On Tue, 23 Feb 2016 10:57:36 -1000, dsi1 > wrote:

>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.

You're an idiot, certifiable.