ChiliCult

Strong Aromas, Better Life

Category: Chilli-Kitchen

Food Networks and Creatively Computed Cooking

Not only that data analysis has made further inroads into our understanding of cooking, cooking is apparently changing with computing…

Di San Xian (Aubergine, Potato, Chilli)

Thinking of chilli, thoughts turn to pungency. Or maybe, for someone who knows of the botanical relation, to bell pepper….

BaiLaJiao – The Chinese White Chilli

Qing LaJiao – Green Chilli. Hong LaJiao – Red Chilli. Even if the labels aren’t the best (especially if you’re…

Jian HuangGua – Fried Cucumber, Hunan Style

In a previous post, I already talked about the ability of Chinese cooking to tease out wonderful flavors, to work…

Chachawan in HK: Rustic Issan Cuisine Meets Modern HK Chic

Just as we were getting ready for this summer’s China trip, via Hong Kong, I stumbled upon news of the…

The Hot Frontier of Fine Cuisine

In recent years, avant-garde cooking went particularly (technologically) wild. Molecular gastronomy and the like created foams of just about everything,…

The Power of Capsaicin

Not even a teaspoon of Chocolate Habanero-powder…   … on 500g chocolate, 250g butter, 250-300g sugar, 250-300g flour and 5…

KuGua and the Acquisition of Better/Bitter Taste

We just experienced a taste that transported us right back to China, and from ingredients that were mainly home-grown: two…

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