On Wed, 3 Mar 2010 03:40:30 -0800, "Bob Terwilliger"
> wrote:

>Bulka wrote:
>
>> On a Rick Bayliss show, one of his cooks made a garnish he called
>> "black pepper air" - ground pepper in an emulsion, whipped with a
>> stabelizer. I must have missed something. A very fluffy cloud of, I
>> guess, pepper flavored air. Looks a little silly for my normal table,
>> but could be a useful trick for my stunt cook bag.
>>
>> Have you heard of this?
>
>I saw the show you're talking about, and Bayless wasn't exactly wild about
>the idea. But black pepper foam is easy enough to make; here's one method:
>Combine heavy cream and finely-ground (preferably FRESHLY ground) black
>pepper. Allow to steep for half an hour, then strain.


What a LIAR... HTF do yoose strain *finely-ground* black pepper from
any liquid, but especially heavy cream, can't even use a paper coffee
filter. Typical of the Keyboard Kook baboon ass face LIAR!

The specks of pepper would need to remain, just like scraped vanilla
bean seeds, or infuse with whole peppercorns that can be easily
removed. And there is no reason heavy cream can't be heated for a
faster infusion and still be cooled and whipped. But I suspect the
usual method is to leave the finely-ground black pepper specks same as
with vanilla bean scrapings. Only a patent LIAR like the baboon ass
face keyboard kook would so unceremoneously post obviously false
information. Any cub scout capable of whittling a twig has the
mechanical acumen to realize that finely-ground black pepper couldn't
be extracted from heavy cream without rather costly laboratory
equipment like a centrifuge,

<more hillarious keyboard kook baboon ass face lying ahead>

>Put infused cream into
>a foamer, charge, chill for at least an hour, and dispense.
>
>If you don't want to use cream, you can use other foam-friendly media. I
>used egg whites to make a maple foam for my birthday dinner a couple years
>ago. I know that foams can be made using soy lecithin or other emulsifiers,
>but I have yet to try that. (I just got a container of the lecithin today,
>though, so in a month maybe I'll have more experience with the process.) I
>have recipes for using gelatin or agar-agar to make foams, but I haven't
>tried those yet either.
>
>Are they worth the trouble? For most uses, probably not.
>But it is a way to show off.

Why bother when you can show off by LYING! <G>

Anyone ever heard of a pinocchio nosed baboon ass face? LOL

And wtf is that smooslin, got her in a birka or she dumped yer ugli
monkey ass.

Ahahahahahahahahahahahahahahahaha.