food 

I picked up a new brand of chili oil by complete accident while checking out a new tiny grocery store a few weeks ago (it was completely empty and there was ONE cashier kicking around AND I had my backpack on so I didn't want to look... suspicious so I bought the first thing that looked interesting) and I had no idea it was this much of an It Sauce: tastecooking.com/cult-spicy-ch

REAL curious about the peanut brittle recipe fwiw. I'm a sucker for combining sweet shit with spicy or sour shit.

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food 

another shorter article on it had combining it with pineapple as an option and I got to feel real smug in that we already did that by mixing it with some homemade pineapple jam and putting it on an egg sandwich, ha HA take THAT internet food writers!!!!

food 

also it might be splitting hairs (peppers?) but Guizhou food doesn't count as Sichuan, technically, sorry internet

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food, SORRY I FOUND AN INTERESTING REDDIT POST 

there's a real good post over on r/cooking with a background on the recipe's history and a very good guide on how to make it and this shit is bananas: reddit.com/r/Cooking/comments/

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food, SORRY I FOUND AN INTERESTING REDDIT POST 

@itsnero This is interesting stuff. Tis the season for me to feel like crap and I always want spicy soups and porridge, and I've /seen/ a really dark red chili oil with crunchy bits in it in a couple of different places before, but I feel really self-conscious about bein the clueless white dude who goes "hey what is this, it's good"

Thanks for posting this!

food, SORRY I FOUND AN INTERESTING REDDIT POST 

@ComputerHusband NO WORRIES apparently there's a couple different brands stateside now?? I'm real curious about em!!

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