Hi sq,

Who is the publisher & what is the ISBN number? did a search on google,
amazon etc. & found nothing on it. Is the spelling correct?

I have a few eurasian recipes from various books & family recipes & together
with another friend, we are collecting recipes so it would be good to find
out more about this book you're talking about. So far i've found a few books
online on Eurasian cooking from the Malaysia/Singapore part of the world but
not many. My friend has a few that are more Macau-Eurasian & one i think
specifically on Portuguese Eurasian (Africa, Goa, Asia etc.)

it would be good to trade notes on this if you don't mind.

DC.



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

A friend gave me this wonderful cookbook titled Cuizinha Cristang. I have
not yet cooked out of it.

This friend's mother was the most amazing Portuguese-Eurasian cook, and
I've eaten her feng and Devil Curry and a bunch of other traditional
Portuguese-Eurasian dishes.

I'm wondering if anyone else has this book and what they think of it.

Thanks,

sq

Hi sq,

Who is the publisher & what is the ISBN number? did a search on google,
amazon etc. & found nothing on it. Is the spelling correct?

I have a few eurasian recipes from various books & family recipes & together
with another friend, we are collecting recipes so it would be good to find
out more about this book you're talking about. So far i've found a few books
online on Eurasian cooking from the Malaysia/Singapore part of the world but
not many. My friend has a few that are more Macau-Eurasian & one i think
specifically on Portuguese Eurasian (Africa, Goa, Asia etc.)

it would be good to trade notes on this if you don't mind.

DC.



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

A friend gave me this wonderful cookbook titled Cuizinha Cristang. I have
not yet cooked out of it.

This friend's mother was the most amazing Portuguese-Eurasian cook, and
I've eaten her feng and Devil Curry and a bunch of other traditional
Portuguese-Eurasian dishes.

I'm wondering if anyone else has this book and what they think of it.

Thanks,

sq

"DC." not@home wrote in
:

Hi sq,

Who is the publisher & what is the ISBN number? did a search on
google, amazon etc. & found nothing on it. Is the spelling correct?

No, of course not. My bad.

I have a few eurasian recipes from various books & family recipes &
together with another friend, we are collecting recipes so it would be
good to find out more about this book you're talking about. So far
i've found a few books online on Eurasian cooking from the
Malaysia/Singapore part of the world but not many. My friend has a few
that are more Macau-Eurasian & one i think specifically on Portuguese
Eurasian (Africa, Goa, Asia etc.)

it would be good to trade notes on this if you don't mind.

Not at all, D.C.! I figure you must be from my part of the world (I'm
also a displaced person!), and after reading all your wonderful
enlightening posts, I was kind of wondering where you were and if you
would ever show up on this NG again.

I'm really pleased to meet you.

Here's the info:

Cuzinhia Cristang, A Malacca-Portuguese Cookbook
Author: Celine J. Marbeck
Publisher: Tropical Press Sdn Bhd
ISBN 967-73-0073-3

My friend purchased it as a gift for me at Kinokuniya, but I think Select
Books or MPH will probably carry it, or you can email the publishers
directly at:



I've never emailed them, so don't know if the address is valid.

While I've got you, what do you think of the PeriPlus cookbooks?

Also I have some old "Taste of" cookbooks by Kenneth Mitchell - or edited
by Kenneth Mitchell, anyway - and wondered what you thought of those.
I've cooked some things out of them, but I suspect there are better
versions of those recipes around.

Thanks, DC!

sq

snip
Not at all, D.C.! I figure you must be from my part of the world (I'm
also a displaced person!), and after reading all your wonderful
enlightening posts, I was kind of wondering where you were and if you
would ever show up on this NG again.

I'm really pleased to meet you.

I'm always around some food ng & it won't take long before i sniff out a
yummy post! LOL.

Here's the info:

Cuzinhia Cristang, A Malacca-Portuguese Cookbook
Author: Celine J. Marbeck
Publisher: Tropical Press Sdn Bhd
ISBN 967-73-0073-3

Thanks, i'll look into it.

While I've got you, what do you think of the PeriPlus cookbooks?

PeriPlus recipe books are.... how do i put it, books that tourists buy to
bring home. It's generally OK but if you're in that part of the world, you
can do better by buying a locally published cookbook which i find are always
much better & accurate, just like Mama's cooking or near enough anyway.

Also I have some old "Taste of" cookbooks by Kenneth Mitchell - or edited
by Kenneth Mitchell, anyway - and wondered what you thought of those.
I've cooked some things out of them, but I suspect there are better
versions of those recipes around.

I'm afraid i've never come across them before... i'm in London & if i do go
looking for SE Asian cookbooks here, it'll be an import of something
published in SE Asia. Once you've been brought up eating the real thing,
it's hard to have anything else. So i grow my own kalamansi, laksa leaves,
pandan leaves, chilli padi, etc. How did your recent trip to the Asian
supermarket turn out? Peter Dy knows what he's talking about, so he's a good
guide for you guys over in the States. I'm across the pond & can't advice
you on where to buy stuff unless you want them shipped over! heeheee. don't
think they'll make it pass US customs though... just imagine the look on the
sniffer dog as he finds a block of blacan. Phew... i wouldn't want to be
that dog.

DC.

snip
Not at all, D.C.! I figure you must be from my part of the world (I'm
also a displaced person!), and after reading all your wonderful
enlightening posts, I was kind of wondering where you were and if you
would ever show up on this NG again.

I'm really pleased to meet you.

I'm always around some food ng & it won't take long before i sniff out a
yummy post! LOL.

Here's the info:

Cuzinhia Cristang, A Malacca-Portuguese Cookbook
Author: Celine J. Marbeck
Publisher: Tropical Press Sdn Bhd
ISBN 967-73-0073-3

Thanks, i'll look into it.

While I've got you, what do you think of the PeriPlus cookbooks?

PeriPlus recipe books are.... how do i put it, books that tourists buy to
bring home. It's generally OK but if you're in that part of the world, you
can do better by buying a locally published cookbook which i find are always
much better & accurate, just like Mama's cooking or near enough anyway.

Also I have some old "Taste of" cookbooks by Kenneth Mitchell - or edited
by Kenneth Mitchell, anyway - and wondered what you thought of those.
I've cooked some things out of them, but I suspect there are better
versions of those recipes around.

I'm afraid i've never come across them before... i'm in London & if i do go
looking for SE Asian cookbooks here, it'll be an import of something
published in SE Asia. Once you've been brought up eating the real thing,
it's hard to have anything else. So i grow my own kalamansi, laksa leaves,
pandan leaves, chilli padi, etc. How did your recent trip to the Asian
supermarket turn out? Peter Dy knows what he's talking about, so he's a good
guide for you guys over in the States. I'm across the pond & can't advice
you on where to buy stuff unless you want them shipped over! heeheee. don't
think they'll make it pass US customs though... just imagine the look on the
sniffer dog as he finds a block of blacan. Phew... i wouldn't want to be
that dog.

DC.

"DC." not@home wrote in
:

snip

[more snip Cuzinhia Cristang]

Thanks, i'll look into it.

Looks a bit gussied up for foreigners, quite frankly, although she does
include some terrific information about the Eurasian community from the
old days, the language, the cooking styles, the different influences.
It's a good read, but not necessarily a good "cook," as it were.

While I've got you, what do you think of the PeriPlus cookbooks?

PeriPlus recipe books are.... how do i put it, books that tourists buy
to bring home. It's generally OK but if you're in that part of the
world, you can do better by buying a locally published cookbook which
i find are always much better & accurate, just like Mama's cooking or
near enough anyway.

I bought some in Malay, Jelita magazine and such, when I went down to
Arab street. Heavy on the kueh-mueh and also on the sugar, though recipes
were good. Plus I found one that my mother bought in 1956, and one that
my grandmother had (and wrote in) from 1915!

Also I have some old "Taste of" cookbooks by Kenneth Mitchell - or
edited by Kenneth Mitchell, anyway - and wondered what you thought of
those. I've cooked some things out of them, but I suspect there are
better versions of those recipes around.

I'm afraid i've never come across them before... i'm in London & if i
do go looking for SE Asian cookbooks here, it'll be an import of
something published in SE Asia. Once you've been brought up eating the
real thing, it's hard to have anything else.

How true.

Did you ever eat the mushroom curry at Ujaigar (sp?) Singh's? Near the
old Omar Khayyam, not too far from the US Embassy?

So i grow my own kalamansi,

Alamak, this one, want also cannot find, lah! Although there is
apparently a citrus grower in this state who carries "exotic" citrus
plants. So far, all I have is a Meyer lemon on the deck, but next year I
am getting a limau perut, what's the English name for that? And a
calamansi if they have one.

laksa leaves,

Is that the same thing the Vietnamese people call Rau Ram? If it is,
someone gave me a plant and I killed it. The good thing is, this means
other such plants can be found here. The bad thing is, they might not
survive at my hands!

pandan leaves

I'm looking for one, because I see someone is actually growing one
locally and my partner has threatened to ring their doorbell and tell
them if I try to steal the leaves. %^)

chilli padi

Next year we'll try for chilli padi, although it's cool and foggy where I
live, so peppers tend not to do well. Plus we have a real problem with
the deer - they seem to think I'm planting dinner for them, and always
cruise by to check my roses and wisteria blossoms for freshness and
quality. However, we did get a fine crop of tomatoes and bell peppers
this year, so we can only try next year.

How did your
recent trip to the Asian supermarket turn out?

Wonderful! I found some extra-thin rice noodles (which the partner boiled
without telling me, and turned into "rice slush"!) and some Chantaboon
noodles the perfect size for kway teow; pickled whole garlic bulbs (I
wonder what to do with them?); frozen coconut milk in a slab, which I had
to buy because I've never seen it before; frozen pandan leaves; a bottle
of Golden Boy Thai fish sauce; some pandan essence; and some whole fresh
turmeric.

I used the Golden Boy in a taste testing: made single stock and double
stock from China Moon recipes, and then made a Pho Gai stock from a
Slanted Door recipe. Poured the stock out in individual cups. Added
Tiparos to one set, and Golden Boy to one set. The difference was simply
amazing. I don't think I'll ever use Tiparos again.

Peter Dy knows what
he's talking about, so he's a good guide for you guys over in the
States.

Based on his fish sauce recommendation, I'll say! I'm driving around with
a list of markets in the car, and Peter's two recommendations are at the
top!

I'm across the pond & can't advice you on where to buy stuff
unless you want them shipped over! heeheee.

I wish I'd found this NG before I went to the UK on holiday last year! At
least I could have invited myself over for some of that terrific food!

don't think they'll make
it pass US customs though... just imagine the look on the sniffer dog
as he finds a block of blacan. Phew... i wouldn't want to be that dog.

HAHAHAHAHAHA!!!!

I'm sorry, that picture is just too funny.

I'm going to post my favorite blachan story now.

sq

snip
I bought some in Malay, Jelita magazine and such, when I went down to
Arab street. Heavy on the kueh-mueh and also on the sugar, though recipes
were good. Plus I found one that my mother bought in 1956, and one that
my grandmother had (and wrote in) from 1915!

Hmm... are we talking about the same Periplus books? the one i was given
(food of Thailand) was a small landscape format book, just a little short of
A4 & it does have all the usual & standard Thai recipes but not a lot more.
It also has a detailed introduction about Thai cuisine & herbs etc.. hence
it's for a novice or farang, that's why i refer to them as 'books that
tourists buy to bring home'. If i'm not mistaken, Periplus do a lot of
'coffee table' styled books, all very well photographed etc. Never knew they
were around that long... 1915?

Did you ever eat the mushroom curry at Ujaigar (sp?) Singh's? Near the
old Omar Khayyam, not too far from the US Embassy?

No... afraid i don't even know where the US embassy is.

So i grow my own kalamansi,
Alamak, this one, want also cannot find, lah! Although there is
apparently a citrus grower in this state who carries "exotic" citrus
plants. So far, all I have is a Meyer lemon on the deck, but next year I
am getting a limau perut, what's the English name for that? And a
calamansi if they have one.

Go to Malaysia or Sin, buy a kalamansi 'bush', one that is quite mature but
they've given it a hard cut back/trim so that it has stocky trunk & bushy
leaves. Before you fly... cut of most of the leaves & branches, leaving only
the few main branches, stems with some leaves on it. Wrap in moist paper or
towel & wrapped in a plastic bag, sandwich between clothes. On arrival...
plant it in a pot & keep indoors (if it's winter) or just outside etc. you
want it to get acclimatised slowly so give lots of TLC & humidity for a few
years. I kept mine in a micro-climate by wrapping a clear plastic bag over
winter, making sure it doesn't get mouldy inside. It also likes some clay or
sand in the soil so don't give it 100% compost rich soil. Anyway... it grew
& i kept it in the house over winter & outside during summer & it gave me
lovely smelling flowers every year during CNY & fruits. I've had it for
almost 10 years until it finally died when we moved house, it caught a chill
& suffered from wet roots. Now i've got newer ones which i've grown from
seeds but these will be a lot taller & lanky & slow to grow. Limau Purut =
Kaffir Lime. If they don't have one for sale where you are, i'm sure nick
cramer can sort some seeds for you : )

laksa leaves,
Is that the same thing the Vietnamese people call Rau Ram? If it is,
someone gave me a plant and I killed it. The good thing is, this means
other such plants can be found here. The bad thing is, they might not
survive at my hands!

Laksa leaves = Polygonum, Phak Phai(Thai), Kesom, daun kesom(Malay) or
Vietnamese Mint. Pinch the leaves & smell, you can't miss it with that
distinctive smell. It grows very easily if the bunch you get is fresh, just
soak the stems in water & it'll root over a few days. Oh dear... just read
the bit that says you're not a green fingered person. Maybe better off
sourcing & buying from shops then.

pandan leaves
I'm looking for one, because I see someone is actually growing one
locally and my partner has threatened to ring their doorbell and tell
them if I try to steal the leaves. %^)

Pandanus are actually sold as house plants in the West. We found one in
Ikea(Swedish furniture warehouse retailer) but i'm not sure if they're as
pungent or sweet smelling as the ones we use for cooking? it might be a
slightly different variety too but still with the Pandanus name. We're
lucky... we can get them fresh here in any Thai supermarket. Mine has just
died after god knows how many years & sapplings sprouting from it, yet again
moving house killed it as it was exposed to cold weather.

chilli padi
Next year we'll try for chilli padi, although it's cool and foggy where I
live, so peppers tend not to do well. Plus we have a real problem with
the deer - they seem to think I'm planting dinner for them, and always
cruise by to check my roses and wisteria blossoms for freshness and
quality. However, we did get a fine crop of tomatoes and bell peppers
this year, so we can only try next year.

Grow this like all tropical plants indoors if you're in a cold area. In the
summer, i leave mine outside until it gets around 10*C before it comes in.
Quite hardy plants but i always kill the plant in Nov. after the last of the
year's chillis are finished. Then in Jan. i buy a few chillis from the
supermarket & begin growing them from seeds again. I find that a young
vigorous new plant produces better chillis since the seeds & chilli were
imported from somewhere hot. If you do keep growing it from year to year,
it'll soon begin to tire & suffer from the cold & not produce as much
chillis as a new or young plant. That's my experience of it anyway & it's
also the easiest to grow of all the tropical plants i have.

and some Chantaboon
noodles the perfect size for kway teow;

Can't you get fresh hofun noodles there? very surprise.... at least you have
the Vietnamese or Thai dried ones to fall back on.

frozen coconut milk in a slab, which I had
to buy because I've never seen it before; frozen pandan leaves; a bottle
of Golden Boy Thai fish sauce; some pandan essence; and some whole fresh
turmeric.

I'm happy using tinned coconut milk & a block of the richer coconut cream
here. But sometimes in the summer, i will go buy a fresh coconut & make it
from scratch, just to keep the skill alive like making BakChang(Joong) in
autumn time. If not i'll soon forget how to do it all & a skill once lost is
forever lost. I've used the frozen slabs once before but found the taste a
little rancid & never used it again. Fresh turmeric, just bury 1/2 of it in
some soil & let it grow. You'll then have a nice tropical house plant & use
the leaves in rendang & various Indonesian styled ikan gulais.

I wish I'd found this NG before I went to the UK on holiday last year! At
least I could have invited myself over for some of that terrific food!

Or better, Terry Tan lives here now & i think he has a restaurant
somewhere... you won't go hungry if you knew the right people here. There's
a few Indonesian, Malaysian & Singaporean restaurants around now so it's
spreading. Just a few years ago i was in Chinatown & overhead an English
couple looking for laksa lemak spice packs. The wife reading the ingredients
on the back of the packet commented that it's not the right one as it
doesn't have any blacan in it! I smiled at them & they winked back to say...
we know!

DC.

"DC." not@home wrote in :

snip

I bought some in Malay, Jelita magazine and such, when I went down to
Arab street. Heavy on the kueh-mueh and also on the sugar, though
recipes were good. Plus I found one that my mother bought in 1956,
and one that my grandmother had (and wrote in) from 1915!

Hmm... are we talking about the same Periplus books? the one i was
given (food of Thailand) was a small landscape format book, just a
little short of A4 & it does have all the usual & standard Thai
recipes but not a lot more. It also has a detailed introduction about
Thai cuisine & herbs etc.. hence it's for a novice or farang, that's
why i refer to them as 'books that tourists buy to bring home'. If i'm
not mistaken, Periplus do a lot of 'coffee table' styled books, all
very well photographed etc. Never knew they were around that long...
1915?

I expressed myself badly, I think. The PeriPlus books are not the same
thing as the other books. The 1915 book is my Grandma's and it's not in
English.


Did you ever eat the mushroom curry at Ujaigar (sp?) Singh's? Near
the old Omar Khayyam, not too far from the US Embassy?

No... afraid i don't even know where the US embassy is.

Back in those days it was across the street from the Chinese Chamber of
Commerce. There was a kopi tiam across the street that served the best mee
and CKT. And down a little alley was this restaurant called Ujaigar
Singh's. The owner was a Sikh, his wife was Chinese, and boy, could she
cook! Her mushroom curry was to die for.

Go to Malaysia or Sin, buy a kalamansi 'bush'

Cannot. I live in a citrus-growing state and they are very strict about not
permitting citrus to be moved across the borders. That's why I can't get my
ma-la Sichuan peppercorns.

Thanks for the wonderful growing advice though. Now I just have to find a
local nursery that either has the plant or can bring it in for me.


Limau Purut = Kaffir Lime. If they
don't have one for sale where you are, i'm sure nick cramer can sort
some seeds for you : )

Yes, he's not *that* far away - maybe I can bribe him with some chili
verde. %^)

[Excellent plant advice snipped]

Wow, DC, you are a walking encyclopedia, guy!

and some Chantaboon
noodles the perfect size for kway teow;

Can't you get fresh hofun noodles there? very surprise.... at least
you have the Vietnamese or Thai dried ones to fall back on.

Can but you have to be willing to try and find parking in Chinatown and
walk a mile or so. When my knees are better, I will go, meanwhile, the
dried noodles still can satisfy the craving - a little.

I'm happy using tinned coconut milk & a block of the richer coconut
cream here. But sometimes in the summer, i will go buy a fresh coconut
& make it from scratch, just to keep the skill alive like making
BakChang(Joong) in autumn time. If not i'll soon forget how to do it
all & a skill once lost is forever lost. I've used the frozen slabs
once before but found the taste a little rancid & never used it again.

Good to know. Must experiment, lah.

Do you buy coconut cream, or make it yourself? The tinned stuff doesn't
really have that thick santan layer, it's a little more homogenized. If you
buy, can you recommend a brand?

Fresh turmeric, just bury 1/2 of it in some soil & let it grow. You'll
then have a nice tropical house plant & use the leaves in rendang &
various Indonesian styled ikan gulais.

Yes! What an excellent idea! My dad used to cook fish curry with turmeric
leaves.

I wish I'd found this NG before I went to the UK on holiday last
year! At least I could have invited myself over for some of that
terrific food!


Or better, Terry Tan lives here now & i think he has a restaurant
somewhere... you won't go hungry if you knew the right people here.
There's a few Indonesian, Malaysian & Singaporean restaurants around
now so it's spreading. Just a few years ago i was in Chinatown &
overhead an English couple looking for laksa lemak spice packs. The
wife reading the ingredients on the back of the packet commented that
it's not the right one as it doesn't have any blacan in it! I smiled
at them & they winked back to say... we know!

Hah! I found a nice Malaysian restaurant in Dublin, went there for dinner,
and the owner was sending out roti canais and extra chillies and sambal
blachan and everything. I think it's called Langkawi, but I've forgotten.

Anyway, if you're ever in Dublin, check it out. Good food, too. Or at least
it was when I went there a couple of years ago.

Thanks for the wisdom and advice. It's great to have found this NG and all
the friendly experts here!

sq

snip
Back in those days it was across the street from the Chinese Chamber of
Commerce. There was a kopi tiam across the street that served the best mee
and CKT.

The famous Hill St. CKT run by the old couple. They are no longer there but
someone in makansutra will know.

And down a little alley was this restaurant called Ujaigar
Singh's. The owner was a Sikh, his wife was Chinese, and boy, could she
cook! Her mushroom curry was to die for.

Oh that famous place upstairs on St. Greg's Lane, off Coleman St. I've never
been there but have heard about it & it's famous spiced mutton chops. Have a
look at a recipe book by Sylvia Tan, she has a recipe for the spiced mutton
chop.

Cannot. I live in a citrus-growing state and they are very strict about
not
permitting citrus to be moved across the borders. That's why I can't get
my
ma-la Sichuan peppercorns.

I see, FLA huh? or do they grow citrus in other states as well?

Wow, DC, you are a walking encyclopedia, guy!

No just a regular YauKwee like you.

Do you buy coconut cream, or make it yourself? The tinned stuff doesn't
really have that thick santan layer, it's a little more homogenized. If
you
buy, can you recommend a brand?

When making laksa for example, i use tinned coconut milk as you would with
the 2nd pressing/squeezing & the block of thick rich coconut cream as the
thick santan/1st pressing/squeeze. There are many brands of coconut creams
here in the UK, most are from Thailand or Malaysia & repackaged or rebranded
in the UK as i've seen them reg. supermarkets like Tesco/Cosco etc. In the
summer when i occasionally grate my own coconuts & make my own santan, for
kuihs & kaya, that's a different story as these dishes need the real thing.

Hah! I found a nice Malaysian restaurant in Dublin, went there for dinner,
and the owner was sending out roti canais and extra chillies and sambal
blachan and everything. I think it's called Langkawi, but I've forgotten.
Anyway, if you're ever in Dublin, check it out. Good food, too. Or at
least
it was when I went there a couple of years ago.

I'll make it a point to try it when i'm next in dublin.

DC.

"DC." not@home wrote in :

snip

Back in those days it was across the street from the Chinese Chamber
of Commerce. There was a kopi tiam across the street that served the
best mee and CKT.

The famous Hill St. CKT run by the old couple. They are no longer
there but someone in makansutra will know.

Yes! Ohmygod, you really DO know everything, don't you?

And down a little alley was this restaurant called Ujaigar
Singh's. The owner was a Sikh, his wife was Chinese, and boy, could
she cook! Her mushroom curry was to die for.


Oh that famous place upstairs on St. Greg's Lane, off Coleman St. I've
never been there but have heard about it & it's famous spiced mutton
chops. Have a look at a recipe book by Sylvia Tan, she has a recipe
for the spiced mutton chop.

I can't believe you even remember the street names, I semua sudah lupa.

Cannot. I live in a citrus-growing state and they are very strict
about not
permitting citrus to be moved across the borders. That's why I can't
get my ma-la Sichuan peppercorns.

I see, FLA huh? or do they grow citrus in other states as well?

California.

Wow, DC, you are a walking encyclopedia, guy!

No just a regular YauKwee like you.

dies laughing Thank goodness I've finally met a fellow YauKwee then.

[snip]

sq

"mroo philpott-smythe" wrote:
"DC." not@home wrote in :
[]
I live in a citrus-growing state and they are very strict about not
permitting citrus to be moved across the borders. That's why I can't
get my ma-la Sichuan peppercorns.

I see, FLA huh? or do they grow citrus in other states as well?

California.

So, Mroo,

Do you have a Kaffir lime? If not, would you like to? I've sent the fruit
and seed to Florida, Seattle, and elsewhere in the States, as well as seeds
to Austria and to Graeme in London. I just send the fruit Priority Mail,
with maybe a little note. Lemme know.

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!
Celebrate Bill of Rights Day, 12/15 http://www.saf.org/viewpr.asp?id=134
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"mroo philpott-smythe" wrote:
"DC." not@home wrote in :
[]
I live in a citrus-growing state and they are very strict about not
permitting citrus to be moved across the borders. That's why I can't
get my ma-la Sichuan peppercorns.

I see, FLA huh? or do they grow citrus in other states as well?

California.

So, Mroo,

Do you have a Kaffir lime? If not, would you like to? I've sent the fruit
and seed to Florida, Seattle, and elsewhere in the States, as well as seeds
to Austria and to Graeme in London. I just send the fruit Priority Mail,
with maybe a little note. Lemme know.

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!
Celebrate Bill of Rights Day, 12/15 http://www.saf.org/viewpr.asp?id=134
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

wrote in
:
"mroo philpott-smythe" wrote:
"DC." not@home wrote in :


[]

I live in a citrus-growing state and they are very strict about not
permitting citrus to be moved across the borders. That's why I can't
get my ma-la Sichuan peppercorns.

I see, FLA huh? or do they grow citrus in other states as well?

California.

So, Mroo,

Do you have a Kaffir lime?

No.

If not, would you like to?

Yes.


I've sent the
fruit and seed to Florida, Seattle, and elsewhere in the States, as
well as seeds to Austria and to Graeme in London. I just send the
fruit Priority Mail, with maybe a little note. Lemme know.

And you tell me you're not a treasurehouse? Will you just accept that you
are a treasure?

It must have been my lucky day when I found this NG.

Yes, please, I'd like that very much. I take it your email is valid, as
long as I eat the SPAM? %^P

Thanks so much.

sq

"mroo philpott-smythe" wrote:
wrote in
[]
Do you have a Kaffir lime?

No.

If not, would you like to?

Yes, please, I'd like that very much. I take it your email is valid, as
long as I eat the SPAM? %^P

You are correct. E-mail me your postal mail or UPS mailing address. I just
now asked the cuz to pick a few ripe ones off the tree in back for ya. Of
course, if ya want a live plant in a pot, you'll hafta come pick it up. °~D
The package may not arrive in time for Christmas. °~(

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!
Celebrate Bill of Rights Day, 12/15 http://www.saf.org/viewpr.asp?id=134
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

New on this site and contemplating buying the book, particularly searching
for a recipe for "Pang Susi" (spelling please?) Looking forward to hearing
from anyone. Thanks.