| Pepper... 13:48 - Apr 12 with 2122 views | clive_baker |
What are we saying about it as a condiment?
Ruins whatever it goes near IMO. Don't mind it as an ingredient but I have zero time for it on, say, a potato chip. Don't get how or why it gets the respect it does in the kitchen cupboard. |  |
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| Pepper... on 14:41 - Apr 12 with 892 views | footers |
| Pepper... on 14:38 - Apr 12 by mutters |
It's almost like you are not tolerant of anybody who has different views from yourself.
Who'd thunk it eh? |
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| Pepper... on 14:44 - Apr 12 with 873 views | Churchman |
| Pepper... on 14:37 - Apr 12 by BLUEBEAT |
Use in cooking but never sprinkled on top, like I do with salt sometimes.
Is it true too much ground pepper gives you an itchy bum hole? |
You really shouldn’t put it there, especially with a pepper grinder. |  | | |
| Pepper... on 14:47 - Apr 12 with 871 views | earlsgreenblue |
Szechuan pepper corns, staple part of Chineses spiced up dishes, absolutely loved in our household, along with fresh ground mixed black, brown, red, corns, used to see them drying on the side of the road in places like Langkawi, BUT NOT on chips………….on the mushy peas yes of course!
Whilst on the vinegar subject (sorry OP) we use lots of home made red wine vinegar, especially in a sweet & sour……… |  | | |
| Pepper... on 14:57 - Apr 12 with 848 views | shady |
You can't beat a crushed Tellicherry Giant garbled
the true beast of peppercorns and the reason for the spice trade as back then the Brits needed to spice up their lives.
Then along came Mexican chili and tastes changed.
In Calcutta its toast, butter and pepper;
and also tea with pepper biscuits.
...each to their own |  | | |
| Pepper... on 15:22 - Apr 12 with 828 views | jeera |
Last time it was ketchup with mustard and now this.
This is a step too far.
On lettuce with a pinch of salt too. Any sandwich is bettered with ground black peppercorns!
On most things really. |  |
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| Pepper... on 15:27 - Apr 12 with 819 views | Sarge |
| Pepper... on 14:27 - Apr 12 by footers |
Absolutely! I remember you beans tip and have tried it out - very good too. Although I do vinegar my toast with a fry-up so maybe it's too much vinegar at breakfast. Or maybe not. |
Add some cholula hot sauce to the beans and top with a couple of cracks of black pepper. Your toast will thank you. | | | |
| Pepper... on 16:44 - Apr 12 with 779 views | eireblue |
Well you can see where they have gone wrong here.
“… Piperine also seems to improve brain function, but it is not clear how.”
Duh.
Intelligent people use pepper, tut. |  | | |
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| Pepper... on 16:48 - Apr 12 with 772 views | wkj |
| Pepper... on 14:41 - Apr 12 by footers |
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In the words of my good doctor: Pepper, so misunderstood. |  |
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| Pepper... on 16:48 - Apr 12 with 772 views | GeoffSentence |
It's seasoning rather than a condiment, and it enhances everything it touches.
Now the king of proper condiments is Horse Radish Sauce. |  |
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| Pepper... on 16:50 - Apr 12 with 769 views | Dubtractor |
| Pepper... on 13:57 - Apr 12 by footers |
Top tier, innit. Holy triumvirate of salt, pepper and the humble vinegar. I put it on pretty much everything. But it must be freshly ground - pre-ground pepper is too acrid and nasty.
My ex used to say it was 'too spicy'. We didn't last long. |
Yep. Fresh ground black pepper, on everything pretty much.
Always had Clive down as a good egg, I need to reconsider. |  |
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| Pepper... on 17:29 - Apr 12 with 746 views | jeera |
| Pepper... on 16:50 - Apr 12 by Dubtractor |
Yep. Fresh ground black pepper, on everything pretty much.
Always had Clive down as a good egg, I need to reconsider. |
I think he said he doesn't like eggs either on the other thread.
There's a lot going on here. | |
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| Pepper... on 17:30 - Apr 12 with 744 views | ronnyd |
| Pepper... on 14:24 - Apr 12 by clive_baker |
Agreed. I put balsamic in loads of things. Lovely on a salad but absolutely essential ingredient in pasta dishes, bolognese etc. White wine vinegar makes a creamy sauce.
Malt I use less of, although on chips with salt and a dollop of full fat mayo for dipping. Heaven. |
Balsamic is great when frying salmon or tuna steaks. Generally, i use fresh ground Himalayan pink salt and black peppercorns, wife prefers the fine stuff. | | | |
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