757: Home Cooking with Pros: J. Kenji López-Alt, Daniel Holzman, and Matt Rodbard
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
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How to Make the Siton Version of Mala at a Restaurant
i learned how to make the siton version from a chef, aa, siton chef at staurant in malden. What he described was that the dish is hot in three ways - numbing, spicy and cold. The reason for me that flavor profile works is that you eat it and it initially tastes really spicy but then your mouth starts to get a little bit numb from it. And so you take another bite, and then, o, spicy again. And then io ivs numb again. It's one of those dishes where its like, you just have to eat. But it's also like, it so good yet.
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