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 (*We have no affiliation with The British Museum. That's an apron Hanley grabbed from the kitchen.) #china #sichuan #pepper If you liked this video, check out Clarissa’s Sichuan peppercorn explainer: 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 2)
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