Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

OT - Non-Egg cooking

SaturdayFatterdaySaturdayFatterday Posts: 467
edited August 2013 in EggHead Forum
Feel free to make this an ongoing thread of your best non-Egg creations.  For our part, we made some ma po doufu tonight (Sichuan comfort food:  spicy ground pork, soft tofu, vegetables, and plenty of mouth-numbing Sichuan peppercorns).


[Northern] Virginia is for [meat] lovers.


  • BotchBotch Posts: 5,071
    Question:  do you grind your Sichuan peppercorns, or leave them whole?  I added a few to a stir fry , whole, and didn't like biting into them at all.  
    That dish looks delish!!!  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • SaturdayFatterdaySaturdayFatterday Posts: 467
    edited August 2013
    @Botch:  Thanks!  This recipe uses them ground.  For recipes calling for "whole peppercorns" (like, say Chengdu-style kung pao chicken), traditional practice is to use only the husks, snapping off the stems and discarding any shiny black seeds.  It's labor-intensive, since the bags you get at the Chinese grocer probably have a lot of stems and seeds, but it gets you that light, fresh, but numbing flavor.

    [Northern] Virginia is for [meat] lovers.
  • vidalia1vidalia1 Posts: 7,091
    Get a wok & a spider from and you can do this on the reason not too...
  • @vidalia1:  That will eventually happen.  Don't worry about that  :D

    [Northern] Virginia is for [meat] lovers.
Sign In or Register to comment.
Click here for Forum Use Guidelines.