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Szechuan Pepper - I am O-U-T
Is szechuan pepper still banned from importation? Why?
I used my last few grains last night and now I have NONE. It is an essential ingredient to one of my favorites - chicken and cashews (with hoisin and szechuan pepper). Does anyone know a source. Black market?? Anyone have a stockpile and would be willing to share? Anyone have a relative coming in from Asia who would smuggle some in for me? Know of a "dealer" in Asia? |
Szechuan Pepper - I am O-U-T
"Cape Cod Bob" > wrote in message ... > Is szechuan pepper still banned from importation? Why? > I used my last few grains last night and now I have NONE. It is an > essential ingredient to one of my favorites - chicken and cashews > (with hoisin and szechuan pepper). > > Does anyone know a source. Black market?? Anyone have a stockpile > and would be willing to share? Hehehe. Anyone have a relative coming in from > Asia who would smuggle some in for me? Hehehe. Peter (Law-Abiding Citizen) |
Szechuan Pepper - I am O-U-T
They're available again. My local Chinese supermarket got them in
about 1 month ago. You can also get them on-line. Both these places had them the beginning of Nov. http://www.thecmccompany.com http://www.adrianascaravan.com On Tue, 02 Dec 2003 14:24:59 -0500, Cape Cod Bob > wrote: >Is szechuan pepper still banned from importation? Why? >I used my last few grains last night and now I have NONE. It is an >essential ingredient to one of my favorites - chicken and cashews >(with hoisin and szechuan pepper). > >Does anyone know a source. Black market?? Anyone have a stockpile >and would be willing to share? Anyone have a relative coming in from >Asia who would smuggle some in for me? Know of a "dealer" in Asia? |
Szechuan Pepper - I am O-U-T
"Dr.Needles" > said about szechuan pepper: > They're available again. My local Chinese supermarket got them in > about 1 month ago. You can also get them on-line. Both these places > had them the beginning of Nov. > > http://www.thecmccompany.com > > http://www.adrianascaravan.com Why were they unavailable? Warren |
Szechuan Pepper - I am O-U-T
They had some kind of disease which was effecting the citrus crops.
On Wed, 03 Dec 2003 11:05:35 GMT, "Warren C. Liebold" > wrote: > >"Dr.Needles" > said about szechuan pepper: >> They're available again. My local Chinese supermarket got them in >> about 1 month ago. You can also get them on-line. Both these places >> had them the beginning of Nov. >> >> http://www.thecmccompany.com >> >> http://www.adrianascaravan.com > >Why were they unavailable? > >Warren > |
veggies in Japan? (Was Szechuan Pepper - I am O-U-T)
Steve Wertz > wrote:
+ Dr.Needles > wrote: + >They had some kind of disease which was effecting the citrus crops. + + Citris Canker. Banned because it had it had a potential in fresh + forms to effect US crops (not dried). + + Funny though, that they haven't banned green onions or any other + mexcian crop which has killed a half-dozen people. A half dozen dead people doesn't hurt the economy, but the US seems to sell lots and lots of citrus...? Anyways, I just got back from Japan, and while I was utterly impressed with the wide selection of food at all sorts of hours, I managed to get very few vegetables. I had plenty of ramen, soba, udon, curry, katsu-don, pan, oden (from 7-11 no less!), sushi, manju, taiyaki, takoyaki, yakitori, croquet, etc. etc., but I only managed to get mikan, ringo, and kyuri for fruit and veggies (and various forms of seaweed and tsukemono, if that counts). Surely, the Japanese must eat more fresh veggies than that...? If so, what veggies do they normally eat? |
veggies in Japan? (Was Szechuan Pepper - I am O-U-T)
On Thu, 4 Dec 2003 06:07:58 +0000 (UTC), Betty Lee
> wrote: >Anyways, I just got back from Japan, and while I was utterly impressed >with the wide selection of food at all sorts of hours, I managed to get >very few vegetables. I had plenty of ramen, soba, udon, curry, katsu-don, >pan, oden (from 7-11 no less!), sushi, manju, taiyaki, takoyaki, yakitori, >croquet, etc. etc., but I only managed to get mikan, ringo, and kyuri >for fruit and veggies (and various forms of seaweed and tsukemono, >if that counts). > >Surely, the Japanese must eat more fresh veggies than that...? >If so, what veggies do they normally eat? One of my Japanese cookbooks (Home Style Japanese Cooking in Pictures, Sadko Kohmo) shows many recipes with green beans, asparagus, snow peas, carrots, greens and lettuces of various sorts, daikon (of course), cucumber, lotus root, onions, sweet potato/yam, and eggplant. |
Szechuan Pepper - I am O-U-T
Steve Wertz wrote:
> On Wed, 03 Dec 2003 19:14:32 -0500, Dr.Needles > > wrote: > > >>They had some kind of disease which was effecting the citrus crops. >> > > Citris Canker. Banned because it had it had a potential in fresh > forms to effect US crops (not dried). > > Funny though, that they haven't banned green onions or any other > mexcian crop which has killed a half-dozen people. What about the green onions are killing people? > The USDA is very selective and biased in what it considers harmful. > The citris canker was never a proven danger (especially in dried > forms). But the Orange Growers are more powerful than the Szechuan Pepper Importers. -- Dan |
veggies in Japan? (Was Szechuan Pepper - I am O-U-T)
"Betty Lee" > wrote in message
... <snip> >but I only managed to get mikan, ringo, and kyuri > for fruit and veggies (and various forms of seaweed and tsukemono, > if that counts). > Ichigo should be in season now--they grow fabulous ichigo in Japan. It would be a shame if you didn't get to try some (especially ichigo from Nagasaki if you managed to make it down there). I think nashi would have been at the tail-end of its season, and kiwi are around now, too. I found the availability of fruits to be very seasonal in Japan. For example, if grapes weren't in season, you didn't find them in your average grocery store. It was a good thing, in a way, because what you were able to get tended to be of excellent quality. However, it sucked when you had a craving for something out of season because you wouldn't be able to find it (or would have to pay department store prices for it). > Surely, the Japanese must eat more fresh veggies than that...? > If so, what veggies do they normally eat? > kabocha, tomatoes (I know, I know, it's really a fruit), carrots, hakusai, potatoes, cabbage, spinach, bok choy, sui (sp?) choy, daikon, gobo (is that a vegetable?), lots of lettuce (mostly iceberg)...Those are the ones I remember as being most common, but I'm probably missing a few. rona -- ***For e-mail, replace .com with .ca Sorry for the inconvenience!*** |
Szechuan Pepper - I am O-U-T
On Thu, 04 Dec 2003 09:53:12 -0500, Dan Logcher
> wrote: >Steve Wertz wrote: > >> Citris Canker. Banned because it had it had a potential in fresh >> forms to effect US crops (not dried). >> >> Funny though, that they haven't banned green onions or any other >> mexcian crop which has killed a half-dozen people. > >What about the green onions are killing people? The onions were contaminated with hepatitis A. Not an onion blight, but a result of poor food-handling somewhere along the line. No danger to agriculture; only people. |
Szechuan Pepper - I am O-U-T
Frogleg wrote:
> On Thu, 04 Dec 2003 09:53:12 -0500, Dan Logcher > > wrote: > > >>Steve Wertz wrote: >> >> >>>Citris Canker. Banned because it had it had a potential in fresh >>>forms to effect US crops (not dried). >>> >>>Funny though, that they haven't banned green onions or any other >>>mexcian crop which has killed a half-dozen people. >>> >>What about the green onions are killing people? >> > > The onions were contaminated with hepatitis A. Not an onion blight, > but a result of poor food-handling somewhere along the line. No danger > to agriculture; only people. Could it have been prevented if the onions were properly washed? I never used to wash vegetables much before, but now I do all the time. -- Dan |
Szechuan Pepper - I am O-U-T
On Fri, 05 Dec 2003 10:04:18 -0500, Dan Logcher
> wrote: >Frogleg wrote: > >> The onions were contaminated with hepatitis A. Not an onion blight, >> but a result of poor food-handling somewhere along the line. No danger >> to agriculture; only people. > >Could it have been prevented if the onions were properly washed? >I never used to wash vegetables much before, but now I do all the >time. Evidently washing doesn't help after contamination. Some US gov't agency has provided an advisory that all green onions should be thoroughly cooked (yuk). The outbreak of hep A evdiently resulted from both green onion garnish and uncooked(!) salsa made from fresh ingredients, washed or not. |
Szechuan Pepper - I am O-U-T
In article >,
says... > Frogleg wrote: > > > On Thu, 04 Dec 2003 09:53:12 -0500, Dan Logcher > > > wrote: > > > > > >>Steve Wertz wrote: > >> > >> > >>>Citris Canker. Banned because it had it had a potential in fresh > >>>forms to effect US crops (not dried). > >>> > >>>Funny though, that they haven't banned green onions or any other > >>>mexcian crop which has killed a half-dozen people. > >>> > >>What about the green onions are killing people? > >> > > > > The onions were contaminated with hepatitis A. Not an onion blight, > > but a result of poor food-handling somewhere along the line. No danger > > to agriculture; only people. > > Could it have been prevented if the onions were properly washed? > I never used to wash vegetables much before, but now I do all the > time. > > It's very hard to wash a green onion thoroughly. The green part doesn't hold up to scrubbing, and they quite often cut the tops off in the field, meaning the contamination could be inside the hollow leaves. |
Szechuan Pepper - I am O-U-T
Cape Cod Bob > wrote in message >. ..
> Does anyone know a source. Black market?? Anyone have a stockpile > and would be willing to share? Anyone have a relative coming in from > Asia who would smuggle some in for me? Know of a "dealer" in Asia? I have three, unopened, 50g packets of whole peppercorns that I bought the last time I was in Sichuan province. They're not off-the-tree fresh, but certainly the equivalent of anything you'll find being sold here. I'm probably going back to Sichuan for an indeterminate length of time, so won't be needing them...if you're interested I'd sell them as a lot for a much less than anything I've seen online...hey, just need to scrape all my dimes together! |
Szechuan Pepper - I am O-U-T
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