"mroo philpott-smythe" > wrote in message
...
> "Peter Dy" > wrote in
> . com:
>> "mroo philpott-smythe" > wrote in message
>>> And I'm making two chicken stocks from scratch today for
>>> taste-testing, and one of them absolutely requires Sichuan pepper!
>
>> Taste-testing?
>
> I always taste my stock after making to decide whether the recipe is a
> keeper. %^)


Aha. I thought you maybe were in a competition or something!


>> What kind of chicken stock is it that requires Sichuan peppercorns??
>
> Barbara Tropp's China Moon Single Stock.
>
>> 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.)
>
> Wow. May the Cooking Deities always favor you with the best of
> ingredients!
>
> Thanks a bunch, check your mailbox.


Nothing yet. I get a lot of spam; maybe I deleted it by accident. Give it
an obvious subject heading, not "Hi!" or "Remember me?" or "My husband isn't
home!"

Peter