On Tue, 23 Feb 2016 17:21:52 -0500, Dave Smith
> wrote:

> On 2016-02-23 3:57 PM, dsi1 wrote:
>
> > 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.
>
> There are some things for which I always grind pepper because it
> definitely tastes better. There are other things in which the freshly
> ground pepper is not an essential. I use ground pepper in burgers, meat
> loaf, sprinkle it on chickens and other roasts.


--

sf