Anything with the word Szechuan in it has got my interestAn addendum to my previous post, my wife's province is not well known but among Chinese it is known for it's tobacco, liquor and hot sauce lol.
Also @Singlemalt and @Gary Goodson , I no chef but one of my all time favorite dishes my wife makes is a chicken dish. I have no idea the prep or the total list of ingredients but I know 2 of the main ones are Szechuan Peppercorns and whole Anise stars. Something I don't see much of in the US. Perhaps you guys can fucks around and make something akin to my wife's chicken dish with that info. Or maybe I'm just a high rambling bastard.
The way I understand it is Szechuan Peppercorns were banned in the US for nearly 40 years and the ban has only been lifted in the past 10 years. Something about being able to carry a citrus disease I think. So not many people know about the spice I think. The ban is lifted! The spice must flow!Anything with the word Szechuan in it has got my interest
A little fucked up yet but not infected anymore thankfully. Think my body was able to Duke this one out. Only closed like 2 days ago being on my joint and all. Thanks for inquiring!@neosapien ....how's the digit
Got some in the fridge my father wouldnt try it be4 eating it stubborn old irish bastard that he is says noting is too hot for me put a huge tables spoon worth on his ham sandwhich took one bite and bitched all night about how i should have warned him never saw that man drink so much waterI just discovered Gochujang, a Korean hot pepper paste. Fuck me running it is good!
Good ...glad to hear it decided to stick around for you .....I hate cuts that happen in places that have to bend , the scar is way worse and opening them back up happens way to easyA little fucked up yet but not infected anymore thankfully. Think my body was able to Duke this one out. Only closed like 2 days ago being on my joint and all. Thanks for inquiring!
My Chinese ex step mom? I guess that's correct. Anyways, I probably could only name a few of the dishes but was awesome. Grandma type food, just Chinese. Awesome. She always liked when we brought wild deer, rabbit, squirrel, etc. She would take a clever, to the small game, and chop bone and all up in bite size pieces and stir fry them with various eye, mouth and ass burning spices and peppers. I kind of miss it.Anything with the word Szechuan in it has got my interest
You're a high, rambling bastard, let me speak to Mrs. Bastard. I need this recipe and I speak female (kinda).An addendum to my previous post, my wife's province is not well known but among Chinese it is known for it's tobacco, liquor and hot sauce lol.
Also @Singlemalt and @Gary Goodson , I no chef but one of my all time favorite dishes my wife makes is a chicken dish. I have no idea the prep or the total list of ingredients but I know 2 of the main ones are Szechuan Peppercorns and whole Anise stars. Something I don't see much of in the US. Perhaps you guys can fucks around and make something akin to my wife's chicken dish with that info. Or maybe I'm just a high rambling bastard.
You should only plant it outside of the deer tick endemic habitat. They spread Lime Disease. Margarita prices are already volatile.The way I understand it is Szechuan Peppercorns were banned in the US for nearly 40 years and the ban has only been lifted in the past 10 years. Something about being able to carry a citrus disease I think. So not many people know about the spice I think. The ban is lifted! The spice must flow!
Irish, drinking water! Surely you jestGot some in the fridge my father wouldnt try it be4 eating it stubborn old irish bastard that he is says noting is too hot for me put a huge tables spoon worth on his ham sandwhich took one bite and bitched all night about how i should have warned him never saw that man drink so much water
only as an impurity!Irish, drinking water! Surely you jest
Only the finest impurities!only as an impurity!
Plus rep!Only the finest impurities!
MordantPlus rep!
Before the chemistry of mordants was winkled out, dye batches were notoriously inconsistent. Impure batches tended to work better. One dye firm (I do not recall the brand) advertised their dyes as superior by dint of "only the finest impurities". To a chemist this is a rich and broad jape.
Bing-a-rinoMordant