u

utmonster's Profile

Title Last Reply

Insanely hot, but flavorful

Just a small elaboration...the presence of the citrus canker bacteria was the concern. This could damage citrus crops. A properly timed exposure to heat (160F) kills it. The Szechuan peppercorn isn't a real peppercorn, its the husk pod of a fruit.

Really good Chinese Grocery Sought

Great Wall Grocery in Fairfax! The fish wall is worth a trip just to see. Enjoy!

Authentic Sichuan Hot Pot in NoVa

I was back at Sichuan Village this week with a pile of friends. The owner's daughter translated the Hot Pot menu into English for us. Yes, it was awesome. Yes, we did order so much food that all the wait staff took turns walking by our table (which was in the corner in the upper room on the left). Yes, my friend accidentally ate a whole pile of chili peppers and szechuan peppercorns he fished out of the pot with his mushroom. Yes, my Norwegian guests did snort beer out of their nose upon seeing the color of my friends face turn from white to red like a cornered lobster. Yes, my friend did slur his uprintable response due to the fact that he lost control of his tongue.

And yes, I can't wait to go back for more.

best Szechuan?

I went to Sichuan Village last night with my wife. It was awesome! Best chinese I've had in the US outside of China. The Chonqing Chicken was fantastic, as were the Street Dumplings and Cold Spicy Beef. They said that they have Hot Pot. It won't be the same as Shanghai's Little Sheep, but it might be good. I'll try that next time. Take a look at the menu online. That tells you that you are onto something interesting.

Strange relationship

Maybe its me (possible), but the distinction between Chow and Chowhound is not readily apparent. It doesn't just jump out at you.
My perception is that you have two different segments and perspectives that are linked, not one unified site.

The relationship makes me wonder 'who's the lead site'?

In addition, the Boards seemed to have gotten demoted, which is a real pity.

Thoughts?

Sep 11, 2006
utmonster in Site Talk

Any recommendations for a quick, weeknight use of sichuan peppercorns?

I bring a cup of oil (most oils, but not olive oil) to a simmer for 10 minutes with a teaspoon of sichuan peppercorsn, some regular red pepper flakes and a crushed garlic clove or two in it. After the simmer, cool the oil, strain out the spices and store in a glass container out of sunlight. The oil will keep for a long time and adds a great kicker to marinades, stir-fries, salad dressings, rice, any meats.....

Aug 03, 2006
utmonster in Home Cooking

Authentic Sichuan Hot Pot in NoVa

I had it in China. I've been reading about it lately and I really, really want some. Any suggestions on the best Chinese (not Korean) Hot Pot in NoVa?

Seattle hound, coming to Austin

If you're looking for good mexican try Chile y Cantina at IH-35 & Manor rd. Its 1.5 blocks east of IH-35. Food is great, desserts are homemade and drinks are excellent. Try a Michelada (mexican beer with lots of lime and spices) for a beer with a twist or an Orange Margarita with spices.

If you're driving around, try Rudy's BBQ. You can argue BBQ merits all day long, especially in Texas, but Rudy's is great and the ambiance is very unique (BBQ joint with gas station attached). Their sauce is very peppery and the atmosphere is fun.

Walk over to Speakeasy one night for a drink on the rooftop terrace. You'll have a nice high-up view of the city. Have fun. Despite those people lamenting the 'good old days' Austin still is a very unique and fun city. I was sorry to move away.

Aug 03, 2006
utmonster in Austin

Posole recipes?

Okay, so I just found this post and am replying very, very late. But, I have a great recipe from a fantastic place in San Antonio called Rosario's. If you go to San Antonio, skip the Riverwalk for any Mexican food and find this place. This is the best ever. The recipe here is excellent. It doesn't quite get to the restaurant's flavor, but its close. I'll keep working with it.

# 2 1/2 pounds pork butt (bone in)
# 4 quarts water
# 1/4 cup dried oregano
# 1 onion, cut in half
# 1 whole head garlic (about 8 cloves), puréed
# 1 tablespoon salt
# 2 bay leaves 11/2 cups puréed chile guajillo (you'll need about 10 dried guajillo chiles; New Mexico chiles can be substituted; see Note)
# Additional dried oregano, to taste
# 3 (151/2-ounce) cans white hominy, drained and rinsed
# Fried tortilla strips Thinly shredded cabbage
# Fresh cilantro

GARNISHES:
# Diced radishes
# Diced scallions
# Wedges of lime or lemon
# Chile de árbol paste (you'll need 1 cup chiles de árbol; see Note)
# Dried oregano

Place pork in a large stockpot, add water and bring to a boil. Skim off foam that rises to the surface. Add 1/4 cup oregano, onion, garlic, salt and bay leaves. Boil gently until meat is medium rare. Remove pork from liquid and let cool; reserve liquid. Trim fat from pork and dice into 1/2-inch cubes. Place the pork and the bones back into the broth and bring to a boil. Add chili guajillo purée and more oregano. Simmer briefly until meat is cooked through. Add hominy and let simmer for 5 minutes more. Remove and discard the bone, bay leaves and onion pieces and add more salt if necessary. Ladle the soup into big warm bowls and top with fried tortilla strips, shredded cabbage and cilantro. Serve additional garnishes of diced radish, scallion, wedges of lime or lemon, chile de árbol paste and oregano in separate bowls on the side.

Note: For Chile Guajillo Purée: Remove stems and seeds from chiles and tear them into large, flat pieces. Toast over medium heat in a heavy skillet, pressing them down with a metal spatula until they crackle and blister. Remove to a bowl, cover with boiling water and soak for 30 minutes. Place in blender with some of the water; blend until smooth.

For Chile de Arbol Paste: In a saucepan, place 1 cup chiles de árbol and cover with water. Add salt. Bring to a boil and simmer to soften chiles, about 4 minutes. Drain. Heat a tablespoon or so of olive oil in a pan, add chiles and sauté briefly. Purée in blender.

Makes 14-16 cups or about 8-10 servings.

Source: Rosario's

Jul 24, 2006
utmonster in Home Cooking