| | Kampot peppercorns from Cambodia carry a strict regional designation, much like Champagne. This red variety starts out with a subtle, jasmine-like sweetness which opens up to a subtler heat. This is a rarer dark-red variety, which has more developed fruity, floral, and citrus, flavors. | |
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| | Quebec is beloved for maple syrup, poutine, and, among insiders, its beef. Be it smoked brisket at a Montreal deli or a slow roast cooked outside on a snowy day, you can almost taste it as you cross the border. This rub is tangy, peppery, and garlicky, with a touch of cracked coriander. | |
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