Triple C-Rated

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

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 ?

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.

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!

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.     

This week Ziangs Food Workshop aka Chin, his mum Choo and wife Lydia talk about the secret menu in Chinese takeaway, what it is and why people think its so special. We answer what are the best brands of rice and why some are better than others. Tips for making hand made noodles, pulled and non pulled noodles. and why you can't use a certain word for short hand for Chinese food and why its so insensitive to do so. 

On this podcast Chin and Choo from Ziangs food workshop and Lydia, Chin’s wife, talk about the difference between UK and US Chinese food, this was a massive deal on tiktok a couple of months ago but has since cooled down, we just didn’t have the time to record a pod cast while the drama was unfolding. We talk about our thoughts on people that don’t go back to a Chinese takeaway if they don’t get free prawn crackers. Do peas belong in a Chinese takeaway curry? We weight in on that small argument. And we tell a story about a proper Karen of a customer that came in and couldn’t grasp our policy on peanut allergies, and why we’re so strict.

This week Chin and Choo from Ziangs food workshop on Youtube and Chin's wife Lydia, answers questions asked by our viewers like, What's the difference between a Cook and a Chef? What its like to live with dyslexia? Do we prefer poached chicken or velveted chicken? What do we think about the new inclusive changes to the Roald Dahl books? Are green egg ovens like Chinese roast duck ovens? What's going on with the vegetable shortages? and much more! 

This week Chin and Choo from Ziangs Food Workshop and Chin's wife Lydia answer questions on what food would we eat everyday for ever? Which is our favourite takeaway other than Chinese? Will traditional food fit onto a UK Chinese menu and have tastes changed enough to make it work? Chinese supermarket and why are they so different for western ones and random thoughts. 

Today we talk about where the MSG myths came from, why and how they've been used to marginalise and demonise the Chinese community, also top tips for people new too cooking and a ghost messes with out equipment.

This weeks Chin and Choo from Ziangs Food Workshop and Lydia (Chins wife) take about the affect that the cost of living crisis might have on the Chinese food industry and weather it will change the way Takeaways do things, we also cover a rumour that has been circling round that garlic grown in China is grown using human waste, ie poo and and we cover lost more!

This week we start a new format for the show, we're starring each show off talking food, cooking and baking then we will then talk about random things, like topical issues, news articles and more. This week Mum aka Choo is on form, a brillaint episode where we talk about food trends that annoy us, why Mum always uses a rice cooker and how hard it is to self-publish a book, and much much more.

This week pod cast we go all x-files on everyone, I wanted to see Mum's thoughts on conspiracy theories that are very well known and if she had even heard of them before. This was a good one, we covered the Moon landing, Flat earth theory and the Roswell UFO crash. Sit back and hold on, this one get super, super natural that is lol. 

This is our 1st pod cast in nearly a year! So apologies if we seem a tab rusty, was great to get back into it, today we answered questions given to us by people on Facebook and we'd like to thank everyone of you for that! And as always if you don't like f-ing and jeffing, this pod cast might not be for you.

We didn't actually plan to talk about food, it just ended up happening, we talk about the changes to large food chains over the last few decades as well as products they use and memories of her 1st UK foo experience. 

Cancel culture is massive right now, a lot of it is warranted, but is it all ways necessary? These are just our views on the subject. 

Me and Mum wanted to say away from the takeaway business in this episode so we decided to get on to a random question generator and answer those. The results were funny and to be honest was way more fun than we anticipated.  

So we though we'd use this time to get a few things off our chest, things that really make us angry, from the winter Olympics to food snobs, at the end of the day we all have things that annoys us, I'm sure that me and Mum are on the top of some people's annoyance list, the difference is we don't care haha.  Make sure to check out our webstore for low prices on Chinese takeaway ingredients and our cookbook www.chinandchoo.com

Me and Mum just talk about what we think is different in Chinese and Western culture, me being raised as in both I sometimes find it hard to see the, but other times its right in your face. We're not here to say which is better, just pointing out things that most of our followers would never of heard of before and things that are normal in Western culture that Mum found strange when she first came to the UK in the early 80s. Now we know that someone of this things we say don't apply to everyone and can be regional, all good vibes here.

For our 1st ever podcast, me and Mum just thought we'd talk about the worst kind of customers in Chinese takeaways and why we hate them, please bear in mind we are angry when ranting so the swear words do come flying out! Future podcast will be about anything we want to talk about rather than just cooking etc, yes we are well known for cooking but this is more of a place where we can mind dump.