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.

Looks like we're in dsi1's camp. There are times it matters, there
are times it doesn't and we're capable of deciding when to use what.

--

sf