Food

[Raza]

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".

If by Chinese cooking you include American Chinese approximations, then I've had it there too.

[meijlinder]

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".

Might be where we got it from. We had some rather large merchant ships from our East India companies going to China in the 18th century bringing back, among other things, spices.

[geoffbot]

The term kosher salt isn't used in the UK but I believe it's the flakes stuff. I'm quite particular about my salt and pepper - kosher salt only and cracked black pepper regulated by my adjustable mill grinder.

[Raza]

The term kosher salt isn't used in the UK but I believe it's the flakes stuff. I'm quite particular about my salt and pepper - kosher salt only and cracked black pepper regulated by my adjustable mill grinder.

Kosher salt is made of rather large salt crystals. It's "kosherizing" or "koshering" salt, not salt that's been blessed by a rabbi. I read that Maldon sea salt in the UK is similar to kosher salt in the US.

[Dan R]

The term kosher salt isn't used in the UK but I believe it's the flakes stuff. I'm quite particular about my salt and pepper - kosher salt only and cracked black pepper regulated by my adjustable mill grinder.

Different strokes for different folks. I have multiple style sea salts and peppercorns. I have an oily type sea salt that I use with coarse ground peppercorns on steak. Pink sea salt for eggs. Kosher for anywhere I don't want the strong flavor of table salt.

It's a wicked game we play!

Dan

[gnuyork]

We use either Kosher or pink Himalayan sea salt. Also fresh ground pepper from a hand mill as well.

[Raza]

We use either Kosher or pink Himalayan sea salt. Also fresh ground pepper from a hand mill as well.

Himalayan pink salt is supposed to have other minerals in it that make it quite good for you. I'm a fan.

[skywatch]

If by Chinese cooking you include American Chinese approximations, then I've had it there too.

Well, yes and no. My wife is Chinese (American born Cantonese background) and she has a pretty good compass for authentic. Cantonese food is generally rather mild, mostly seafood and noodles, but we have a very diverse population in the SF Bay Area and many Asian (multi-country roots) here for the tech jobs, the Chinese food here isn't always so Americanized as I have tried elsewhere.

[skywatch]

There's also an Indian volcanic pink salt that smells strongly of sulfur. Great on eggs or potato bhaji. Counts as "special effect" salt alongside the Chinese sweet salt scented with dried plums (a rather strange beast.)

I have also been known to put a ramekin of fleur du sel in my smoker while I'm doing meats, to make smoked salt. It's a beautiful flavor on top of fresh tomato slices with a bit of olive oil.

[Raza]

Well, yes and no. My wife is Chinese (American born Cantonese background) and she has a pretty good compass for authentic. Cantonese food is generally rather mild, mostly seafood and noodles, but we have a very diverse population in the SF Bay Area and many Asian (multi-country roots) here for the tech jobs, the Chinese food here isn't always so Americanized as I have tried elsewhere.

Oh no. I'm talking about the real fake stuff. General Tso's chicken, sesame chicken, you know, that sort authentic not Chinese stuff.