Those people are the French that came from the area of Nova Scotia, above Maine to the bayou country on the gulf coast and everything about their cuisine is old school French.
So old school that Canadian French is nearly unintelligible to modern Continental French speakers.
Jamaican's use so many hot peppers in their rubs, that you can barely taste the fish, which might be the idea when they had no refrigeration and spoilage was their biggest concern.
When you say pepper but no peppercorns, do you mean a fine grind of pepper rather than a course grind? All pepper comes from peppercorns, unless it is synthetic like artificial powdered garlic and the like.
When I brine, a tall grinder is set to just barely crack them open, mostly in half and in other large chunks. Give it a try and you might be surprised how you can pick up bright peppercorn notes in the finished protein.
That sounds nice. Why did you choose to blacken it with peppercorns? It is a distinctly Jamaican preparation.
You don’t have to be a jerk about it!
Nice! Have a great night and thanks for the laugh!
If it is Cajun it is French.
Those people are the French that came from the area of Nova Scotia, above Maine to the bayou country on the gulf coast and everything about their cuisine is old school French.
So old school that Canadian French is nearly unintelligible to modern Continental French speakers.
Jamaican's use so many hot peppers in their rubs, that you can barely taste the fish, which might be the idea when they had no refrigeration and spoilage was their biggest concern.
When you say pepper but no peppercorns, do you mean a fine grind of pepper rather than a course grind? All pepper comes from peppercorns, unless it is synthetic like artificial powdered garlic and the like.
When I brine, a tall grinder is set to just barely crack them open, mostly in half and in other large chunks. Give it a try and you might be surprised how you can pick up bright peppercorn notes in the finished protein.
Thanks for the chat, have a great weekend!