Black Pepper Quotes

“The local natives were particularly curious to know why the English required such huge quantities of pepper and there was much scratching of heads until it was finally agreed that English houses were so cold that the walls were plastered with crushed pepper in order to produce heat.”
― Giles Milton, Nathaniel's Nutmeg: How One Man's Courage Changed the Course of History

“ The spicy tingle that prickles at the nose is from the alkaloid piperine that's present in abundance in black pepper!
Together with the pyrazine that develops when paprika powder is heated, the two aromas meld together and form the strong base of the dish's overall scent!
The primary herbs used to ameliorate the gamy smell of the bear meat is thyme! The strong, herby scent of thymol- the active component of thyme- beautifully erases any stink the meat had!
Then, uh... there's the cayenne and the oregano... and... uh...
The oregano, and...
"Aaaah! I can't! I just can't!
Anytime I try to think, my mind just screams that it wants more!"
Exquisite!
Every last wisp of the bear meat's scent has been transformed into a powerfully savory flavor!
The delicate complexity of the fragrance and the deep layers of the umami flavor... there is no denying it.
"This dish...
surpasses Soma Yukihira's."
"I rubbed the bear meat with salt, my Cajun spice blend and other spices. I made sure to wrap it in a nice, thick coat of batter when I fried it up too.
Plus, when I marinated it before battering it, I used plenty of juniper berries in the marinade. I ground them in a spice grinder first to really bring out their scent.
Waves of juicy flavor so rich and refined that they even have a hint of sweetness to them should gush out of the bear meat with every bite.”
― Yuto Tsukuda, 食戟のソーマ 22 [Shokugeki no Souma 22]

“So this is what a black pepper pork bun really tastes like!"
The bun is flaky, and crispy, like a piecrust!
The juicy pork filling is seasoned with just enough black pepper to give it a good bite! All the minced green onion mixed in with it makes it even better!
The whole thing is overflowing with the mellow and meaty umami goodness of ground pork!
"IT'S SOOO GOOD!"
"Look! There it is! That's Soma Yukihira's booth!"
"Really? Interesting! Wasn't he one of the finalists in this year's Classic?"
"Hmm. This meat filling is way too weak as is. Juiciness, richness, umami... it's way short on all of those.
The bun itself is probably good enough. Maybe I should up the ratio of rib meat..."
"Yo. How're the test recipes going?
There are a whole lot of other exclusively Chinese seasonings you can try, y'know. Oyster sauce, Xo spicy seafood sauce and a whole mountain of spices.
I did a Dongpo Pork Bowl for the Classic, so I know all too well how deep that particular subject gets."
"Oh, right! Now I see it. Chinese "Ma-La" flavor is just another combination of spices!
Everything I learned about spices from my curry dish for the Prelims...
... I should be able to use in this too!
Thanks, Nikumi!"
"H-hey! Don't grab my hand like that!"
How about this?
Fresh-ground black pepper...
... and some mellow, fragrant sesame oil!
When you're making anything Chinese, you can't forget the five-spice powder. I'll also knead in some star anise to enhance the flavor of the pork!
Then add sliced green onions and finish by wrapping the mixture in the dough”
― Yuto Tsukuda, 食戟のソーマ 15 [Shokugeki no Souma 15]

“The waiter returned with a pre-appetizer amuse-bouche, a soup spoon filled with diced radishes, shortbread crumbs, and a black pepper gastrique. After the waiter left, Michael Saltz said, "They're trying. Hard."
The radishes had been pickled, articulating their peppery bite and giving them a sharpened edge. The shortbread grounded the bite with a bready, buttery mouthful and the black pepper-vinegar sauce finished it with an elegant and seductive wisp of sweet, salty, and spicy.”
― Jessica Tom, Food Whore