BadEngineering comments on How do you reduce a national dish to a powder?: the weird, secretive world of crisp flavours

[–] BadEngineering@kbin.social 3 points 2 years ago (4 children)

Most chinese markets here in the US carry them, I really like the spicy hotpot and the roasted lamb skewer flavors.

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[–] JJROKCZ@lemmy.world 3 points 2 years ago

I also love going to the Asian markets for chips, much more interesting flavors than the American stores with bbq, cheese, sour cream, or cheese with sour cream

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[–] OurTragicUniverse@kbin.social 1 point 2 years ago* (2 children)

Oh cool, do you get any of the fizzy/numbing/sweet flavours from the article? Also the rose one sounded hella interesting and I'd like to try beer flavour too- have you tried those?

(I don't live in the US.)

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[–] papertowels@lemmy.one 1 point 2 years ago (1 child)

If you'd like to experience the numbing flavor and have a good Chinese restaurant nearby, I'd recommend ordering a dish called "mapo tofu". It's a numbing kind of spice that is quite different from traditional flavors of spiciness.

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[–] OurTragicUniverse@kbin.social 2 points 2 years ago

I cook with szechuan peppercorns a fair bit already, it's a really fun flavour.

(Also really good for stopping panic attacks! The sensation of eating a szechuan peppercorn really brings you back to your body as it's so intense.)

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