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Originally Posted by RevDahlia
Sure!
Never mind. It'd never work out. I fling cilantro about with wild abandon. (I'm from Southern California! I can't help it, I swear!) Ah well, we'll always have Paris.
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The pill is a bitter one, but I'd rather swallow it than cilantro any day. If I harbour any resentment at all (and I assure you I harbour a large amount), I resent SoCal for infecting the cuisines of several continents with that vile plague.
* livius drusus faces west and shakes her fist at the whole damn state
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Awesome, there's someone else out there who uses black pepper in desserts! I put black pepper in pound cake and gingerbread and gingerbread cookies, pretty much anything spicy, but never in fruit. I bet it's terrific. (Once I put white pepper in shortbread, which also featured ginger and lime zest. I thought it was great, but it hurt everybody else's feelings.)
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I propably would have sighed a little at the shortbread myself, but I certainly agree that pepper is an unexpected good call in desserts. It works particularly well in fruit, imo; the counterpoint verges on the balletic.