Someone asked about a week ago for this recipe. I found a copy in one
of my cookbooks. It is very long, but I have a scanner. :-)

One of the main spices is Sichuan peppercorns, which are no longer
legally sold in the USA. Maybe you could substitute a mixture of black
pepper and cubeb seeds, or a spice called "grains of paradise". (it
might be easier to find a black market source of Sichuan pepper)

If anyone still wants the recipe, I'll post it. I'm not gonna go to the
trouble if nobody cares anymore, but that's OK too.

Best regards,
Bob

Someone asked about a week ago for this recipe. I found a copy in one
of my cookbooks. It is very long, but I have a scanner. :-)

One of the main spices is Sichuan peppercorns, which are no longer
legally sold in the USA. Maybe you could substitute a mixture of black
pepper and cubeb seeds, or a spice called "grains of paradise". (it
might be easier to find a black market source of Sichuan pepper)

If anyone still wants the recipe, I'll post it. I'm not gonna go to the
trouble if nobody cares anymore, but that's OK too.

Best regards,
Bob

"BubbaBob" > wrote in message
0...

> I use the recipe from the unfortunately out-of-print 'The Good Food
> Of Szechwan', the best Szechwan cookbook I've ever found.

Yes, my favorite Szechuan cookbook as well. The author is
Robert Delfs. It's a darn shame it's out of print. It's worth
searching the used book websites for. The Brecht pun in
the title is a nice touch.

Hal Laurent

zxcvbob wrote:
>
> Someone asked about a week ago for this recipe. I found a copy in one
> of my cookbooks. It is very long, but I have a scanner. :-)
>
> One of the main spices is Sichuan peppercorns, which are no longer
> legally sold in the USA. Maybe you could substitute a mixture of black
> pepper and cubeb seeds, or a spice called "grains of paradise". (it
> might be easier to find a black market source of Sichuan pepper)
>
> If anyone still wants the recipe, I'll post it. I'm not gonna go to the
> trouble if nobody cares anymore, but that's OK too.
>
> Best regards,
> Bob

Twas I who asked, and Peter Aiken responded with a scanned gif and
what appears to be an extra bit regarding one starred ingredient
that had the recipe on a separate page.

thank you for offering, and for your time and research.

maxine in ri

On Sat, 11 Sep 2004 13:14:37 -0600, BubbaBob
> wrote:

>I use the recipe from the unfortunately out-of-print 'The Good Food
>Of Szechwan', the best Szechwan cookbook I've ever found.

my copy has tell-tale stains. i didn't know it was out of print,
though.

your pal,
blake

On Sat, 11 Sep 2004 13:14:37 -0600, BubbaBob
> wrote:

>I use the recipe from the unfortunately out-of-print 'The Good Food
>Of Szechwan', the best Szechwan cookbook I've ever found.

my copy has tell-tale stains. i didn't know it was out of print,
though.

your pal,
blake

Why illegal?

"zxcvbob" > wrote in message
...
> Someone asked about a week ago for this recipe. I found a copy in one of
> my cookbooks. It is very long, but I have a scanner. :-)
>
> One of the main spices is Sichuan peppercorns, which are no longer legally
> sold in the USA. Maybe you could substitute a mixture of black pepper and
> cubeb seeds, or a spice called "grains of paradise". (it might be easier
> to find a black market source of Sichuan pepper)
>
> If anyone still wants the recipe, I'll post it. I'm not gonna go to the
> trouble if nobody cares anymore, but that's OK too.
>
> Best regards,
> Bob

Why illegal?

"zxcvbob" > wrote in message
...
> Someone asked about a week ago for this recipe. I found a copy in one of
> my cookbooks. It is very long, but I have a scanner. :-)
>
> One of the main spices is Sichuan peppercorns, which are no longer legally
> sold in the USA. Maybe you could substitute a mixture of black pepper and
> cubeb seeds, or a spice called "grains of paradise". (it might be easier
> to find a black market source of Sichuan pepper)
>
> If anyone still wants the recipe, I'll post it. I'm not gonna go to the
> trouble if nobody cares anymore, but that's OK too.
>
> Best regards,
> Bob

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> "GoombaP" >
> :
>
> >>
> >> One of the main spices is Sichuan peppercorns, which are no longer
> >> legally sold in the USA. Maybe you could substitute a mixture of
> >> black pepper and cubeb seeds, or a spice called "grains of paradise".
> >> (it might be easier to find a black market source of Sichuan pepper)
>
> I have actually found it in one of the Asian markets on Olive Street Road.
> Or so they say it is. I have nothing to compare it to and I don't know if
> it was the real thing.
>
> Michael
>
>

I have seen them kept behind the counter, I assume in case a nosy inspector
comes. Ask and you may well receive!


--
Peter Aitken

Remove the crap from my email address before using.

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> "GoombaP" >
> :
>
> >>
> >> One of the main spices is Sichuan peppercorns, which are no longer
> >> legally sold in the USA. Maybe you could substitute a mixture of
> >> black pepper and cubeb seeds, or a spice called "grains of paradise".
> >> (it might be easier to find a black market source of Sichuan pepper)
>
> I have actually found it in one of the Asian markets on Olive Street Road.
> Or so they say it is. I have nothing to compare it to and I don't know if
> it was the real thing.
>
> Michael
>
>

I have seen them kept behind the counter, I assume in case a nosy inspector
comes. Ask and you may well receive!


--
Peter Aitken

Remove the crap from my email address before using.

GoombaP wrote:

> Why illegal?
>
> "zxcvbob" > wrote in message
> ...
>
>>Someone asked about a week ago for this recipe. I found a copy in one of
>>my cookbooks. It is very long, but I have a scanner. :-)
>>
>>One of the main spices is Sichuan peppercorns, which are no longer legally
>>sold in the USA. Maybe you could substitute a mixture of black pepper and
>>cubeb seeds, or a spice called "grains of paradise". (it might be easier
>>to find a black market source of Sichuan pepper)
>>
>>If anyone still wants the recipe, I'll post it. I'm not gonna go to the
>>trouble if nobody cares anymore, but that's OK too.
>>
>>Best regards,
>>Bob
>
>
>

The tree they grow on is distantly related to citrus, and might be an
alternate host for citrus canker. I don't know if it actually *is* an
alternate host, or if it just got caught up in a broad importation ban.

Bob

> >>One of the main spices is Sichuan peppercorns, which are no longer
legally
> >>sold in the USA. Maybe you could substitute a mixture of black pepper
and
> >>cubeb seeds, or a spice called "grains of paradise". (it might be
easier
> >>to find a black market source of Sichuan pepper)


Why is Sichuan Peppercorns illegal in the U.S.?

AMO

> >>One of the main spices is Sichuan peppercorns, which are no longer
legally
> >>sold in the USA. Maybe you could substitute a mixture of black pepper
and
> >>cubeb seeds, or a spice called "grains of paradise". (it might be
easier
> >>to find a black market source of Sichuan pepper)


Why is Sichuan Peppercorns illegal in the U.S.?

AMO

On 2004-09-25, AMO > wrote:

> Why is Sichuan Peppercorns illegal in the U.S.?

Because the US OJ industry gives politicians more money than you do.

nb

On 2004-09-25, AMO > wrote:

> Why is Sichuan Peppercorns illegal in the U.S.?

Because the US OJ industry gives politicians more money than you do.

nb

"notbob" > wrote in message
news:UCj5d.110733$MQ5.93135@attbi_s52...
> > Why is Sichuan Peppercorns illegal in the U.S.?
>
> Because the US OJ industry gives politicians more money than you do.
> nb

Why would Sichuan Peppercorns be a threat to Orange Juice?

AMO

"notbob" > wrote in message
news:UCj5d.110733$MQ5.93135@attbi_s52...
> > Why is Sichuan Peppercorns illegal in the U.S.?
>
> Because the US OJ industry gives politicians more money than you do.
> nb

Why would Sichuan Peppercorns be a threat to Orange Juice?

AMO

On 2004-09-26, AMO > wrote:

> Why would Sichuan Peppercorns be a threat to Orange Juice?

Are you actually too stupid to look this issue up on Google?

nb

On 2004-09-26, AMO > wrote:

> Why would Sichuan Peppercorns be a threat to Orange Juice?

Are you actually too stupid to look this issue up on Google?

nb

On Sun, 26 Sep 2004 06:31:20 GMT, notbob > wrote:

>On 2004-09-26, AMO > wrote:
>
>> Why would Sichuan Peppercorns be a threat to Orange Juice?
>
>Are you actually too stupid to look this issue up on Google?

Ok, so I took up your challenge and because that I had no idea about any of
this before you saw your thread, I only had Sichuan Peppercorns and Orange
Juice to search on. Took me around 8 minutes to find this:

"the Sichuan Pepper or "fagara" which is used in at least half of the key
recipes on this book, has been BANNED in the USA by the US Department of
Agriculture because it carries a devastating canker virus that kills citrus
plants. The US is not expected to lift this ban anytime soon, it may be
decades before they consider the spice to be safe for import."

It probably would have taken you all of 30 seconds to have typed something
like that out here.

If you don't want to have a conversation here, then don't say things like
you did at the beginning of this particular thread. Or at least don't get
all snarky and snotty about it when someone asks you a question about
something you've said here. It was a perfectly reasonable question to have
asked, and the other poster in no way deserved you calling him stupid for
thinking you might actually engage in a dialog by answering his question.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Sun, 26 Sep 2004 06:31:20 GMT, notbob > wrote:

>On 2004-09-26, AMO > wrote:
>
>> Why would Sichuan Peppercorns be a threat to Orange Juice?
>
>Are you actually too stupid to look this issue up on Google?

Ok, so I took up your challenge and because that I had no idea about any of
this before you saw your thread, I only had Sichuan Peppercorns and Orange
Juice to search on. Took me around 8 minutes to find this:

"the Sichuan Pepper or "fagara" which is used in at least half of the key
recipes on this book, has been BANNED in the USA by the US Department of
Agriculture because it carries a devastating canker virus that kills citrus
plants. The US is not expected to lift this ban anytime soon, it may be
decades before they consider the spice to be safe for import."

It probably would have taken you all of 30 seconds to have typed something
like that out here.

If you don't want to have a conversation here, then don't say things like
you did at the beginning of this particular thread. Or at least don't get
all snarky and snotty about it when someone asks you a question about
something you've said here. It was a perfectly reasonable question to have
asked, and the other poster in no way deserved you calling him stupid for
thinking you might actually engage in a dialog by answering his question.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On 2004-09-26, Siobhan Perricone > wrote:

> Juice to search on. Took me around 8 minutes to find this:

It took me 5 seconds to cut n' paste "Sichuan Peppercorns" into a Google search
window and find this......

http://www.nobreakfast.com/archives/000041.html

Perhaps I'm assuming too much.

nb

On 2004-09-26, Siobhan Perricone > wrote:

> Juice to search on. Took me around 8 minutes to find this:

It took me 5 seconds to cut n' paste "Sichuan Peppercorns" into a Google search
window and find this......

http://www.nobreakfast.com/archives/000041.html

Perhaps I'm assuming too much.

nb

"Siobhan Perricone" > wrote in message
...
> >> Why would Sichuan Peppercorns be a threat to Orange Juice?
> >
> >Are you actually too stupid to look this issue up on Google?
>
> Ok, so I took up your challenge and because that I had no idea about any
of
> this before you saw your thread, I only had Sichuan Peppercorns and Orange
> Juice to search on. Took me around 8 minutes to find this:
>
> "the Sichuan Pepper or "fagara" which is used in at least half of the key
> recipes on this book, has been BANNED in the USA by the US Department of
> Agriculture because it carries a devastating canker virus that kills
citrus
> plants. The US is not expected to lift this ban anytime soon, it may be
> decades before they consider the spice to be safe for import."
>
> It probably would have taken you all of 30 seconds to have typed something
> like that out here.
>
> If you don't want to have a conversation here, then don't say things like
> you did at the beginning of this particular thread. Or at least don't get
> all snarky and snotty about it when someone asks you a question about
> something you've said here. It was a perfectly reasonable question to have
> asked, and the other poster in no way deserved you calling him stupid for
> thinking you might actually engage in a dialog by answering his question.
>
> --
> Siobhan Perricone
> Humans wrote the bible,
> God wrote the rocks
> -- Word of God by Kathy Mar

Thanx Siobhan for that. I have noticed that there are many people on
newsgroups that seem to get a kick out of giving others a hard time on
newsgroups. Its the way the world is.

Its interesting to see the reason behind the ban, but I would have thought
there must be more to it than that. A lot of Far Eastern countries grow a
lot of citrus fruit and grow Sichuan Pepper as well. It's a shame as it is
a fantastic ingredient. I only started using it recently after seeing it
being used by Ken Hom on TV - I think its great.

AMO

"Siobhan Perricone" > wrote in message
...
> >> Why would Sichuan Peppercorns be a threat to Orange Juice?
> >
> >Are you actually too stupid to look this issue up on Google?
>
> Ok, so I took up your challenge and because that I had no idea about any
of
> this before you saw your thread, I only had Sichuan Peppercorns and Orange
> Juice to search on. Took me around 8 minutes to find this:
>
> "the Sichuan Pepper or "fagara" which is used in at least half of the key
> recipes on this book, has been BANNED in the USA by the US Department of
> Agriculture because it carries a devastating canker virus that kills
citrus
> plants. The US is not expected to lift this ban anytime soon, it may be
> decades before they consider the spice to be safe for import."
>
> It probably would have taken you all of 30 seconds to have typed something
> like that out here.
>
> If you don't want to have a conversation here, then don't say things like
> you did at the beginning of this particular thread. Or at least don't get
> all snarky and snotty about it when someone asks you a question about
> something you've said here. It was a perfectly reasonable question to have
> asked, and the other poster in no way deserved you calling him stupid for
> thinking you might actually engage in a dialog by answering his question.
>
> --
> Siobhan Perricone
> Humans wrote the bible,
> God wrote the rocks
> -- Word of God by Kathy Mar

Thanx Siobhan for that. I have noticed that there are many people on
newsgroups that seem to get a kick out of giving others a hard time on
newsgroups. Its the way the world is.

Its interesting to see the reason behind the ban, but I would have thought
there must be more to it than that. A lot of Far Eastern countries grow a
lot of citrus fruit and grow Sichuan Pepper as well. It's a shame as it is
a fantastic ingredient. I only started using it recently after seeing it
being used by Ken Hom on TV - I think its great.

AMO

"Siobhan Perricone" > wrote in message
...
> >> Why would Sichuan Peppercorns be a threat to Orange Juice?
> >
> >Are you actually too stupid to look this issue up on Google?
>
> Ok, so I took up your challenge and because that I had no idea about any
of
> this before you saw your thread, I only had Sichuan Peppercorns and Orange
> Juice to search on. Took me around 8 minutes to find this:
>
> "the Sichuan Pepper or "fagara" which is used in at least half of the key
> recipes on this book, has been BANNED in the USA by the US Department of
> Agriculture because it carries a devastating canker virus that kills
citrus
> plants. The US is not expected to lift this ban anytime soon, it may be
> decades before they consider the spice to be safe for import."
>
> It probably would have taken you all of 30 seconds to have typed something
> like that out here.
>
> If you don't want to have a conversation here, then don't say things like
> you did at the beginning of this particular thread. Or at least don't get
> all snarky and snotty about it when someone asks you a question about
> something you've said here. It was a perfectly reasonable question to have
> asked, and the other poster in no way deserved you calling him stupid for
> thinking you might actually engage in a dialog by answering his question.
>
> --
> Siobhan Perricone
> Humans wrote the bible,
> God wrote the rocks
> -- Word of God by Kathy Mar

Thanx Siobhan for that. I have noticed that there are many people on
newsgroups that seem to get a kick out of giving others a hard time on
newsgroups. Its the way the world is.

Its interesting to see the reason behind the ban, but I would have thought
there must be more to it than that. A lot of Far Eastern countries grow a
lot of citrus fruit and grow Sichuan Pepper as well. It's a shame as it is
a fantastic ingredient. I only started using it recently after seeing it
being used by Ken Hom on TV - I think its great.

AMO

Siobhan Perricone wrote:
> On Sun, 26 Sep 2004 06:31:20 GMT, notbob > wrote:
>
>
>>On 2004-09-26, AMO > wrote:
>>
>>
>>>Why would Sichuan Peppercorns be a threat to Orange Juice?
>>
>>Are you actually too stupid to look this issue up on Google?
>
>
> Ok, so I took up your challenge and because that I had no idea about any of
> this before you saw your thread, I only had Sichuan Peppercorns and Orange
> Juice to search on. Took me around 8 minutes to find this:
>
> "the Sichuan Pepper or "fagara" which is used in at least half of the key
> recipes on this book, has been BANNED in the USA by the US Department of
> Agriculture because it carries a devastating canker virus that kills citrus
> plants. The US is not expected to lift this ban anytime soon, it may be
> decades before they consider the spice to be safe for import."
>
> It probably would have taken you all of 30 seconds to have typed something
> like that out here.
>
> If you don't want to have a conversation here, then don't say things like
> you did at the beginning of this par ticularthread.Oratleastdon'tget
> all snarky and snotty about it when someone asks you a question about
> something you've said here. It was a perfectly reasonable question to have
> asked, and the other poster in no way deserved you calling him stupid for
> thinking you might actually engage in a dialog by answering his question.
>


I had just answered this question (in this discussion thread I believe)
a day or two ago, and someone immediately asked the same question again,
obviously without reading anything that had been posted recently here.
I just ignored it, but I can see where someone would be ****ed about a
question being asked again when it was *just* answered.

Bob

Siobhan Perricone wrote:
> On Sun, 26 Sep 2004 06:31:20 GMT, notbob > wrote:
>
>
>>On 2004-09-26, AMO > wrote:
>>
>>
>>>Why would Sichuan Peppercorns be a threat to Orange Juice?
>>
>>Are you actually too stupid to look this issue up on Google?
>
>
> Ok, so I took up your challenge and because that I had no idea about any of
> this before you saw your thread, I only had Sichuan Peppercorns and Orange
> Juice to search on. Took me around 8 minutes to find this:
>
> "the Sichuan Pepper or "fagara" which is used in at least half of the key
> recipes on this book, has been BANNED in the USA by the US Department of
> Agriculture because it carries a devastating canker virus that kills citrus
> plants. The US is not expected to lift this ban anytime soon, it may be
> decades before they consider the spice to be safe for import."
>
> It probably would have taken you all of 30 seconds to have typed something
> like that out here.
>
> If you don't want to have a conversation here, then don't say things like
> you did at the beginning of this par ticularthread.Oratleastdon'tget
> all snarky and snotty about it when someone asks you a question about
> something you've said here. It was a perfectly reasonable question to have
> asked, and the other poster in no way deserved you calling him stupid for
> thinking you might actually engage in a dialog by answering his question.
>


I had just answered this question (in this discussion thread I believe)
a day or two ago, and someone immediately asked the same question again,
obviously without reading anything that had been posted recently here.
I just ignored it, but I can see where someone would be ****ed about a
question being asked again when it was *just* answered.

Bob

Siobhan Perricone wrote:
> On Sun, 26 Sep 2004 06:31:20 GMT, notbob > wrote:
>
>
>>On 2004-09-26, AMO > wrote:
>>
>>
>>>Why would Sichuan Peppercorns be a threat to Orange Juice?
>>
>>Are you actually too stupid to look this issue up on Google?
>
>
> Ok, so I took up your challenge and because that I had no idea about any of
> this before you saw your thread, I only had Sichuan Peppercorns and Orange
> Juice to search on. Took me around 8 minutes to find this:
>
> "the Sichuan Pepper or "fagara" which is used in at least half of the key
> recipes on this book, has been BANNED in the USA by the US Department of
> Agriculture because it carries a devastating canker virus that kills citrus
> plants. The US is not expected to lift this ban anytime soon, it may be
> decades before they consider the spice to be safe for import."
>
> It probably would have taken you all of 30 seconds to have typed something
> like that out here.
>
> If you don't want to have a conversation here, then don't say things like
> you did at the beginning of this par ticularthread.Oratleastdon'tget
> all snarky and snotty about it when someone asks you a question about
> something you've said here. It was a perfectly reasonable question to have
> asked, and the other poster in no way deserved you calling him stupid for
> thinking you might actually engage in a dialog by answering his question.
>


I had just answered this question (in this discussion thread I believe)
a day or two ago, and someone immediately asked the same question again,
obviously without reading anything that had been posted recently here.
I just ignored it, but I can see where someone would be ****ed about a
question being asked again when it was *just* answered.

Bob

On Sun, 26 Sep 2004 14:40:28 GMT, notbob > wrote:

>On 2004-09-26, Siobhan Perricone > wrote:
>
>> Juice to search on. Took me around 8 minutes to find this:
>
>It took me 5 seconds to cut n' paste "Sichuan Peppercorns" into a Google search
>window and find this......
>
>http://www.nobreakfast.com/archives/000041.html
>
>Perhaps I'm assuming too much.

You were assuming that someone would recognize the hit in question as the
answer to the question. I wouldn't have assumed that particular hit had
anything to do with orange juice. So I was looking for things that combined
orange juice and the peppercorns. It's easy to find things if you know what
the answer would look like.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Sun, 26 Sep 2004 11:56:16 -0500, zxcvbob > wrote:

>> If you don't want to have a conversation here, then don't say things like
>> you did at the beginning of this par ticularthread.Oratleastdon'tget
>> all snarky and snotty about it when someone asks you a question about
>> something you've said here. It was a perfectly reasonable question to have
>> asked, and the other poster in no way deserved you calling him stupid for
>> thinking you might actually engage in a dialog by answering his question.
>
>I had just answered this question (in this discussion thread I believe)
>a day or two ago, and someone immediately asked the same question again,
>obviously without reading anything that had been posted recently here.
>I just ignored it, but I can see where someone would be ****ed about a
>question being asked again when it was *just* answered.

Fair enough, usually the response then is "We just answered this a couple
days ago in another thread here, please look it up". Which is, to my mind,
much more helpful because that narrows where I need to search immeasurably.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Sun, 26 Sep 2004 11:56:16 -0500, zxcvbob > wrote:

>> If you don't want to have a conversation here, then don't say things like
>> you did at the beginning of this par ticularthread.Oratleastdon'tget
>> all snarky and snotty about it when someone asks you a question about
>> something you've said here. It was a perfectly reasonable question to have
>> asked, and the other poster in no way deserved you calling him stupid for
>> thinking you might actually engage in a dialog by answering his question.
>
>I had just answered this question (in this discussion thread I believe)
>a day or two ago, and someone immediately asked the same question again,
>obviously without reading anything that had been posted recently here.
>I just ignored it, but I can see where someone would be ****ed about a
>question being asked again when it was *just* answered.

Fair enough, usually the response then is "We just answered this a couple
days ago in another thread here, please look it up". Which is, to my mind,
much more helpful because that narrows where I need to search immeasurably.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Sun, 26 Sep 2004 11:56:16 -0500, zxcvbob
> wrote:

> I had just answered this question (in this discussion thread I believe)
> a day or two ago, and someone immediately asked the same question again,
> obviously without reading anything that had been posted recently here.
> I just ignored it, but I can see where someone would be ****ed about a
> question being asked again when it was *just* answered.

Although I didn't see the first thread, but I've noticed
that there are trends in threads. I think it's because
people read and don't necessarily remember what they've
read, but it struck a chord in them.

Believe me. It's not an uncommon experience! (In real
life) I've said things that went over like a lead ballon
only to have the person I said it to repeat the exact thing
a few minutes later as if it was their original idea.
Whoopteedo. Restate what I said (almost word for word) and
pretend you just thought of it. Whadda genius - sheesh!



sf
Practice safe eating - always use condiments

On Sun, 26 Sep 2004 11:56:16 -0500, zxcvbob
> wrote:

> I had just answered this question (in this discussion thread I believe)
> a day or two ago, and someone immediately asked the same question again,
> obviously without reading anything that had been posted recently here.
> I just ignored it, but I can see where someone would be ****ed about a
> question being asked again when it was *just* answered.

Although I didn't see the first thread, but I've noticed
that there are trends in threads. I think it's because
people read and don't necessarily remember what they've
read, but it struck a chord in them.

Believe me. It's not an uncommon experience! (In real
life) I've said things that went over like a lead ballon
only to have the person I said it to repeat the exact thing
a few minutes later as if it was their original idea.
Whoopteedo. Restate what I said (almost word for word) and
pretend you just thought of it. Whadda genius - sheesh!



sf
Practice safe eating - always use condiments

On Sun, 26 Sep 2004 18:56:37 GMT, Mark Thorson
> wrote:

> AMO wrote:
>
> > Its interesting to see the reason behind the ban, but I would have
> > thought there must be more to it than that. A lot of Far Eastern
> > countries grow a lot of citrus fruit and grow Sichuan Pepper as well.
>
> Is their any reason Sichuan pepper can't be grown in the U.S.?
>
Why not? I foresee the beginning of new industry even though
I still can't understand how imported peppercorns could
possibly affect local citrus unless you use them as mulch
though.


sf
Practice safe eating - always use condiments

On Sun, 26 Sep 2004 18:56:37 GMT, Mark Thorson
> wrote:

> AMO wrote:
>
> > Its interesting to see the reason behind the ban, but I would have
> > thought there must be more to it than that. A lot of Far Eastern
> > countries grow a lot of citrus fruit and grow Sichuan Pepper as well.
>
> Is their any reason Sichuan pepper can't be grown in the U.S.?
>
Why not? I foresee the beginning of new industry even though
I still can't understand how imported peppercorns could
possibly affect local citrus unless you use them as mulch
though.


sf
Practice safe eating - always use condiments

Mark Thorson wrote:
> AMO wrote:
>
>
>>Its interesting to see the reason behind the ban, but I would have
>>thought there must be more to it than that. A lot of Far Eastern
>>countries grow a lot of citrus fruit and grow Sichuan Pepper as well.
>
>
> Is their any reason Sichuan pepper can't be grown in the U.S.?
>
>
>
i dont know but recently i cannot find sichuan pepper that has not be
heated to kill something

"zxcvbob" > wrote in message
...
> I had just answered this question (in this discussion thread I believe)
> a day or two ago, and someone immediately asked the same question again,
> obviously without reading anything that had been posted recently here.
> I just ignored it, but I can see where someone would be ****ed about a
> question being asked again when it was *just* answered.
>
> Bob

Fair enough, but I have read this entire thread and I cannot find any
reference to your reply.

AMO

AMO wrote:

> "zxcvbob" > wrote in message
> ...
>
>>I had just answered this question (in this discussion thread I believe)
>>a day or two ago, and someone immediately asked the same question again,
>>obviously without reading anything that had been posted recently here.
>>I just ignored it, but I can see where someone would be ****ed about a
>>question being asked again when it was *just* answered.
>>
>>Bob
>
>
> Fair enough, but I have read this entire thread and I cannot find any
> reference to your reply.
>
> AMO


Perhaps it didn't make in onto your server, or there are 2 threads with
the same subject (which happens sometimes.) It's not a big deal to me,
I just was defending nb for being exasperated.

See below:

Best regards,
Bob


> Path: uni-berlin.de!not-for-mail
> From: zxcvbob >
> Newsgroups: rec.food.cooking
> Subject: Strange Flavored Chicken
> Date: Fri, 24 Sep 2004 23:02:28 -0500
> Lines: 29
> Message-ID: >
> References: > >
> Mime-Version: 1.0
> Content-Type: text/plain; charset=us-ascii; format=flowed
> Content-Transfer-Encoding: 7bit
> X-Trace: news.uni-berlin.de waMHjIGcMpRlwHQSom9bQwXTmv0kRR4UBrag+cKi/lnxDaxHc=
> User-Agent: Mozilla Thunderbird 0.7.1 (Windows/20040626)
> X-Accept-Language: en-us, en
> In-Reply-To: >
> Xref: uni-berlin.de rec.food.cooking:1236685
>
> GoombaP wrote:
>
>> Why illegal?
>>
>> "zxcvbob" > wrote in message
>> ...
>>
>>>Someone asked about a week ago for this recipe. I found a copy in one of
>>>my cookbooks. It is very long, but I have a scanner. :-)
>>>
>>>One of the main spices is Sichuan peppercorns, which are no longer legally
>>>sold in the USA. Maybe you could substitute a mixture of black pepper and
>>>cubeb seeds, or a spice called "grains of paradise". (it might be easier
>>>to find a black market source of Sichuan pepper)
>>>
>>>If anyone still wants the recipe, I'll post it. I'm not gonna go to the
>>>trouble if nobody cares anymore, but that's OK too.
>>>
>>>Best regards,
>>>Bob
>>
>>
>>
>
> The tree they grow on is distantly related to citrus, and might be an
> alternate host for citrus canker. I don't know if it actually *is* an
> alternate host, or if it just got caught up in a broad importation ban.
>
> Bob