Spicy-kamotski

Do you like dishes with pepper?

Like when spicy crumbs freshly ground fruit add spice to your steak?

With a little skeptical about the proposal to attend the presentation of the peppers. Yes, pepper is pepper. Although...freshly ground mixture of peppers to many dishes adds the flavor!

The first thing I saw - a dish of pickled fruits and large salt long pepper to taste and the spiciness combined the familiar taste and unusual flavor, ginger notes.

Pepper, which was introduced, grows in the province of Kompot in Cambodia.

Only pepper who grew up there, has a more pronounced aromatics. Komotskii pepper in Saint Petersburg brought Sergei Yezhov to appreciate its taste.

Today part of the restaurant went for the purchase of pepper SP Yezhov. For me, a little hard to imagine the turnover of the only spices in 1.5 tons of pepper per year.

I will mention that the event was accompanied by Trophimus Tatarenkov, managing a craft beer bar. For today noticeable change kitchen bar, new chef actively preparing for the 5 year anniversary of the institution. Come and vote.

But I still tried out new peppers in the kitchen:the object of the experiment was the liver, which was prepared absolutely in a familiar way: roll in flour with spices, fry Bay and sour cream. The result pleased the unusually bright aromatics, harmoniously combined with delicate liver. @ CRAFT Bier cafe