Food

[geoffbot]

I shall have to try some. And what of pink and green pepper, hmm?

[meijlinder]

They also have their place. Green pepper sauce can be a thing of beauty if prepared right.

[Henry Krinkle]

I shall have to try some. And what of pink and green pepper, hmm?

I am a big fan of Madagascar green peppercorns in brine. As Magnus says, both pink and green can be very good.

[geoffbot]

[geoffbot]

Ffs tapatalk. Love hate relationship.

[Henry Krinkle]

For me, it is more hate/ hate.

[OTGabe]

Honestly the only time I remember using white pepper is for aesthetic purposes such as in soups and gravies where you don't want black specks floating around.

[Raza]

Read a story in Epicurious about the KFC-recipe and their apparent use of white pepper and saw this passage:


I was pretty taken aback. Is this a normal opinion of white pepper on the other side of the Atlantic?
Personally I use a lot more white than black pepper.

I actually have some white pepper in the house, but because it's powder and not ground, I can't eat it. It's too much heat for the surface area. I have no such problem with black pepper. I've, to my knowledge, never had white pepper any other way (except, perhaps, in KFC, which is not spicy at all).

[skywatch]

I think of white pepper more as an essential in Chinese cooking. Hot & Sour soup requires it, and actually black pepper is rarely used. Either white, or Hua Jiao, Szechuan "peppercorns".

[Raza]

Interesting. I mostly use ground but whole white peppercorns are great in stews.

For steaks I've stopped using black pepper all together. Plenty of salt and then just a healthy dose of ground white pepper

Steaks these days I use almost no pepper (but to be fair, I'm just about out of pepper at the house, need to get more). I kosherize the meat with some kosher salt and with that usually throw on some rosemary and thyme, which gets absorbed.

I need to get more pepper and more capers.