Howdy folks!

I'm a lurker here, but a regular on ABF and Nick prompted me to pass on
a source for Sichuan peppercorns in the US.

http://www.thespicehouse.com/product/product_382.php

I just received mine the other day and they smell quite nice!

--
Saara

Adriana's Caravan also carries them. . . heat-treated, also. But more
expensive than at The Spice House (the link you provided). Don't know if
the heat treating does anything to the flavor, though. Anyone know?


"sedge laptop" > wrote in message
news:LnHCe.4008$k_.1734@trnddc07...
>
> Howdy folks!
>
> I'm a lurker here, but a regular on ABF and Nick prompted me to pass on a
> source for Sichuan peppercorns in the US.
>
> http://www.thespicehouse.com/product/product_382.php
>
> I just received mine the other day and they smell quite nice!
>
> --
> Saara

Lara Burton wrote:

> Adriana's Caravan also carries them. . . heat-treated, also. But more
> expensive than at The Spice House (the link you provided). Don't know if
> the heat treating does anything to the flavor, though. Anyone know?

I've never had them before so I wouldn't be able to give an evaluation
of any difference in flavor. I'd be interested in knowing as well if
only to be able to adjust a recipe quantity if necessary.

--
Saara

hmmm . . . had a friend whose family was from Szechuan province. Her
grandma smuggled in some peppercorns. I couldn't convince her to share any
with me. . .
Suppose I'll have to settle for heat-treated. Can't find them anywhere
else. However, I'll be in San Fran this weekend. Anyone know anyone . . .
?

L

"Bubbabob" > wrote in message
. 3.30...
> "Lara Burton" > wrote:
>
>> Adriana's Caravan also carries them. . . heat-treated, also. But more
>> expensive than at The Spice House (the link you provided). Don't know
>> if the heat treating does anything to the flavor, though. Anyone
>> know?
>>
>
> I've found that it affects the flavor and pungency noticeably.

sedge laptop wrote:

I've found Sichuan Peppercorn at the local Asian market under the name
"Dehydrated Prickly Ash."



--
--Steve

I would think you should be able to find Szechuan (Sichuan) Pepper
Corns in SF Chinatown or any of the Ranch99 markets.

Other names:
hua chiao (Chinese)
prickly ash (English)
sansho (Japanese)

Good Luck,
-FM

Thanks. By the way, I suppose this must come up every once in awhile on
this NG, but, any recommendations for restaurants in SF Chinatown? For
lunch. Heard that there aren't any "good" ones, but there must be, the
locals have got to eat somewhere.

Thanks again
Lara

"forrestmouth" > wrote in message
oups.com...
>I would think you should be able to find Szechuan (Sichuan) Pepper
> Corns in SF Chinatown or any of the Ranch99 markets.
>
> Other names:
> hua chiao (Chinese)
> prickly ash (English)
> sansho (Japanese)
>
> Good Luck,
> -FM
>

Lara Burton wrote:
> hmmm . . . had a friend whose family was from Szechuan province. Her
> grandma smuggled in some peppercorns. I couldn't convince her to share any
> with me. . .
> Suppose I'll have to settle for heat-treated. Can't find them anywhere
> else. However, I'll be in San Fran this weekend. Anyone know anyone . . .

Can you share some recipes then? I was given some not-heat-treated peppercorns
from a very generous person, and I'm in need of some uses.

--
Dan

In nk.net,
Lara Burton > typed:

> Thanks. By the way, I suppose this must come up every once in
> awhile
> on this NG, but, any recommendations for restaurants in SF
> Chinatown?
> For lunch. Heard that there aren't any "good" ones, but there
> must
> be, the locals have got to eat somewhere.


Jai Yun
923 Pacific Ave.
415-981-7438

I'm not sure, but I think it's dinner only and don't they serve
lunch. We had a sensational dinner there about two years ago.
It's tiny, so you need to call for a reservation. There's no
menu--they serve a fixed meal of what's available that day. Your
only choice is how much you want to spend. The price ranged from
$55-110 per person. It wasn't cheap, but it was worth it. You get
a lot of food and it's all wonderful. If you spend more, you
don't get more, you just get more expensive dishes (abalone,
lobster, fish, etc.).

--
Ken Blake
Please reply to the newsgroup

I had a cucumber salad dish with Szechuan pepper corns. Added a
slightly licorice, Anise flavor. Beware, eating the peppercorn itself
is an experience. the peppercorns have a kick! Not bad, but it will
surprise you if you're not prepared for it.

BTW, "peppercorn" is a bit of a mis-nomer. More info on the peppercorn:
<http://www.uni-graz.at/~katzer/engl/generic_noframe.html?Zant_pip.html>

-FM

Lara Burton wrote:

> Thanks. By the way, I suppose this must come up every once in awhile on
> this NG, but, any recommendations for restaurants in SF Chinatown? For
> lunch. Heard that there aren't any "good" ones, but there must be, the
> locals have got to eat somewhere.
>
> Thanks again
> Lara
>
> "forrestmouth" > wrote in message
> oups.com...
>
>>I would think you should be able to find Szechuan (Sichuan) Pepper
>>Corns in SF Chinatown or any of the Ranch99 markets.
>>
>>Other names:
>>hua chiao (Chinese)
>>prickly ash (English)
>>sansho (Japanese)
>>
>>Good Luck,
>>-FM
>>
>
>
>

Right now I cannot recall the name. There is wonderful (and reasonably
priced) place that specialised in sea-food at the North-eastern corner
of Stockton and Broadway.

Became aware of this place through friends in the food business who
regularly visit it after work. It may be open as late as 4 am.

I forgot about the numbing sensation. You popped the whole thing in
your mouth? <wince> A little gritty?

Reminds me of the first time I went to Pho and tried fish sauce. I
didn't know what it was so I tried a small spoonful, straight. And in
spite of that I still use it!

-FM

forrestmouth wrote:
> I forgot about the numbing sensation. You popped the whole thing in
> your mouth? <wince> A little gritty?

Yeah, a bit. I spit out the mass after about 5 minutes. I had a good
numbness and quite a lot of flavor.

> Reminds me of the first time I went to Pho and tried fish sauce. I
> didn't know what it was so I tried a small spoonful, straight. And in
> spite of that I still use it!

Mmmmm, salty! I do that from time to time..

--
Dan

Dan wrote on Fri, 22 Jul 2005 08:31:53 -0400:

DL> forrestmouth wrote:
??>> I forgot about the numbing sensation. You popped the
??>> whole thing in your mouth? <wince> A little gritty?

DL> Yeah, a bit. I spit out the mass after about 5 minutes. I
DL> had a good numbness and quite a lot of flavor.

??>> Reminds me of the first time I went to Pho and tried fish
??>> sauce. I didn't know what it was so I tried a small
??>> spoonful, straight. And in spite of that I still use it!

DL> Mmmmm, salty! I do that from time to time..

Used properly, the fish sauce is an essential component of the
taste of many Thai and Vietnamese dishes. I must say that I much
prefer the pale colored clear versions like Golden Boy from
Thailand but any of them, taken neat, would leave you in no
doubt about the mode of preparation: fermented fish! Still, I
believe the ancient Romans used a similar sauce, called garum,
like ketchup!

James Silverton.

Dan wrote on Fri, 22 Jul 2005 09:49:54 -0400:

DL> James Silverton wrote:
DL>>> Mmmmm, salty! I do that from time to time..

DL> I like the flavor.. the salt is the strong part, but also
DL> good. My Thai friend makes a shrimp salad with fish sauce,
DL> and thai chiles. Mmmmmm! Salty, hot, and tasty!

Yes, IMHO, mixed with other things, it does make a good
dressing. Here's one for example that might be like your
friend's. Even if it originally appeared quite a while ago, it
is pretty good.

Thai Pomelo Chicken Salad
Yam Som-O



This is from an article in the San Francisco Chronicle, 1/30/91,
by Joyce Jue. It is fine with only shrimp; maybe a cup and a
half



Yield: 4 Servings



Ingredients



1 Pomelo or ruby red grapefruit

1 small cooked chicken breast

1 cup cooked shrimp (drop into boiling water until pink ~2 min)



Dressing

1 tsp Chopped red chili or garlic-chili sauce

1 1/2 tab Thai fish sauce

1 1/2 tsp Sugar

Juice from 1 large lime

1 1/2 tab Chopped fresh coriander

1 tab chopped mint can also be added



1 small head of red leaf lettuce



Garnish

1/4 c Roasted peanuts

Finely sliced fresh red chili

Crispy fried shallot flakes ….6 shallots



Instructions



Pomelos are big citrus fruits much like grapefruit, but somewhat
drier and sweeter. If not available and maybe even if they are,
grapefruit will do. Peel and separate pomelo or grapefruit into
segments. Remove the membranes, seed, gently flake the flesh
apart into a bowl. (Note by JVS; take sections out of a prepared
grapefruit after cutting with a grapefruit knife just as you
would at breakfast and drain for a while). Chill.

Hand shred the chicken. Add chicken and shrimp to pomelo.



In a small bowl mix together the chopped red chilies with fish
sauce, sugar, lime juice and coriander; toss with pomelo chicken
mixture.



Arrange the lettuce on a serving platter. Put the fruit mixture
over the lettuce. Top with peanuts and 2 tablespoons of Crisp
Fried Shallot Flakes, and garnish with red chili slivers.



Serves 4 to 6 as a salad entree.






James Silverton.

My favorite lunch in SF is at Yank Sing. Not cheap but I don't get good
dumplings like that very often.
Ed
"Lara Burton" > wrote in message
nk.net...
> Thanks. By the way, I suppose this must come up every once in awhile on
> this NG, but, any recommendations for restaurants in SF Chinatown? For
> lunch. Heard that there aren't any "good" ones, but there must be, the
> locals have got to eat somewhere.
>
> Thanks again
> Lara
>
> "forrestmouth" > wrote in message
> oups.com...
>>I would think you should be able to find Szechuan (Sichuan) Pepper
>> Corns in SF Chinatown or any of the Ranch99 markets.
>>
>> Other names:
>> hua chiao (Chinese)
>> prickly ash (English)
>> sansho (Japanese)
>>
>> Good Luck,
>> -FM
>>
>
>

ehymes wrote:
> My favorite lunch in SF is at Yank Sing. Not cheap but I don't get good
> dumplings like that very often.

Its nice, a little upscale for Dim though..

--
Dan

Add crushed peppercorns to any dish using hoisin sauce. The two
flavors complement exceptionally well.

I make chicken and cashews with hoisin and sichian crushed
peppercorns.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob
Visit my web site at http://home.comcast.net/~bobmethelis
Delete the two "spam"s for email

Sichuan pepper should become more available soon. The U.S. Department
of Agriculture has lifted its ban on the spice.

forrestmouth wrote:

> I would think you should be able to find Szechuan (Sichuan) Pepper
> Corns in SF Chinatown or any of the Ranch99 markets.
>
> Other names:
> hua chiao (Chinese)
> prickly ash (English)
> sansho (Japanese)
>
> Good Luck,
> -FM
>

It's been availalbe for a while, now--irradiated, that is. See
http://groups-beta.google.com/group/...c629cbe?hl=en&
for web resources.

Arsenio Oloroso wrote:
> Sichuan pepper should become more available soon. The U.S. Department
> of Agriculture has lifted its ban on the spice.

Lifed the ban on "treated" peppercorns??? Or lifted it completely?

--
Dan

Yuet Lee - Stockton and Broadway

"gkm" > wrote in message
...
> Lara Burton wrote:
>
> > Thanks. By the way, I suppose this must come up every once in awhile on
> > this NG, but, any recommendations for restaurants in SF Chinatown? For
> > lunch. Heard that there aren't any "good" ones, but there must be, the
> > locals have got to eat somewhere.
> >
> > Thanks again
> > Lara
> >
> > "forrestmouth" > wrote in message
> > oups.com...
> >
> >>I would think you should be able to find Szechuan (Sichuan) Pepper
> >>Corns in SF Chinatown or any of the Ranch99 markets.
> >>
> >>Other names:
> >>hua chiao (Chinese)
> >>prickly ash (English)
> >>sansho (Japanese)
> >>
> >>Good Luck,
> >>-FM
> >>
> >
> >
> >
>
> Right now I cannot recall the name. There is wonderful (and reasonably
> priced) place that specialised in sea-food at the North-eastern corner
> of Stockton and Broadway.
>
> Became aware of this place through friends in the food business who
> regularly visit it after work. It may be open as late as 4 am.
>
>

>Cape Cod Bob wrote:
>
>Add crushed peppercorns to any dish using hoisin sauce. The two
>flavors complement exceptionally well.
>
>I make chicken and cashews with hoisin and sichian crushed
>peppercorns.

Dan Logcher honored me by asking for my recipe for chicken and
cashews. I thought I might as well share it with the group. The
recipe is, of course, free, but I appreciate others answering the two
questions I posed to Dan at the end of the note. Even if you don;t
try the recipe, give me your views on the recipe style.

Dan,
Sorry for the delay getting back to you. I have been away for a few
days. I have had a hoisin flavored chicken and cashew dish in a
restaurant only once. This is my duplication of that. Other places
seem to go with the ubiquitous light brownish "garlic" sauce.

When I cook Asian I measure nothing. I also like my dishes more
strongly flavored than most so you may want to back down and taste as
you go. This amount serves 2 pigs (and a small leftover portion) and
probably 3-4 more genteel people. (Any leftover is darn good right out
of the refrigerator the next day. P.S. I detest cold pizza.) I also
cook a lot by whim.. Sometime I want bigger bite-sized chunks and
sometimes smaller ones. Cut to the size you would like.

3 one-half boneless chicken breasts cut into bite sized pieces.
Marinate in splash of soy, glug of oil, tsp of chopped ginger, tsp of
chopped garlic, black pepper and crushed Szechuan pepper corns.
Marinate for 10 or so If marinated longer than 2 minutes the flavor
gets overly intense IN the chicken rather than in the sauce.

I probably use about 1 to 2 TBL of whole Szechuan peppercorns. I
grind them in a mortar and pestle. If I am preparing the dish for
guests, I will sift the crushed peppercorns thru a small strainer to
take out the crunchy/gritty (and maybe unpleasant) small bits of hard
outer core. But for "just us" I leave them in; we sort of like the
texture.

Other ingredients: .
....3 chopped scallions - added last as a garnish-type thing.
...One can whole water chestnuts cut into halves or thirds depending on
whim and size.
....If I am especially ambitious i will add deep fried tofu squares. I
have been deep frying tofu squares in advance and storing it in a
vacuum packed jar. It keeps amazingly well.
....A good handful of cashews.
....2 TBLs Koon Chun hoisin sauce
.....1/2 tsp Koon Chun chili sauce (labeled as such) - I have tried
various other chili sauces ( Rooster, chili oil, smoked, fried) for
this dish but The KC chili sauce is my favorite for this dish.
Interestingly, I don't use it for anything else.)

(I have pretty much standardized on the Koon Chun product line. I
don't think it's always the best, but it is always available and I
know what to expect re taste and potency. It's sort of like an old
lover. Newer brands may be more exciting, but I know how to "turn
on" Koon Chun and it's satisfying. lol)

....1 cup/can of water or broth. Broth is probably a waste in this
dish.
....cornstarch slurry - just in case. Actually, instead of
cornstarch, I use a "water chestnut powder" slurry. It's a bit more
smooth and shiny and less Chop Suey gooey.

Stir fry marinated chicken just short of being fully cooked. Add
water/broth and hoisin and chili. TASTE. Correct amounts. Add water
chestnuts and fried bean curd. Stir fry to heat. Adjust sauce
consistency with slurry if needed. (Sometimes I want it very saucy,
sometimes fairly dry.) Add cashews. Stir fry a minute or two to heat
cashews. Much longer and they soften too much. Add chopped scallions
now or on plate.
Serve.

After trying other sides with this chicken and cashews, I have
standardized on plain steamed white rice and plain, buttered
American green peas on the side. I know butter is not "Asian" Sue
me. The butter seems to go well with the spicy sauce.

Dan, I know you KNOW how to cook -- as opposed to being a recipe
follower. I would love to see a cook book written in the style above.

I would appreciate your replying -
1. Did you like the dish?
2. Was the "recipe" style bewildering/fun/frustrating, etc. Or, did
you try to read the above and say, "Ya right!" and hit the delete key?


------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob
Visit my web site at http://home.comcast.net/~bobmethelis
Delete the two "spam"s for email

Dan Logcher wrote:
> Arsenio Oloroso wrote:
>
>> Sichuan pepper should become more available soon. The U.S. Department
>> of Agriculture has lifted its ban on the spice.
>
>
> Lifed the ban on "treated" peppercorns??? Or lifted it completely?
>
Ah yes, treated.

Cape Cod Bob wrote:

>>Cape Cod Bob wrote:
>>
>>Add crushed peppercorns to any dish using hoisin sauce. The two
>>flavors complement exceptionally well.
>>
>>I make chicken and cashews with hoisin and sichian crushed
>>peppercorns.
>
>
> Dan Logcher honored me by asking for my recipe for chicken and
> cashews. I thought I might as well share it with the group. The
> recipe is, of course, free, but I appreciate others answering the two
> questions I posed to Dan at the end of the note. Even if you don;t
> try the recipe, give me your views on the recipe style.
>
> Dan,
> Sorry for the delay getting back to you. I have been away for a few
> days. I have had a hoisin flavored chicken and cashew dish in a
> restaurant only once. This is my duplication of that. Other places
> seem to go with the ubiquitous light brownish "garlic" sauce.

Bob,
Thanks so much for the recipe. I understand your cooking style and
this is how it is for me after I've worked with a recipe for a while.

I'll try the recipe this week.

--
Dan

Hi Bubbabob,

> Just use twice as many. The treatment seems to drive off about half
> of the volatile oils.

Well - I wouldn't use anything that is contaminated with H2O2 - it
keeps your vegetables "fresh", but as dead as a doornail. And - yes,
it's banned as food-preserving agent. And - irradiation doesn't add any
radioactivity to your food, but it generates the above ...

2-3 parts of black pepper (whole), 1 part of coreander seeds (cilantro
seeds), dry-roast them, mix them with salt, ground them - it's not
quite the same, but nearly as good as the real thing.

Bye, Sanne.

are they irradiated or heated?

I thought that the peppercorns were just heated to a certain temperature to
kill the (fungus?). Sort of like pasteurizing milk.

L

"sanne" > wrote in message
oups.com...
> Hi Bubbabob,
>
>> Just use twice as many. The treatment seems to drive off about half
>> of the volatile oils.
>
> Well - I wouldn't use anything that is contaminated with H2O2 - it
> keeps your vegetables "fresh", but as dead as a doornail. And - yes,
> it's banned as food-preserving agent. And - irradiation doesn't add any
> radioactivity to your food, but it generates the above ...
>
> 2-3 parts of black pepper (whole), 1 part of coreander seeds (cilantro
> seeds), dry-roast them, mix them with salt, ground them - it's not
> quite the same, but nearly as good as the real thing.
>
> Bye, Sanne.
>

Hi Lara!

> are they irradiated or heated?

I'm just referring to what has written in
.com>.

> I thought that the peppercorns were just heated to a certain temperature to
> kill the (fungus?). Sort of like pasteurizing milk.

In that case: No prob. I was just alarmed by the method mentioned
above.

Bye, Sanne.

I gargle with peroxide, whats the big deal ?



On 8 Aug 2005 04:41:12 -0700, "sanne" > wrote:

>Hi Bubbabob,
>
>> Just use twice as many. The treatment seems to drive off about half
>> of the volatile oils.
>
>Well - I wouldn't use anything that is contaminated with H2O2 - it
>keeps your vegetables "fresh", but as dead as a doornail. And - yes,
>it's banned as food-preserving agent. And - irradiation doesn't add any
>radioactivity to your food, but it generates the above ...
>
>2-3 parts of black pepper (whole), 1 part of coreander seeds (cilantro
>seeds), dry-roast them, mix them with salt, ground them - it's not
>quite the same, but nearly as good as the real thing.
>
>Bye, Sanne.

wrote:
> I gargle with peroxide, whats the big deal ?
>
I use it as a mouthwash. Does a much better job than Listerine.
Fights germs one way . . . kills 'em!

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Hi !

> I gargle with peroxide, whats the big deal ?

But do you swallow? ;-D

The concentration of H2O2 in preserved food is much higher than in your
mouth-water (1 Tb of 3% peroxide on one glass of water) ...

Bye, Sanne.

"sanne" > wrote:
> Hi !
>
> > I gargle with peroxide, whats the big deal ?
>
> But do you swallow? ;-D
>
> The concentration of H2O2 in preserved food is much higher than in your
> mouth-water (1 Tb of 3% peroxide on one glass of water) ...
>
I use full strength 3% H2O2 for my mouthwash.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Hi Nick,

> I use full strength 3% H2O2 for my mouthwash.

Shiny teeth ...
But you don't swallow that stuff, do you? Unless you want to burp
chlor, that is ... ;-)

I do know that H2O2 of that concentration does only disolve organic
matter really dead (besides killing nearly all germs - including the
ones you need), it's used on ugly big wounds, too - but most food is
dead organic matter, and some of the by-products may turn out to be not
healthy at all ...

Bye, Sanne.

Salut/Hi sanne,

I understand that you don't like hydrogen peroxide (even if I don't agree
with you).

le/on 9 Aug 2005 02:02:59 -0700, tu disais/you said:-


>> I use full strength 3% H2O2 for my mouthwash.

>But you don't swallow that stuff, do you? Unless you want to burp
>chlor, that is ... ;-)

But you really ought to get your facts right. There's no chlorine in
Hydrogen Peroxide, that's why they use it

>dead organic matter, and some of the by-products may turn out to be not
>healthy at all ...

What by products? All H2O2 does is to decompose into free oxygen (which at
the moment if decomposition is very active and so kills all sorts of
nasties) and water. The bacteria, if killed by H202 are no worse than when
killed any other way - by heat, by chlorine, by irradiation.

I think you're letting your prejuduces/dislikes show.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Hi Ian,

> >But you don't swallow that stuff, do you? Unless you want to burp
> >chlor, that is ... ;-)
>
> But you really ought to get your facts right. There's no chlorine in
> Hydrogen Peroxide, that's why they use it

Check your stomach - HCl there. Ever mixed HCl with peroxide? Know what
happens?

> All H2O2 does is to decompose into free oxygen

.... which is very reactive 'cause its not O2 but O ...

> (which at the moment if decomposition is very active

.... and reactive ...

> and so kills all sorts of nasties)

.... and vitamines ...

> The bacteria, if killed by H202 are no worse than when killed
> any other way - by heat, by chlorine, by irradiation.

No objection here.

> I think you're letting your prejuduces/dislikes show.

Nope. Just a little chemistry ...

Bye, Sanne.

Salut/Hi sanne,

le/on 9 Aug 2005 16:47:58 -0700, tu disais/you said:-

>Hi Ian,
>
>> >But you don't swallow that stuff, do you? Unless you want to burp
>> >chlor, that is ... ;-)
>>
>> But you really ought to get your facts right. There's no chlorine in
>> Hydrogen Peroxide, that's why they use it
>
>Check your stomach - HCl there. Ever mixed HCl with peroxide? Know what
>happens?

Theory is all very well, but your suggestion isn't true to fact. H2O2 is
highly unstable in the presence of organic matter, decomposing as I've said,
to water and atomic oxygen, this is what makes it a powerful disinfectant.
However the oxygen rapidly combines either with itself or with stray organic
material and molecular oxygen does NOT decompose HCl. Even if you swallowed
a glass of 100v/v H202 you'd get no atomic oxygen decomposing HCL in your
tum as it wouldn't arrive there However I'd NOT recomend doing the
experiment. Apart from any toxicity You'd be belching 100 glasses of 02!!!!


>... and vitamines ...

Irrelevant. Szechuan pepper is not used for it's stunning vitamin content.

>> I think you're letting your prejuduces/dislikes show.
>
>Nope. Just a little chemistry ...

Incorrectly applied, and in such a way as to give fear when it's not
needful.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website