a belter of a typo on a menu and printed loads of copies before you realised? When it comes to street food, my expectation in South East Asia is that most carts specialise in just one, maybe two dishes and that's all they do. Here, most places offer a few different dishes, but at risk of having more wastage if some options just aren't as popular etc. Why do you think the street food scenes are so different? Do we have the right street food culture in this country to make smaller stands offering just one perfected dish viable? Alot of Chinese takeaway has been adapted to suit western tastes . What was on offer in the first Chinese takeaways before the tweaking of the food was created to suit UK tastes ?

18# Is Wok Hei real? Why people gate keep recipes? and much more!

Thank you again for all your question, we always need more so anything you think of food related, don't be afraid to ask! Ziangs food workshop wouldn't have this podcast if it wasn't for all you listeners so it means a lot to us that you interact and we can respond back. On this weeks podcast we answer these questions and covers these topics: Why don't we believe in Wok Hei but everyone else does? Can you cook takeaway food in a slow cooker, can you make Char Siu in it or maybe a Chinese takeaway curry? What is the difference between table salt and cooking salt? What came first the chicken or the egg? Which is the best way to slice and cut an onion for stir frying? Why have so many takeaways gone down hill in quality recently? Is there an easy way of regulating oil temperature while deep frying? After velveting beef or chicken, can it be frozen? and if so how do you freeze it and then use it? What whiskey pairs with Chinese dishes? I can't get my Singapore chow mein right, its always stodgy, how do I fix this? What is a good marinade for tofu? What is XO sauce used for? and should I buy it? What is the easiest way to cook multiple dishes at one time? What would your last supper meal be? and who would you want to cook it for you? How do you prepper a duck, goose or pork belly for roast and is it worth it for return on investment in business point of view? How to use chopsticks with rice. Gate keeping East and South East Asian recipes and our thoughts on it. Also what non food podcast should we start? we need your help with that too.

17# Finally the old chicken man story, I rant about gate keeping, dishes we created ourselves and cooking tips

As always thank you so much for the questions if you want to ask one yourself please leave a comment and the chances we will reply to it on the podcast are hi, especially if we haven't answered it before. Today we answer the questions: What is the difference between light and dark soy? Do you cut all meats across the grain? How do you keep chicken from going chewy? What the least popular dish on the menu and why do restaurants sell it? The difference between dry and wet chow mein? What's our favourite dish to cook and to order? I also go on a rant about gatekeeping recipes and how its always a certain type of person. That a quick summery of this weeks episode!

16# Why spam is top tier in East and South East Asia, what we’d be if we weren’t Chef and wok techniques

First off, thank you all for the amazing questions, there were a lot and couldn't fit them all in on this podcast, but it means we have questions lined up for the next which is very help full! In this podcast we were asked about how we use the heavy carbon steel woks and why we can lift them all day long and not get tired? What kind of fusion foods we've tried and seen, which do we hate and which do we love? What would we be doing if we weren't South East Asian chefs? Where do we see ourselves in 5-10 years? Is spam used in Chinese cooking? Is aged expensive soy sauce worth the price tag? So if any of these topic holds your interest you might want to listen to this episode.