To be clear, this is a pretty new problem related to anti-Muslim backlash since 9/11; as far as I know, the first of these bans wasn’t enacted until 2008 or so. Banning consideration of other foreign law is more of an unfortunate side effect, necessitated by equal protection considerations.
It doesn’t. But if you are discussing a new issue or one that is not settled it is helpful to show how other jurisdictions handled it. It’s no different than, say, a Florida court looking at case law from Tennessee. SCOTUS often cites foreign laws and ruling on civil rights issues (Kennedy cited the European Court of Human Rights in Lawrence v. Texas, for example). And almost every US court is likely to defer to foreign courts at some point or on matters of international commerce or comity.
That’s about what I figured. But Northern Piper’s post sounded as if Canadian courts have cited U.S. law as though it applied in Canada. And hey, those folks eat mayonnaise on their French fries and play shuffleboard on ice, so who knows what other weird shit they get up to.
“Applicable” in the sense that it answers the issue presented. There are two types of precedent that a court will consider (for these purposes): controlling and persuasive. Controlling law is a statute or constitutional provision within the jurisdiction, or a decision by a higher court within the jurisdiction. That is the only law that “applies” in the sense you mean.
But there is also persuasive law, which can essentially mean any law at all directed at the issue. It applies to the court’s deliberations, in the sense that the court will not tell a litigant to fuck off if he cites it. It doesn’t “apply” to the jurisdiction in the controlling sense.
Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
Hint: a person named Drummond is probably not whom one should consult regarding Mexican food. Nor anyone who thinks “taco seasoning” is an acceptable ingredient in anything.
A correctly-prepared quesadilla is made with one large tortilla, folded into a half-moon, and then sliced into triangles.