Food <3 jews. And their steak spice.

Amstel

The Hoarse Whisperer
Jul 12, 2009
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you're a whore, but in a good way. Kindof.
We have an extra pepper grinder and will be trying this. I'm confused about the white pepper tho. Does that come as seed? I've only seen powder.

the difference is that white pepper has had the black hull from black pepper removed. there's a slight difference in flavor, but it's mostly aesthetics.

ie: as Carla on Top Chef commented when finishing making her omelette: "What, we have no white pepper?!?!? Fine, it will just look like someone fucking ashed on it. "
 

gee

Blame It On The Gassa Nova
Sep 29, 2012
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Green peppers are simply picked unripe and should be used within days. Black pepper has simply been dried in the sun. Red pepper is fully ripe peppers and white pepper is fully ripe peppers that have been soaked and had the skin removed. Unless you want blue pepper or something there should be no need for dyes.
I suspect that Shengzeng High Technology Textiles or whoever made the pepper is probably too cheap for that, so they just buy black/white pepper and dye some of the white pepper to make the red and green.

Anyway, I'm sure y'all can adapt this recipe with pink salt and special peppercorns hand-picked out of the rectums of monkeys, to suit your pretentious needs.
 

DJBrenton

In Her Majesty's Secret Cervix
Feb 10, 2010
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Robin Hoodland
I suspect that Shengzeng High Technology Textiles or whoever made the pepper is probably too cheap for that, so they just buy black/white pepper and dye some of the white pepper to make the red and green.

Anyway, I'm sure y'all can adapt this recipe with pink salt and special peppercorns hand-picked out of the rectums of monkeys, to suit your pretentious needs.

I was going to discuss using shallots in place of the onions and garlic scapes but I won't now you've been rude.
 
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APRIL

Feel Free to Pee on Me
Sep 30, 2004
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I was going to discuss using shallots in place of the onions and garlic scapes but I won't now you've been rude.

Aww the pretentious cunt is offended.



(please don't hurt me, I just want to use the word cunt in a sentence)
 

APRIL

Feel Free to Pee on Me
Sep 30, 2004
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Houston
Ahh that felt good, I want to use it more.


Probably get my ass kicked here in the states.


Even better.
 

Sarcasmo

A Taste Of Honey Fluff Boy
Mar 28, 2005
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HOW MUCH IS A PART? IS IT A POUND? IS IT AN OUNCE? WHY CAN'T YOU JEWS SPEAK ENGLISH?
 

Domon

Robotic Dexter
May 19, 2011
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Mine is all natural and the different corns have distinct flavors. Ordered from sfherb.com
 

gee

Blame It On The Gassa Nova
Sep 29, 2012
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I was going to discuss using shallots in place of the onions and garlic scapes but I won't now you've been rude.
It's going on a steak. If anything, I'd focus on getting the best cut of meat you can instead of substituting out an ingredient for one with a slightly different flavor which amounts to 1/10th of the spice mixture. If you use the right amount of spice mixture (ie, not much) on your steak, changing out dried onions for shallots would cause a subtle change you'd really have to look for and know about in the flavor profile.

And it's also a dry rub. To make the best flavor I could, I'd probably go with a paste made with oil, salt, pepper, freshly minced garlic/onions/herbs, mustard, etc. Only thing is it'll be a lot more work, and I'd sooner put that kind of effort in if I was making something like a prime rib roast instead of a steak I'm cooking on a weekday after work.

Beauty of this rub is how easy it is. just throw a bunch of whole spices in a pepper grinder. Pick up a couple of steaks on the way home from work, turn on the grill on your way into the house, crank some of the spice onto the steaks, and throw 'em on when the grill's hot. Boom, you've got excellent food with very little effort. Who cares if some foodie on the internet doesn't like it, it's good.