For context she's currently getting dragged on twitter for being weirdly racist about asian food 
this post was submitted on 06 Feb 2026
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~~I don't think this is racist~~ this is just cooking ignorance. Playing Virgil's ethnicity as a trump card when he has been in the wind over allegations for years is wild, and I absolutely stan a messy queen.
Since apparently Asian ingredient discourse is a thing now (?), can anyone tell me what I need to get?
I have
And I need to obtain
"Everything But the Bagel seasoning used in place of sesame seeds"
I'm sorry, but this has to be a crime in some country in Asia.
Shoot coward, you will only kill a man.
A bagelman. If I shoot dead center it'll pass right through you!
You
Thomas Crooks
Not aiming center mass
he might've aimed center and pulled it or not zeroed his scope right
I don't want to get too far astray from the topic ~~but imagine being too creepy and unsafe to join a HS rifle team,~~ that boy needed to calm TF down.
i thought he was just a terrible shot and didn't make the cut?
https://abcnews.go.com/Politics/trump-rally-shooting-suspect-fbi-names-pennsylvania-man/story?id=111921870 Yes it looks like my memory embellished this.
It's Asian-NYC bagel shop fusion
Red curry paste
thats about it.
chinese holy trinity is ginger, garlic, and green onions.
maybe add
with all these sauces you can make a ton of chinese recipes or just experiment and make stuff you find good. asian cooking is a lot of that. taking what you got and making something you find tasty
I finally grew in to keeping green onions on hand, and by the firm yet gentle coaxing of a friend have gotten comfortable tripling the amount of garlic I put in anything, I need to get in the habit of using fresh ginger so I can harness this power you speak of.
Try to get some of the smaller younger "hands" of ginger if you can find them. They're younger, less fibrous, and have a less intense flavor. You can just throw it in the freezer and grate it frozen straight into the pan. A microplane grater is best if you have one, but the box grater will do. Even a mandolin works.
I'll use this tip, keeping it around and not using it is a thing that discourages me but knowing that it'll last in the freezer and can be used directly is EZ-PZ.
The friend probably wanted you to add 10x the garlic but settled for tripling
Probably. They're quite long-suffering in efforts to civilize me. It's only been a couple years since I got away from using strict recipes for everything I cook. Baby steps.
Dark and light soy, Shaoxing wine, chilli bean paste/doubanjiang, black rice vinegar, gochujang. I cook loads of asian food, its so good because most use very similar ingredients that are either shelf stable or will keep in the fridge for ages. Also i do a home made chilli oil which is a great staple to have in the cupboard.
I have all of these except for shaoxing wine... My white whale. I've been looking in every local asian food store for it but I can't find it anywhere!!! Is it like an actual wine, or specifically a cooking thing? Alcohol laws are fairly strict here so they might not be allowed to sell it in regular stores...
Look for Liao Jiu, the proper name for cooking wine.
Shaoxing wine technically just refers to any wine from Shaoxing, including those for drinking. It caught on as the western name as it the main wine imported.
It does have alcohol, i think like 11% or something so it could be alcohol laws. Funnily enough we also have strict alcohol sale laws but its always available in every asian grocer, but never in the main supermarkets.
It's rice wine but the stuff you use for cooking is often flavored and not great for drinking.
Other rice wines are a decent sub. Shaoxing arbitrarily contains wheat due to traditions that has very little effect on the end product, which became an issue when I started cooking for a celiac.
Mirin, soy sauce, and Sake are the base of a Teriyaki sauce.
And those, plus a dashi (a stock made of kombu and Smoked/fermented fish flakes. Or shitake mushrooms instead of fish, if you're vegan) make up the base of a ton of Japanese dishes.
On the Chinese side of things, you can't go wrong with a chili crisp, or a Tobanjian
Asia is like ?3 billion people with many cuisines.
non vegan
My fav Chinatown ingredients are shrimp paste, pork fluff, dried shrimp, Sichuan pepper oil, chilli in oil, peanut oil, fried bean curd, tofu noodles, the sausage for cooking in rice. ETA fermented black beans.I don't think they all belong to a specific cuisine though.
I like douchi a lot. It's fermented black beans that becomes kinda dry and playdough like. Vegan, super savory, keeps for a long time, and used in a lot of different foods. I mostly use it in Sichuan food (like mapo tofu. yim yum).
Tom Yum paste is pretty much the antithesis of that twitter arguement, you can literally throw it in water and make a fairly decent instant soup. Theres lots of actual dishes you can make with it but tbh my most common usage for it is just to improve some lazy ramen.
hoisin sauce
anything is asian cuisine if you eat it with chopsticks
Soy bean paste is really good.
I also have some straight up MSG in a jar, though I rarely remember about it.
Oooh nice, yeah I will say the anti-MSG bandwagon is low-key racist. I have a container of miso that makes a very tasty appetizer. Online I'm seeing something called dashi recommended as a partner to that? What I really want it for is to make a chanko stew, sumo wrestler style.
Dark and light soy sauces, laoganma
I love Chinese cooking (putting laoganma on rice)
Old Godmother? Say less queen. I am not cultured enough to differentiate b/w dark and light shoyu, I literally just got up to speed on having regular and low-sodium in the fridge, but I will look into this.
Shoyu is Japanese style soy sauce, they don’t differentiate between dark and light. But for Chinese cooking you need both, they serve very different functions. Light is for adding salt and a little soy flavour, you would use it as a full or partial replacement for salt in many dishes like stir fries and fried rice. Dark is for adding depth of umami flavour and colour - when you see braised dishes in Chinese cooking with that beautiful deep brown colour it comes from dark soy sauce. For example, a very easy and classic vegan broth for noodles can be made with just a tiny bit of dark soy sauce, sesame oil, salt, and hot water.
For laoganma make sure you get the chilli bean version, it’s the original and best imo :)
Shōyu is Japanese. Dark and light soy sauces are usually used in Chinese cooking.
Although your standard Kikkoman is a dark soy sauce by Japanese grading.
2nd time in a week I have learned something by being wrong online, truly an OP technique.
I'll be candid and tell you that I substitute different soy sauces in a pinch. Sure, it's not perfect or whatever - but my family has a decent enough home made meal on the table so that's a W to chalk up.
If I'm planning on experimenting with a specific type of cuisine for a while, I'll go and grab the right kinds of soy sauce for the recipes I'm planning to try.
the fermented soybean version is super good, too, and very tasty to the western taste. only difference in flavor is the saltiness due to the natural msg in it.