better take whiskey off the shelves… Said nobody.
What the fuck even is a history book?
White people fundamentally do not understand how spice works, like I have eaten hot wings where the only flavor is spicy, a chemical spicy flavor completely disconnected from nature whose sole purpose is to cause pain.
Like in cuisines that have used spices for thousands of years, it’s understood that spiciness is meant to complement the other flavors used in the dish. Like there are hot-as-fuck Sichuan dishes that are nevertheless easy to eat becuase making it really hot isn’t the only consideration in the recipe.
Like for the sake of white people we can’t let them have anymore exotic flavors. Think of what they will do to themselves if Sichuan peppercorns ever get really popular. They will create a tasteless chip with so much numbing power it will cause permenent jaw paralysis.
I’ve eaten bits of straight-up reaper that taste good because they’re so strongly aromatic, and sauces that people ostensibly intended to taste good, but which taste like pool chemicals because it’s full of capsaicin extract.
Anyway, just chop/mash/powderize actual peppers instead of doing dumb chemist shit with them.
Gnawed on a fresh Bird’s Eye chili once, it was crisp with a satisfying snap to it. Also the roof of my mouth went numb for a while.
Think of what they will do to themselves if Sichuan peppercorns ever get really popular. They will create a tasteless chip with so much numbing power it will cause permenent jaw paralysis.
Ok real talk if one could concentrate and preserve the active chemical in sichuan peppercorns in a sauce that would actually be amazing. It’s so hard getting the right amount cooked just enough, not to mention how they lose their potency pretty rapidly. Just being able to splash some sauce into a bowl of soup or drizzle it over a dish with whatever other seasoning sauces one wants would be so nice.
Unfortunately AFAIK it’s too volatile and delicate for that.
My sibling in spice, it is my great pleasure to introduce you to chili crisp. Lao Gan Ma, Momofuku, Blank Slate Kitchen, Fly By Jing…
Fuck those are all expensive as hell. Guess I’m stuck grinding the peppercorns in a mortar and pestle whenever I can get them at a discount.
Interesting, do you know their climate tolerance or where one could get seeds?
Yeah it is really hard to sort through hot sauces to find good ones that are really spicy.
I’ve actually switched to extremely spicy ground pepper flakes, like dangerous to leave open. They don’t change the flavor at all, I put a nearly invisible amount onto my food, and rely on the rest of the recipe to provide good flavor
Eat hot chip and die.
Can’t even enjoy hot chip while you lie anymore