Recent comments in /f/food

APEist28 t1_j9v6fjt wrote

Dude, thank you for this write up. I gave the woks of life version of this a go and it was great, but still needed some tweaking. I'm going to try yours next.

Also, I didn't know that the green peppercorns are less floral so thanks for that tidbit. I love the flavor of the red peppercorns too, but I tend to overdue it and unbalance the flavors. The thing is, I don't want to reduce the amount of numbing because I love that too. From what you're saying, it sounds like I can swap some of the red for green to maintain the numbing and reduce the other flavors - is that right?

2

Shiny_and_ChromeOS t1_j9v5wlt wrote

Fermented black beans definitely add a unique funk that's not found in more homogeneous sauces.

We used a combination of both broad bean paste and fermented black beans for the twice cooked pork belly at the restaurant. Be sure to mash or chop your black beans for maximum funk!

2