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« Luang Prabang: Across the Khan, across the Mekong, and Antique House Restaurant | Main | Leaving Luang Prabang...... »

Saturday, 07 March 2009

Comments

nhbilly

Hey you spying on me? ;-)
Bought a bag myself like a week ago to make some Ma Po Dofu but end up steaming the tofu with some sesame oil, oyster sauce, and soy sauce with slice tomatoes and straw mushrooms. I will need to make use of the Sichuan peppers soon. I can't wait to experiment with it.

Trent

Nice shot of the doubanjiang selection!

Dan

Must you prep the peppercorns each time you cook with it?

kat

looks like a great place as long you need things in bulk!

ed (from Yuma)

Thanks for the tips on the peppercorns. I think I was just volunteered to make mapa tofu again. Your recipe for that is sooo good.

Carol

Cool! Now I know where to go when I need a new wok. What caught my eye on the grease board was pork fat. Good to know if I ever need to replenish.

Also, thanks for the tips on the peppers. Guess I better check my 6 months old bag to see if it's still any good. At least now I know where to go for it.

sawyer

a very interesting post and good to know for myself. i'll have to keep my eye out for these next time I go to the market. btw, is it just me, or did you get a new camera a while ago? heh, it may just be me

Kirk

Hi Billy - I have eyes everywhere! ;o)

Hi Trent - Yes......some of the brands looked really good, made with broadbeans like they are supposed to....

Hi Dan - No, you can make up a batch ahead of time, though I'd recommend using it within a few days as it will lose it's potency rather quickly.

Hi Kat - You can actually just purchase smaller quantities of items if you desire.

Hi Ed - It's Ma Po time again!!!

Hi Carol - he-he-he....Pork fats rules. I didn't even notice that, you have sharp eyes.

Hi Sawyer - I bought the Missus a new Nikon, so I get to use it under certain circumstances.

RONW

do you need to prep the peppers to use them?

Kirk

Hi RONW - No not necessarily. as a rule of thumb, if the recipe calls for whole Sichuan Peppers you usually do not have to roast them. If the recipe calls for ground Sichuan Peppers you need to roast them.

Jeff C

Kirk,
I've used this without heating it to get more of a mala effect. Sometimes I will combine them both to have more of the flavor and odor and also the zing of the mala.

Jeff C

I've use it raw and ground it up. It seems to have more of a zingy sensation that way as well as more citrusy notes.

Kirk

Hi Jeffrey - Yes, some folks do, but roasting tends to take the sharp edges off, and still keeps the numbing effect going.

daniel goode

DO YOU SELL THE SEZCHUAN PEPPER?IF SO HOW MUCH PER POUND ?
IF NOT WHERE CAN I BUY IT.
DANIEL
THANK U FOR A REPLY

Kirk

Hi Daniel - Do you live in San Diego? If so you should be able to pick up Sichuan Peppercorns at T&L, Thuan Phat, or 99 Ranch Market.

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