I have many wonderful friends in Toronto, and I love sharing my table with them, but very of few them are as passionate about eating and cooking as I. Some of them think I'm nuts, I know, and even Rachel grows weary of my obsession from time to time, especially when it creates three loads of dishes. No problem, really, because Hungry In Hogtown has plugged me into a world of people who are crazy about food too.
- She may be more obsessed with food than yours truly;
- She must not sleep, because I know of no other way to produce a post each day for twelve consecutive days (which she somehow did from March 12 to March 23, inclusive).
Two of those posts were devoted to pink peppercorns, and one of them really got my attention. Béa hinted at the possibility of using the pink peppercorns in a dessert, which led her to make the following comment:
I however truly look forward to trying the seeds in sweet preparations. As a matter of fact, I have an idea. What about asking Rob? He surely would have great ideas for this kind of chemistry since he is so magnificently experimental with alternative flavors in his kitchen laboratory! Let’s ask him what he thinks!
"Magnificently experimental," moi? You're obviously not familiar with my vanilla mucus, or you might think otherwise. As for my "kitchen laboratory," well, it's actually an apartment kitchen with only a few feet of available counter space.
Flattery will get you everywhere with me, however, so off I went looking for ways to justify Béa's praise.