Macon-Cruzille/compulsive seasoning

[Tom Blach]

Ground from seeds it's really very hot, but powdered so finely that a tiny quantity disperses very well. An excellent ingredient.

 

[Kevin Roberts]

I compulsively grind black pepper on ground beef and lamb that I'm grilling. Frequently on steaks as well. I rather like the stuff.

What is the white chili powder made from?

cheers,

Kevin

 

[Kay Bixler]

originally posted by Joel Stewart:
that pink stuff mined from sea level millenium 25k altitude peruvian flake.

I don't know, that stuff always ruined my appetite, but it sure made me chatty.

 

[Joel Stewart]

originally posted by Kay Bixler:

originally posted by Joel Stewart:
that pink stuff mined from sea level millenium 25k altitude peruvian flake.

I don't know, that stuff always ruined my appetite, but it sure made me chatty.

but it was better than the white stuff right?

the pink salt is really something different. as long as it's ingested in food, the chattiness remains normal, but the perception of flavors in the food (over saltiness, per se) is far richer. also better for the body than either white or pink peruvian, or uhm salt