[Sca-cooks] Long pepper query

[Philip & Susan Troy]

>I just got some long pepper, which I have never used before.  The
>pieces look like hard little catkins.  Are they to be crushed in a
>mortar, thrown whole into things, or what?  And what recipes using
>them can you recommend?  (It's not as though I don't have
>cookbooks--boy, do I have cookbooks--just thought you might have
>specially favored recipes....)
>Devra the Baker

Long pepper seems to be especially good with fish -- lighter and more
subtle than black pepper... you grind it like peppercorns.

Adamantius
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