|
|
Post by cascader on May 6, 2021 1:43:09 GMT
There wasn’t a green peppercorn thread, so now there is. Marion Kay sells the product. It might be fun to experiment with, given that pepper seems to play a role in “the note”. I’m more and more on the extract train, so don’t really have a reason to exclude it from possible inclusion in early recipes, even if not visibly part of any corporate ones. marionkay.com/product/peppercorn-green/Note that it is supposed to have a fairly limited shelf life, so use it if you buy it! (and report in if it seems promising for aroma) |
|
|
|
Post by jwoz on May 21, 2021 14:19:00 GMT
Even though I have used them before and didn't have an epiphany, others should definitely try them because the more people who try them the more certain we can be as to whether they should be ruled in or out.
|
|
|
|
Post by ThePieMan on May 21, 2021 18:19:57 GMT
What historic context does Green Peppercorns have? That would be my first inquiry. Green peppercorns can be fresh (in brine) or dry, but afik that's a moderately modern product?
|
|
|
|
Post by cascader on May 21, 2021 18:36:42 GMT
None that I’m aware of except it is the same product as black and white peppercorns, sold by M-K, and not well explored. As far as I know it is just picked earlier and supposed to be a bit milder.
I vaguely recall unsubstantiated and anecdotal stories of an early greenish hue to the mix and chicken, and thought if mature product was scarce, or a milder blend was desired, they might have been used. If the early rose colored product had lots of paprika and/or sweet bell peppers and/or tomato flakes, a greenish hue might also be undetected. If those red products were gradually removed the greenish hue might have been prevalent for a while, before other changes leading to the product we have today.
Of course this is just an idea in the “alternate” ingredients category.
|
|
|
|
Post by ThePieMan on May 24, 2021 18:52:00 GMT
None that I’m aware of except it is the same product as black and white peppercorns, sold by M-K, and not well explored. As far as I know it is just picked earlier and supposed to be a bit milder. I vaguely recall unsubstantiated and anecdotal stories of an early greenish hue to the mix and chicken, and thought if mature product was scarce, or a milder blend was desired, they might have been used. If the early rose colored product had lots of paprika and/or sweet bell peppers and/or tomato flakes, a greenish hue might also be undetected. If those red products were gradually removed the greenish hue might have been prevalent for a while, before other changes leading to the product we have today. Of course this is just an idea in the “alternate” ingredients category. Green peppercorns are great, but... they are not product that CHS would have used in the day. jm2cw |
|
