Last night's dinner was three dishes
- the traditional pressure-cooker artichokes with Penzey's Bavarian Seasoning in the water and a dipping sauce of mayo, good olive oil, seasoned rice vinegar, ground fennel, and some other spices (I wasn't watching.)
- stirfryed yu choy with ginger juice
- an adaptation of a fish recipe to use the shrimp we had in the freezer - Sesame oil, ginger slices, chicken stock, sichuan peppercorns, chopped leeks, sugar, cooked down until it was thick, with chopped green onion and more sichuan peppercorns added at the end. Shrimps marinated in rice wine and salt, and then quickly stirfried, then added to the reduced sauce.
I'd cooked with the peppercorns before and then for a while the FDA wouldn't let them be imported. I bought these from Penzey's instead of from a dusty corner of a shop in Chinatown and WOW what a difference having them fresh makes. It was actually overpowering - it starts off as an aromatic and after a bit starts to become a numbing, menthol-like sensation. I'll do it again and reduce the quantity to 1/4 of what the recipe calls for.
Because we're eating so much rice we're probably going to get a rice cooker. People who have them love them, say they're amazing, and that the higher-end models are worth the money.
This one is the most likely choice. It's japanese-cute design but most of all it's "NEURO FUZZY". That makes me giggle.
Hopefully unrelated to the the food I am sick as a dog. I hate being sick. I know (of) several people who have gotten sick recently and it's the same - feel ill and then BAM turn into a sneezy snot machine. Yay.
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