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Old 12-12-2008, 11:15 PM   #21
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you are absolutely correct about cooking with pepper in louisiana.

we use all 3 liberally, but for the most part, cayenne is used the most.

Originally Posted by ChefJune View Post
My grandmother also only used white pepper.

I use all the peppers, pretty judiciously.

In Louisiana cooking there's quite a bit of all three.... white, black and red.

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Old 12-13-2008, 09:47 AM   #22
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what book?

Originally Posted by isha View Post
amazing book

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Old 12-13-2008, 10:12 AM   #23
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I really like her show, just wish she wouldn't be so theatrical.
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Old 12-13-2008, 11:42 AM   #24
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ive never really watched the show but pepper (any pepper) is a seasoning to enhance other flavors (same as salt) even though if you do you too much it will over power

I love pepper any kidna pepper. and i usually go with the visual aspect of it.

if its a white sauce lets say im not going to use black pepper.
Genius is sparked by other peoples ideas.
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Old 12-13-2008, 02:11 PM   #25
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Originally Posted by LPBeier View Post
She has a show on the food network and was for a long time (22 episodes I think) Mario Batalli's sous chef on Iron Chef America

i have never heard of her either. i watch a lot of food network. i love pepper to.
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Old 12-13-2008, 02:29 PM   #26
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Originally Posted by CookinNow View Post
It does seem odd that someone would outright ban any seasoning. In my opinion black pepper does have it's place. It adds a certain dimension to some foods that I don't think can be duplicated.

I agree with you Jeff, I do like black pepper on my salads and I like a
larger size crack on my steaks. One time a restaurant wasn't sure about
cracked black pepper on the steak I ordered and they literally covered
every inch of the steak with black pepper, like a crust. I loved it, but unfortunately they also did that to the steak of the guy I was with and he wasn't real happy.
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Old 12-13-2008, 04:29 PM   #27
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She's on Food TV at 10:30 EST Saturday mornings if anyone wants to catch her show.

This morning, her show was about "small plate appetizers". As usual, I got a couple of good tips/ideas.

One was deviled eggs made with a little bit of truffle oil. The other was roasting peppers, peeling/seeding them and rolling them up with a little knob of goat cheese sprinkled with red pepper flakes and (I think) smoked paprika.

Anyhoo, I'm going to price the truffle oil at Wegman's on Monday.
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Old 12-13-2008, 05:34 PM   #28
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I can already tell you the price "EXPENSIVE" LOL!

Seriously though, from this thread and my goat cheese one, it sounds like goat cheese and roasted peppers is a good combination. Never tried it before, I think, but I will.
"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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Old 12-13-2008, 06:21 PM   #29
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i actually like anne burrell quite a bit; she's the type of woman i'd ask out on a date-just because of her personality.

but i do have to admit... that occasional "grrrr" deep voice inflection at certain times is mad annoying.
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Old 12-13-2008, 08:32 PM   #30
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I love black pepper - as a matter of fact, I mix black pepper half and half with cayanne pepper in my pepper shakers - it's full of antioxidents and helps reduce plaque in your arteries. I put it in everything, but cereal !!

it doesn't cost anything to be optimistic - it only costs you if your not. (I said that!)

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