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Kaiser Wilhelm II once said to Auguste Escoffier, "I am the Emperor of Germany, but you are the emperor of chefs." What pepper did Chef Auguste Escoffier prefer?
“INDOCHINE is a luscious epic set in the French Indochina of the 1930s to 1954 (when the French withdrew from Southeast Asia). The whole production is built around the legendary French star Catherine Deneuve.”
Like Tony Hillerman novels? This one, Finding Moon, is not in Arizona!
Killing Fields. Genocide, three decades ago…
I like his summary: “In the 1920’s every French restaurant kitchen worth its salt and pepper used Kampot pepper from Cambodia, a former French colony. When Pol Pot became the Director, sorry make that, Dictator of Kampuchea he declared Grow Rice, Not Spice, a rhyming but odd domestic policy as Cambodia suddenly had no exports. It used to export this to Europe by the tonne.” Then it’s all Jordan River, your host at The Fragrant Man, talking about the fragrance of Kampot Pepper.
Anthony Bourdain's video on Kampot and Kampot Pepper:
And last but not least, some of my favorite quotes about the unique delicacy and sweetness of Kampot pepper:
"It's got a floral dimension that's really something special," says food-and-travel-show host Anthony Bourdain (from a Time magazine article ).
"It has a certain sweetness to it rather that a straight-forward heat", says Michaek Laiskonis, executive pasty chef at the famed Le Bernardin restaurant in New York City. Laiskonis has used it to flavor everything from ice cream to goat-cheese mousse.