The Evil Mad Scientists are rightfully fascinated with Sichuan peppercorns.
Sichuan peppercorns, oh yeah! Raven of Made with Molecules after eating them wrote, "There's a war in my mouth." They create a riot of numbing and tingling sensations, particularly if you can get relatively fresh ones (i.e. not stale from sitting around in a Whole Foods bulk bin). Raven links to an abstract about the particular anesthetic-sensitive potassium channels inhibited by hydroxy-alpha-sanshool, one of the components of sichuan peppercorns that make them so exciting.
See sample pages from this book at Wink. Groundbreaking Food Gardens: 73 Plans That Will Change the Way You Grow Your Garden by Niki Jabbour, illustrations by Anne Smith, Elayne Sears and Mary Ellen Carsley Storey Publishing 2014, 272 pages, 8 x 10 x 0.8 inches (softcover) $15 Buy a copy on Amazon Fittingly, the […]
From Jonathan Marcus’s YouTube: water… frozen reverse spherification (calcium alginate membrane)… flour… egg… panko… 375ºF peanut oil A dozen of these were prepared for and given away at the Stupid Shit No One Needs and Terrible Ideas Hackathon 2.0 …
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