Random Food Questions Thread

[mgm9128]

Is there any good substitute for Schezuan peppercorns? I have a recipe that calls for them. I have black, white, and green, but no Schezuan peppercorns.

 

[foodguy]



Is there any good substitute for Schezuan peppercorns? I have a recipe that calls for them. I have black, white, and green, but no Schezuan peppercorns.

nope. szechuan peppercorns produce an unusual tingling sensation instead of pure heat (ma la). in fact, in hmong grocery stores in fresno, i've seen the semi-dried leaves of the tree sold as quasi-pharmaceuticals -- they rub them on aching muscles as a kind of homeopathic ben-gay (no ****). because the tree is a citrus, and because it is prone to a canker that can be devastating, periodically the importation is outlawed.

 

[dacox]

Yeah, Sichuan peppers are all about the numbing sensation. There really isn't too much heat/other flavor in them. I wouldn't try substituting them with any other peppers because no other peppers (that I know of at least) give the same sensation that they do. If I'm making something that calls for them and I don't really want to deal with the numbness, I just leave them out.

What are you making? Does your recipe call for fresh ones or dried? I always see the dried ones available every time I'm in Chinatown, but I've never seen fresh (at least in Chicago).

 

[impolyt_one]

sichuan pepper has a pretty unique flavor too, its piquant and citrusy and to me some almost have a jasmine like flavor. i use it for the flavor moreso than the tingly feeling

 

[dacox]

I guess my mind has kind of fused the flavor and numb/tingly sensation together since they always go hand-in-hand. I see what you mean though. I do definitely notice some citrusy flavor in there, especially after biting down on one or something. My judgement has probably been kind of overpowered by the massive quantities I'm used to the Sichuan chefs using here and especially in Sichuan.

Either way, I don't know if I'd substitute another pepper if they weren't available. I'd probably just leave it out of the recipe. I'm surprised you can't find them though.

 

[mgm9128]

I was able to find them at a local spice shop.

I can certainly understand why you wouldn't be able to substitute these with any other peppercorns. They are very fruity and zesty in aroma. I also popped a few in my mouth to taste and the right side of my tongue stayed pretty numb for about 10 minutes. Pretty cool, these peppercorns are.

I'm using them with fish.

 

[otc]

is this the right waterstone for me to buy?

http://www.amazon.com/Woodstock-Ste...D2C9/ref=sr_1_1?ie=UTF8&qid=1317142271&sr=8-1

time to step up my game from my ceramic bits.

 

[kwilkinson]



is this the right waterstone for me to buy?

http://www.amazon.com/Woodstock-Ste...D2C9/ref=sr_1_1?ie=UTF8&qid=1317142271&sr=8-1

time to step up my game from my ceramic bits.

That would be a good stone, but if you go down to Northwestern Cutlery on..... Lake? In the west loop, they have better stones and probably cheaper as well. And you'll want a correcting stone to make sure that your stones stay flat after use.

 

[HORNS]



I actually already have those. I like them, too.


I figured this. I'd never use dried tarragon or basil or "herb for meat/fish/caviar", etc. And I did try the curry powder, but there is another brand that I prefer so I may dump the D&D stuff and refill the vial (because the vial looks pretty damn cool on one of my shelves) with the other brand. I recon there's a lot of stuff that I should just dump and refill with other things, but I'd have to find white stickers of the exact same diameter and the same font for printing new labels. Actually, I may do new labels all together, I don't like the mix of upper case and lower case.


one of the ones I am most interested in is lavender. What can I do with this? My initial thought is to steep a tad of it in creme for a pot de creme or a creme brulee, but are there any suggestions?

Lavender goes very well with stonefruits, particularly peaches. I sometimes integrate lavender into my pastry dough as well.

Using lavender with braised pork, lamb, or roasted chicken is delicious, but keep it simple.

 

[otc]



That would be a good stone, but if you go down to Northwestern Cutlery on..... Lake? In the west loop, they have better stones and probably cheaper as well. And you'll want a correcting stone to make sure that your stones stay flat after use.

I think I'll run out there tonight...hopefully their instore prices are lower than their online shop
I've always wanted to stop in there though...and it looks like wednesday is the night they stay open later.

 

[HORNS]

You guys ever utilize yuzu koshu in your cooking? It's a great way to use the flavor of yuzu while having a product that really doesn't perish. It can be quite hot due to the chili peppers and salty due to the pickling method, but the flavor is intensely yuzu and a little bit goes a long way.

 

[itsstillmatt]

I love it on grilled shrimp. Otherwise it is too hot for my delicate sensitivities.

 

[HORNS]



I love it on grilled shrimp. Otherwise it is too hot for my delicate sensitivities.

Do you put it on before or after cooking? Part of a marinade?

 

[dfagdfsh]

I'm really bored and tired of reading extremely dense 19th century philosophy so I'm making chocolate chip oatmeal cookies.

 

[mordecai]

Anyone have recommendations for what I should do with a bunch of harissa I made? Will it keep?