Made Nasi Goreng tonight and @MintyJuffowup can’t taste the fish sauce/shrimp 
but I can 
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I made mapo tofu based off a Korean vegan recipe. When I first tasted it, it was too 辣 (burning spicy) and not enough 麻 (numbing spicy). I added sichuan peppercorn but messed up because biting into a whole one is going to zap your tastebuds to pieces. Overall, still very good.
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I too made devastatingly inedible mapo tofu the first time I made it. I still suffered through two servings of it though.
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It’s so close to being great and I’ll definitely make it again. Maybe I just need to sprinkle some ground peppercorn next time, or make a peppercorn oil as a finishing drizzle.
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I am dutifully removing every peppercorn from the pot before @TooManyCookbooks comes home for dinner.
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are you dutifully putting them all under her pillow
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We have all wished someone “sweet” dreams before, but what would it mean to wish “麻” dreams?
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Ya I think putting the powder on right at the end is key
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nah it’s fun
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made katsu seitan & butternut squash, and yakisoba with rice instead of noodles + no condiments. ran out of the good noodles
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