On 4/15/19 1:22 PM, wrote:
> On Mon, 15 Apr 2019 12:21:19 -0600, jay > wrote:
>
>> On 4/15/19 9:00 AM, Ed Pawlowski wrote:
>>> I mentioned about the Kampot pepper about a week ago.Â* I did another
>>> taste test today. One of the best ways to taste pepper is to put some on
>>> watermelon.Â* So, since we have the melon, I did a comparison.
>>>
>>> Our normal pepper mix is about 70% Tellicherry black pepper. 10% each of
>>> white, pink, green.Â* The others are more for looks than taste.
>>>
>>> So, on one piece of watermelon I put the usual blend, the other I put
>>> the expensive Kampot.Â* My finding were each was much different.Â* The
>>> blend of peppers had nice flavor and no real heat.Â* The Kampot had
>>> little flavor, but much more heat.
>>>
>>> On a 1 to 10 scale for heat, I'd put the blend at barely a 2, the Kampot
>>> a 5, cayenne would be a 10.
>>
>> I'm a pepper lover and not seen or tried Kampot. Do you have a good
>> source? Since it is expensive how are you using it .. with what foods?
>> Thanks.
>>
>> jay
>
> I'm a peppercorn lover, I'm not an affectionado of hot chili peppers
> however I love bell peppers, waw or cooked. The only peppercorns I
> crind are black tellicherry and white peppercorns but never mixed
> together. There are many dishes that benefit from white peppercorns,
> most Asian dishes, seafood, and egg dishes.... I much prefer white
> pepper with an omelet, the flavor is a great enhancement and who needs
> all those black specks om their eggs, blech. This is a great buy:
> https://www.amazon.com/Badia-White-P...70_&dpSrc=srch
>

I like most all peppers and especially chile peppers. I didn't know eggs
could be consumed without those beautiful black specks all over them. I
particularly like the pepper specks ground extra fine on eggs. (: White
peppers is a unique flavor and has a good look (invisible) on certain
white dishes. I looked at Penzeys site for Kampot but didn't find it.

Good link, thanks. Thats a lot of white pepper for the money!

jay