White pepper - why is it on our tables?
- Thread starter ringo
- Start date
Mrs Miggins
Eternal
MullahNasrudin
Kick Your Own Arse
White pepper is lovely on things like jellied eels and whelks -- especially when teamed with malt vinegar. *drools*
Mrs Miggins
Eternal
you're just a crazy rool breaker man!
I'm a todal dood, dude
this could run and run, couldn't it?
white pepper though, will always be shite
Mrs Miggins
Eternal
LOL!
I wouldn't put it on chips - that's for sure
white pepper though, will always be shite
I wouldn't put it on chips - that's for sure
newbie
undisambiguated
Not long after the spaghetti tree film they invented the Italian Restaurant, and then the Italian Waiter with his marvellous, and huge, symbol of manhood and the whole country was soon in the grip of the unimaginably exotic.
white pepper grows to maturity on the plant before being picked at the peak of condition; black pepper, on the other hand, is pulled off in infancy and left to go mouldy in the sun.
Y_I_Otter
Dangerous Terroirist
Not long after the spaghetti tree film they invented the Italian Restaurant, and then the Italian Waiter with his marvellous, and huge, symbol of manhood and the whole country was soon in the grip of the unimaginably exotic.
My standard line is something along the lines of, "point that thing somewhere else" (preceded by "sweetie", if I think he'll be sufficiently embarrassed not to come back).
So's lapsang souching tea, and we're all the better for it.
newbie
undisambiguated
aye but what if it became customary to smear Lapsang souchong on everything from a gourmet meal to a humble cheese & tomato sarnie? what then!
thing is, a fineground white pepper provides heat and enhances flavour; great fat flakes of black pepper just taste like black pepper.
thing is, a fineground white pepper provides heat and enhances flavour; great fat flakes of black pepper just taste like black pepper.
ScallyWag II
New Member
I always thought that ready ground pepper was a bit rubbish. That's the only form I've ever had white pepper in. Except recently when I found a box of mixed peppercorns which have pink ones in as well as white and black. Not that I can tell the difference between that lot ground up and black pepper ground up tbh
its important for a serious chef to have a variety of spices in their arsenal.....
that includes white pepper and sea salt (i love sea salt...)
that includes white pepper and sea salt (i love sea salt...)
ScallyWag II
New Member
My mum will be relieved that I moved out 20-odd years ago then
I like the pink ones, I got a see-through pepper mill just so I could look at them
I also bought some green ones, in brine, ages ago. Never knew what to do with them though so they got chucked after a couple of house moves
(((green peppercorns)))
Y_I_Otter
Dangerous Terroirist
(((green peppercorns)))
There must be some place where they go to die. I was given just such a jar as part of a Christmas basket of gourmet goodies. Lord knows where it ended up. Can't recall ever having found a use for them.
If I had a jar now and I were making pepper steak, I'd probably forget I had any and proceed without them. :shrug:
