I wonder if the store would have an issue that it might be tampered with? Even if the seal is intact, if I was the store owner, I'd be hesitant to allow that. I don't know about the whole reverse shoplifting thing. I take a carry on cooler and train it from the WTC to NJ

The poultry is super fresh and better than anywhere else: muscove duck, young duckling, genuine hen, squab, and more and dried shrimp and shitake you'll need.

Ummm.when cooking Chinese I found that infusing my own chili oil with sichuan peppers and black cardomom and using Chinese noodles (not the Thai Kitchen ones at Shoprite) from Chinatown made a big difference to the taste.Īlso, Chinatown has the horizontal cross-cut spareribs called for in the recipes along with Chinese garlic chives with buds on, water spinach, etc. This might make it hard for some people to use them as a substitute for the original sauce. They are similar to habaneros and can find fresh outside of Caribbean countries. I'm going to walk in casually holding it in my hand and pretend to look at the chili oils and then subtle put the one in my hand back on the shelf and buy something else. If you can handle the heat, scotch bonnet peppers may be used in place of Aji Amarillo paste. I don't think it's illegal to reverse shop-lift? It sounds weird but I don't want to waste throwing it away. I still have a second new unopened bottle of Lee Kum Kee chili bean oil that I plan to 'reverse shoplift' - that is, put in back in the store that I bought it from. The chili oil would already have a double dose of oil so I used the paste as called for in her recipe. The Chinese technique seems to create an oil sauce that coats everything else so that the end result is s dry stir fry with no sauce but an infused oil that flavors the dish. This is so different from the Western technique where you just fry the aromatics and then use a stock or wine to create a pan sauce.

I didn't go with the chili bean oil sold in most stores because the Chinese technique appears to be to create an oil infusion from base aromatics and fermented things - like an infused oil that is created in the pan. Her recipes call for chili bean paste and not the bean oil that is sold in most US stores so the amazon link is to the paste. I'm cooking with Fuchsia's Simple Everyday Chinese Food right now (title sounds something like that). Should go well with Fuchsia Dunlop's new book, The Food of Sichuan, that arrived on my doorstep yesterday.įuchsia is pretty great.

Aji amarillo paste canada