Condiment
- Thread starter notb665
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2scoops0406
Sichuan, heathen. 
I
Igorian
notb665 said:
Why?
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cinnamon
Freshly ground black pepper. Every time. My exceptional love for this is responsible for the enlarged forearms of italian waiters throughout Rome.
However, my favourite condiments are hot sauces. I don't go for hot curries since I discovered the subtle nuances of milder ones (and discovering, first hand, that it is actually possible to make your own botty bleed if you eat enough hot curries), but I do like to pep stuff up a bit.
However, my favourite condiments are hot sauces. I don't go for hot curries since I discovered the subtle nuances of milder ones (and discovering, first hand, that it is actually possible to make your own botty bleed if you eat enough hot curries), but I do like to pep stuff up a bit.
I
Igorian
AdamW said:
Tis good on strawberries strangely enuff.
What is it with Italian restaurants that they don't trust their customers to have their own pepper grinders?AdamW said:
Anyway...
Depends on how hot I want it, and whether I mind black flecks in it.notb665 said:
Sichuan pepper isn't pepper. It is a really nice spice, and is just fantastic when substituted for peppercorns in steak au poivre, but it will subtly change the flavour of anything you use it in, which may not be what you want.Eddie M said:Sichuan, heathen.
Here's a good way to use it:
In a mortar, smash up some fresh ginger, garlic, juniper berries, sichuan pepper and sea salt crystals into a rough paste.
Finely shred savoy cabbage, curly kale or brussel sprouts, stir fry in a very hot wok for 30 seconds, add the paste and fry for another 15-30 seconds.
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