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Apr 23, 2024 14:06
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- Prof. Crocodile
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Where might one in the lower 48 procure one of these Pepper-ette items?
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Apr 7, 2021 02:55
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- Finger Prince
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I bought some pepperettes today. Mennonite ones according to the label.
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Apr 7, 2021 03:07
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- Escape From Noise
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What do they call the pepperette in Quebec?
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Apr 7, 2021 03:58
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- cruft
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What do they call the pepperette in Quebec?
La Pepperette
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Apr 7, 2021 04:05
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- cruft
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En Québec c'est "Pepperette"
"Pepperette" elle est,
Et si tu as besoin de ça,
Tu serais inquiète!
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Apr 7, 2021 04:07
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- Finger Prince
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They probably invented the word Pepperette up here for the sole purpose that it's the same in both languages.
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Apr 7, 2021 04:08
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- cruft
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They probably invented the word Pepperette up here for the sole purpose that it's the same in both languages.
Guillaume le Conquérant actually wasn't all that interested in England until someone pointed out the convenience of "Pepperette" being the same in both les langues québécois.
Regardez-vous mon franglish! C'est la vache!
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Apr 7, 2021 04:11
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- RickRogers
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Woh, is that a thing I like??
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What is a pepperette?
It sounds small but spicy
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Apr 7, 2021 11:17
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- cruft
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What is a pepperette?
It sounds small but spicy
I think you've pretty much nailed it there, friend.
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Apr 7, 2021 19:54
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- Plant MONSTER.
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I was watching simpsons at 0.75 without knowing until a scene where homer and bart were getting back massages at a hotel and the noises they were making were super drawn out like a youtube poop
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Guillaume le Conquérant actually wasn't all that interested in England until someone pointed out the convenience of "Pepperette" being the same in both les langues québécois.
Regardez-vous mon franglish! C'est la vache!
jvais aller parker mon char ayeur osti poigne-moi des pepperettes et des crottes d'fromages calise
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Apr 7, 2021 20:02
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- hot cocoa on the couch
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jvais aller parker mon char ayeur osti poigne-moi des pepperettes et des crottes d'fromages calise
criss, ces sacres... très unchill
https://i.imgur.com/W7qTiB3.mp4
a LEGENDARY sig by the LEGENDARY LAP
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Apr 7, 2021 20:33
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- kuskus
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I have a confession to make. I ordered a deep dish pepperette stuffed crust pizza from little caesar's but becaus e I entered the pickup address as "fart@littlecaesars.com" I could not get a QR code to open the HOT-N-READY device and extract my pepperette pizza. I had to tell them the joke name I left for the order: "Tweezer Caesar". It was embarassing but here I am with a delicious pepperette and jalepeno pizza all to myself; I don't need NO man.
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Apr 10, 2021 03:30
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- Entropic
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patriarchy sucks
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I just saw a photo on a hockey story where the rinkside ads were advertising both pepperettes and clamato
https://twitter.com/LP_LaPresse/status/1386850470644228097?s=20
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Apr 27, 2021 03:54
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- Escape From Noise
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I think these are boar pepperettes?
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May 2, 2021 08:53
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- Escape From Noise
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Do they snap when you bite them? Pepperettes have that snap, they're almost hard.
They were pretty hard.
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May 3, 2021 00:39
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- Manifisto
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What is a reasonable way to try to get into mushrooms? I am not sure what flavour profile I have abhorred let alone what possible compounds common to the mushrooms I've eaten are the culprits. And for certain the texture doesn't help.
responding to an ancient post lol.
a lot of times when home cooks do mushrooms they tend to cook them to a stage where the texture is still a bit pliable, on the negative side you might call them a bit spongy. I don't personally mind this texture but I've seen a lot of chefs recommend cooking them further, so that they're pretty dry, up to and including a bit of crunch on them.
when you're cooking up, for example, a bunch of mixed mushrooms, you start with them in a pan with some kind of fat (butter is good but oil is fine) and some salt (helps break them down faster). after a while (stirring regularly) they will break down and release moisture, possibly to the point where there's a layer of water in the pan. you definitely don't want to stop here! at a minimum you want to cook them until there's no visible water. feel free to throw in flavorings like soy sauce (really brings out the umami in shrooms) and garlic (as long as you throw the garlic in after the mushrooms release their moisture they will not burn). other more delicate flavorings like a touch of balsamic vinegar and/or herbs can go in at the end, if you want them.
basically what I try to do is to cook them well past the point where the water has dried up, so that the mushrooms start browning and crisping up (there should still be fat in the pan so they won't be dry). this really develops and concentrates the flavor. you don't want to take them to the point where they're burning obviously, but they can take a good dose of heat. nibble on a few as you're cooking to see if they are done to your liking. this isn't the only way to go of course but I like it a lot and think it's worth trying!
ty nesamdoom!
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May 19, 2022 21:33
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- Finger Prince
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Prepperette enthusiast club. Being a prepper but on a really low mini scale, hence the "ette". Say, keeping a few water bottles, a couple of cans of beans, and a handful of rice on hand at home at all times but being really into it and going to meetings and posting on message boards about it. Keeping a small pup tent set up and assembled on your tiny second story apartment balcony as emergency shelter at all times just in case!
Cured meat products that are shelf stable are an essential source of protein, salt and fat to have on hand in case the power is out for a day or something.
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May 21, 2022 14:33
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Apr 23, 2024 14:06
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Apr 7, 2021 02:33
The Pepperette Prepperette club. Old school mom's keeping not only a half broken pack or two of restaurant sized saltines in their purse for their kid, but also a sandwich bag with a pepperette in it, just in case.