On Thu, 23 Aug 2012 00:05:45 -0400, Cheryl >
wrote:

>On 8/15/2012 1:31 PM, Sqwertz wrote:
>
>> http://www.merriam-webster.com/dictionary/tuna
>>
>> I think it's a cool word. It's the only word I know that can refer to
>> a specific plant or specific animal. Confusing? Yes - that's why I
>> used it. Most people here probably don't know tuna from a fish:-)

That's just a case of a different language... they probably have a
different word for canned tuna same as they call octopus pulpo.

>What about cucumber? I guess the animal one has to be preceded with
>"sea".

The animal cucumber is called a dildo!

On Wed, 22 Aug 2012 19:58:45 -0400, "Jean B." > wrote:

>Sqwertz wrote:
>> On Mon, 20 Aug 2012 07:54:46 -0400, Jim Elbrecht wrote:
>>
>>> Let me say. . . . Wowsers! After 72 hours, the sherry is
>>> giving up a little bit of the flavor/buzz. The oil has a very
>>> faint scent, but no buzz.
>>
>>
>> The oil you'll need to heat gently with the peppercorns in there. Get
>> some convection going to get that oil out of the seeds. Oil will not
>> draw out oil unless you give it some help. Alcohol (and vinegar)
>> picks up oil. Which is why both of those are good fro cooling a mouth
>> after too much capsaicin.
>>
>> -sw
>
>After reading that "lasts and lasts" part, I am wondering... (and
>have forgotten apparently) is there any antidote to the
>whatever-you-want-to-call-it property of Sichuan pepper? It might
>be comforting to have some at hand.

I like it, so I've never tried to get rid of it--- but I would think
that bread should do. [and something is telling me orange juice.
That might just be because sichuan always makes me want to use some
orange.]

Jim

Sqwertz > wrote:

>On Wed, 22 Aug 2012 19:55:23 -0400, Jean B. wrote:
>
>> Sqwertz wrote:

-snip-
>>>
>>> I'll look for it at the stores. I don't usually peruse the spice
>>> section to much anymore because I just don't trust some of that stuff.
>>> But we do have a new store in town where all the stuff should be
>>> fairly fresh.
>>>
>>> -sw
>>
>> Gee, I wonder why you don't have such trust, Steve. For that
>> matter, thinking of the prickly oil...
>
>Some of the stuff in Asian stores looks like it's been there since the
>store opened. Especially in the freezer sections where it's pretty
>obvious. It's why I like to hit up the stores when they first open.

That does seem to be a universal problem. Someone warned me that
Asians rub the sell-by dates off things and I scoffed and wrote them
off ---- but now I see it often. If I can't find the sell-by date, I
pass. Only took one big box of rancid almond cookies to make a
believer out of me.


Jim

Jim Elbrecht wrote:
> On Wed, 22 Aug 2012 19:58:45 -0400, "Jean B." > wrote:
>
>> Sqwertz wrote:
>>> On Mon, 20 Aug 2012 07:54:46 -0400, Jim Elbrecht wrote:
>>>
>>>> Let me say. . . . Wowsers! After 72 hours, the sherry is
>>>> giving up a little bit of the flavor/buzz. The oil has a very
>>>> faint scent, but no buzz.
>>>
>>> The oil you'll need to heat gently with the peppercorns in there. Get
>>> some convection going to get that oil out of the seeds. Oil will not
>>> draw out oil unless you give it some help. Alcohol (and vinegar)
>>> picks up oil. Which is why both of those are good fro cooling a mouth
>>> after too much capsaicin.
>>>
>>> -sw
>> After reading that "lasts and lasts" part, I am wondering... (and
>> have forgotten apparently) is there any antidote to the
>> whatever-you-want-to-call-it property of Sichuan pepper? It might
>> be comforting to have some at hand.
>
> I like it, so I've never tried to get rid of it--- but I would think
> that bread should do. [and something is telling me orange juice.
> That might just be because sichuan always makes me want to use some
> orange.]
>
> Jim

I am just thinking that if one does overdo with the SP, it could
be nice to be able to quell that burn. (I am blanking one what
word to use, but I am sure you know what I mean.)

--
Jean B.

Jim Elbrecht wrote:
> Sqwertz > wrote:
>
>> On Wed, 22 Aug 2012 19:55:23 -0400, Jean B. wrote:
>>
>>> Sqwertz wrote:
>
> -snip-
>>>> I'll look for it at the stores. I don't usually peruse the spice
>>>> section to much anymore because I just don't trust some of that stuff.
>>>> But we do have a new store in town where all the stuff should be
>>>> fairly fresh.
>>>>
>>>> -sw
>>> Gee, I wonder why you don't have such trust, Steve. For that
>>> matter, thinking of the prickly oil...
>> Some of the stuff in Asian stores looks like it's been there since the
>> store opened. Especially in the freezer sections where it's pretty
>> obvious. It's why I like to hit up the stores when they first open.
>
> That does seem to be a universal problem. Someone warned me that
> Asians rub the sell-by dates off things and I scoffed and wrote them
> off ---- but now I see it often. If I can't find the sell-by date, I
> pass. Only took one big box of rancid almond cookies to make a
> believer out of me.
>
>
> Jim

I am reminded... The last such experience I had was with frozen
paneer. It smelled awful, and I made the mistake of putting it
into a sauce, which contaminated the whole batch. The shop that
has the really old merchandise started out being pan-Asian, but
they now devote much of their space to Indian food, because the
almost the whole strip mall is now occupied by Indian and Halal
shops, and those draw shoppers from pretty far away. This shop
still has a decent selection of some other Asian groceries though,
and it is nice to be able to get ANY Southeast Asian, etc.
supplies near here. (By "any", I do mean beyond the things that
many supermarkets purvey now.)

--
Jean B.