Saudades (FG) wrote:

> must be. only good Sichuan 'peppercorns' can give you that licking a 9V
> battery feeling [as quality varies]. it's not the peppercorns we all
> know. google for a photo or i could make one for you.
>
> shortly before going to Sichuan i did give this LKK sauce a go so i could
> compare it with the real thing. then i ate only Sichuan food for 8 days
> straight, including Ma Po tofu on 3 different occasions, and found out LKK
> sauce hardly tasted like the real thing [i find LKK too salty]. and you
> know what else, in Sichuan they throw in a handful of the pepercorns
> [there's already loads of it in powder form in the sauce] in just about
> every dish. i tried to eat as many peppercorns as i could...it's a
> wonderfully perculiar feeling ...so nice i brought home a kilo by
> various brands!

I make an infused oil rather than putting in the peppercorns. One
off-putting thing about putting them in is the stone-like seed, which gives
a horribly gritty texture to anything in which they're put. How do you get
around that?

Bob