I know I could make it myself but I've bought it in the past.
Unfortunately, I do not remember where! It is used in Szechuan
dishes but the local Chinese stores stop talking English when
asked about it :-) At best, the reaction is a bit like a French
grocer being asked asked about, say, five-spice powder: "Il
n'existe pas!"

Has anyone any idea about what type of ethnic stores I should be
searching?


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

James,

Not familiar with MD grocers, but you could try making your own:

http://www.gosyro.com/recipes/00994.asp


James Silverton wrote:
I know I could make it myself but I've bought it in the past.
Unfortunately, I do not remember where! It is used in Szechuan
dishes but the local Chinese stores stop talking English when
asked about it :-) At best, the reaction is a bit like a French
grocer being asked asked about, say, five-spice powder: "Il
n'existe pas!"

Has anyone any idea about what type of ethnic stores I should be
searching?


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"James Silverton" not.jim.silverton.at.comcast.not wrote in message
. ..
I know I could make it myself but I've bought it in the past.
Unfortunately, I do not remember where! It is used in Szechuan dishes but
the local Chinese stores stop talking English when asked about it :-) At
best, the reaction is a bit like a French grocer being asked asked about,
say, five-spice powder: "Il n'existe pas!"

Has anyone any idea about what type of ethnic stores I should be
searching?


James Silverton
Potomac, Maryland


I have found dried orange peel in Indian stores, but not recently - as well
as dried lemon peel. I've not seen any lately, so

I have started buying the whole orange slices (organic, maybe) in Trader
Joe's. They have the peel intact with the inside, but one could use just
the peel - in a pinch. Or perhaps the whole slice, depending on what you
are making. I put it in with cranberries and apples.
Dee

On 2006-12-11, James Silverton not.jim.silverton.at.comcast.not wrote:
I know I could make it myself but I've bought it in the past.
Unfortunately, I do not remember where!

Has anyone any idea about what type of ethnic stores I should be
searching?

Dried orange peel is commonly used in the brewing of beer. I don't
know if it's the same as food grade, but it's obviously edible. In
brewing it's used as a flavor adjunct and discarded after boiling in
the wort. It couldn't hurt to try. Check at your local home beer
brewing and wine making shop. If none available locally, try online.
Here's a reputable vendor:

http://masl.to/?R14225B5E

nb

nb

On Mon, 11 Dec 2006 17:47:52 -0500, "James Silverton"
not.jim.silverton.at.comcast.not wrote:

I know I could make it myself but I've bought it in the past.
Unfortunately, I do not remember where! It is used in Szechuan
dishes but the local Chinese stores stop talking English when
asked about it :-) At best, the reaction is a bit like a French
grocer being asked asked about, say, five-spice powder: "Il
n'existe pas!"

Has anyone any idea about what type of ethnic stores I should be
searching?

I bought some - and lemon peel - from The Spice House. Online. Great
service! www.thespicehouse.com

TammyM

notbob wrote:
On 2006-12-11, James Silverton not.jim.silverton.at.comcast.not wrote:
I know I could make it myself but I've bought it in the past.
Unfortunately, I do not remember where!

Has anyone any idea about what type of ethnic stores I should be
searching?

Dried orange peel is commonly used in the brewing of beer. I don't
know if it's the same as food grade, but it's obviously edible. In
brewing it's used as a flavor adjunct and discarded after boiling in
the wort. It couldn't hurt to try. Check at your local home beer
brewing and wine making shop. If none available locally, try online.
Here's a reputable vendor:

http://masl.to/?R14225B5E

I know, you don't want to make it yourself...

I peel citrus fruit with a veggie peeler. Leave the peel on
a plate on the counter and in a couple-three days, it's dry.
I get to eat the fruit as a bonus.

Pastorio

James Silverton wrote:
I know I could make it myself but I've bought it in the past.
Unfortunately, I do not remember where! It is used in Szechuan
dishes but the local Chinese stores stop talking English when
asked about it :-) At best, the reaction is a bit like a French
grocer being asked asked about, say, five-spice powder: "Il
n'existe pas!"

Has anyone any idea about what type of ethnic stores I should be
searching?

Penzeys sells dried orange peel, but it's not the typical type used in
Chinese cookery, they usually use something closer in flavor to
tangerine peel but I don't think it's actually tangerine peel, might be
mandarin or something like that... you can usually find the dehy
oriental peel at the ethnic markets in any oriental neighborhood...
many Indian markets and Hispanic markets sell it too.

But if you just want generic dried orange peel try Penzeys:

Orange Peel
Beautiful orange color, bright orange flavor and fine Californian zest,
all outer peel. Sweeter and less expensive than lemon peel, orange peel
is a perfect addition to coffee cake, banana bread, waffle batter,
cheesecake and muffins. Sprinkle on hot cereal or add to potpourri.
To rehydrate: Use 3 parts water to 1 part peel, let stand 15 minutes.
Sub 1/3 as much dry as recipe calls for.

Product# Description Price Qty
47427 Orange Peel 7.7 oz. 2 Cup $13.59
47472 Orange Peel 3.9 oz. 1 Cup $6.89
47456 Orange Peel 1.9 oz. jar $3.59
47430 Orange Peel 1.2 oz. jar $1.99
---

Sheldon

Steve Wertz wrote:
On Mon, 11 Dec 2006 17:47:52 -0500, James Silverton wrote:

Has anyone any idea about what type of ethnic stores I should be
searching?

The stuff you buy in the stores is usually as old as dirt itself.
Just make your own using a vegetable peeler. It really doesn't
even need to be dried.


Don't be such WOP brain... that doesn't work for Oriental cookery.

Sheldon

Sheldon wrote:
Steve Wertz wrote:
On Mon, 11 Dec 2006 17:47:52 -0500, James Silverton wrote:

Has anyone any idea about what type of ethnic stores I should be
searching?

The stuff you buy in the stores is usually as old as dirt itself.
Just make your own using a vegetable peeler. It really doesn't
even need to be dried.


Don't be such WOP brain... that doesn't work for Oriental cookery.

Seville orange [seh-VIHL]
A popular bitter orange grown in the Mediterranean region. It has a
thick, rough skin and an extremely tart, bitter flesh full of seeds.
Because of its high acid content, the Seville is not an eating orange
but (because of that same acidity) is extremely popular for making
marmalades as well as LIQUEURS such as COINTREAU, CURAÇAO, GRAND
MARNIER and TRIPLE SEC.

The Seville orange also finds its way into sauces and relishes, and is
a particular favorite with duck because its acidity helps counteract
the fatty flavor. The dried peel is often used for seasoning.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

Sheldon

Hello, Sheldon!
You wrote on 12 Dec 2006 11:14:59 -0800:


S Sheldon wrote:
?? Steve Wertz wrote:
?? On Mon, 11 Dec 2006 17:47:52 -0500, James Silverton
wrote:
??
?? Has anyone any idea about what type of ethnic stores I
?? should be searching?
??
?? The stuff you buy in the stores is usually as old as dirt
?? itself. Just make your own using a vegetable peeler. It
?? really doesn't even need to be dried.
??
?? Don't be such WOP brain... that doesn't work for Oriental
?? cookery.

S Seville orange [seh-VIHL]
S A popular bitter orange grown in the Mediterranean region.
S It has a thick, rough skin and an extremely tart, bitter
S flesh full of seeds. Because of its high acid content, the
S Seville is not an eating orange but (because of that same
S acidity) is extremely popular for making marmalades as well
S as LIQUEURS such as COINTREAU, CURAÇAO, GRAND MARNIER and
S TRIPLE SEC.

S The Seville orange also finds its way into sauces and
S relishes, and is a particular favorite with duck because its
S acidity helps counteract the fatty flavor. The dried peel is
S often used for seasoning.

Thanks to everyone for their suggestions! I finally solved the
problem myself by going into a Hispanic (Salvadorean) grocery in
Rockville, MD which had "Naranjo en Flor" for a very low cost.
My (probably rather unreliable) translation of the Spanish on
the bottle indicates that its main use may be for a tisane or
tea but it's what I wanted!



James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

James Silverton wrote:
Hello, Sheldon!
Thanks to everyone for their suggestions! I finally solved the
problem myself by going into a Hispanic (Salvadorean) grocery in
Rockville, MD

Why are you saying hello to just me but thanking everyone... I
suggested a Hispanic market in my first reply.

Steve Wertz wrote:

Asian orange peels used in cooking come from tangerine,
clementines, or mandarin oranges - and sometimes kumquats. Not
Seville.

All you're accomplished is to prove once again that you can't
comprehend what's written, you functionally illiterate WOP rectum.

Sheldon wrote:
Steve Wertz wrote:
Asian orange peels used in cooking come from tangerine,
clementines, or mandarin oranges - and sometimes kumquats. Not
Seville.

All you're accomplished is to prove once again that you can't
comprehend what's written, you functionally illiterate WOP rectum.

LOL Reply number 231 on the Cookie Katz list of "When I
don't know what I'm talking about" list.

Shecky thinks Seville orange peels are used in oriental
cooking. Sure. They grow on the Spanish-Chinese border.

Moron.

Pastorio

"Steve Wertz" wrote in message
...
On 12 Dec 2006 14:36:06 -0800, Sheldon wrote:

Steve Wertz wrote:

Asian orange peels used in cooking come from tangerine,
clementines, or mandarin oranges - and sometimes kumquats. Not
Seville.

All you're accomplished is to prove once again that you can't
comprehend what's written, you functionally illiterate WOP rectum.

Oh, then by all means, please tell me which part of your post I
misinterpreted. This oughta be good...

Or you can just slink away like you usually do at this point.

Looks like you called it right, Steve.

Seville oranges in Chinese cooking. That's a new one.

Graeme

Graeme...in London wrote:
"Steve Wertz" wrote in message
...
On 12 Dec 2006 14:36:06 -0800, Sheldon wrote:

Steve Wertz wrote:

Asian orange peels used in cooking come from tangerine,
clementines, or mandarin oranges - and sometimes kumquats. Not
Seville.

All you're accomplished is to prove once again that you can't
comprehend what's written, you functionally illiterate WOP rectum.

Oh, then by all means, please tell me which part of your post I
misinterpreted. This oughta be good...

Or you can just slink away like you usually do at this point.

Looks like you called it right, Steve.

Seville oranges in Chinese cooking. That's a new one.

Why is that a new one... well it would be for a uneducated prick like
you. What makes folks think that seville oranges don't grow in asia...
of course they do, I'm sure they just use an asian name... citrus is
very new to the western world, but is native to asia. The dried peel
of what we in the west call seville orange is precisely what's used in
many oriental dishes. In the west seville orange peel is not used
dried, it's used fresh, mostly for jams