Happy New Year to all.

A special greeting to the amazing, generous Chris Dieckmann, who
answered my plea for Szechuan peppercorns with the offer to send me
three packages. Chris not only charged a ludicrously small amount but
sent back the extra $2 I had enclosed to cover any extra shipping and
for "going to the store for me." Thanks again, Chris, my chicken with
cashews now tastes like it should.

Yes, you both and me too are very bad people and should hide from APIS. If
we aren't doing so already. And whatever you do, *don't* soak your Sichuan
pepper in water and then spritz it all over your kitchen kaffir lime tree.

In all seriousness, I would follow some basic precautions around any citrus
plants or other rutaceous plants (prickly ash, sansho, curry leaf tree) - ie
* Don't handle raw Sichuan pepper and then touch your tree
* Don't do anything which will cause raw Sichuan pepper to fly through
the air while your tree is in the room (like grinding it to a powder)
* Rinse kitchen surfaces and kitchen implements which have come into
contact with raw Sichuan pepper - such as cutting boards and measuring
spoons - with a 10% chlorine bleach solution and let them air dry, or
immerse them in boiling water. Rinse "contaminated" kitchen towels in a
hot wash with some bleach. If you measure ingredients with your fingers
wash your hands thoroughly afterwards.

All this paranoia is in aid of keeping your personal citrus or curry tree
permanently happy and healthy. All those of you with no contact with citrus
or curry trees, just ignore the above or shake your heads disparagingly.

Happy New Year to everyone!

Best - krnntp

Steve Wertz wrote:

On Thu, 01 Jan 2004 17:20:13 -0500, Cape Cod Bob
wrote:


Happy New Year to all.

A special greeting to the amazing, generous Chris Dieckmann, who
answered my plea for Szechuan peppercorns with the offer to send me
three packages. Chris not only charged a ludicrously small amount but
sent back the extra $2 I had enclosed to cover any extra shipping and
for "going to the store for me." Thanks again, Chris, my chicken with
cashews now tastes like it should.


I'm calling the Citris Cops on you!

-sw

On Fri, 02 Jan 2004 21:56:38 GMT, KR wrote:

Yes, you both and me too are very bad people and should hide from APIS. If
we aren't doing so already. And whatever you do, *don't* soak your Sichuan
pepper in water and then spritz it all over your kitchen kaffir lime tree.

In all seriousness, I would follow some basic precautions around any citrus
plants ....All those of you with no contact with citrus
or curry trees, just ignore the above or shake your heads disparagingly.

Shaking my head up and down is nodding agreement and side-to-side is a
no-no. Would shaking disparingly be random orbital movements?

Cape Cod Bob wrote:

Shaking my head up and down is nodding agreement and side-to-side is a
no-no. Would shaking disparingly be random orbital movements?

Perhaps the poster means that side-to-side wobble Indians use which can
mean such disparate things as "oh that's too bad" and "well, you may be
right (but I think you're wrong)"
blacksalt
who, in her ten years married to a Panjabi, also learned that a tongue
"cluck" could mean Oh, that's too bad or Do that Again, and I'll be
really hacked off.

Cape Cod Bob wrote:

On Fri, 02 Jan 2004 21:56:38 GMT, KR wrote:


Yes, you both and me too are very bad people and should hide from APHIS. If
we aren't doing so already. And whatever you do, *don't* soak your Sichuan
pepper in water and then spritz it all over your kitchen kaffir lime tree.

In all seriousness, I would follow some basic precautions around any citrus
plants ....All those of you with no contact with citrus
or curry trees, just ignore the above or shake your heads disparagingly.


Shaking my head up and down is nodding agreement and side-to-side is a
no-no. Would shaking disparagingly be random orbital movements?

That's when you shake your head from side to side while either
A) staring upwards with your eyes out of focus
B) casting your eyes downward and looking sad as you muse on how
you are surrounded by idiots and the damage they are probably doing
while at large
C) gazing blankly at the computer screen
D) squinting

Whichever maneuver works best for you.

Best - krnntp

Cape Cod Bob wrote in
:


A special greeting to the amazing, generous Chris Dieckmann, who
answered my plea for Szechuan peppercorns with the offer to send me
three packages. Chris not only charged a ludicrously small amount but
sent back the extra $2 I had enclosed to cover any extra shipping and
for "going to the store for me." Thanks again, Chris, my chicken with
cashews now tastes like it should.

Does anyone know where I can get sichuan pepper? I have looked everywhere
without success.

I understand the agricultural restrictions, but I'm a very careful cook and
gardener and would use my Sichuan peppercorns only for good, never for
evil.

sq

On Sat, 04 Dec 2004 01:37:36 -0000, "mroo philpott-smythe"
wrote:

Cape Cod Bob wrote in
:


A special greeting to the amazing, generous Chris Dieckmann, who
answered my plea for Szechuan peppercorns with the offer to send me
three packages. Chris not only charged a ludicrously small amount but
sent back the extra $2 I had enclosed to cover any extra shipping and
for "going to the store for me." Thanks again, Chris, my chicken with
cashews now tastes like it should.

Does anyone know where I can get sichuan pepper? I have looked everywhere
without success.

I understand the agricultural restrictions, but I'm a very careful cook and
gardener and would use my Sichuan peppercorns only for good, never for
evil.

Can't definitively answer your Sichuan pepper query. Although I
understand it has been banned from import into the US for quite some
time, I have seen posts in the cooking groups saying that it is
becoming available again (but verify the reliability of the vendor).
You might do a Google groups search on "Sichuan".

Are you any relation to the reknowned late Col. I.F.
Khuntilanont-Philpott ) who posted great Thai
recipes regularly to rec.food.cooking? For example:

http://groups.google.com/groups?q=colonel+authorhilpott&hl=en&lr=&safe=of f&scoring=d&as_drrb=b&as_mind=12&as_minm=5&as_miny =1981&as_maxd=4&as_maxm=12&as_maxy=2004&selm=rec.f ood.veg.cooking/336D6948.52E9%40vu-korat.ac.th&rnum=4

"mroo philpott-smythe" wrote in message
...
Cape Cod Bob wrote in
:

Does anyone know where I can get sichuan pepper? I have looked everywhere
without success.
sq

Yes, I bought a few ounces in the last few months from CMC Company in
Avalon, NJ. Hopefully they have some left! They said they had a dwindling
supply...

Judy

Jed wrote in
:
On Sat, 04 Dec 2004 01:37:36 -0000, "mroo philpott-smythe"
wrote:


Does anyone know where I can get sichuan pepper? I have looked
everywhere without success.

I understand the agricultural restrictions, but I'm a very careful
cook and gardener and would use my Sichuan peppercorns only for good,
never for evil.

Can't definitively answer your Sichuan pepper query. Although I
understand it has been banned from import into the US for quite some
time, I have seen posts in the cooking groups saying that it is
becoming available again (but verify the reliability of the vendor).
You might do a Google groups search on "Sichuan".

I did. No success. I've looked in every known web site and spice catalog
without success. If this keeps up, I'm trucking down to Chinatown to find
them.

Are you any relation to the reknowned late Col. I.F.
Khuntilanont-Philpott ) who posted great Thai
recipes regularly to rec.food.cooking? For example:

'Fraid not, though I wish I were. Those were some stupendous recipes.

sq

"Judy Bolton" wrote in
:


"mroo philpott-smythe" wrote in message
...
Cape Cod Bob wrote in
:

Does anyone know where I can get sichuan pepper? I have looked
everywhere without success.
sq

Yes, I bought a few ounces in the last few months from CMC Company in
Avalon, NJ. Hopefully they have some left! They said they had a
dwindling supply...

Well, it must've dwindled, I have their catalogue and it didn't show so
much as a berry.

And I'm making two chicken stocks from scratch today for taste-testing,
and one of them absolutely requires Sichuan pepper!

sq

"mroo philpott-smythe" wrote in message
...

I did. No success. I've looked in every known web site and spice catalog
without success. If this keeps up, I'm trucking down to Chinatown to find
them.


You must have missed http://tinyurl.com/5ugcf . They've had them for a few
months, now. FWIW, the ban has been revised (in January, no less) to allow
heat-treated peppercorns on the market in the US. If the tinyurl link
doesn't work, the homepage is www.adrianascaravan.com (range in price,
depending on size of bag). Just do a search for "Szechuan peppercorns."
Another option is www.buffalocreekspices.com . It's under "Peppercorns,
Whole Sichuan" and is $8/lb. A third option is
http://www.thecmccompany.com/chin.htm but it's $5.95/2 oz there.

I have no experience with the above companies and cannot, personally,
recommend them. I got the information from the good folks on e-Gullet and
their 12-page thread on Sichuan Peppercorns. Several people there
recommend, and have purchased from, both CMC and Buffalo Creek, btw.

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We had
people who really wanted to live in Europe, but didn't have the energy to go
back. We call them Canadians."
---Grover Norquist in Newsweek, November 22, 2004

On Sat, 04 Dec 2004 04:11:50 -0800, Jed
wrote:

On Sat, 04 Dec 2004 01:37:36 -0000, "mroo philpott-smythe"
wrote:

Cape Cod Bob wrote in
m:


A special greeting to the amazing, generous Chris Dieckmann, who
answered my plea for Szechuan peppercorns with the offer to send me
three packages. Chris not only charged a ludicrously small amount but
sent back the extra $2 I had enclosed to cover any extra shipping and
for "going to the store for me." Thanks again, Chris, my chicken with
cashews now tastes like it should.

Does anyone know where I can get sichuan pepper? I have looked everywhere
without success.

I understand the agricultural restrictions, but I'm a very careful cook and
gardener and would use my Sichuan peppercorns only for good, never for
evil.

Can't definitively answer your Sichuan pepper query. Although I
understand it has been banned from import into the US for quite some
time, I have seen posts in the cooking groups saying that it is
becoming available again (but verify the reliability of the vendor).
You might do a Google groups search on "Sichuan".

possibly the thing to do is to ask your relatives, if they are heading
into canada to get prescription drugs, to smuggle you some back from
there.

your pal,
blake

Are you any relation to the reknowned late Col. I.F.
Khuntilanont-Philpott ) who posted great Thai
recipes regularly to rec.food.cooking? For example:

http://groups.google.com/groups?q=colonel+authorhilpott&hl=en&lr=&safe=of f&scoring=d&as_drrb=b&as_mind=12&as_minm=5&as_miny =1981&as_maxd=4&as_maxm=12&as_maxy=2004&selm=rec.f ood.veg.cooking/336D6948.52E9%40vu-korat.ac.th&rnum=4

"mroo philpott-smythe" wrote in message
...
"Judy Bolton" wrote in
:


"mroo philpott-smythe" wrote in message
...
Cape Cod Bob wrote in
:

Does anyone know where I can get sichuan pepper? I have looked
everywhere without success.
sq

Yes, I bought a few ounces in the last few months from CMC Company in
Avalon, NJ. Hopefully they have some left! They said they had a
dwindling supply...

Well, it must've dwindled, I have their catalogue and it didn't show so
much as a berry.

And I'm making two chicken stocks from scratch today for taste-testing,
and one of them absolutely requires Sichuan pepper!


Taste-testing?

What kind of chicken stock is it that requires Sichuan peppercorns??

Anyway, I just inherited some fresh peppercorns from supposedly the best
growing region for them in Sichuan. Yet I still have some older ones on
hand. Email me, and I'd send you some of my older batch. (They are also
hand-smuggled from Sichuan, so even though they're a few years old, I'm
guessing they're still better than the kind one gets here in the US.)

Peter

Thanks for these links/resources. And simply for the info that some of
Szech corns are back on the US market. I'll try locally again, now that
they can be aboveground, but good to know I can mailorder if needed.

"Rona Yuthasastrakosol" wrote

You must have missed http://tinyurl.com/5ugcf . They've had them for a
few
months, now. FWIW, the ban has been revised (in January, no less) to
allow
heat-treated peppercorns on the market in the US. If the tinyurl link
doesn't work, the homepage is www.adrianascaravan.com (range in price,
depending on size of bag). Just do a search for "Szechuan peppercorns."
Another option is www.buffalocreekspices.com . It's under "Peppercorns,
Whole Sichuan" and is $8/lb. A third option is
http://www.thecmccompany.com/chin.htm but it's $5.95/2 oz there.

I have no experience with the above companies and cannot, personally,
recommend them. I got the information from the good folks on e-Gullet and
their 12-page thread on Sichuan Peppercorns. Several people there
recommend, and have purchased from, both CMC and Buffalo Creek, btw.
"[America] is filled with people who decided not to live in Europe. We had
people who really wanted to live in Europe, but didn't have the energy to
go
back. We call them Canadians."
---Grover Norquist in Newsweek, November 22, 2004

mroo philpott-smythe wrote:

Well, it must've dwindled, I have their catalogue and it didn't show so
much as a berry.

And I'm making two chicken stocks from scratch today for taste-testing,
and one of them absolutely requires Sichuan pepper!

sq

I'm kicking myself because I can't remember the name of this damn place.
It is in ?Maryland, they sell carbon steel knives, and many other less
available uppercrust equipment, almost all from France. They have a
little ecletic catalogue, and a stuttering website, and I know they talk
about their dogs in the catolog. They had them advertised in their last
catalog, which I have pitched. Does this place ring a bell to anyone?
I've been too emersed in civilizing a 28 month old to order any.
blacksalt