Sichuan pepper, Szechwan pepper or Szechuan
pepper, a common spice used in Asian cuisine, belongs in the
rue or citrus family, and, despite its name, is not closely related to either
black pepper or chili pepper.
- Wikipedia
Saturday afternoon, my neighbors and good friends David and Ray went off shopping.
I had the door open, as my cat Jack was playing in the courtyard and I was keeping an eye on him. As they pass my
door, the neighbors announce they are off to try to find Szechuan peppercorns, and if
they do, there will be dinner. I’m not
sure whether or not they are actually including me in this, inviting me to dinner, or what, but I
wish them well and they take off.
Later,
I get Jack back inside, close the door and start reading. I’m lost in a book and it’s nearly 8 p.m. before
I start to think about making something for myself for dinner. I get a call from the guys next door about
this time. They’re back from their
shopping expedition. Have you eaten yet,
they ask? No, I haven’t, so I troop happily over
next door.
Ray is always experimenting with new recipes. He's found some
recipe online and has made what looks like a delicious dinner. It's oriental noodles with this pork and mushroom mixture over it. It really looks yummy.
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This looks fairly close to the dish Ray made |
Well, I am hungry – I take a big bite – and
nearly choke. I chew thoughtfully, carefully swallow,
try to be polite. What is that
horrible taste? My mouth feels numb and
tingly all over. I try drinking some
water – it doesn't help. The water suddenly tastes carbonated.
What!?
I bravely try another
bite before I announce “this is inedible!”
Now David finally takes a bite.
He makes a face!
“This is completely inedible”, he echoes.
Ray is the last to try it. He hasn’t really paid attention to us so far
and he actually spits out the food. “Oh
my GAWD” he says.
“How many
Szechuan peppercorns did you put in?” David asks.
“Three
tablespoons.”
THREE. TABLESPOONS.
We double-check. The recipe actually calls for 3 tablespoons
of the stuff! It has to be a misprint.
Poor Ray! This was not his fault at all.
This is such a
shame, too, because the other ingredients just look delightful – there’s tender
pork strips and fresh mushrooms and other veggies over the noodles. I’m hungry, but can only stare at the bowl
wistfully.
David hastily
calls for pizza and we then begin laughing.
The guys dig up every snack product they can find in the house, trying to
get the awful taste out of our mouths.
We’re eating mini-babybel cheeses and cinnamon pita chips…
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Pita chips |
The cinnamon pita chips seem to help.
The guys show me the
bag of peppercorns they bought. These
things aren’t actually a pepper, but an aromatic spice. I open the bag and smell it. It is so fragrant you could fill sachets with
the stuff. They have been searching for
a week to find this locally. The smallest portion they eventually find is a
huge bag (the size of a small pillow) that cost them $25. What they are going to do with the rest of
it, I have no idea.
The pepperoni
and black olive pizza and antipasto salad arrive fairly quickly and, finally fed, we settle down
to watch a movie that David has taped for us. It's Parental Guidance with Billy
Crystal and Bette Midler.
The movie is
very funny. I laugh out loud
frequently.
At one point Bette Midler’s
character has made a vegetarian meal for the kids and they all take one bite –
look at each other – and Billy Crystal’s character says, “I’m calling for pizza”.
At this point we
are all three just cracking up. “Life
imitates ART!” I cry. “Or should it be,
ART imitates LIFE?” I have no idea. What an experience.
So, later I'm reading about Szechuan Peppercorns and realize from other recipes I see on-line that usually a 1/2 teaspoon of this spice is enough. (Obviously 3 tablespoons is way over the top!) And then I come across this passage:
Sichuan pepper has a unique aroma and flavour
that is not hot or pungent like black, white or chili peppers. Instead, it has
slight lemony overtones and creates a tingly numbness in the mouth (caused by
its 3% of hydroxy alpha sanshool) that sets the stage for hot spices. According
to Harold McGee in On Food and Cooking, second edition, p429, they are not
simply pungent; "they produce a
strange, tingling, buzzing, numbing sensation that is something like the effect
of carbonated drinks or of a mild electrical current (touching the terminals of
a nine-volt battery to the tongue).
This is EXACTLY what the experience felt like.
I just couldn't help but share this experience with you, 9-volt battery and all.
Let this be a lesson to you, if you are experimenting, or trying to learn some new Chinese recipes.
Happy cooking!