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bjbjBrBr @^vB Jan: One of my very favorite ingredients to cook with is pepper. Now I
know that pepper is ubiquitous. It's all over the place. Salt and pepper are very, very
common. But it is so much more than that. You're probably very familiar with simple
black peppercorns. You can get them in all kinds of sizes, shapes, varieties. You just
crush them up, apply as little or as much as you want. But that is not all there is
to pepper. And a lot of it depends on the life cycle of when the little seeds, well,
they're drupes, when they're picked. So you don't let them get all the way to the black
peppercorn stage. You start out over here with green peppercorns. Now these are very
similar. They have the same chemical compound that gives the black peppercorn its little
peppery kick, that distinct little bite that nothing else has. Now these are done in several
different ways. You'll often find them sold like this; little tiny jars and they've been
packed in a salt water brine, sometimes in vinegar. And to use them this way, let's see
if I can make this happen, you just crush them with the back of a spoon. You open it
up and you've got that wonderful peppery kick. It's softer though. And if you've gotten rid
of the salt brine, you have this beautiful soft blossom of pepper flavor but without
quite as much strength. Now, go on up in the life cycle and you wait a little while longer.
A white peppercorn is simply a peppercorn that has been picked right before it develops
the black outer casing. Now these are also done dry. They're done just like you do black
peppercorn. But a lot of times white pepper is reserved for white dishes. If you want
to do a pretty b chamel and you don't want black pepper flakes, or you're doing a puree
of potato and you don't want the black pepper flakes. Use the white pepper, you get much
the same flavor, but you don't have little specks. And finally, over here, we have pink
peppercorns. Now this is a slightly different species than these other three, but it does
have much the same flavor. You can buy these dried, and if you can see this, this is set
apart by this. Let's see a good one. What you have is this little tiny husk and the
actual kernel on the inside. Now that husk is what makes it so pretty and pink peppercorn,
well, and green peppercorn, too, both have been rising in popularity recently. I have
noticed that if I'm browsing online I see lots of pink peppercorn recipes. So next time
you're looking at pepper, try giving one of these others a try. You'll love the difference
in flavor and variety, and you won't be limited to just the black kind. hxkY [Content_Types].xml
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Nancy Burns Normal Nancy
Burns Microsoft Office Word Title Microsoft Word 97-2003 Document MSWordDoc Word.Document.8