What did you eat last night for dinner?

Had a nice meal tonight:

Duck Terrine with Sauternes
Poached Apricot, Green Almond, Purslane Salad

Tai Snapper Ceviche with Celery Vinaigrette
Tapioca Pearls, Shaved Radish, Northern Lights Caviar

Warm Seafood Salad with Lemon Thyme
Fricassée of Cuttlefish, Abalone, Squid
Razor Clam Gratiné, Asparagus, Fava Beans

Halibut with Black Musto Oil
Stuffed Zucchini, Oregano-Pine Nut Gremolata

Roasted Liberty Farm Duck Breast
Chanterelles, Cherry Chutney, Leg Craquelins
Glazed Celery, Port Wine Sauce

Duo of Beef
Black Angus Short Ribs with Fava Bean Coulis
Seared Wagyu Tenderloin, Oregon Morels
Tarragon-Spinach Custard, Fiddlehead Ferns

All consumed with a lot of wine. And then, finally, cheese.

I'm in Charlottesville, VA, the current home of Peter Chang, the disappearing Szechuan chef. Ate dinner at his restaurant. Wasn't mind-blowing or anything, but I got to try a good amount of stuff: scallion bubble pancakes, dry fried hot beef (a cooked beef jerky dish), hot and numbing hotpot, fragrant crispy duck, and a shredded pumpkin dish that was one of the specials. I'm not very familiar with Szechuan cuisine, but the ma la sensation is pretty addictive.



erictheobscure said:

I'm in Charlottesville, VA, the current home of Peter Chang, the disappearing Szechuan chef. Ate dinner at his restaurant. Wasn't mind-blowing or anything, but I got to try a good amount of stuff: scallion bubble pancakes, dry fried hot beef (a cooked beef jerky dish), hot and numbing hotpot, fragrant crispy duck, and a shredded pumpkin dish that was one of the specials. I'm not very familiar with Szechuan cuisine, but the ma la sensation is pretty addictive.

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When I worked at Cyrus, we had some of the "real" Szichuan peppercorns, and the first thing that any new extern or stage got hazed with was having to eat one. Wanting to look like a badass, or maybe for some other reason, I had several, not having any idea what they were. My mouth was numb for hours.



kwilkinson said:

When I worked at Cyrus, we had some of the "real" Szichuan peppercorns, and the first thing that any new extern or stage got hazed with was having to eat one. Wanting to look like a badass, or maybe for some other reason, I had several, not having any idea what they were. My mouth was numb for hours.

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What'd they use the peppercorns for at Cyrus?

One of my college roommates was Chinese, born here, but his parents were from there. He grew up in Hillsborough so he knew all the good Chinese places in the Bay Area. When Who Framed Roger Rabbit came out we all went to see it in North Oakland. The line was endless. He offered to go get some Chinese while we waited and said we would just eat it in line. He "knew a place." So he walked off and came back with all these cartons. All of it was delicious but he was really selling this one carton, which I dug into. As my teeth closed I swear I heard a hissing sound, like the fuse of a bomb. I had pierced the skin of some evil little pepper. Jesus, that was the worst pain ever. Pat thought it was hilarious and then demonstrated his bravado by chewing and swallowing one without flinching. I think I drank like four huge sodas during that movie.



erictheobscure said:

What'd they use the peppercorns for at Cyrus?

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Different things. Brines, sometimes in vinaigrettes, sometimes to spice sauces with. They used it very carefully as spicy/numb wasn't a good sensation to have when you're in the middle of a 9 course meal.



kwilkinson said:

Different things. Brines, sometimes in vinaigrettes, sometimes to spice sauces with. They used it very carefully as spicy/numb wasn't a good sensation to have when you're in the middle of a 9 course meal.

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Interesting. Just realized picking through the leftovers that there are pieces of licorice root in the dried beef dish. Might have to try experimenting with the licorice + beef combo on my own, because I kind of like it. (I'm sure this will lead to culinary abominations, but oh well.)



erictheobscure said:

Interesting. Just realized picking through the leftovers that there are pieces of licorice root in the dried beef dish. Might have to try experimenting with the licorice + beef combo on my own, because I kind of like it. (I'm sure this will lead to culinary abominations, but oh well.)

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I could write a book on culinary abominations that I've come across working my way to 3-4 original ideas I've had that turned out well. That's after cooking for a decade. As long as the food is edible, the abominations aren't too bad.



erictheobscure said:

Interesting. Just realized picking through the leftovers that there are pieces of licorice root in the dried beef dish. Might have to try experimenting with the licorice + beef combo on my own, because I kind of like it. (I'm sure this will lead to culinary abominations, but oh well.)

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Might be easier to just try fennel seeds or star anise.



kwilkinson said:

I could write a book on culinary abominations that I've come across working my way to 3-4 original ideas I've had that turned out well. That's after cooking for a decade. As long as the food is edible, the abominations aren't too bad.

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I bet you could successfully pitch this idea. Would probably sell as a coffee table book.

SField said:

Might be easier to just try fennel seeds or star anise.

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I've never cooked with star anise, so I could definitely do that. Will grab some next time I'm in Chinatown.



erictheobscure said:

I bet you could successfully pitch this idea. Would probably sell as a coffee table book.



I've never cooked with star anise, so I could definitely do that. Will grab some next time I'm in Chinatown.

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If you've used chinese five spice you will have cooked with it.

I don't really find Sichuan peppercorn to be all that hot... I've got about 3 or 4 kinds here atm as well...



impolyt_one said:

I don't really find Sichuan peppercorn to be all that hot... I've got about 3 or 4 kinds here atm as well...

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Ya I don't either... to me they're more fragrant than they are hot. I always thought the heat in sichuan food comes from the chilis while the peppercorns just sort of numb you...

SField said:

impolyt_one said:

I don't really find Sichuan peppercorn to be all that hot... I've got about 3 or 4 kinds here atm as well...

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Ya I don't either... to me they're more fragrant than they are hot. I always thought the heat in sichuan food comes from the chilis while the peppercorns just sort of numb you...

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Yup. That is my thought about sichuan as well

Licorice root is available. I can find it around here. You can get it on amazon as well..