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APPLICABLE FEDERAL STATUTES
18 U.S.C. § 1716 (G) (2) (1-4) provides, in summary:
Switchblade (automatic) knives can be shipped to civilian and armed forces supply or procurement officers and employees of the federal government ordering or procuring or purchasing such knives in connection with activities of the Federal government; to supply or procurement officers in the National Guard, the Air National Guard or militia of the state or territory of the District of Columbia ordering, procuring or purchasing such knives in connections with the activities of such organizations; to supply or procurement officers or employees of the municipal government of the District of Columbia or the government of any state or territory of any county, city or other political subdivision of a state or territory ordering, procuring or purchasing such knives in connection with the activities of such government.
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Knives can be shipped by common carrier; that sale, transportation or distribution, possession or introduction into interstate commerce of switchblade knives is authorized if it is pursuant to a contract with the armed forces; or, any member or employee thereof acting in the performance of his or her duty may possess switchblade knives and may have them shipped to him and sold to him or her. The possession and transportation upon his or her person of a switchblade knife or a blade 3 inches or less is authorized to any handicapped individual who has the use of only one arm.
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- 1800 SW Teton Avenue
- Tualatin, OR 97062
- Phone: 503-682-1966
- Toll Free: 800-325-2891
- Fax: 503-682-7168
- kaiusa.com
Snapper Aguachile
By Andrew Zimmern
Ingredients:
Agachile
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1 bunch cilantro
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1 bunch scallions
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1 tablespoon honey
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2 serrano chiles
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2 cups coconut water
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1/2 cup lemon juice
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1/2 c cup lime juice
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1 large euro hydro cucumber, halved seeded and chopped
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2 teaspoons sea salt
Garnish
- 1 tablespoon toasted fennel seeds
- 1 carrot, steamed and cooled, thinly sliced
- 1 cup mint leaves
- 1 cup cilantro leaves
- 1 cup garlic flowers or other edible flowers
- 2 small shallots, sliced into thin rings
- 2 Persian cucumbers, thinly sliced
- 1 pound diced or sliced fresh fish (snapper or halibut works well)
To make the Aguachile:
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Combine all the ingredients for the aguachile in a blender and puree until homogenous. Pour through a fine mesh strainer lined with cheesecloth. Taste the liquid, adjust seasoning as needed. Refrigerate for at least 30 minutes while you prepare the garnish.
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Place 4-5 ounces of aguachile into 4 ice cold shallow bowls or deep plates. Divide the fish into the bowls.
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Sprinkle each portion with some fennel seed and sea salt. Arrange carrot discs, cucumber rings, shallot rings around the bowl. Arrange herbs and flowers around the bowl. Serve immediatel