Comments on: My Precious http://www.tigersandstrawberries.com/2005/03/23/my-precious/ Cook Local, Eat Global Thu, 09 Feb 2012 10:50:54 +0000 hourly 1 http://wordpress.org/?v=3.2 By: Barbara http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-38141 Barbara Mon, 09 Jul 2007 01:37:44 +0000 http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-38141 Sung, I haven't worried overmuch about it, honestly. I may be foolish in that, and I may change my mind as other information comes to light, but for now, I am not overly worried. Not yet, anyway. Sung, I haven’t worried overmuch about it, honestly. I may be foolish in that, and I may change my mind as other information comes to light, but for now, I am not overly worried.

Not yet, anyway.

]]> By: Chia-Li Sung http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-37836 Chia-Li Sung Sat, 30 Jun 2007 22:39:52 +0000 http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-37836 Raised well by my mother's strict kitchen rules, I am also very fond of the fragrance of Hua-Chiao and often cook with this special spice. However,with all the news about the tainted food and other things imported from China, I am rather concerned about what exactly going on in processing these peppercorns. what's your thought of this ? Raised well by my mother’s strict kitchen rules, I am also very fond of the fragrance of Hua-Chiao and often cook with this special spice. However,with all the news about the tainted food and other things imported from China, I am rather concerned about what exactly going on in processing these peppercorns. what’s your thought of this ?

]]> By: Chia-Li Sung http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-37835 Chia-Li Sung Sat, 30 Jun 2007 22:39:39 +0000 http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-37835 Raised well by my mother's strict kitchen rules, I am also very fond of the fragrance of Hua-Chiao and often cook with this special spice. However,with all the news about the tainted food and other things imported from China, I am rather concerned about what exactly going on in processing these peppercorns. what's your thought of this ? Raised well by my mother’s strict kitchen rules, I am also very fond of the fragrance of Hua-Chiao and often cook with this special spice. However,with all the news about the tainted food and other things imported from China, I am rather concerned about what exactly going on in processing these peppercorns. what’s your thought of this ?

]]> By: Kate http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-1478 Kate Wed, 30 Nov -0001 00:00:00 +0000 http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-1478 Ooo.. I think I must get me some of those peppercorns, although there's not much call for them in Italian dishes.<BR/><BR/>I wonder how the change the taste of the dishes that use red pepper flakes? Ooo.. I think I must get me some of those peppercorns, although there’s not much call for them in Italian dishes.

I wonder how the change the taste of the dishes that use red pepper flakes?

]]> By: Barbara Fisher http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-1479 Barbara Fisher Wed, 30 Nov -0001 00:00:00 +0000 http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-1479 Well, Kate, they have no real heat the way red pepper flakes do; the flavor is more analogous to black pepper than to chile. But even so, they are very different yet again from black pepper. <BR/><BR/>I just used them in a semi-traditional pot roast that I cooked in the Crockpot. We had it last night and it was really great. I'll be posting a recipe in the next day or so, along with pictures. As usual, I didn't just throw stuff together the way that a lot of crockpot recipes say to do, but at the same time, I managed to use up stuff from the freezer, pantry and fridge that were in need of using up.<BR/><BR/>Give them a shot--I think that you will really like them. They are nice in sauteed and braised dishes. Well, Kate, they have no real heat the way red pepper flakes do; the flavor is more analogous to black pepper than to chile. But even so, they are very different yet again from black pepper.

I just used them in a semi-traditional pot roast that I cooked in the Crockpot. We had it last night and it was really great. I’ll be posting a recipe in the next day or so, along with pictures. As usual, I didn’t just throw stuff together the way that a lot of crockpot recipes say to do, but at the same time, I managed to use up stuff from the freezer, pantry and fridge that were in need of using up.

Give them a shot–I think that you will really like them. They are nice in sauteed and braised dishes.

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