January 2010 Archives

The other day we came home to a care package from a dear buddy who's been traipsing through distant Chinese cities. We sliced through the wrinkled, brown-bag wrapping. Three small plastic baggies of nubby brown husks and fine orange powder fell to the kitchen counter.

The stash was mostly whole, unadulterated and, presumably, illegal Sichuan peppercorns. Let us explain, officer!

Yes, sichuan pepper became illegal the same year as LSD - back in 1968, the FDA banned it because of fears it would infect our citrus with a rare canker disease. That ban was lifted because the stuff imported to the U.S. is now treated with a blast of bacteria-hating 160-degrees heat.

Not this stuff: there were no signs that the spices we were holding had ever been near a customs officer, let alone a sterilization blaster. Kitchen contraband. Score!

So what exactly are Sichuan peppercorns? Funny thing is, they are not related to black pepper or hot chilies at all. The spice is actually the outer seed pod of a tiny low-hanging fruit that Chinese and Tibetan cooks have been working with for centuries. Known for a mild and anesthetic heat that makes your mouth numb in large enough quantities, the stuff powers hot pots and sizzling woks. Even though the spicy cuisine that gives these little balls their name is synanomous with "searing pain," don't expect Sichuan peppercorns to spice up your cooking. Prepare for the opposite, in fact.

Sichuan pepper numbs your buds. Think the gummy numbness of high-powered cocaine rubbed sloppily on your teeth and lips.

Throughout the week, we've experimented with the best way to harness this weird fruit. We cracked it raw on salad and brussels sprouts. We threw it into sauerkraut. And toasted its dust for hot nuts. But far and away the best way to cook up with this shit is to purely infuse your oil. The first thing we learned is that the citrusy, perfume it gives off only comes out in food if you toast Sichuan peppercorns. Here's a play by play of how to get numb.

4 Tbs. Sichuan peppercorns
4 Tbs. grapeseed or canola oil
fine mesh strainer or coffee filter

1. Toast

Place the whole peppercorns in a saute pan on medium-high heat. Once you smoke, lower to medium and toss every minute for about 5 minutes. Do not burn. Once fragrant and well toastes, remove from heat and rest for a few minutes.

2. Grind

Dump peppercorns into a mortar and pestle and pulverize for one minute, until just coarser than a dust. If chopping by hand, set peppercorns on a cutting board and chop well.

3. Infuse

Put the fine peppercorn dust back into the pan, return to a medium heat and drizzle in the oil. Let cook for another 3 minutes or until you see tiny bubbles where the oil is frying the pepper. Remove from heat and let sit 5 minutes to fully steep.

4. Strain

Place snugly a coffee grinder into the lip of a small bowl or jar and slowly scrape out pepper oil into the filter. It should slowly drip a mostly clear liquid, catching the pepper grounds.

5. Use

Use 2-3 tablespoons of this frying oil in recipes in place of normal olive oil.

In the six years since starting Hot Knives, the conduits of our medium have been many: internet (duh), video, independent newspapers, radio, catering, hanging out, bike rides, beer tastings and various other bamboozley boons. Its time to add another notch to the gun.

We bring you "Greatest Sips." Our first fully-fledged book containing 21 of our favorite pieces of beer writing in the history of our blogging, and drinking, careers. Printed one at a time by our friends up north at Publication Studios, this book-length zine comes with a radical Hot Knives bookmark and a secret URL where you can hear songs to go with each of these beers! Courtesy of our rad partners at State's Rights Records!

Would Be Hater: "But wait... Can't I just look at past entries and save my hard earned cash amid the crumbling of modern capitalism?"

Us: "Yawn."

No no no people, don't debase yourself with the ideology of the now ubiquitous free downloader. This is the chance to have and hold our deranged beer writing - think Sufi love poems meet druggy brain farts - in your hands, whether on the toilet or curled up in bed. Rip off our cheese pairings. Give it to your boyfriend for Valentine's Day (bros are easy). Just remember that the fate of the printed word, while easily replicated and distributed in cyberspace via clicks and drags, is a precious commodity; its physical reproduction a potentially dying art.

For years, we've been your humble guides in a world of bubbles and foam, bitterness and darkness. Now we can reside tactilely in your pocket or satchel on trips to bars and beer stores! When you reach the limits of your 3G network, or when you drop your phone in the ocean! Inspirational beer prose and wholly legit beer-and-cheese pairings at the flip of a page?

We're the App for that!

"Greatest Sips" can be purchased here at www.publicationstudio.biz/books/