Content about Sichuan
May 11, 2011
Or, how to smoke indoors with a wok
I love what smoke does to foods—preserving, often cooking them, and adding layers of flavor. Next to cooking over wood fire, there's nothing more basic and caveman. There's just one major problem with this particular hobby (true of many caveman-esque cooking experiments): it's impossible to pull off without outdoor space and a backyard. This isn't always a luxury we're afforded living in a city.
I have tried...
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February 3, 2011
The Chinese New Year is the perfect time to look back on a spicy year.
Greetings from bitterly cold and blustery Chicago. Currently the city is buried under two feet of snow, and battling some of the coldest temperatures in years. Though it seems like everyone is putting a post about where to eat Chinese food tonight in honor of the Chinese New Year, I decided to take the time and talk about what it has been like to cook Chinese dishes at home. I fell hard for this mighty cuisine in 2010, cooking it nearly...
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June 11, 2010
A mixture of tofu, ground meat, and chile bean paste suspended in a bright red and dangerously spicy sauce
Had you put a gun to my head a few years ago and asked me what my least favorite kind of food was, I'd have A) asked you why wanted to shoot me, and then B) probably said Chinese. Bad broccoli and beef, greasy fried rice, those strange orange packets of sauce--these were my impressions of the entirety of Chinese cuisine and what a billion people ate for dinner. Though I probably knew better, I couldn't block the mental image of...
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December 11, 2009
Where to start your Sichuan obsession.
For awhile now, I've been looking for a way into Chinese cooking. The whole business of it feels impenetrable. Strange flavors, ingredients, and cooking techniques, and no ability to rely on what I've already learned about Western cooking and improvise. Then there's the problem that you can't accurately call anything "Chinese cooking," because China is made up of provinces with different recipes and methods. They...
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All content copyright Nick Kindelsperger and Blake Royer.
