(*We have no affiliation with The British Museum. That's an apron Hanley grabbed from the kitchen.) Sichuan peppercorns—are they really hard to cook with at home? Three Goldthread producers with different cooking skill levels—from college dorm ramen to restaurant-worthy gourmet—compete to see who can use the infamous numbing spice best. This cook-off started because we wanted to try cooking with Sichuan peppers after our producer Clarissa brought back a bunch from Chengdu. If you’re curious to try them yourself, you can get them fresh from the GT Shop: https://ift.tt/35Ly0Xm Watch out for Part 2, where we duke it out to see who wins! #china #sichuan #pepper If you liked this video, check out Clarissa’s Sichuan peppercorn explainer first: Why It’s So Hard to Find Sichuan Peppercorns in America - In Season (S1E1) https://www.youtube.com/watch?v=0_zrOpC8IGo **FOLLOW US ON IG, TWITTER, AND FACEBOOK: https://ift.tt/2NFsuzJ http://twitter.com/goldthread2 https://ift.tt/2MHf0Ut Producers: Victor Peña and Dai Qian Featuring: Hanley Chu, Victoria Ho, and Clarissa Wei Videographers: Mario Chui, Nicholas Ko, and Ryan Putranto Editor and Mastering: Victor Peña Music: Audio Network
Home People&Blogs Sichuan Peppercorn Cook-Off: Amateur vs. Pro (Part 1)
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