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Home Cooking

Sichuan

SICHUAN PEPPER/PRICKLY ASH???

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SICHUAN PEPPER/PRICKLY ASH???

sel | Jan 31, 2007 11:47 AM

As I work my way through Fuscia Dunlop's wonderful cookbook, Land of Plenty, I am buying a lot of this ingredient. It's taking me forever to remove the stems. Any suggestions on a method quicker than dumping them onto a 1/2-sheet pan and just sorting them out?

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