Tuesday, February 14, 2017


Cook loves pepper. For Christmas, I risked complicating the kitchen inventory by surprising him with three small cylindrical impact grinders full of white, green, and pink peppercorns.

Cook was happy.

Cook surprised me with a panful of exceptionally flavorful fried boneless chicken last week. It was cooked old-style and finished with a sour cream gravy thickened with the granulated flour that topped the New Orleans style direct to the meat initial seasoning. A spectrum of pepper flavors takes conventional down-home cooking into new territory. It's still gentle and easy to produce, but as interesting as the fast-lane cuisine of neighborhood restaurants -30-

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