I recently picked up a bottle of Wu Feng Li Hong Prickly Ash Oil (Sichuan Peppercorn Oil) to gild the lily a bit when making Kung Pao/Gung Bao Chicken. I'm guessing it could be used as an acceptable substitute for fresh Sichuan peppercorns, Does anyone have any suggestions for recipes that really showcase this oil? It's a real numb-er!
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by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
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