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1. 花椒 Sichuan pepper 2. 青花椒 green Sichuan pepper 3. 茴香 fennel 4. 虫草花 Cordyceps militaris. I've never heard of this before, but it looks like it's usually used in soups and stews. 5. 孜然粉 powdered cumin 6. 麻辣火锅底料 mala hot pot base 7. 香叶 bay leaves 8. 辣椒粉 powdered chili. Doesn't mention any other spices. 9. 桂皮 cassia bark 10. 郫县豆瓣 Pixian doubanjiang 11. 八角 star anise 12. 麻辣酱 mala sauce 13. probably 朝天椒 facing heaven peppers
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Sep 12, 2016 20:40
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| # ? May 10, 2024 20:09 |
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Thank you, much appreciated. Now that I know what I have, I will see what I can cook with it. I already looked up Mapo Tofu and that seems doable, since I already have the rarest ingredient it seems!
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Sep 12, 2016 21:06
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Watch out for 4. It's actually super duper expensive and a lot of times people use other substitutes. Hence the word "花" or flower gets thrown around. Flavor wise it's kind of like a vegetable stock to bring out a fuller taste and body to your food.
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Sep 14, 2016 06:24
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caberham posted:Watch out for 4. It's actually super duper expensive and a lot of times people use other substitutes. Hence the word "花" or flower gets thrown around. This one: Cordyceps flower?
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Sep 14, 2016 11:21
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brnai posted:12. 麻辣酱 mala sauce The Cordyceps I've only used in Chinese soups before. A small handful will change the colour of soup stock a lot, similar to how saffron colours stocks.
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Sep 16, 2016 00:31
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Has anyone else ever seen their Sichuan peppercorns come with cooking instructions?
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Sep 21, 2016 00:57
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No. What do you need to know? In Sichuan they're normally just thrown into the food whole, nothing fancy. You can toast/grind them like other spices if you want.
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Sep 21, 2016 01:43
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I like to toast them first whole, then grind them as Grand Fromage explained. However, I often pick out the hard, shiny seeds and big stems (heh  skills!) to the best of my ability - they just turn into flavorless grit.
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Sep 21, 2016 02:16
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Grand Fromage posted:No. What do you need to know? In Sichuan they're normally just thrown into the food whole, nothing fancy. You can toast/grind them like other spices if you want. oh, ive used them before and all the time. i just re-supplied from amazon and this bag has instructions to cook them before use. very odd.  
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Sep 21, 2016 02:43
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That sounds like a fine way to remove any and all flavour from your peppercorns. That's what you get when you let some loving Cantonese touch your Sichuan peppercorns.
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Sep 21, 2016 13:11
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That labelling seems more than a bit odd - it says there are 4 servings in that whole bag.
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Sep 21, 2016 15:19
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What is hazarous about those that mean they have to be cooked? i know a lot of nuts have weird chemicals in their shells. Some with peppercorns?
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Sep 21, 2016 15:30
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I have literally never heard of anyone boiling their peppercorns. Even in China (where boiling your food to mushy tastelessness is a national pastime) I've never seen it.
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Sep 21, 2016 16:01
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Maybe it's an incorrect label?
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Sep 21, 2016 18:06
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Some types have extreme pungency. Maybe to use it in hotpots? Sounds very strange nonetheless.
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Sep 21, 2016 18:17
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Looks like a generic cover-our-rear end food safety label applied to a comically inappropriate product.
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Sep 21, 2016 20:05
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eggplant and black vinegar is an excellent combination
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Sep 22, 2016 08:13
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This dumpling joint near work does braised eggplant that is then deep-fried and it's the ducks nuts
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Sep 22, 2016 08:30
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There's a place near mine that stuffs eggplant with meat then deep fries that and has an awesome garlic sauce that goes with it. Eggplant is p good.
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Sep 22, 2016 14:52
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i just bought a wok and a buttload of different sauces, what would this thread recommend for a really good and authentic stirfry and sauce?
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Sep 22, 2016 19:57
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http://forums.somethingawful.com/showthread.php?threadid=3401971#post390019343 This one is my favorite, the beef and broccoli linked in the OP is also good but maybe not as authentic. It is simpler to make though
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Sep 22, 2016 20:09
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copen posted:http://forums.somethingawful.com/showthread.php?threadid=3401971#post390019343 this was a good call, grilfriend and I both loved it. Switched out the mushrooms for sugarsnap peas since gf hates mushrooms, and added some carrot but yeah was really good
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Sep 23, 2016 04:50
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e;fb
mindphlux fucked around with this message at 05:33 on Sep 23, 2016 |
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Sep 23, 2016 05:29
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Thoht posted:Looks like a generic cover-our-rear end food safety label applied to a comically inappropriate product. Bingo, I've seen the exact same label on a bunch of different things at the Chinese grocery stores I go to.
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Sep 24, 2016 20:45
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By the way, Cordyceps is that strange fungus that uses arthropods as a host. The fruit bodies explode out of the insect and that's what the package has. The fungus takes over the insects mind and forces it to climb high which allows it to infect other animals. https://www.youtube.com/watch?v=XuKjBIBBAL8
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Oct 6, 2016 09:12
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Darryl Lict posted:By the way, Cordyceps is that strange fungus that uses arthropods as a host. The fruit bodies explode out of the insect and that's what the package has. The fungus takes over the insects mind and forces it to climb high which allows it to infect other animals.
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Oct 6, 2016 11:28
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SubG posted:In the wild Cordyceps Militaris uses caterpillars as a host, not mature insects. But these days a lot of commercially prepared cordyceps are cultured on growth media, not living hosts. Where can I find real Cordyceps grown on organic, not-fed-antibiotics insects? I usually only eat Step 5 beef and chicken (they're gassed to death for minimum suffering) from Whole Foods.
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Oct 16, 2016 04:50
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Darryl Lict posted:By the way, Cordyceps is that strange fungus that uses arthropods as a host. The fruit bodies explode out of the insect and that's what the package has. The fungus takes over the insects mind and forces it to climb high which allows it to infect other animals. Yeah this is the Chinese food thread all right.
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Oct 16, 2016 11:16
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Anyone have a particularly amazing recipe for dan dan noodles?
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Oct 24, 2016 19:31
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interrodactyl posted:Anyone have a particularly amazing recipe for dan dan noodles? Serious Eats never disappointed me: http://www.seriouseats.com/recipes/2011/04/dan-dan-noodles-recipe.html Their vegan version is also quite good: http://www.seriouseats.com/recipes/2013/02/vegan-dan-dan-noodles-recipe.html
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Oct 24, 2016 19:40
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interrodactyl posted:Anyone have a particularly amazing recipe for dan dan noodles? my recommendation: http://www.chinasichuanfood.com/dan-dan-noodles/ they always come out great when I used this method, though after doing it myself once, I chose to adapt the street food style of cooking for the kitchen a bit this site is pretty good in general for sichuan cuisine, but the cooking directions can be erroneous at times..
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Oct 24, 2016 19:46
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That's a solid site but I find her recipes are often a little blander than the food here in Sichuan. I always put in more spices.
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Oct 25, 2016 02:43
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Grand Fromage posted:That's a solid site but I find her recipes are often a little blander than the food here in Sichuan. I always put in more spices. agreed on this point, I always adjust to taste I know when I made her kung pao chicken she said something like 8-20 dried chillies, for me, it's more like 20-30
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Oct 25, 2016 16:04
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greats posted:agreed on this point, I always adjust to taste Make stuff how you want obviously (I also multiply the number of chilies in everything usually), but in this particular case it sounds like her recipe is closer to how it's made in Sichuan. That dish is generally heavier on the hua jiao than the dried chillies, and even then not that much. Most of the flavor normally comes from the sauce and it's not a particularly spicy or ma dish here in Sichuan and is considered suanla or even sweet by some people. Ailumao fucked around with this message at 23:43 on Oct 25, 2016 |
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Oct 25, 2016 23:40
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Magna Kaser posted:heavier on the hua jiao I see no problem here. 
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Oct 26, 2016 00:06
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There's actually an interesting debate in Sichuan cooking now about the whole spiciness issue. Historically Sichuanese food used much more hua jiao (sichuan peppercorns) than la jiao (dried chilies), but even those were only used in 50%-30% of the dishes you'd eat at a meal. Sichuan food has really taken off in popularity since the 00s in China and the rest of the world, and the reputation it has for being spicy has gone with it. More modern Sichuan chefs pump everything full of hua jiao and la jiao to play off those expectations while more "traditional" chefs (from the 90s...) are worried about Sichuan food becoming watered down in a way because when everything is spicy and ma la then it stands out less. There's a movement now that's gaining ground in Sichuan itself to use less peppers/hua jiao in an attempt to go back to Sichuanese flavors of like 20 years ago.
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Oct 26, 2016 02:21
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Tangentially related I was shocked in Thailand that the food wasn't as spicy as what I got in American Thai restaurants that advertise "thai spicy." So whenever I'm asked how spicy I want it I say "however you enjoy it."
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Oct 26, 2016 03:31
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The "giant piles of chili peppers" style is more Hunan or Guizhou. The food in Sichuan really isn't all that spicy most of the time. But there's also variation within, I've been told Chongqing food is spicier than Chengdu but I haven't been there yet. The Thai thing is possibly because Thailand has the "foreigners can't eat spicy" poo poo and unless you speak Thai well enough to argue with them they absolutely will flat out not make the food the same way Thai people eat it. In the US you don't have that issue.
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Oct 26, 2016 10:50
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We went shopping on a market for locals on Samui and I simply looked at a range of 12 bubbling woks, pointed out 5 curries and bought them. None of that was too spicy. Apparently it varies by region, out of all the unknown things we bought at markets only one was extremely spicy. And talking out of my rear end, is it possible climate and other stuff also is a factor? One might not notice the spicyness so much when outside factors are different? No idea whether that is true but could be a small thing as well.
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Oct 26, 2016 11:05
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| # ? May 10, 2024 20:09 |
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Nah. There are regions though. Isaan food in the northeast is the spiciest in Thailand.
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Oct 26, 2016 11:10
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