Comments on: A world first? http://www.fuchsiadunlop.com/a-world-first/ Tue, 07 Feb 2012 08:53:01 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: tasteofbeirut http://www.fuchsiadunlop.com/a-world-first/comment-page-1/#comment-874 tasteofbeirut Sun, 01 Nov 2009 16:46:55 +0000 http://www.fuchsiadunlop.com/?p=762#comment-874 Interesting! I am so glad I stumbled on your blog, especially since I am going to be in Istanbul in a couple of months! Interesting! I am so glad I stumbled on your blog, especially since I am going to be in Istanbul in a couple of months!

]]> By: James http://www.fuchsiadunlop.com/a-world-first/comment-page-1/#comment-873 James Sun, 01 Nov 2009 15:52:41 +0000 http://www.fuchsiadunlop.com/?p=762#comment-873 Everything OK? Or did the Turkish authorities mistake the peppercorns for hash, and you're starring in your own Midnight Express? Everything OK? Or did the Turkish authorities mistake the peppercorns for hash, and you’re starring in your own Midnight Express?

]]> By: Carmen http://www.fuchsiadunlop.com/a-world-first/comment-page-1/#comment-872 Carmen Wed, 21 Oct 2009 03:18:52 +0000 http://www.fuchsiadunlop.com/?p=762#comment-872 Just this past weekend I made pizza with Sichuan peppers and it was delicious. I first read about Sichuan peppers in Shark's Fin and I first tasted them during my trip to China this past summer. Now I can't get enough! Just this past weekend I made pizza with Sichuan peppers and it was delicious.

I first read about Sichuan peppers in Shark’s Fin and I first tasted them during my trip to China this past summer. Now I can’t get enough!

]]> By: James in Beijing http://www.fuchsiadunlop.com/a-world-first/comment-page-1/#comment-870 James in Beijing Sat, 10 Oct 2009 14:44:59 +0000 http://www.fuchsiadunlop.com/?p=762#comment-870 I just had dinner at Mosto in Beijing, and my dessert (of molten chocolate cake, erroneously called "souffle" on the menu) was accompanied by Sichuan pepper ice cream. No numbing effect, but the flavor was unmistakeable, and not bad. I just had dinner at Mosto in Beijing, and my dessert (of molten chocolate cake, erroneously called “souffle” on the menu) was accompanied by Sichuan pepper ice cream. No numbing effect, but the flavor was unmistakeable, and not bad.

]]> By: Aylin http://www.fuchsiadunlop.com/a-world-first/comment-page-1/#comment-869 Aylin Sat, 10 Oct 2009 14:43:47 +0000 http://www.fuchsiadunlop.com/?p=762#comment-869 Ice cream with Sichuan peppers! That is a very good idea. Fuchia, you have to persuade Robin Weir to experiment on this.. Ice cream with Sichuan peppers! That is a very good idea. Fuchia, you have to persuade Robin Weir to experiment on this..

]]> By: James in Beijing http://www.fuchsiadunlop.com/a-world-first/comment-page-1/#comment-868 James in Beijing Fri, 09 Oct 2009 13:48:06 +0000 http://www.fuchsiadunlop.com/?p=762#comment-868 I would love to know how they made that! I once made vanilla ice cream and put it in a container that had been used for a Sichuan-pepper laden dish of leftovers. There must have been some lingering Sichuan pepperiness in the container, since the ice cream had a subtle kick that was absolutely splendid! I would love to know how they made that! I once made vanilla ice cream and put it in a container that had been used for a Sichuan-pepper laden dish of leftovers. There must have been some lingering Sichuan pepperiness in the container, since the ice cream had a subtle kick that was absolutely splendid!

]]> By: Mr Wozencroft http://www.fuchsiadunlop.com/a-world-first/comment-page-1/#comment-866 Mr Wozencroft Sat, 03 Oct 2009 22:34:11 +0000 http://www.fuchsiadunlop.com/?p=762#comment-866 I use a few roast, ground, Sichuan peppercorns in my italian tomatoe sauces. I use them in butternut squash ravioli with ammareti biscuits.And they are great in a dark chocalte fondant with salt and chilli. Roast porkbelly also... ahhhhh.... I use a few roast, ground, Sichuan peppercorns in my italian tomatoe sauces. I use them in butternut squash ravioli with ammareti biscuits.And they are great in a dark chocalte fondant with salt and chilli. Roast porkbelly also… ahhhhh….

]]> By: Aylin http://www.fuchsiadunlop.com/a-world-first/comment-page-1/#comment-865 Aylin Sat, 03 Oct 2009 15:02:08 +0000 http://www.fuchsiadunlop.com/?p=762#comment-865 I posted this in my facebook as Turkish-Chinese fusion, not the first interaction between these two culinary cultures, but definetely the first lokum with Sichuan peppers in history! I posted this in my facebook as Turkish-Chinese fusion, not the first interaction between these two culinary cultures, but definetely the first lokum with Sichuan peppers in history!

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