My Southern friend Karen, who trained as a professional chef and owned her very own pizza restaurant for a few years in Charlottesville, Virginia, wrote me today about her p-p-pet p-p-peeve: people who serve bitter or hot paprika on their deviled eggs.
She writes: "Somehow, people started sprinkling these delicate treasures with the most bitter substance they can find in their cupboards. I say if you don't have a jar of sweet pepper paprika, stick a nice little piece of parsley on your deviled eggs, or a stuffed olive slice, or my personal favorite - a little red caviar."
It's good advice. For more on paprika, click here.
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