|
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 |
Strange Flavored Chicken
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 |
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