I'm a big fan of fresh ground pepper. I heard stories as a kid of what could possibly be in the ground black pepper that you buy in the store so I have always had pepper mills for my pepper. I have always bought the black peppercorns but during the past year or so I have come across a pepper blend in a specialty store.
The pepper blend that I use has dried red peppers and green and black peppercorns in it and I enjoy it much better than just the black. A good sized jar of these peppercorns cost about 10.00, about a dollar an ounce, but it's well worth.
Posted By: Cook Chatty Cathy
Feb 20 # 37 of 112
The Ironic Chef wrote:
The pepper blend that I use has dried red peppers and green and black peppercorns in it and I enjoy it much better than just the black. A good sized jar of these peppercorns cost about 10.00, about a dollar an ounce, but it's well worth.
That is a much better tasting pepper blend, and quite pleasing to look at in a clear pepper mill.
Posted By: jfain
Feb 20 # 38 of 112
Why don't they sell a big container of chicken oysters at the store? You can get necks, hearts, livers gizzards but no oysters. How extatic would I be to have a big plate of chicken oysters?
Posted By: Mama Mangia
Feb 20 # 39 of 112
OMG - I would pay anything for the oysters! They are to die for! Sorry to say - the Pope's Nose gets hacked off before I have all the wrap off any bird! THEN I can wash my birds, etc.
Just like the Queen in Alice in Wonderland - OFF WITH THE POPE'S NOSE!! LOL
Posted By: chubbyalaskagriz
Feb 21 # 40 of 112
RE: "Sorry to say - the Pope's Nose gets hacked off before I have all the wrap off any bird!"
Funny, mama... the very first kitchen I ever worked in was a small town tavern kitchen when I was just 14. One of the very first jobs I was ever tasked with was rinsing and "cleaning" 50-pound cases of chicken parts. Then, I was trained to remove the tail-nubs and the kidneys from the thigh pieces, and to snip the vein that was often present near the rib cage of the large breast pieces, and to remove any left-on feather quills from the wings. This tavern was absolutely famous for it's delicious baskets-of-fried-chicken dinners and we went to great lengths to do it right.
Today? Nobody seems to go to this trouble. Although I'm not necessarily offended by it- hardly anyplace trims their chickens like we did back then. It's nuthin' to be served a chicken azz when one orders a 3 or 4 piece dinner! Or to get amouth-full of feathers when one bites into a wing!
The Ironic Chef wrote: