Question on the ideas in the "start with the best" article

[patsyk]

Maybe my grocery isn't so great, but I am not sure what to buy when it comes to certain items... I am hoping the more experienced bb'ers out there can help me!

I was able to find the highly recommened parmesan cheese (parm-reggiano), haven't tried it yet, but at that price, I better use it sparingly!

There was a section that talked about Balsamic Vinegar and it said to get the best one it should say "condimento" or "tradizionale" on the label... well, none of the one's at my grocery said this! Any suggestions on a brand to look for?

The other question I have is not about the same article, but the Thai Grilled Chicken... it calls for white peppercorns, which I haven't located yet... can anyone tell me the difference between white and black peppercorns? Can I substitute?

TIA! http://www.cookinglight.com/bbs/biggrin.gif

[BosunsWife]

Feel free anyone to correct me if I'm wrong, but I thought the only differences between white and black peppercorns is 1) white is a little bit spicier and 2) white obviously doesn't show black specks in light colored food.

[Beth]

I was going to say the same thing on the pepper. As for the balsamic, I would het the best one you can. Import stores are often better sources at more reasonable prices than the grocery stores. I have 3 different balsamic vinegars in my pantry, 2 I consider very or very, very good and one so-so one. I can't find those terms on any of the bottles.

[Chefmom]

Oh, there is a HUGE difference with white and black peppercorns!!!! I have always just purchased them at the local market, with the other green lid McCormick spices, but now I buy them from penzeys.com. Black pepper has a distinct PEPPER flavor, and a heat behind it. If you heavily pepper something it gives your nose that 'sneezy' feeling.

Now white pepper is a whole different ball game! It adds a nice seasoning, some heat, but NONE of the peppery flavor that black pepper gives. I tell people that it tastes like pepper without the "peppery-ness". I personally can't stand black pepper in anything except Country Gravy. I am a white pepper girl!!

It's truely personal preference, I'm sure people will come on and say that they can't stand white pepper, but like most everything, it's what YOU prefer!

But, for the record, check out www.penzeys.com (http://www.penzeys.com) they are a GREAT company with great spices!

Tami

[Ralph]

Originally posted by patsyk:
There was a section that talked about Balsamic Vinegar and it said to get the best one it should say "condimento" or "tradizionale" on the label... well, none of the one's at my grocery said this! Any suggestions on a brand to look for?

I thought the article DID mention Alessi balsamic vinegar as being both really good & widely available. I'll admit, I didn't know much about balsamic until I read the article - had always bought the cheapest generic stuff which the article said is just plain vinegar w/some caramel coloring. I'd certainly think gourmet-type grocery stores (i.e. Trader Joes, Whole Foods) would have the better stuff.

As to your cheese question, a little does go a long way. For snacking, it's hard to eat just a little since it's so salty. And as I've become a more proficient cook, I've come to realize that sometimes spending a little more money for the good stuff does make a world of difference.

[patsyk]

I wasn't able to find the Alessi brand at my store, but maybe I'll try a gourmet store this weekend. I received a flyer for Trader Joe's so maybe I'll go in search of their store to see what goodies I can find there.

I had received a Penzey's catalog... somehow I have mis-placed it (or dh threw it out by accident)... I'll have to go to the website because there were a couple of other spices that I wanted to try from them. Thanks for reminding me!

Thanks for the input on this stuff... I am trying to become a more versed in the better quality products, but it's hard when the grocery doesn't always carry them! http://www.cookinglight.com/bbs/biggrin.gif