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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).

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[Northern] Virginia is for [meat] lovers.

Comments

  • 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 www.ceramicgrillstore.com and you can do this on the BGE...no reason not too...
  • @vidalia1:  That will eventually happen.  Don't worry about that  :D

    [Northern] Virginia is for [meat] lovers.
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