On 2/23/2016 10:42 AM, Ed Pawlowski wrote:
> On 2/23/2016 3:17 PM, dsi1 wrote:
>
>
>> The truth is that I like a little fresh ground pepper on scrambled
>> eggs. It only takes a few grinds. What I'm not going to do is grind
>> pepper into a whole pot of stew or for times when I need a good amount
>> of black pepper. That's just ridiculous.
>>
>
> Better quality is ridiculous? My Atlas grinder can crank out all you
> need for a big pot of stew in less than a minute. I do the same when I
> make a rub for smoked brisket too.

Obviously, you got a better grinder or you got a lot more patience than
I or you have one powerful wrist. Does that matter? Would you be able to
tell whether or not I used fresh ground in a stew? Of course you
wouldn't. Would you be able to tell if it were on eggs or a salad. I
should hope so. In these and certain other cases, fresh ground makes sense.

You're certainly welcome to grind away if it makes you feel better, or
special - I won't do it. I'm far too practical a guy and don't have the
time, patience, or wrist.