My name is Sam, and I am a Dan Dan Noodle addict. I've tried to kick the habit, but that hot and spicy kick keeps pulling me back in. Its like a drug.
Regular trips to Grand Sichuan (usually at 24th and 9th) are not really ruining me financially, but the commute is killing me.
I've done the research, acquired an extensive array of ingredients, and sought out the seemingly most authentic recipes (Fuchsia Dunlop, etc.), but I cannot seem to duplicate the Grand Sichuan Dan Dan Noodle. The sauce? The meat crumble? Its a mystery.
Can someone out there be a friend and help a foody (addict) out?