The Sichuan pepper has a unique aroma and flavor that is neither hot, nor pungent like black, white or chili peppers. Instead, it has slightly lemony overtones and creates a slight tingly numbness in the mouth
Fry it up until you don’t see any slime. Okra will blacken and some of it will stick to the bottom of pan. That’s perfect! Keep cooking and let surface of Okra get somewhat blackened. If you are getting ahead of yourself, adjust temp. Your goal is to blacken/toast okra while simultaneously cooking out the slime.
So here I am, sitting at the dinner table listening to the theory behind ayurveda. As I’m eating the delicious pulao, I find a couple of thoughts wandering through my mind:
1. Wait. I thought I was having dinner with friends, not giving my chakras an oil change.
2. What’s going to happen to me if I eat this and my fire element is working just fine? Will I wake up with a mean case of back acne tomorrow?
Our circle of family and friends gather together several times a year for potluck dining and an evening of good company. Very often, our potlucks feature a specific cuisine, whether comfort food, Cuban dishes, Mexican night or anything else that strikes our fancy. Our most recent gathering was a Thai-themed potluck. Yay! My favorite!
If you own a Thai cookbook, as I do, you will quickly discover that almost every dish in that book will require most, if not all, of the ingredients I’ve just mentioned. Although a large portion of these ingredients can be found at your local supermarket or Asian grocer, you’re going to have a heck of a time finding kaffir lime.