yeah they do

Anyways

If I made anything with a very large wok

What would you recommend it be?

wait are we talking about dishes or material

A.

The material would obviously be cast iron

I’ve already got 30 lbs or so

Might as well get more

kek

I just realized I have more than double the mass of cookbooks as I do cast iron

<:pepe_eyes:378719408362881024>

well anyway you should make this, regardless of what in

What is

sichuan beef soup

quite spicy

Eh

Spice isn’t quite my thing

I’m not a masochist, you see

<:pepe_smug:560207654207750154>

sad tbh

At least not excessively spicy

I like some

But I don’t like experiencing mouth pain for the fun of it

But if it adds good flavor spice is p good

sichuan cuisine is largely based around spicy food, i feel like they're good at finding complimentary flavours for it

also they use the sichuan peppercorn, which is neither an actual peppercorn or at all related to chillies

if you bite into one, it tastes quite lemony and makes you salivate a lot
then it numbs your tongue

very cool

Does it add good flavor to the food, or does it just make it too hot?

i like it but if you have to ask then probably it's too much <:pepe_smile:378719407977005068>

https://twitter.com/TheLaurenChen/status/1196172719576043520

😍

based louis

also chinks will eat anything

No because the Irish don't have potatoes

<:kek:590371888480387073>

https://old.reddit.com/r/slowcooking/comments/dy3p8b/not_one_i_see_on_here_too_often_slow_cooker_dog/