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Thursday, June 22, 2006

Ingredient of the Week - Tellicherry Black Pepper

I am a food snob. I rarely skimp when it comes to ingredients. Does a recipe call for Parmesan? I use freshly grated Parmigiano Reggiano. In fact, the "cheese" in the green canisters makes me throw up a little bit in my mouth. I think it is criminal. I feel equally antagonistic towards most* bottled salad dressings, garlic in a jar, and taco mix. If I had to pick a culinary arch-enemy, however, it would have to be pre-ground black pepper. This stuff is uterly, and completely useless. It bears as much resemblance to freshly ground black pepper as I do to Pamela Anderson Lee.

Freshly ground black pepper can make your tastebuds dance. It adds heat, flavor and brightness to a dish. It is sensuous, it is distinctive. And Tellicherry black pepper is all that and more. Its fruity fragrance will enliven everything you eat, from a lowly bowl of cottage cheese (with noodles, perhaps?) to something as exotic as Moroccan squash with couscous.

*Most, not all - that T. Marzetti's Ranch has nice ingredients and has been giving me much happiness lately.

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