u/Putrid-K

At first my roomies and I were super skeptical of this restaurant because of how empty it is whenever we passed by. It was empty when we came in but it was barely 6pm on a Tuesday.

We decided to try it. Our real objective was to see if this place was bad enough. Like "We'll try this so you don't have to" kind of thing. Tbh... It was really good. So this place is also a takeout restaurant. It is indeed run by actual Chinese peeps.

The orange chicken tastes really awesome. It's not too sweet but I don't taste any citrus. It tastes awesome don't get me wrong. I think they used honey in it. It's crispy. It's not soggy which was I was super worried about. Yeah I know Orange Chicken is not a Chinese Authentic, but whatever.

My roomies and I had a lol moment of seeing nuggets and fries categorized as "Sandwiches". Anyways, I wish they had more soups.

It's called Mandarin Restaurant located in Rexburg, Idaho.

Please let me know what you think, and tell me how you usually prepare your fried chicken ;D

Testing out recipes for Thanksgiving - this one made the cut!

Caputo Manitoba Oro and Cairnspring Mills Expresso flours. 70% hydration. 3% salt. .5% instant yeast.

Bulk fermented for six hours with four rounds of coil folds every thirty minutes for the first two hours. Then balled the dough at 450 grams each and into the fridge for six days.

Pizza is topped with crushed Bianco DiNapoli tomatoes, salt, and off-the-stem oregano, then Pecorino Romano, Ferndale Farms whole milk low moisture mozzarella and provolone cheese.

Preheated the Gozney at full flame with a baffle door in place for 30 minutes.

Baked at 750 degrees Fahrenheit for about five minutes with the flame set to low.

Finished with fresh basil and grated Parmigiano Reggiano.

Light, airy crust with a thin and crispy toasted base.

That was really exceptional. Great smoke character, really tender. Horseradish sauce complimented the beef very nicely.

From the ground up: bottom bun with a smear of adobo sauce and paper thin onions to insulate it, two patties with the same onions AND chipotle slices smashed into them, a piece of American cheese, some Grillo's dill chips, and a smear of mayo on the top bun. The pictures don't really do the edges of the patties justice... partly because I nibbled on some of them. They were like crispy beef paper.