Sichuan Peanuts and/or Cashews
 

On 07/24/12 11:54 PM, sometime in the recent past Sqwertz posted this:
> On Tue, 24 Jul 2012 23:37:58 -0400, pavane wrote:
>
>> "Brooklyn1" <Gravesend1> wrote in message
>> ...
>>
>>> They probably taste fine but how they're presented they don't look at
>>> all appetizing, they look like alien grubs... stare at them long
>>> enough and they start to pulsate. Those little saucers look like they
>>> arrived from a black hole and those are ETs.
>>
>> FGS these are nuts in a bowl and they look like nuts in a bowl.
>> What do you expect them to look like, pulsating aliens dancing with
>> pepper and chilis? God you are a nut.
>
> The "pulsating" is coming from the veins in his widdle head about to
> burst from jealousy.
>
> I'm just surprised he didn't say they looked like boobies.
>
> -sw
>
OMG, they do!! Just had to say that. But otherwise, this is just what I need
- something to make cashews even more irresistible :) Thanks.

--
Wilson 44.69, -67.3

Suan La Chow Show
 

So for all of you that know Mary Chung's in Cambridge MA,
this is fantastic. It seems simple enough.. handmade wontons
on a bed of bean sprouts with a garlic/chili pepper acid sauce
poured over the top. The question is, how do you make the sauce?

Note: this is not the peanut version I've had at a few other places.
Its a spicy, garlic, soy based sauce.

--
Dan

Suan La Chow Show
 

Sqwertz wrote:
> On Tue, 07 Aug 2012 11:54:31 -0400, Dan Logcher wrote:
>
>
>>So for all of you that know Mary Chung's in Cambridge MA,
>>this is fantastic. It seems simple enough.. handmade wontons
>>on a bed of bean sprouts with a garlic/chili pepper acid sauce
>>poured over the top. The question is, how do you make the sauce?
>>
>>Note: this is not the peanut version I've had at a few other places.
>>Its a spicy, garlic, soy based sauce.
>
>
> It made wikipedia...
>
> http://en.wikipedia.org/wiki/Suanla_chaoshou
>
> Fuscia's recipe calls for
>
> 1/2 ts soy
> 1.5 ts black vinegar
> 1/2 ts lard or peanut oil
> 1/2 ts sesame oil
> 2 ts chopped scallions (Hi FG!)
> 1/4 cup hot stock
> Lots of white or black pepper (10-20 turns of the pepper mill)

Mary's has sliced garlic and chili pepper mixed it.. I guess I could
start with this.. but I'm not sure this is the same.

--
Dan