Zitat des Tages über Pfeffer / Pepper:
What I love is Mexican hot chocolate, like a spicy hot chocolate - adding cayenne pepper to the Hershey's cocoa and making a spicy-sweet treat.
If you do a quantity challenge, the problem you'd face would be a starchy challenge. If it has a lot of potatoes, a lot of bread or fried elements, that's difficult. With heat challenges, challenges that use the whole pepper are much, much easier than ones that use pepper extract. That's concentrated, and also devoid of flavour. It's just heat.
I don't like to design single objects. I like my pieces to have a relationship to each other. They can be mother and child, like the Schmoo salt and pepper shakers, or brother and sister like the Birdie salt and peppers, or cousins, like most of my dinnerware sets.
I made some salt and pepper shakers a while back and waited three years for them to come.
I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.
My first audition was for a Dr. Pepper commercial.
You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.
Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.
I've got a couple of grays in my beard and maybe a little salt and pepper in my hair. If I let my hair down and go through it, you'd see a good bit of grays. Maybe from the stress of the road and the crazy business I'm in.
When those waiters ask me if I want some fresh ground pepper, I ask if they have any aged pepper.
I reckon I tried everything on the old apple, but salt and pepper and chocolate sauce topping.
The disparity between a restaurant's price and food quality rises in direct proportion to the size of the pepper mill.
When I was involved with 'Star Wars,' I was very interested in all the backstories, and I used to pepper George with all kinds of questions about anything that crossed my mind, because I was very, very into it. But when the job came to an end, I had to move on.
Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.
When I cook at home, most of the people I cook for want to be in the kitchen while I'm cooking. I love nothing more than someone monitoring how much salt I put into something, how much pepper I add - but nothing that you can offer is going to sway how I decide to deliver information to you; you'll either receive it or you won't.
Even that was all consumed after two days, and the patients had to try to choke down fresh fish, just boiled in water, without salt, pepper or butter; mutton, beef, and potatoes without the faintest seasoning.
My sister and I shared a bedroom our entire lives and I believe she discovered the Beatles when she was about 11 and I'm four years younger. So from the age of 7 until 17 we had nothing but Beatles paraphernalia in our room, even those little stuffed Beatles that went on stands that are dressed as the Sgt. Pepper band.
If you're at a restaurant and someone asks, 'Fresh pepper?,' the answer is yes. When people shake off the fresh pepper, they clearly have no interest in living a full life. Same thing goes for grated Parmesan. Why would you turn that down?
Jimi Hendrix played loud and free, Sergeant Pepper was real to me.
At the start of each week, I generally cook a box of quinoa, and while it's simmering, I saute onions, garlic and any veggies I have on hand in a separate pan. I season the vegetables with Spike, a seasoning blend my mom always used when I was growing up, or a little Bragg Liquid Aminos. I always add crushed red pepper and chopped fresh herbs.
The 'classic' pig is inspired by northern Italy. It is made up of meat and fat, rosemary and garlic, salt and lots of black pepper.
I'm proud to be part of the Dr. Pepper Scholarship Giveaway. It's a great program that gives me the chance to brighten the day for some lucky college students with free tuition.
Rosewood has always been one of my favourite scents, as has the pink grapefruit and pepper we've also put in Homme.
Just coming from a musical family, I was always surrounded by it. On the car rides to school, my mom loved playing A Tribe Called Quest and the Beatles' 'Sgt. Pepper's Lonely Hearts Club Band,' and then my dad was listening to a lot of Bill Withers and Stevie Wonder.
I think that debut albums are supposed to sound sort of raw. You don't want to record 'Sgt. Pepper's' as your first album, because where do you go from there?
We eat the same breakfast every day. We are like robots. I always do two eggs over easy with turkey bacon - we enjoy the taste of it more than pork - and avocado. I carve it all up into a bowl so it's like a slop, and I load it with salt and pepper and Cholula.
I've got this thing for spicy stuff. Now, if you give me hot chocolate with chili pepper, a book and a bubble bath, I'm a happy girl.
It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.
I like What Goes Around Comes Around for old concert tees. Oh man, I got this 'Sgt. Pepper' cartoon Beatles shirt there; it was, like, $300. I didn't even know how much it cost - I thought it was gonna be, like, $80 at most - till I got to the register and was like, 'Oh mah gawd!' Good Lord. But it's classic vintage rock, you know?
I have lately examined water, in which beaten pepper was steeped, and found two sorts of animals for shape, and each of those sorts to contain greater and smaller kinds: the greater I supposed the elder, the less the younger.
To grow a tomato or a pepper and prepare a meal from your labor and care is primordially satisfying.
I like simple food, seasoned with just salt, pepper, oil and vinegar. Complicated food and complicated lives are never good.
Reading a Lydia Davis story collection is like reaching into what you think is a bag of potato chips and pulling out something else entirely: a gherkin, a pepper corn, a truffle, a piece of beef jerky.
I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper.
You cannot come to a Nigerian restaurant without having pepper soup.