Banazîr the Jedi Hobbit (banazir) wrote,
Banazîr the Jedi Hobbit
banazir

  • Mood:
  • Music:

Sadistically Sichuanese: Hot and Spicy Cooking

Today, my mom made hot noodles (la1 mien4).
My tongue is still burning from lunch.
I actually started eating medium salsa (Casa Mamita from Aldi) to cool down, and even gave in and took a swig of orange juice.

That's saying quite a lot, as I can easily tolerate green serranos and "upward pointing" chilis (chao2 tien1 jiao1), even habaneros if cooked.

This was a triple threat:

  • red piquin peppers

  • "hot oil" (la4 yiu2, made by steeping crushed red pepper in boiling vegetable (corn or canola) oil; don't do it without very good ventilation)

  • minced garlic as a delivery vehicle



Well, my mom's from Sichuan province, so I should be phenotypically about half-Sichuanese (whatever that means in the way of tolerance for spicy food). By previous demonstration, I can handle pretty hot struff. But something tells me I got a few too many of the pepper slivers. I'll just have to have more at dinner to acclimate. :-)

By a show of hands, who here can take the heat?
Let's kick it up a notch!
Bam!

--
Banazîr
Subscribe
  • Post a new comment

    Error

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.
  • 17 comments