Oh! Well, thank you, I will strive to retain this new word!
It won’t show up in the Spelling Bee, for sure 
Gonna try it anyway!
Made the Sichuan Dry Fried Green Beans from WofL pre-turkey day. Opened up a link of the lemongrass sausage from the SE Asian Market here in Phila in place of the regular ground pork. Worked well @linguafood but since I can’t get more until May I’ll stick to pork next time. I also added some Sichuan peppercorns because why not!
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Looks perfectly yummy!
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Fabulous! We only have one package of those magic snossidges left 
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A favorite.
I’d forgotten just how large this place makes them. Another fave Sichuan joint in town makes these with much more delicate skins, and smaller.
IDC, I love them all. And we probz have enough chile oil to take a bath in ourselves 
MOAR good Sichuan eats:
I made szechuan style kung po chicken last night. I have eaten this dish 100s of times, and I’m looking for a specific taste profile that showed up in 3-4 restaurants in nyc. I’ve made the dish five times, and while the texture and sauce were spot on, it was far too sour and a little too spicy. I’m guessing the issue was the use of Doubanjiang, which I don’t see in a lot of recipes for this dish. But I suppose I should taste my shouxing wine, it’s old and has sit on the counter for years.
in any case, it’s been two steps forward and one step back, here’s the recipe I’ve been using as a base, next time I’ll eliminate the bean paste and use one quarter of the ground szechuan peppercrns.
best,
Looks great!
replying to myself since time to edit has passed, I shared a photo of my fav version of the recipe with chatgpt and it popped out a recipe based on the photo. I asked for its reasoning process and I’m impressed. in any case, worth a try, should be interesting.
