[C320-list] For the Holidays - Give it a try

[Adam Weiner]

I am NOT going to touch that.  

Adam

-----Original Message-----
From: c320-list-bounces at catalina320.com
[mailto:c320-list-bounces at catalina320.com] On Behalf Of
Orlando.Duran at AveryDennison.com
Sent: Saturday, December 02, 2006 3:01 PM
To: bruceheyman; Catalina 320 List
Subject: Re: [C320-list] For the Holidays - Give it a try


It's an elixer like no other....first 5 always go down smooth but it's
the 6th one that always kicks my butt... :) ------Original Message------
From: bruceheyman
To: Catalina 320 List
ReplyTo: bruceheyman
ReplyTo: Catalina 320 List
Sent: Dec 2, 2006 2:33 PM
Subject: Re: [C320-list] For the Holidays - Give it a try

[Sent by: c320-list-bounces at catalina320.com ]
We were in Cat Harbor last week and finally discovered Buiffalo Milk,
definately worth going back for! Bruce Sent via BlackBerry from Cingular
Wireless

-----Original Message-----
From: Orlando.Duran at AveryDennison.com
Date: Sat, 2 Dec 2006 12:19:49
To:"Catalina 320 List" <C320-List at catalina320.com>
Subject: Re: [C320-list] For the Holidays - Give it a try

No pepper in Buffalo Milk....some grated nutmeg to garnish...
------Original Message------
From: Adam Weiner
To: Catalina 320 List
ReplyTo: Catalina 320 List
Sent: Dec 2, 2006 11:55 AM
Subject: Re: [C320-list] For the Holidays - Give it a try

[Sent by: c320-list-bounces at catalina320.com ]
I beg to differ about pungency.  Open a new canister of white pepper and
smell it.  Open a new canister of black pepper and smell it.  I think
you will smell a lot of the difference.  I have never heard (not saying
it is wrong, just saying that I haven't heard it) about the starch and
fiber content.

According to "The Food Lover's Companion" which is the reference book
used by most chefs:

"The most common [pepper] is the black peppercorn which is picked when
the berry is not quite ripe, then dried until it shrivels and the skin
turns dark brown to black.  It's the strongest of the three--slightly
hot with a hint of sweetness.  The less pungent white peppercorn has
been allowed to ripen after which the skin is removed and the berry
dried.  White pepper is used to a great extent for appearance usually in
light colored sauces or foods where dark specks of black pepper would
stand out."  Page 458.

Granted, I am a culinary arts instructor and not a scientist so I could
be wrong, but then so would 95% or more of the classically trained
chefs.

Now, since Orlando is the guru of all thing gourmand I leave it to him
to settle this debate:  "Orlando, what type of pepper do you put in
Buffalo's Milk?"

Adam

-----Original Message-----
From: c320-list-bounces at catalina320.com
[mailto:c320-list

------Original Message Truncated------
----------------------------------
Regards,
OD

Sent from my BlackBerry Wireless Handheld


--------------------------------
The information transmitted is intended only for the person or entity to
which it is addressed and may contain confidential and/or privileged
material. Any review, retransmission, dissemination or other use of, or
taking of any action in reliance upon, this information by persons or
entities other than the intended recipient is prohibited. If you
received this in error, please contact the sender and delete the
material from any computer.