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Tag Archives: Szechuan peppercorn
Szechuan Peppercorn: Agent of “Neurological Confusion?!”
Recently Himself attended a class in making bitters and infusions and came home with his head filled with newly-learned techniques and ideas for concoctions he wanted to try. Today we hit Spice Station in Silverlake so that he could stock … Continue reading
Posted in Hungry Passport
Tagged bitters, Harold McGee, infusion, On Food and Cooking, peppercorn, peppers, sanshool, Spice Station, Szechuan peppercorn
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Week #47 Szechuan (Chinese)
In the past few years I’ve grown so fond of the myriad flavors that make up Thai, Vietnamese and Korean cuisines that I’ve more or less back burnered Chinese food. But Szechuan has restored my interest. Szechuan province, in southwestern … Continue reading