11-30-2015, 04:32 PM
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#61
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evil of fart
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Quote:
Originally Posted by CorsiHockeyLeague
I get my pepper at Silk Road Spice Merchant and it's excellent...
Is it possible to de-rail this thread onto a discussion of great spice blends?
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Silk Road is great. We buy all of our spices there. My company has given their Christmas baskets as gifts as well. Given that you're a lover of spices, I am surprised at your quick dismissal of my pepper problem.
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The Following User Says Thank You to Sliver For This Useful Post:
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11-30-2015, 06:05 PM
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#62
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Crash and Bang Winger
Join Date: Feb 2014
Location: Calgary
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Why, THANK YOU Pepper Boy! That was JUST the right amount of pepper I needed!
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11-30-2015, 07:56 PM
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#63
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Scoring Winger
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Quote:
Originally Posted by Jimmy Stang
Why wait until tomorrow? There is only one way: buy a giant wedge, grate it fresh as needed, and always overestimate the amount you'll need so there's a nice chunk leftover as a treat for yourself. But it is getting expensive now that my 4-year-old enjoys the ritual as much as I do.
That fake Kraft stuff in the green container is simply not acceptable.
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Pfft...everybody knows the only way to serve parmesan is shaved with a vegetable peeler.
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11-30-2015, 07:58 PM
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#64
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Franchise Player
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Nope, the fake stuff in the green container is like angel dust cocaine.
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11-30-2015, 08:12 PM
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#65
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Franchise Player
Join Date: Sep 2013
Location: Brisbane
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Quote:
Originally Posted by schooner
Pfft...everybody knows the only way to serve parmesan is shaved with a vegetable peeler.
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God damn you are classy.
I now want to go on a parmesan rant but won't post in this thread. Could start a another DAE thread lol but will likely put in food or gear grinders.
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The Following User Says Thank You to FireGilbert For This Useful Post:
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11-30-2015, 08:54 PM
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#66
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CP's Fraser Crane
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Quote:
Originally Posted by CorsiHockeyLeague
I get my pepper at Silk Road Spice Merchant and it's excellent...
Is it possible to de-rail this thread onto a discussion of great spice blends?
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I just discovered coriander.... Now thats a delicious spice
On topic... I grind my pepper in a spice grinder.
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11-30-2015, 09:00 PM
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#67
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Franchise Player
Join Date: Mar 2015
Location: Pickle Jar Lake
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Quote:
Originally Posted by schooner
Pfft...everybody knows the only way to serve parmesan is shaved with a vegetable peeler.
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Nope, use a laser cut fine micro-plane and make magically light clouds of Parmesan.
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11-30-2015, 09:02 PM
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#68
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Franchise Player
Join Date: Aug 2008
Location: California
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One thing to add though outside of a corse grind of pepper for texture you failed at cooking your meal if you are adding salt and pepper. A properly seasoned meal shouldn't need adjustment.
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11-30-2015, 09:13 PM
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#69
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evil of fart
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Quote:
Originally Posted by GGG
One thing to add though outside of a corse grind of pepper for texture you failed at cooking your meal if you are adding salt and pepper. A properly seasoned meal shouldn't need adjustment.
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Haha, what? Popcorn is better with a little salt. KD is better with a little pepper. I mean, give me a break, there's nothing wrong with salt and pepper. Not everything I eat is going to be gourmet. Are you just joking around?
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11-30-2015, 09:24 PM
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#70
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Franchise Player
Join Date: Feb 2011
Location: Somewhere down the crazy river.
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Quote:
Originally Posted by peter12
Who actually uses a mortar and pestle to routinely grind pepper? Nobody.
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People who care deeply about pepper.
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11-30-2015, 09:25 PM
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#71
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Franchise Player
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Quote:
Originally Posted by Sliver
Haha, what? Popcorn is better with a little salt. KD is better with a little pepper. I mean, give me a break, there's nothing wrong with salt and pepper. Not everything I eat is going to be gourmet. Are you just joking around?
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I find it hard to believe that you of all people aren't having gourmet food every meal.
GGG is right, you're probably hurting your chef's feelings when you have your butler put extra pepper in your food. Keep in mind these are just rumours I heard from your garage cat.
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11-30-2015, 09:33 PM
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#72
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Scoring Winger
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Quote:
Originally Posted by Sliver
Haha, what? Popcorn is better with a little salt. KD is better with a little pepper. I mean, give me a break, there's nothing wrong with salt and pepper. Not everything I eat is going to be gourmet. Are you just joking around?
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Not that I agree but there are chefs out there who feel it is insulting to have salt and pepper on the table as they believe the dish is already arriving at the table perfectly seasoned.
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11-30-2015, 09:37 PM
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#73
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Scoring Winger
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Quote:
Originally Posted by Fuzz
Nope, use a laser cut fine micro-plane and make magically light clouds of Parmesan.
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I'll give you that. I have two microplanes, fine and coarse grade. Perfect for parm, fresh nutmeg, garlic, and zesting citrus.
And surprisingly inexpensive at about $20 each.
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11-30-2015, 09:41 PM
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#74
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Franchise Player
Join Date: Aug 2008
Location: California
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Quote:
Originally Posted by Sliver
Haha, what? Popcorn is better with a little salt. KD is better with a little pepper. I mean, give me a break, there's nothing wrong with salt and pepper. Not everything I eat is going to be gourmet. Are you just joking around?
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I'm being a little pretentious but even KD if the water is salted properly you shouldn't need to season it anymore.
And pepper I suppose KD and pepper do go together but real dishes if the spices driving the flavour aren't pepper than pepper isn't really the right spice to be adding.
Lots of people just add pepper and salt as a reflex to getting food without tasting if it's required.
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11-30-2015, 09:44 PM
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#75
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evil of fart
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Quote:
Originally Posted by GGG
Lots of people just add pepper and salt as a reflex to getting food without tasting if it's required.
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That may be true, but I'm not one of them.
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11-30-2015, 09:48 PM
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#76
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Franchise Player
Join Date: Mar 2015
Location: Pickle Jar Lake
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Quote:
Originally Posted by schooner
I'll give you that. I have two microplanes, fine and coarse grade. Perfect for parm, fresh nutmeg, garlic, and zesting citrus.
And surprisingly inexpensive at about $20 each.
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Also grate (  ) for ginger. I love having it around, but it doesn't last long in the fridge. I found I could just keep a hunk in the freezer, and microplane whenever I need some for stirfries and other stuff. Much easier than trying to chop it up, and perfect for marinades and sauces.
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11-30-2015, 09:55 PM
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#77
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Scoring Winger
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Quote:
Originally Posted by Fuzz
Also grate ( ) for ginger. I love having it around, but it doesn't last long in the fridge. I found I could just keep a hunk in the freezer, and microplane whenever I need some for stirfries and other stuff. Much easier than trying to chop it up, and perfect for marinades and sauces.
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Lol.
And yup, super easy to pull the ginger out of the freezer and grate into any dish.
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11-30-2015, 10:14 PM
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#78
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#1 Goaltender
Join Date: Aug 2011
Location: Not cheering for losses
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Quote:
Originally Posted by CorsiHockeyLeague
I get my pepper at Silk Road Spice Merchant and it's excellent...
Is it possible to de-rail this thread onto a discussion of great spice blends?
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Quote:
Originally Posted by peter12
You would.
I get my pre-ground pepper at Scarpone's, and it is a fine thing.
Honestly though, Silk Road Spice Merchant is a great place. A good place to go get mulling spice!
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Somebody start an official thread where 19CHL19 and peter12 try to out-pretentious each other.
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The Following User Says Thank You to sun For This Useful Post:
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11-30-2015, 10:54 PM
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#79
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Franchise Player
Join Date: Sep 2013
Location: Brisbane
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Quote:
Originally Posted by Fuzz
Nope, use a laser cut fine micro-plane and make magically light clouds of Parmesan.
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Haha, awesome.
By the way I started a cheese thread:
http://forum.calgarypuck.com/showthread.php?t=150900
It's not cats or anything but I did include a picture of some tasty looking cheese.
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11-30-2015, 10:58 PM
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#80
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Franchise Player
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Quote:
Originally Posted by Sliver
Silk Road is great. We buy all of our spices there. My company has given their Christmas baskets as gifts as well. Given that you're a lover of spices, I am surprised at your quick dismissal of my pepper problem.
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I bought some "spices" from The Silk Road once. Lets just say they were a bit more pungent than the peppercorns I was used to.
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