ravenhanna

Comment Threads

• voiceofreason commented on Sichuan peppercorns: "There's a war in my mouth."
  There is an excellent Chinese Restaurant nearby in Medford, MA called Fuloon that does several authentic Sichuan dishes including a beef dish in a cauldron of hot oily broth packed with poached beef, fistfulls of sichuan peppercorns, and little red chillies. To anyone who is not a spice lover the dish can essentially bring on a grand mal seizure. I love it, but the ma la combination of the two types of peppers does numb my face significantly for a 1/2 hour or so and trigger face sweats in the very best way. Having read these comments I am itching...
• thermosiphon commented on Sichuan peppercorns: "There's a war in my mouth."
  The best way I've had Sichuan peppers is in hot pot 火锅. A sea of Sichuan and chili peppers floats in oil where you cook raw food such as pig intestines and lotus root. I lived in Chongqing where this is the semi-official dish. Hot pot restaurants are on every corner. Very tasty and awesome with a group of friends. I doubt health officials in the US would allow it though....
• teufelsdroch commented on Sichuan peppercorns: "There's a war in my mouth."
  @7 that miracle fruit is fascinating and certainly belongs in some molecular gastronomy kitchen. Does any1 have experience with it?...
• Brettspiel commented on Sichuan peppercorns: "There's a war in my mouth."
  I picked up some of these at Penzey's a couple years ago. These are different from the "pink" peppercorns you see in the peppercorn blends, aren't they? I've always heard the pick peppercorns are mildly toxic....
• strumpet windsock commented on Sichuan peppercorns: "There's a war in my mouth."
  Anonymous: Thanks! Thermosiphon: Because it comes to the table raw? Maybe, though one can order tartar and sushi. I know we used to have a hot pot soup tureen (like a big bundt pan with a charcoal brazier burning up it's centre. And we were served a large tray of raw beef and seafood which we threw in and simmered until it was done. (it has been about 10 years since I have seen that though, and this is Canada). And I have seen chitlins fried up at our table for dim sum - but that was by the serving...