I have a quick question for you — I have been trying to find a certain
type of pepper seed, and I just haven't been able to.
Q: Hi Dave, I have a quick question for you — I have been trying to find a certain
type of pepper seed, and I just haven't been able to.
Not exact matches
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel
seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black
pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries
of any
type, for garnish A splash
of Amaretto
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell
pepper, cored,
seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black
pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery -
type cracker) Vegetable oil spray
1 cup
of black rice 1 small butternut, acorn (or any
type of squash), peeled,
seeds removed, and diced (about 2 cups) extra virgin olive oil salt +
pepper 2 large handfuls
of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons
of sesames
seeds 1/4 cup
of pumpkin
seeds for the sesame ginger dressing: 1/2 inch piece
of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon
of honey 1 tablespoon
of lime juice 2 tablespoons
of toasted sesame oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4 tablespoons
of grapeseed or sunflower oil
Bunch
of radishes 1 loaf artisan bread (this one is whole grain w / flax
seeds, but pick your fave or experiment with different
types) 1 Avocado Juice
of 1/2 lemon Cayenne
pepper Sea salt
Pepper Extra virgin olive oil
Store manager Dong Lee explained to me that it was a
type of dried vegetable root, which Koreans reconstitute in water and season with hot red
pepper paste, garlic, and toasted sesame
seeds.
Served raw and sliced thin, with a squeeze
of lime juice, a sprinkling
of seven different
types of crushed
peppers, roasted seaweed flakes, toasted sesame
seeds and sea salt from Kiribati, a Pacific island nation that will soon be engulfed by the ocean because
of climate change.
Black
pepper, powdered onion, mustard
seeds, and ginger are the best
type of spices you should consume often.
3 cups dried, unsweetened coconut flakes 2 tbsp chia
seeds 1 cup cocoa powder (I used raw cacao, but any
type would be fine) 1/2 cup almond meal 1/2 tsp fine sea salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cardamom tiniest pinch
of ground cloves couple twists
of black
pepper 1/4 cup water 3/4 cup maple syrup 1/3 cup extra virgin coconut oil, lightly warmed to liquify 1 tbsp vanilla extract
This combination
of spices usually consists
of salt, vegetable oil, shallots, garlic, chilies, kaempheria galangal, brown sugar, ginger, greater galangal, turmeric, candlenuts, lemongrass, salam leaves, trassi and lime, as well as black
pepper, white
pepper, coriander, cumin, cumin leaves, cloves, nutmegs and sesame
seeds, and a root called lempuyang, purut lime leaves, cinnamon and a certain
type of incense called menyan.