EPISODE · Nov 16, 2010 · 49 MIN
Episode 18: Szechuan Stuff
from Cooking Issues
This week on Cooking Issues Dave and Nastassia attempt to reach out to a community of listeners with cooking issues. This week they talk Szechuan peppercorns versus Szechuan buttons, what to do and NOT to do with Xantham Gum, and how to minimize the tannin-y acrid overtones of some homemade walnut liquor. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919 Szechuan peppercornsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
What this episode covers
This week on Cooking Issues Dave and Nastassia attempt to reach out to a community of listeners with cooking issues. This week they talk Szechuan peppercorns versus Szechuan buttons, what to do and NOT to do with Xantham Gum, and how to minimize the tannin-y acrid overtones of some homemade walnut liquor. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919 Szechuan peppercorns See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Episode 18: Szechuan Stuff
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