OT - Non-Egg cooking

SaturdayFatterday · August 2013

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).

Botch · August 2013

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!!!

SaturdayFatterday · 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.

vidalia1 · August 2013

Get a wok & a spider from www.ceramicgrillstore.com and you can do this on the BGE...no reason not too...

SaturdayFatterday · August 2013

@vidalia1: That will eventually happen. Don't worry about that

OT - Non-Egg cooking

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