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Conference turris::cooks

Title:How to Make them Goodies
Notice:Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:FUTURE::DDESMAISONSec.com::winalski
Created:Tue Feb 18 1986
Last Modified:Thu Jun 05 1997
Last Successful Update:Fri Jun 06 1997
Number of topics:4127
Total number of notes:31160

2505.0. "Peppercorns" by GALVIA::HOGAN () Thu Jul 12 1990 07:34

Hi,

	I've got 2 totally unrelated questions.

	1). I recently bought some fresh root ginger. When I cut into it I
	    noticed that the outer half of it was a sort of bluey green. The 
	    centre was the normal colour. I dumped it as I wasn't sure if it
	    was edible or not. What causes this and is it okay to eat?


	2) I recently got some peppercorns. The black and white ones are okay 
	   but what do you do with green and rose peppercorns?



		Thanks,

			Mair�ad.
T.RTitleUserPersonal
Name		DateLines
2505.2PeppercornsHYEND::JDYKSTRAThu Jul 12 1990 16:596
    On the mixed color peppercorns, we use a mixure of them with some added
    allspice berries in a pepper mill.  Ground fresh over vegatables on the
    table, it makes a very nice seasoning. I prefer straight black pepper
    on salads, however.
    
    --Jim
2505.3TRUCKS::GKEFri Jul 13 1990 15:366
    you can grind pink peppercorns and add to cream cheese with a dash
    of white whine and make a lovely pink dip!
    
    I've got an exact recipe home, I'll try and remember it.
    
    gailann
2505.4Watch out for pink peppercornsNATASH::ANDERSONTue Jul 17 1990 15:4517
    Regarding basenote question: peppercorns
    
    I believe I heard - on 'Great Chefs of New Orleans' - the narrator say
    that the dish the chef was preparing was made with pink peppercorns but
    due to the latest news of contamination (announced AFTER the taping of
    the program) that they should be eliminated entirely.
    
    He did not say how, why, or when - but the show aired about 2 weeks
    ago.
    
    Did anyone else see this?
    
    Marilyn
    
    P.S.  I use green peppercorns (which are fine) and I usually buy them 
          - dried - in Concord, MA.
2505.5TRY MY CHEESE LOGWMOIS::LONGLEY_MWed Jul 18 1990 11:093
    Try my CHEESE LOG in Note #2484.  It's delicious served with any
    variety of crackers or small dark breads.
2505.6Regarding those pink peppercornsMPGS::NEEDLEMANOK Rabbit, where's Rocky? Where's he hidin'?Wed Jul 18 1990 23:1314

	re: Pink Peppercorns

	I checked out my roomie's copy of "Great Chefs of San Francisco."
	There was a recipe in one of the chapters which uses pink
	pepperconrns. Next to the ingredient was written "Do not use
	pink peppercorns from South America."

	Unfortunately, no reason was given.

	_M.
2505.7GALVIA::HOGANThu Jul 19 1990 07:116
The peppercorns I have are from Turkey so I'd imagine there shouldn't be a 
problem with them. Thanks for the info anyway.

	You wouldn't fancy typing in the recipe from the book by any chance?

		Mair�ad.
2505.8Red PeppercornsKALE::ROBERTSTue Nov 17 1992 13:576
    I have some of the red peppercorns, and they taste a bit spicier and
    more aromatic than the white or black.  They are delicious in stews and
    soups, or in braised dishes.  I just take a quarter teaspoonful or so, 
    crush them slightly with the side of a knife blade, and throw them in.
2505.8PINION::HACHENuptial Halfway HouseTue Nov 17 1992 23:072
2505.9Looking for a "pepper blend"SEABRZ::SEELEYTue Jan 11 1994 17:267
Where can I buy a blend of peppercorns?  I've only looked around a little,
and have not had any luck locating any.  I don't need the mill, I've seen
filled mills in places like Crate-N-Barrel.

Thanks,

Lauren
2505.10Penderry's -DFW AreaDPDMAI::SODERSTROMBring on the Competition!Tue Jan 11 1994 17:547
    There's a spice place down here that supplies these and all sorts of
    spices. They do a large mail order business, supply catalogs, etc.
    
    Their number is 817-332-9896.  They have a crushed habanero that
    will just blow your head off!
2505.11GOLLY::CARROLLa work in progressWed Jan 12 1994 11:4110
    Might want to try Concord Spice and Grain, they have lots of spices in
    bulk.  Even if they don't have a blend, you could make your own.  Other
    places I know of that have bulk spices are the new Bread and Circus in
    Arlington, and the Country Store on Mass Ave in Cambridge.
    
    I got some nice pepper blends (black and white, green/pink/black, and
    black w/ allspice) for christmas a few years ago from a place called
    Spice it Up.  They might have an 800 number (try 1-800-555-1212)
    
    D!
2505.12Kitchens EtcHYLNDR::MCFARLANDWed Jan 12 1994 12:425
    I got several different varieties in Kitchens Etc in Nashua NH.
    
    Judie
2505.13Duck Soup in Sudbury tooAPLVEW::DEBRIAEThu Jan 13 1994 11:065
    
    	In addition to Kitchens Etc, both Filene's and Jordan Marsh carry
    	them as well... (or at least did, bought some there 6 mos ago).
    
    	-Erik
2505.14Lechters (Lechterers??)EARRTH::DREYERMake new friends, but keep the old!Thu Jan 13 1994 14:164
Also Lechterers (sp) has the mixture I use: black, green, white and pink.  I
never liked pepper before, but I love this stuff!!

Laura