Comments on: My Precious http://www.tigersandstrawberries.com/2005/03/23/my-precious/ Fri, 29 Aug 2008 21:32:40 +0000 http://wordpress.org/?v=1.5.2 Comment on My Precious by: Barbara http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-38141 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.

]]> Comment on My Precious by: Chia-Li Sung http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-37836 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 ?

]]> Comment on My Precious by: Chia-Li Sung http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-37835 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 ?

]]> Comment on My Precious by: Barbara Fisher http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-1484 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-1484 Hello, Ejrand--<BR/><BR/>It is amazing to me how many folks come to my blog from search engines, because of this entry.<BR/><BR/>No, the seeds really have no flavor--it is the dried husk is where all the essential oils that give it the distinctive fragrance and flavor reside. <BR/><BR/>There are some cooks who remove the black seeds because they are gritty and sand-like, and they don't like the texture they impart to the dish. <BR/><BR/>I am not so picky as all that--I just grind it finely in a mortar and pestle. What I do remove are any traces of branches or sticks or thorns from the spice. Those do not help the flavor or texture one bit.<BR/><BR/>I am glad you enjoyed reading--I hope you come back. Hello, Ejrand–

It is amazing to me how many folks come to my blog from search engines, because of this entry.

No, the seeds really have no flavor–it is the dried husk is where all the essential oils that give it the distinctive fragrance and flavor reside.

There are some cooks who remove the black seeds because they are gritty and sand-like, and they don’t like the texture they impart to the dish.

I am not so picky as all that–I just grind it finely in a mortar and pestle. What I do remove are any traces of branches or sticks or thorns from the spice. Those do not help the flavor or texture one bit.

I am glad you enjoyed reading–I hope you come back.

]]> Comment on My Precious by: ejrand (msn spaces) http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-1483 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/03/23/my-precious/#comment-1483 The small husk of the X peperitum is full of flavor. In fact, it often has much more flavor than the small black seed.<BR/><BR/>This pretty plant grows well in zone 7 (hot, dry summers; cold winters). It doesn't do so well in seasonless coastal places like Culver City, California.<BR/><BR/>My wife and I enjoy your ideas re cooking. The small husk of the X peperitum is full of flavor. In fact, it often has much more flavor than the small black seed.

This pretty plant grows well in zone 7 (hot, dry summers; cold winters). It doesn’t do so well in seasonless coastal places like Culver City, California.

My wife and I enjoy your ideas re cooking.

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