Moderators: Jenise, Robin Garr, David M. Bueker
Mike Bowlin wrote:Back in time I learned a trick from chef and author Madeleine Kamman and that is to use 'french pepper' in place of black pepper.
French pepper is freshly ground Jamaican Allspice (30%) and Indian Malabar black peppercorns (70%). I have an old iron Welch coffee grinder that grinds the
two together(medium grind not fine) into a small capped pepper cell that I keep next to the stove top. The additional flavor just makes pepper more interesting and I use it in every recipe that calls for black pepper. I grind small batches (3 tablespoons) so that it is always fresh.
Golfball Gourmet
2525
Thu Oct 12, 2006 9:12 am
Extreme Southwest & Extreme Northeast
Known for his fashionable hair
8148
Mon Mar 20, 2006 5:43 pm
Sacramento, CA
FLDG Dishwasher
31822
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Jenise wrote:
Peter, I presume you've tried different peppercorns and nothing's made any difference?
He put the 'bar' in 'barrister'
5935
Tue Mar 21, 2006 8:31 pm
Vancouver BC
Users browsing this forum: No registered users and 1 guest