❤ this info at least I know I was storing my peppercorns properly but I only have the black ones I only knew of the black ones and white ones. I learned something new that I didn't even know thanks Thomas Joseph👍👍
I have had a slightly strong tingling in my mouth in restaurants before that I knew had to be a spice! I have never found anyone who got the same feeling. It usually happens with red/reddish sauces. I had decided I must have an allergy to whatever it was because even my throat would begin to tingle and it was actually not at all comfortable. It probably is this- Szechuan spice! It has puzzled me all of my adult life so I'd like to say thank you. Thank you very much!
I agree, the kitchen sounds are fine, the buzzing however is present on a LOT of videos and is really annoying, I guess depending on your listening setup
The background noise is ridiculous! WHY would MS productions be doing a video with such intricate nuances with someone in the background doing what seems to be, washing hundreds of pots and pans! Thomas is so interesting and I was loving the idea of learning about pepper. I LOVE 💖 pepper! But c'mon this is bloody Martha Stewart~the queen of control freaks. Thomas this has nothing to do with you~I'm sure all that noise annoyed you but you soldiered on~good for you! IF MS puts out another poor quality video like this I'm gone. So, I fear, will a lot of other subscribers. We've come to expect better from MS! Jenn 💖 in Canada 🍁
I read that pink peppercorns are toxic, some say it is, some say its not. But if its not fully toxic can I use whole pink peppercorn or only the outer shell or only the seed? Thank you :)
Just wondering if the higher ups at Everyday Food read the comments about Thomas Joseph. I can't help but notice that every video I've watched prompted someone to take issue with his information, technique, recipe, or something about the set. I've taken to reading the remarks first in order to know what viewers focused on.
Did you ever heard about India Almost 99% of the spices are grown in India and originated from India And black pepper mostly used in India then after uk
i like this type of video. maybe do one on all the liquorice flavors. star anice, fennel seeds, fenugreek seeds, that kind of stuff
Good Idea!
Excellent idea! I wonder if it's possible to buy an assortment of these already put together as a gift set?
Perfect thank you for your teaching!
❤ this info at least I know I was storing my peppercorns properly but I only have the black ones I only knew of the black ones and white ones. I learned something new that I didn't even know thanks Thomas Joseph👍👍
Such good information 👍 I learn SO much from your videos! Thanks 🙏🏼
Theres no one i'd rather hear say 'peppercorn' over and over again.
Thanks Thomas. Love this video....good to know❤
Thank you for these info. Great as usual, Thomas. 😁
Thanks man for this video!
Very nice recipe.... your ingredients are very healthy... and your description way is very polite simple and perfect... i like.... :)
very nice for a recipe*... mistake.
I have had a slightly strong tingling in my mouth in restaurants before that I knew had to be a spice! I have never found anyone who got the same feeling. It usually happens with red/reddish sauces. I had decided I must have an allergy to whatever it was because even my throat would begin to tingle and it was actually not at all comfortable. It probably is this- Szechuan spice! It has puzzled me all of my adult life so I'd like to say thank you.
Thank you very much!
Thank you for this amazing video! Toasting, huh? Sounds grand!
Never heard of pink peppercorns. Gonna try it out!!!!!!!!!
Very interesting!! Thank you!!😍
I like the peppercorn medley. Way different than normal ground black pepper I use reguarly
I don't think I've ever heard the word peppercorn so many times in one setting. Still a great video 👍
Thanks Tommy J!
I can't get over the drowning sounds of pans being banged and electrical interference with the microphone. Fire the audio engineer lol.
This is SO annoying! Rather than fire the audio engineer, QUIET ON SET!
I don't mind the pans that much, I just can't not focus on the awful audio interference for the majority of the episode.
I agree, the kitchen sounds are fine, the buzzing however is present on a LOT of videos and is really annoying, I guess depending on your listening setup
weird, i can barely hear the kitchen sounds
I love the sounds. Made me feel like I was there :)
seriously guys, fix your audio problems! what is this, amateur hour?
The background noise is ridiculous! WHY would MS productions be doing a video with such intricate nuances with someone in the background doing what seems to be, washing hundreds of pots and pans!
Thomas is so interesting and I was loving the idea of learning about pepper. I LOVE 💖 pepper!
But c'mon this is bloody Martha Stewart~the queen of control freaks.
Thomas this has nothing to do with you~I'm sure all that noise annoyed you but you soldiered on~good for you!
IF MS puts out another poor quality video like this I'm gone. So, I fear, will a lot of other subscribers. We've come to expect better from MS!
Jenn 💖 in Canada 🍁
All they need is a noise gate to put over the audio mix, it would cut down on the background noise.
@@jasongray7625
Interesting. Thank you. I wonder why more channels don't do it. A lot of videos are like that.
fascinating!
Thanks a lot
*That's nice*
Hey Thomas, great (intelligent) video! Could you do something similar on salt?
he did it already
Nadya Hudaya ah cool. I’ll look it up :) thanks 👍👍 do join our foodie community if you’d like 🤗
I would like to know about sugar cooking stages and temperature's
I want to learn more about mise en place!
I read that pink peppercorns are toxic, some say it is, some say its not. But if its not fully toxic can I use whole pink peppercorn or only the outer shell or only the seed? Thank you :)
Oh my goodness I have so many different pepper corns I love them all I do my own I can’t stand canned pepper or salt
No offens but 17 comments with 1 million subscribers? How does that work?
1:31 fan kicks on. lol
4:59 kicks off. I thought that I'm the only one hearing that stuff...
How do you make the cake so flaky?........ and awesome vid
Interesting
that's all fine and dandy, but I'd really appreciate naming some foods they go well with
Just wondering if the higher ups at Everyday Food read the comments about Thomas Joseph. I can't help but notice that every video I've watched prompted someone to take issue with his information, technique, recipe, or something about the set. I've taken to reading the remarks first in order to know what viewers focused on.
Niceee
And Jamaican pepper??
I ate pepper corns stuffed in one chicken piece.
AWESOME SALTWATER A BLUEBERRY PLANT BUSH ETC ONCE BERRIES REACH SIZE CHOSE - SUN DRY PICKED BERRIES
A NEW PEPPER APPEAR? ??
Anyone knows how Sichuan peppercorns are called in Chinese language?
+Marie-Soleil Chabot Thank you!
Wheres the sansho?
White peppercorns are lighter in spiciness than black peppercorns? Really? 🤔
Indeed they definitely aren't, they are milder in taste but they are more spicy.
Did you ever heard about India
Almost 99% of the spices are grown in India and originated from India
And black pepper mostly used in India then after uk
no. wrong :)
can someone point me to an importer from europe who wants to buy black pepper and pink pepper from brazil?
How many times do we need to complain before they do something about that awful background humming?
takoyucky you're going to complain regardless, right?
takoyucky- You're going to complain regardless right?
Turn off that sound
“Black pepper used around the world especially in Europe and United State” Didn’t even originated in Europe or United States 🙄
Why do you not mention Real red pepper. You can buy real red pepper from cambodia. you do not neet those red berries.
What about cayenne?
Cayenne is a chili not a peppercorn.
MASH 4077 Thank you, I didn’t know that!