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Everything posted by tikidoc

  1. Thanks for all the suggestions. Szechuan book is on pre-order. I got some of the crunchy sauce - yummy and some similarities but chunkier and less sweet than what we had in the restaurant. I’m going to play with some of the recipes posted. I may be wrong about the presence of Szechuan pepper but if it was there is was minor compared to the chilis. I didn’t get the numbing sensation. But I may add a little when I experiment.
  2. I don’t think so, assuming you are talking about the standard “sweet soy sauce.” Again, quite complex, with spices I could not identify. What you mention sounds yummy, but more more simple than what we ate. Thanks! I’ll look into this! We have two Szechuan restaurants in our area, and both are pretty good at times but inconsistent in quality. So I’d like to be able to do more at home.
  3. On review, it looks like the homemade version on serious eats has a larger variety of spices than the stuff in the jar, and may be closer to what we tried. I’m planning to hit a couple local Asian markets this week and give that recipe a try. Thanks! As as an aside, any suggestions for a good Szechuan cookbook would also be appreciated!
  4. I think that may be a starting point. I think I have had that before, and I will see about getting a jar and starting there. As I remember, the sauce in the jar is pretty much straight savory. The one in the restaurant was mildly sweet, tempering the spice a bit, and more complex than I remember that sauce.
  5. On our way home on vacation, we went to a Szechuan restaurant in Fairfield, CT, called Shu. There were a couple appetizers (a rolled scallion pancake and a dumpling) that were served with an amazing sauce that I would love to replicate. It was spicy, but I think the spice all came from red peppers, not Szechuan “numbing” peppers - I didn’t get the numbing sensation, just standard red pepper burn. The sauce was fairly oily and very red/orange, but complex and mildly sweet. Definitely garlicky, maybe some ginger (the garlic predominated), and some other savory spices I could not identify. It also smelled wonderful. My main dish was not as good as the apps, and I ended up using some of this wonderful stuff on my rice. For those who know more about Szechuan food than I, does this sound like a sauce you know of? I’d prefer not to wait until our annual MA beach vacation to eat this again!
  6. I have several of their knives. Good quality, comfortable to hold (for me - I know this is a personal thing), good price.
  7. Related, another Lidia book for a reasonable price. Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook
  8. One of Benton’s kids is a doctor, who I taught when he was a medical student around 10 years ago. Super nice, very bright young man. He missed fresh farm eggs so I traded a couple dozen (we had a bunch of chickens back then and always had a surplus) for some of his dad’s famous bacon. Wonderful stuff.
  9. No experience necessary. I knew absolutely nothing the first time I went. I still have a lot to learn as I am one of the hobbyists in the group. Everyone is kind and there are several who enjoy teaching and are happy to show you the basics. And we all chip in on the dish washing!
  10. We are delayed as well. Our original flight was pushed back 4 hours (would have missed dinner tonight) so we switched departing airports. Still routed through Chicago but we have delays here due to storms - had to wait on the tarmac because nobody allowed out to hook runway to plane, then we got off and another delay so we had to wait to get our bags (which we had to gate check). Then we got to our gate, then a gate change. And now we are waiting on our plane to get here.
  11. if there was much residue, I would think you would not get a shine there on the finished piece...
  12. If there is no visible residue (and the chocolate or cocoa butter that is applied after removing the tape still comes off shiny), I would guess that the amount of stuff that you could consume from eating the chocolate would be pretty minuscule. If the tape didn't come off really clean, it wouldn't work for chocolates. If a small amount of the adhesive was seriously toxic, I would think that the label would be covered with warnings.
  13. Just plain adhesive vinyl? I have a bunch of it. That stuff is made to stick to stuff permanently. You didn't have an issue getting it off or leaving a residue? If you have a design you want made, let me know, I can cut it for you and pop it in an envelope.
  14. The link for the tape did not work. I do have a Cricut, so if you want me to cut anything for you, let me know.
  15. What kind of sponge did you use? That was the big issue I had working on a smaller egg - an open enough texture to get the right effect, but small enough to have some precision in dabbing color...
  16. Gorgeous as always, Jim. I see you have mastered the stripe! I'd love to know more about your technique for the galaxy eggs. I watched the Savour video but it is hard to translate to a smaller egg.
  17. Dark chocolate eggs filled with peanut (fro fresh peanuts) and bean to bar dark milk chocolate mixture made in the melanger.
  18. Flight still not scheduled so later probably safer for us. Tasting sounds great. We are looking forward to it.
  19. Sorry, still interested. Tried to PM you but I don't see the option...
  20. It's pleasant. I dislike most white chocolate, and I'd much rather eat this than white (unadulterated white - I do like some fruity ganaches made with white chocolate). My kid LOVES the ruby (and she tends to have a pretty developed palate for a teen - she's very much a cheese snob), but she also likes white and milk chocolates, so it's not too surprising. For me? Overall, meh. I think it will be useful to provide additional color to a box of chocolates, and I think it will be nice with an appropriately matched fruity ganache. But nothing to get excited about. If my kid wasn't so enthusiastic, I would have stopped at one 5 oz bag.
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