Have you beheld the intoxications of Chinese bean sauces and pastes? The rich deep dark mahogany complexities? I remember the first time I did. I couldn't believe what was happening. Oh my god I love these complexities! For a while, I traveled all over in search of these rich complexities, but let me explain a little more. I searched for them as they were used in the dishes of Chinese restaurants. At some point, if you're a real man, you say to yourself the following: I must use these complexities myself - I must make my own Chinese dishes using the bean complexities!
One day I was sitting somewhere, staring the wall, and I said the following: I must use these complexities myself - I must make my own Chinese dishes using the bean complexities!
But if only it were that simple! You go to your local Chinese grocer, and you see dozens of various bean complexities! Some use broad beans, some use soy beans. Some use one kind of oil, some use another kind of oil. Some use a mix of oils. Some use chili and garlic. Some use various mixes of artificial preservatives. So what should you get? Which complexity? You can see the problem: there is a complexity of complexities!
Now you see. Please join me in a new series: Chili Bean Complexities.