For today’s lunch we are Serving Kung Pao Beef.
This recipe uses Sichuan peppercorns. With its unique aroma and flavor is
not hot or pungent like black, white, or chili peppers. Instead, it has slight
lemony overtones and creates a tingly numbness in the mouth. According to Harold McGee in On Food and
Cooking, they are not simply pungent; "they produce a
strange, tingling, buzzing, numbing sensation that is something like the effect
of carbonated drinks or of a mild electric current (touching the terminals of a
nine-volt battery to the tongue). Come by to either kitchen to try out this
unique ingredient
To complement our main course, for soup today at our 245 West Kitchen we
are serving Congee. Congee is regarded as the ultimate Chinese comfort food,
according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken
congee, from her book on Jiangnan regional cuisine is dead simple and
satisfying. Serve it with chicken and
soy sauce for a late-night Shanghai-style snack.
No comments:
Post a Comment