Fresh ground black pepper?

Andy

"Andy" <q> wrote in message ...
> Fresh ground black pepper?

Not sure.

But last w/e in Montreal I spent $8 for a handful of Madagascar pepper. I
figure it warrants it's own mill!
e.

elaine said...

> "Andy" <q> wrote in message ...
>> Fresh ground black pepper?
>
> Not sure.
>
> But last w/e in Montreal I spent $8 for a handful of Madagascar pepper.
I
> figure it warrants it's own mill!
> e.


How to declare? By price/availability or usage?

Maybe top ten?

Globally, it's a tough call!

Andy

Andy wrote:
>
> Fresh ground black pepper?
>
> Andy

Cardamom without a doubt. FGBP runs a close second.

On 2007-08-27, Andy <q> wrote:
> Fresh ground black pepper?

Only if salt is an exception.

nb

On 2007-08-28, Pete C. > wrote:

> Cardamom without a doubt. FGBP runs a close second.

Pete C comes off my boob list.

nb

Andy wrote:
> Fresh ground black pepper?

The King of Spices?

Why, there's no competition at all.

Elvis Parsley.


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Andy said...

> Fresh ground black pepper?
>
> Andy


I also submit paprikas.

???

Andy

notbob wrote:
> Andy wrote:
>
> > Fresh ground black pepper?
>
> Only if salt is an exception.

It is... salt is not a spice.

Blinky the Shark wrote:
> Andy wrote:
> > Fresh ground black pepper?
>
> The King of Spices?
>
> Why, there's no competition at all.
>
> Elvis Parsley.

That's an herb.

"Andy" <q> wrote in message ...
> Fresh ground black pepper?

I think so. I put it in just about anything!

In article >, Andy <q> wrote:

> Fresh ground black pepper?
>
> Andy

Salt free Lemon Pepper (dried ground lemon zest with pepper).

Single spice? Herbal actually.

Basil.
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In article >, Andy <q> wrote:

> elaine said...
>
> > "Andy" <q> wrote in message ...
> >> Fresh ground black pepper?
> >
> > Not sure.
> >
> > But last w/e in Montreal I spent $8 for a handful of Madagascar pepper.
> I
> > figure it warrants it's own mill!
> > e.
>
>
> How to declare? By price/availability or usage?
>
> Maybe top ten?
>
> Globally, it's a tough call!
>
> Andy

I'd go by what it adds to the food. ;-)
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In article >, Andy <q> wrote:

> Andy said...
>
> > Fresh ground black pepper?
> >
> > Andy
>
>
> I also submit paprikas.
>
> ???
>
> Andy

I dunno. I've never found Paprika to add much flavor, more color than
anything.

Might just be my tasters.

I counter with Mexican Oregano but again, that's an herbal not a spice.

I'm also rather fond of Celery seed and I think that qualifies. :-)
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In article >,
Steve Wertz > wrote:

> On Mon, 27 Aug 2007 18:16:18 -0500, Andy wrote:
>
> > Fresh ground black pepper?
>
> Every time this comes up, Sheldon will no doubt be incorrectly
> chastising people about the difference between herbs, spices, and
> other forms of seasonings.
>
> Culinarily speaking, herbs and spices are the same thing except
> for the most anal of persons.
>
> -sw

And you don't qualify? ;-)
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Andy wrote

> Fresh ground black pepper?

I too like BP very much, along with dried marjoram.
--
Vilco
Think pink, drink rose'

In article >,
"Vilco" > wrote:

> Andy wrote
>
> > Fresh ground black pepper?
>
> I too like BP very much, along with dried marjoram.

Marjoram is an herb, not a spice!

Om -> ducking and running... ;-)
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Chocolate! Oh, chocolate is not a spice? OK, then I submit Cinnamon.

Becca

On Tue, 28 Aug 2007 03:26:13 -0500, Omelet >
wrote:


>I dunno. I've never found Paprika to add much flavor, more color than
>anything.

You probably haven't had good paprika then. Or tried smoked paprika.
That stuff is marvelous!!!

Christine

On Aug 27, 7:16 pm, Andy <q> wrote:
> Fresh ground black pepper?
>
> Andy

I'm into Sichuan Peppercorns. They add a lemony aroma to dishes --
and have a tongue-numbing effect, which, when coupled with chilis,
produces a fascinating combination of hot and cool heats (ma-la).

On Tue, 28 Aug 2007 18:01:58 -0000, Kyle > wrote:

>On Aug 27, 7:16 pm, Andy <q> wrote:
>> Fresh ground black pepper?
>>
>> Andy
>
>I'm into Sichuan Peppercorns. They add a lemony aroma to dishes --
>and have a tongue-numbing effect, which, when coupled with chilis,
>produces a fascinating combination of hot and cool heats (ma-la).

I have just really discovered those as well. I got some from Penzeys
my last stop there, and just used them this last week in Ma-Po Tofu.
The aroma when I opened the bottle of them was heady...floral, lemony.
And they took the Ma-Po Tofu over the top...gave it that last little
oomph. I didn't notice them adding so much heat, but they did add a
certain component that had been lacking in the Ma-Po before when I
made it without them.

Christine

In article >,
Christine Dabney > wrote:

> On Tue, 28 Aug 2007 03:26:13 -0500, Omelet >
> wrote:
>
>
> >I dunno. I've never found Paprika to add much flavor, more color than
> >anything.
>
> You probably haven't had good paprika then. Or tried smoked paprika.
> That stuff is marvelous!!!
>
> Christine

Most likely. :-)

Paprika is a "new" spice to me. I'm still exploring my horizons.
The stuff from the grossery store is just food dye to me right now. The
Asian market has a better selection.
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On Tue, 28 Aug 2007 13:18:26 -0500, Omelet >
wrote:

>In article >,
> Christine Dabney > wrote:

>> You probably haven't had good paprika then. Or tried smoked paprika.
>> That stuff is marvelous!!!

>Paprika is a "new" spice to me. I'm still exploring my horizons.
>The stuff from the grossery store is just food dye to me right now. The
>Asian market has a better selection.

Try ordering some from Penzeys. It is so much better!!!

Christine

In article >,
Christine Dabney > wrote:

> On Tue, 28 Aug 2007 13:18:26 -0500, Omelet >
> wrote:
>
> >In article >,
> > Christine Dabney > wrote:
>
> >> You probably haven't had good paprika then. Or tried smoked paprika.
> >> That stuff is marvelous!!!
>
> >Paprika is a "new" spice to me. I'm still exploring my horizons.
> >The stuff from the grossery store is just food dye to me right now. The
> >Asian market has a better selection.
>
> Try ordering some from Penzeys. It is so much better!!!
>
> Christine

Hm, Ok, Any particular one?
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In article >,
Steve Wertz > wrote:

> On Tue, 28 Aug 2007 03:27:03 -0500, Omelet wrote:
>
> > In article >,
> > Steve Wertz > wrote:
> >
> >> Culinarily speaking, herbs and spices are the same thing except
> >> for the most anal of persons.
> >
> > And you don't qualify? ;-)
>
> I don't do anal. And I'd never ask you to, either.

<giggles>

>
> ObFood: Smoked baby octopus, smoked salmon, and smoked sausage on
> the smoker tonight. Hot smoked, they all should take about the
> same time.
>
> I love going through the freezer.
>
> -sw

I need to do that.

Go thru the freezer that is..... ;-)
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On Tue, 28 Aug 2007 15:04:55 -0500, Omelet >
wrote:

>In article >,
> Steve Wertz > wrote:

>> I love going through the freezer.
>>
>> -sw
>
>I need to do that.
>
>Go thru the freezer that is..... ;-)

I am going through the freezer now, eliminating all packages of which
I am not sure of. I need to make room...LOL.

Omelet: for paprikas, try the regular one first..plus the smoked.
Others may have some that they will suggest. I have used the half
sharp too..and that is good. But I dearly love the smoked paprika:
when I was last in Penzeys I bought a big bag of it for refills.

There was a thread on eGullet some time ago about paprikas, and how to
use them, the different flavors, etc. I learned from that thread how
to fix one of my favorite chicken dishes, which is essentially chicken
thighs dredged in an ungodly amount of paprika, and then layered with
onions in a crockpot and braised.

http://forums.egullet.org/index.php?showtopic=38677&hl=

Christine

Omelet wrote:

> In article >, Andy <q> wrote:
>
>
>>Fresh ground black pepper?
>>
>>Andy
>
>
> Salt free Lemon Pepper (dried ground lemon zest with pepper).
>
> Single spice? Herbal actually.
>
> Basil.

While i admit to being addicted to black pepper (literally, i crave it
if i go a couple of days without it) i would give the title to garlic.
Though technically garlic is a spice not an herb.
--
JL

Joseph Littleshoes said...

> Omelet wrote:
>
>> In article >, Andy <q> wrote:
>>
>>
>>>Fresh ground black pepper?
>>>
>>>Andy
>>
>>
>> Salt free Lemon Pepper (dried ground lemon zest with pepper).
>>
>> Single spice? Herbal actually.
>>
>> Basil.
>
> While i admit to being addicted to black pepper (literally, i crave it
> if i go a couple of days without it) i would give the title to garlic.
> Though technically garlic is a spice not an herb.
> --
> JL


I have to agree.

I was going to submit garlic after my two early submissions failed to
become king.

Good call!

Andy

"Joseph Littleshoes" > wrote
>
> While i admit to being addicted to black pepper (literally, i crave it if
> i go a couple of days without it) i would give the title to garlic.
> Though technically garlic is a spice not an herb.

*looking at you*

Garlic is a food group.

Give the King of Spices to freshly ground black pepper!



--
Posted via a free Usenet account from http://www.teranews.com

cybercat wrote:

> "Joseph Littleshoes" > wrote
>
>>While i admit to being addicted to black pepper (literally, i crave it if
>>i go a couple of days without it) i would give the title to garlic.
>>Though technically garlic is a spice not an herb.
>
>
> *looking at you*
>
> Garlic is a food group.
>
> Give the King of Spices to freshly ground black pepper!
>
>
>
That's what i get for posting before i have had coffee.

Going to the dictionary and looking it up im even more unclear on the
difference between a spice and an herb than i was before my coffee.
--
JL

On Tue, 28 Aug 2007 16:11:24 -0500, Steve Wertz
> wrote:


>Stick a few in your mouth and chrumnh them up a little with your
>front teeth and roll them around on the front of your tongue for
>one of strangest culinary sensations you'll ever experience.
>
>They're not hot, as you mention. And it's not a trick. Just try
>it.
>
>-sw

Yes, my housesitter who is staying with me for a few days was doing
that. She was entranced by them. She is studying chemical
engineering at UNM, and was trying to figure them out.

I had thought they would add a lot of heat, but you are right. They
don't. But they really gave the Ma-Po Tofu that extra edge. I had
wondered before how the restaurants get Ma-Po Tofu (the best versions,
that is) to taste as good as it does. My version this time, had that
quality of restaurant versions...and I am certain it was the
peppercorns.

Christine

On Aug 28, 2:14 pm, Christine Dabney > wrote:
> On Tue, 28 Aug 2007 18:01:58 -0000, Kyle > wrote:
> >On Aug 27, 7:16 pm, Andy <q> wrote:
> >> Fresh ground black pepper?
>
> >> Andy
>
> >I'm into Sichuan Peppercorns. They add a lemony aroma to dishes --
> >and have a tongue-numbing effect, which, when coupled with chilis,
> >produces a fascinating combination of hot and cool heats (ma-la).
>
> I have just really discovered those as well. I got some from Penzeys
> my last stop there, and just used them this last week in Ma-Po Tofu.
> The aroma when I opened the bottle of them was heady...floral, lemony.
> And they took the Ma-Po Tofu over the top...gave it that last little
> oomph. I didn't notice them adding so much heat, but they did add a
> certain component that had been lacking in the Ma-Po before when I
> made it without them.

Yeah, Ma-Po Tofu is one of the classic dishes that utilizes Sichuan
Peppercorns. It uses them in conjunction w/ at least one form of
chili pepper, such as whole chilis (often paste as well); the
different tastes, aromas, and smells play off each other almost
magically, producing the addictive effect Sichuanese call "ma la."

On Aug 28, 2:14 pm, Christine Dabney > wrote:
> On Tue, 28 Aug 2007 18:01:58 -0000, Kyle > wrote:
> >On Aug 27, 7:16 pm, Andy <q> wrote:
> >> Fresh ground black pepper?
>
> >> Andy
>
> >I'm into Sichuan Peppercorns. They add a lemony aroma to dishes --
> >and have a tongue-numbing effect, which, when coupled with chilis,
> >produces a fascinating combination of hot and cool heats (ma-la).
>
> I have just really discovered those as well. I got some from Penzeys
> my last stop there, and just used them this last week in Ma-Po Tofu.
> The aroma when I opened the bottle of them was heady...floral, lemony.
> And they took the Ma-Po Tofu over the top...gave it that last little
> oomph. I didn't notice them adding so much heat, but they did add a
> certain component that had been lacking in the Ma-Po before when I
> made it without them.
>
> Christine

Yeah, Ma-Po Tofu is a classic dish which utilizes Sichuan Peppercorns,
usually in conjunction with at least one form of chili pepper, such as
whole chilis (often paste as well); the smells, tastes, and sensations
of the ingredients play off each other, creating the addictive effect
Sichuanese call "ma la."

In article >,
Christine Dabney > wrote:

> On Tue, 28 Aug 2007 15:04:55 -0500, Omelet >
> wrote:
>
> >In article >,
> > Steve Wertz > wrote:
>
> >> I love going through the freezer.
> >>
> >> -sw
> >
> >I need to do that.
> >
> >Go thru the freezer that is..... ;-)
>
> I am going through the freezer now, eliminating all packages of which
> I am not sure of. I need to make room...LOL.
>
> Omelet: for paprikas, try the regular one first..plus the smoked.
> Others may have some that they will suggest. I have used the half
> sharp too..and that is good. But I dearly love the smoked paprika:
> when I was last in Penzeys I bought a big bag of it for refills.
>
> There was a thread on eGullet some time ago about paprikas, and how to
> use them, the different flavors, etc. I learned from that thread how
> to fix one of my favorite chicken dishes, which is essentially chicken
> thighs dredged in an ungodly amount of paprika, and then layered with
> onions in a crockpot and braised.
>
> http://forums.egullet.org/index.php?showtopic=38677&hl=
>
> Christine

How about the Hungarian?
That seems to be popular.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Joseph Littleshoes > wrote:

> Omelet wrote:
>
> > In article >, Andy <q> wrote:
> >
> >
> >>Fresh ground black pepper?
> >>
> >>Andy
> >
> >
> > Salt free Lemon Pepper (dried ground lemon zest with pepper).
> >
> > Single spice? Herbal actually.
> >
> > Basil.
>
> While i admit to being addicted to black pepper (literally, i crave it
> if i go a couple of days without it) i would give the title to garlic.
> Though technically garlic is a spice not an herb.
> --
> JL

To me, garlic is an aromatic addition.
I'd never classify it as an herb or spice...

I classify it as a food. :-)
Same with onions and celery.

But I agree that it's a great flavor enhancer.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Tue, 28 Aug 2007 15:04:55 -0500, Omelet wrote:
>
> > In article >,
> > Steve Wertz > wrote:
> >
> >> I don't do anal. And I'd never ask you to, either.
> >
> > <giggles>
>
> Not even if *you* ask *me* to. Sorry.
>
> -sw

Down boy! ;-)
--
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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote

>> I too like BP very much, along with dried marjoram.

> Marjoram is an herb, not a spice!

I stand corrected.

> Om -> ducking and running... ;-)

LOL
--
Vilco
Think pink, drink rose'

Omelet wrote:
> In article >,
> Joseph Littleshoes > wrote:

>> While i admit to being addicted to black pepper (literally, i crave it
>> if i go a couple of days without it) i would give the title to garlic.
>> Though technically garlic is a spice not an herb.
>> --
>> JL
>
> To me, garlic is an aromatic addition.
> I'd never classify it as an herb or spice...

Yeah, we call it a vegetable around here.

Serene
--
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then you are against the working man. If you are against
demagogues, then you are against democracy. If you are against
Christianity, then you are against God. If you are against
trying a can of Old Dr. Quack's Cancer Salve, then you are in
favor of letting Uncle Julius die." -- H. L. Mencken

In article >,
Serene > wrote:

> Omelet wrote:
> > In article >,
> > Joseph Littleshoes > wrote:
>
> >> While i admit to being addicted to black pepper (literally, i crave it
> >> if i go a couple of days without it) i would give the title to garlic.
> >> Though technically garlic is a spice not an herb.
> >> --
> >> JL
> >
> > To me, garlic is an aromatic addition.
> > I'd never classify it as an herb or spice...
>
> Yeah, we call it a vegetable around here.
>
> Serene

Yes.

Roasted, I've served it as a side dish.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Serene > wrote:
>
>
>>Omelet wrote:
>>
>>>In article >,
>>> Joseph Littleshoes > wrote:
>>
>>>>While i admit to being addicted to black pepper (literally, i crave it
>>>>if i go a couple of days without it) i would give the title to garlic.
>>>> Though technically garlic is a spice not an herb.
>>>>--
>>>>JL
>>>
>>>To me, garlic is an aromatic addition.
>>>I'd never classify it as an herb or spice...
>>
>>Yeah, we call it a vegetable around here.
>>
>>Serene
>
>
> Yes.
>
> Roasted, I've served it as a side dish.

Roasted & pureed, a whole head, with chicken stock and served over
veggies as a sauce.

Get any veggies almost done, steam, saute, and finish cooking in the
sauce, this allows for heating, and slightly reducing the sauce.
--
JL