61
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 02 Dec 2023
61 points (100.0% liked)
Science of Cooking
1111 readers
1 users here now
Welcome to c/cooking @ Mander.xyz!
We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
Background Information:
founded 1 year ago
MODERATORS
I know it's just a glorified advert, but it's an interesting read. Chinese Lay's flavours sound fascinating!
Most chinese markets here in the US carry them, I really like the spicy hotpot and the roasted lamb skewer flavors.
I also love going to the Asian markets for chips, much more interesting flavors than the American stores with bbq, cheese, sour cream, or cheese with sour cream
Oh cool, do you get any of the fizzy/numbing/sweet flavours from the article? Also the rose one sounded hella interesting and I'd like to try beer flavour too- have you tried those?
(I don't live in the US.)
If you'd like to experience the numbing flavor and have a good Chinese restaurant nearby, I'd recommend ordering a dish called "mapo tofu". It's a numbing kind of spice that is quite different from traditional flavors of spiciness.
I cook with szechuan peppercorns a fair bit already, it's a really fun flavour.
(Also really good for stopping panic attacks! The sensation of eating a szechuan peppercorn really brings you back to your body as it's so intense.)