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Tellicherry, the “Champagne” of black peppersorns. Photo by B.A. Van Sise | THE NIBBLE. There’s no question that freshly-ground pepper delivers exciting flavor, while pre-ground pepper tends to be flat. That’s because the grinding process releases aromatic and palate-pleasing qualities that begin to dry out after they’re released. The spicy heat derives largely from the…
Continue reading “TIP OF THE DAY: Filling A Peppermill”
Black truffles are among the costliest foods in the world. The finest can cost more than $2,500 a pound. Fortunately, you don’t need a pound to enjoy their unique musky aroma and distinctive flavor. Even the chips and flakes that fall off the whole truffles are costly. They‘re used to make truffle oil and truffle…
Continue reading “PRODUCT: The Best Truffle Popcorn”
A saucier has rounded edges, eliminating corners where food can burn. This saucier is available at Amazon.com. Here’s advice from the book, 101 Things I Learned In Culinary School, by Louis Eguaras, a former White House staff chef now a professor at the California School of Culinary Arts: A griddle is not a grill, a…
Continue reading “TIP OF THE DAY: Saucepan Vs. Saucier”
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