Posted in Experiments, Recipes

Salt and Pepper Squid

Salt Pepper Squid 1

When I am at the type of western restaurant that serves deep-fried calamari rings as an appetizer I usually select them because, in such places (with the exception of good Italian restaurants), the rest of the appetizer menu is usually not that interesting. I like deep-fried Calamari most of the time but I also prefer to eat heavily battered deep-fried foods only sparingly, if only as a matter of personal taste rather than for health reasons.

Since I had some frozen Calamari Rings unused after a previous meal, I decided to use them as a deep-fried appetizer, but, rather than using the typical sort of thick batter, I thought I would use a much lighter Asian frying technique along with a seasoning that is especially popular with shrimp… Continue reading “Salt and Pepper Squid”

Posted in Spicery

Spice: Sichuan Peppercorns

Although they look a little like black peppercorns, Sichuan peppercorns are not actually of the pepper family at all, but are rather the dried berry of a tree in the prickly ash family. The spice will be very familiar to aficionados of Sichuan cuisine but, aside from this, and the fact that it is a fairly standard addition to  Chinese five-spice powder, it is not commonly used, or even that widely recognized in the west. In cookery books, particularly older ones, it is often called ‘fagara’ or ‘prickly mountain-ash’, but one does occasionally see it referred to as ‘Chinese pepper’, or by the Japanese name ‘Sansho’. Continue reading “Spice: Sichuan Peppercorns”