[Sca-cooks] roasted cubebs

[Decker, Terry D.]

What I was thinking of was a cream sauce for meats.  I've tried both three
pepper cream sauce (black, white , and green) and green pepper cream sauce.
I think cubebs might also produce an interesting and different cream sauce,
perhaps on venison or pork tenderloin.

I like the Wasabi ice cream idea..

Bear

>     You should've seen the expressions on people's faces when
> I made Wasabi
> ice cream. The heat isn't like a capsaicin, which lingers; as
> soon as you
> swallow, the heat is gone. The combination of chemical heat
> and physical
> cold was . . . interesting. Folks would taste it, spend a few
> moments trying
> to figure out just exactly WHAT was going on in their mouths, and then
> they'd finish it. Everyone said they liked it, but it was . .
> . different.
> It was really amusing seeing eyes pop wide open, though.
>
>     Sieggy
>
> > Cubebs (Piper cubeba) are a relative of black pepper (Piper
> nigrum).  The
> > taste is a little milder and broader (in my opinion) than
> black pepper.
> > Which gives me an idea--cubeb cream sauce.
> >
> > Bear
> >