Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Does anyone use this regularly? I picked up a jar on a recommendation, and tried it on my fried rice this morning. It was… okay, I guess. It’s not hot, it’s not vinegary, it does have a nice texture. It’s… okay. But I wasn’t like, "Oh my goodness, where has this been all my life!"
Lao Gan Ma isn't formulated to be highly spicy and none of these are really vinegary so if that's the flavor profile you want, I'd look at making your own. At least one of the people commenting on the above article added some black vinegar to theirs and loved it.
LGM is more just more salty, oniony and somewhat spicy.
Last edited by rickgregory; February 16, 2022, 04:04 PM.
There was also a Kenji article in the NY Times about this combo. I haven't tried it yet and candidly I'm not sold on the idea but def. remember it from a few years ago
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Kind of but not really. There's no fishiness to it at all. It's basically nuts, fried onions, chilis, including sichuan peppercorns so it's a bit hot, numbing and oniony/crispy. It's MUCH cheaper than XO sauces I've found - about $4 for a jar in the markets here.
I love it. Its just a little spicy but its the texture and the savoriness that gets me. I have 2-3 other brands like Fly by Jing and one other that is escaping me right now but always default back to Lao Gan Ma. I tend to use it on lo mein and chow fun - love it with noodles
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I think it would rock on a cheeseburger due to the oniony component. But I really have noticed that it gains in flavor after being open for a day or so. It's odd.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
I think it's an acquired addiction. My wife tried it and liked it a while back. I'm pretty ambivalent - it's OK, but I'd rarely go seek it out.
Recently, she's suffering from an ongoing lack of olfactory and gustatory capability, and keys in on salty, spicy, sour flavors and texture. This stuff really hits the spot for that scenario, and she is loving it.
That happened to me, it lasted a couple weeks. It happened to my daughter in early 2000, and lasted almost a year for her. Here’s hoping she’s the former.
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