October 2006

Sun Mon Tue Wed Thu Fri Sat
1 2 3 4 5 6 7
8 9 10 11 12 13 14
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30 31        

Search Il Forno with Google


My Online Status

Photo Albums

Webrings


  • « # blogs that cook ? »


  • Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 2.5 License.

  • Listed on BlogShares


  • Food & Drink Blog Top Sites
    Directory of Food/drink Blogs
    RankingBlogs.com :: Defining Your Blogs Worth: TopSites:

Blog powered by Typepad

« Melanzane a scarpone: stuffed aubergines, Neapolitan style. | Main | Orange-Ancho marble cake »

May 14, 2004

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d83420383753ef00d8342855ac53ef

Listed below are links to weblogs that reference Ingredient of the day: fresh green peppercorns:

Comments

Wena

wow.. never knew that one can use green peppercorns. Granny has two vines for years and I used to help her pick them. We would separate out the ripe ones from the green ones. Green to make black pepper and ripe ones to make white pepper.

pim

Fantastic! I love them. I can never find them fresh in the US, for some odd reason, but they are always around in London Chinatown.

I use them in many things, a particular favorite being a sort of dry curry with pork. I stir fry a bit of Thai red chili paste with some oil, add some sliced pork, cook very quickly, season with fish sauce, add a bit of stock or coconut milk if it gets too dry, then julienned lime leaves, and the very last minute throw in a handful of those little green peppercorn.

Serve with steamed jasmine rice, and don't forget to chew on a pepper or two as you eat the pork.

Yum!

I've got a photo of the dish in one of my blogs about cooking in London.
http://chezpim.typepad.com/blogs/2004/05/thai_cooking_in.html

cheers,
Pim

Martine la banlieusarde

I too was very surprised when I first found fresh green peppercorns at my local supermarket! So surprised, in fact, that I asked around if anybody could confirm it was peppercorns. No one knew, and the boss of the place, with a brave looks on his face, decided to eat one to make sure. His eyes popped out, tears fell down... "Indeed, it is", he said with a good laugh! I told the story here (in French):
http://www.banlieusardises.com/delices/archives/000481.html

Alberto

Wena: I'd love to have a pepper vine in my garden (actually I'd love to have a garden first ;-)). How do you make black pepper from the green ones? I read somewhere that there's a fermentation process involved: is it true?

Pim: I knew I had seen a Thai curry with green peppercorns somewhere, I had just forgotten where. Thanks for the recipe! I'll definitely try it out next time.

Martine: Thanks for the link and amusing story, although my french is not that good I think I got most of it. BTW, I'm fascinated by your chicken with green pepper sauce recipe, never tried the sauce on chicken but it sounds delicious.

The comments to this entry are closed.

Content for sale


  • Buy content through ScooptWords

    Creative Commons License

Subscribe to Il Forno