@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.
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