tan hoi black pepper corns from vietnam

[Kyote]

Any one know where to purchase these tasty peppercorns? at a good price? I have not knowingly ever tasted them. But, from what I have read and seen on food net work BBQ shows, they are good as it gets. Must try them, right now we purchase Telli cherry black pepper corns very good. the VC corns are supposed to pack some heat that is instant on tasting but fads fast. and very fragrent. hep me por favor. the cheap price is bulk 10 -50 tons at your door step. Mad hunky should gets us some and bag it with his logo and him wearing a rice paddy hat toakin an opium pipe. that would seel..

[fltsfshr]

Go to a Vietnamese Grocery and look for hạt tiêu đen
I like the green ones in mornay sauce

[Kyote]

Go to a Vietnamese Grocery and look for hạt tiêu đen
I like the green ones in mornay sauce

we just have mexican stores.

But I have spent most of o dark thirty on line sniping for pepper corns and spices that I have never heard of or never tried.
Order has been placed. most comes in one pound thingies. I did not order green ones. never tried them. But next order I will. thanks.


The sauce I will try, looks great for nasty ass veggies. must add ground green pepper corns to this one along with white pepper corns..

Classic Mornay Sauce




2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment











Directions

1. In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
2. Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
3. The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

so many things from other misfits to learn and enjoy on this great sight.

[fltsfshr]

Try it on a steak. Put this on it.
Green peppercorn sauce
1 teaspoon olive oil
1 tablespoon minced shallots
2 tablespoons green peppercorns (packed in brine)
2 tablespoons butter, divided
2 tablespoons brandy, preferably Cognac
2 teaspoons all-purpose flour
1 cup beef broth, preferably homemade
½ cup heavy cream
Salt, to taste
Directions
1. Heat the oil in a medium skillet over medium heat. Add the shallots, green peppercorns and 1 tablespoon of the butter and cook, stirring occasionally, until the shallots have softened, about 3 minutes.
2. Remove the skillet from the heat, add the brandy and return to the heat. Cook until the alcohol has burned off, about 1 minute.
3. Add the flour and cook, stirring, until it has been absorbed, about 1 minute. Add the beef broth and increase the heat to medium-high. Simmer, stirring constantly, until the sauce has reduced by half, 3 to 5 minutes.
4. Add the cream and reduce the heat to medium-low. Simmer until the sauce has thickened, about 5 minutes. Stir in the remaining 1 tablespoon of butter to make it smooth. Season with salt. Serve with steak, pork chops or roast chicken.

Don't know where I got this but it's really good. MMMM good

[Kyote]

Try it on a steak. Put this on it.
Green peppercorn sauce
1 teaspoon olive oil
1 tablespoon minced shallots
2 tablespoons green peppercorns (packed in brine)
2 tablespoons butter, divided
2 tablespoons brandy, preferably Cognac
2 teaspoons all-purpose flour
1 cup beef broth, preferably homemade
½ cup heavy cream
Salt, to taste
Directions
1. Heat the oil in a medium skillet over medium heat. Add the shallots, green peppercorns and 1 tablespoon of the butter and cook, stirring occasionally, until the shallots have softened, about 3 minutes.
2. Remove the skillet from the heat, add the brandy and return to the heat. Cook until the alcohol has burned off, about 1 minute.
3. Add the flour and cook, stirring, until it has been absorbed, about 1 minute. Add the beef broth and increase the heat to medium-high. Simmer, stirring constantly, until the sauce has reduced by half, 3 to 5 minutes.
4. Add the cream and reduce the heat to medium-low. Simmer until the sauce has thickened, about 5 minutes. Stir in the remaining 1 tablespoon of butter to make it smooth. Season with salt. Serve with steak, pork chops or roast chicken.

Don't know where I got this but it's really good. MMMM good

Thank you will try it tonight.

Hey is this a misprint? "2 tablespoons brandy, preferably Cognac" I normally use two cups.

[Kyote]

the spices arrived friday. 2 pounds of the VC pepper corns, 2 pounds of jerk seasoning, a pound of garlic powder and a pound of granulated garlic. min order 30 shackels. I missed out on the green pepper corns which they had. next order soon with white pepper corns. Ya think ypu could find a decent spice grinder today. and not the ones that come out the bottom and leave a mess every where when you sit it down. hate those types. need the type with steel burrs that have a cap on top and does not make a mess. I have found some great ones at estate sales. get home and clean em up and fill them. crap fubar. and dump them. I have the hammer of thor ( meat mallet) aluminum I picked up a couple years ago at a sale. very old it be. had a wooden handle. I took it to a machine shop and had a spiffy aluminum handle turned down for it. and welded it on. no food stuff getting into it. It is much cooler then the roswell .32 acp that killed an alien.. I use it when I want CBP put the corns in a plastic bag sit it on a steel plate in the shop and use the flat side of the mallet to make cbp. so satisfying. love that stuff over blu cheese dressing on a salad. and of course a steak. bloody mary .. any how the search be on for high end pepper mills. and unique spices.

[SmokinLee]

Just get an adjustable grain mill. Make pepper....add a motor or not.

[SMOKE FREAK]

Where did you find the corns? I think I'd like a pound in my kitchen.

[nickelmore]

Just get an adjustable grain mill. Make pepper....add a motor or not.

Cool Idea. I also hate the cheap ass pepper grinders.

[strength_and_power]

Get yourself a Pepper Cannon. It's pricy but damn worth it


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[nickelmore]

Get yourself a Pepper Cannon. It's pricy but damn worth it


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Jeebus, or in other word holy shit

[strength_and_power]

Jeebus, or in other word holy shit

My girlfriend first thought it was ridiculous in both price and how much pepper it churns out in a rotation. Then she went home and a few days later apologized after using her grinder. When she comes over now, she gets mad if I don't let her do the pepper honors


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