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   pistolero (p@fsebugoutzone.org)'s status on Thursday, 15-May-2025 05:51:43 JST pistolero

   • Griffith
   @Griffith It's because almost all of them are San Francisco-Cantonese, even if the sign says it's Hunan or Szechuan (which is the old Wade-Giles romanization for Sichuan; Wade-Giles is a dead giveaway). You have to go to some extremely Chinese places to get the actual stuff.
   sichuan_no.1.JPG
   some_food.JPG
   • ✙ dcc :pedomustdie: :phear_slackware: likes this.
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     SilverDeth (silverdeth@fsebugoutzone.org)'s status on Thursday, 15-May-2025 06:06:00 JST SilverDeth

     in reply to

     • Griffith
     @p @Griffith
     
     Give this.
     
     Nao!
     
     Want.
     image.png
     pistolero likes this.
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     pistolero (p@fsebugoutzone.org)'s status on Thursday, 15-May-2025 06:06:47 JST pistolero

     in reply to

     • SilverDeth
     • Griffith
     @SilverDeth @Griffith Shit, if I had it I'd give it to you as long as you could get here before I ate all of it.
   • Embed this notice
     SilverDeth (silverdeth@fsebugoutzone.org)'s status on Thursday, 15-May-2025 06:17:21 JST SilverDeth

     in reply to

     • Griffith
     @p @Griffith Mwhaha. I see what's in it and I think I will take a shot at making it myself. Looks like enough chili peppers to keep the rest of the family out of it... which means... all mine.
     
     Chicken, celery or bamboo shoots, white onions and enough peppers to kill a horse (perfection). Gonna guess the sauce is 4 tbs soy, 7 tbs. chili sauce, 1 tsp garlic powder, 2 tbs fish sauce and 2 or 3 tbs of rice vinegar. 1 tsp of sugar or tamarind paste if you want a hint of sweetness.
     
     I make a lot of stir fries and pad tai for the fam. My easy go to when wife-unit is busy.
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     pistolero (p@fsebugoutzone.org)'s status on Thursday, 15-May-2025 06:22:33 JST pistolero

     in reply to

     • SilverDeth
     • Griffith
     @SilverDeth @Griffith
     
     > I see what's in it and I think I will take a shot at making it myself.
     
     I think they tossed it with a small amount of chili oil after cooking. It was definitely fried *with* the peppers. (If you can get all of those vegetables where you are, then I'm moving.) The other thing you might not be able to see very well is it has those small Sichuan peppers that look like black ball-bearings and they taste like you're being poisoned (but in a good way).
     
     > Chicken, celery or bamboo shoots,
     
     Oh, no chicken, no soy sauce. Octopus, Chinese celery, onions, chilis, Sichuan peppers, fried up in oil, tossed with a little chili oil (not much, it's already kinda oily). No sugar, no tamarind; I think no vinegar, or if there was any I couldn't taste it.
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     StarProphet (PBUH) (starprophet@fsebugoutzone.org)'s status on Thursday, 15-May-2025 08:51:15 JST StarProphet (PBUH)

     in reply to

     • SilverDeth
     • Griffith
     @SilverDeth @p @Griffith
     
     I like Asian chili oil sauces.
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     SilverDeth (silverdeth@fsebugoutzone.org)'s status on Thursday, 15-May-2025 08:51:17 JST SilverDeth

     in reply to

     • Griffith
     @p @Griffith Oh... yeah... that's a lot of stuff I can't get here in the middle of nowhere. The peppers I can probably snag. If someone offered me octopus here I'd be skeptical if I'd survive eating it. They can barely manage a fresh bell pepper.
     
     The good Chinese chili sauce is super oily, I love it.
     
     "Sichuan peppercorns, often referred to as hua jiao in Chinese, are the dried seeds from the prickly ash tree (Zanthoxylum species), native to the Sichuan province of China. Despite their name, they are not true peppercorns but are instead a member of the citrus family. These tiny, reddish-brown to dark brown peppercorns are known for their unique, tongue-numbing sensation, often described as má in the context of Sichuan cuisine."
     
     Hrm. Now that I know what I'm looking for, time to up my game.
     image.png
     Haelwenn /элвэн/ :triskell: and pistolero like this.
   • Embed this notice
     pistolero (p@fsebugoutzone.org)'s status on Thursday, 15-May-2025 08:52:12 JST pistolero

     in reply to

     • SilverDeth
     • Griffith
     @SilverDeth @Griffith I wonder how I missed this notification.
     
     > Hrm. Now that I know what I'm looking for, time to up my game.
     
     Use them very sparingly.
   • Embed this notice
     Yomiel (yomiel@new.asbestos.cafe)'s status on Thursday, 15-May-2025 08:54:55 JST Yomiel

     in reply to

     • SilverDeth
     • Griffith
     @SilverDeth @p @Griffith
     I’ve had some good burgers in my time. Uh I... I love a good swiss, melted swiss cheese and mush- roasted mushrooms and caramelized onions on a burger. Uh that is hot stuff, you can get that at- at a number of different places.
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     Sir Matthew, Black Knight (ent@noauthority.social)'s status on Thursday, 15-May-2025 09:50:33 JST Sir Matthew, Black Knight

     in reply to

     • SilverDeth
     • Griffith

     @SilverDeth @p @Griffith
     I wish there was a version of that product in the image that's made with an oil that's more fit for human consumption than soybean oil. If you end up making your own version, will be curious what you use. I'm very lucky to have multiple Asian grocers in a short radius of me for ingredients.

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