SC - Pepper

[snowfire at mail.snet.net]

- -Poster: Jean Holtom <Snowfire at mail.snet.net>

>Oh, yeah. Big time. It's the mainstay of ancient Greek and Roman
>cookery, and even turns up in Roman desserts. Well, sweet dishes, anyway.
 
Seems odd to have pepper in sweet dishes. 

>Perhaps we both are assuming the product we're most familiar with to be
>the standard period article, 

Perhaps so, but also I wondered if what we (i.e. in Wales) were doing was a throwback 
to the way pepper was used in the Middle Ages or not.  
 
>but black pepper seems to be the norm here,
>unless white is specified for certain dishes where it is deemed more
>appropriate. Some Asian cookery (mostly Chinese and Japanese) seems to
>call for white pepper, because it is sharper yet lighter and clearer in
>flavor (watch out or I'll start doing winespeak ;  )  ), while some
>other countries' foods seem to call for black.

So its really more of a regional thing by the sound of it.
 
>I think (but don't know for sure) that the tradition is not of hugely
>ancient standing, maybe a couple of hundred years, and probably borrowed
>from the French.

As a "posh" way to eat things perhaps?  

Elysant 
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