Overheard a guy at the Shanghai Dumpling House in Flushing say he only uses chives from one specific farm in New Jersey

He said that farm's chives have a sharper bite that holds up better after steaming, and after trying it myself with my pork and chive dumplings, the difference in texture was night and day, has anyone else ever tracked down a single ingredient like that and had it change their whole recipe?

3 comments

3 Comments

stellanelson11d ago

Oh man, that's exactly how I felt when I switched from regular grocery store garlic to the stuff from a little farm upstate. My mom always said the supermarket garlic is too mild and watery, and once I tried the good stuff it totally changed my garlic sauce game. I swear I can't go back now even if it costs twice as much, the flavor is just that much deeper.

river_allen11d ago

Right @stellanelson, that farm garlic is no joke, it makes everything taste like you actually cooked it with love instead of just rushing through dinner. My cooking got way better once I stopped grabbing the sad little bulbs from the big box store too.

carter.casey11d ago

Wait until you try hardneck garlic, @river_allen, I thought the same thing until I tracked some down.