Since every flavor that we experience has something to do with other flavors, I’ve, over the years, tried to become as aware of what is possible in other areas of expertise as possible. Every nuance that i am able to discern, describe in the halibut poached in duck fat that I had at Genoa the other night; every slip of craft in the buttermilk fried quail at The Lovely Hula Hands… understanding Amnesia or Walking Man’s beers… all adds up to a mental library of not only distinct flavors, but whole cultures through food. It is how we interact with them, how they can be created (or not) in such ways as to awaken our high spirits.
That means sampling what people at the top (and bottom) of their craft are doing, as well as experimenting with new things.
Enter the Parmeschewarans Whte Pepper. Soaked for 20 days in river water before being hulled, this is completely aromatic. A beautifully subtle result of a pepper – too subtle for everyday uses, where we prefer the un-hulled version, but on fish or over butter lettuce, the almost watery clarity, slightly floral quality that doesn’t come through in it’s sibling, would sit noticeably atop the food. Adding, not covering.
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