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Archive for the ‘Sechuan buttons’ Category

The way my bf and I experienced the Sechuan button was probably not the right way to go about it. We just popped the whole buds in our mouths and chewed them like cud. I’d highly recommend sharing a bud to start, because my mouth went into shock. “It’s like drinking battery acid,” said my bf, who routinely tests battery life by putting the positive end on his tongue. We were met with an intense lemony and grassy sensation, followed by some tingles I guess people would equate to the Pop Rocks sensation. Then, a torrent. I couldn’t stop salivating. What’s more, I couldn’t stop salivating saltiness. It was a deluge. I got worried at a certain point: When will it stop? “I want this to end RIGHT NOW!” I slurred.

But then I saw the genius of using this in a dish. Salt heightens taste, so it brings another means of delivering the flavor, along with some other interesting dimensions, without actual salt. Ah ha!

More, please.

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Sechuan buttons

Sechuan buttons

Last week, my biz partner/friend brought these Sechuan buttons, which are purported to be unlike anything you’ve ever tasted with results that mimic Altoids and Pop-Rocks and Tellicherries times 200 to the nth power. I haven’t tried them yet, though, mainly because I just don’t know what the heck to do with them. This Washington Post article discusses what some chefs have figured out some ways to treat them (sorbets, drinks, stews, etc.), but I guess I should just try a whole bud by itself first. I did pull a tiny little fleck of it and put it on my tongue, and the sensation matches all the reports: tingly and a little cooling. Complete report on the way.

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