On Tuesday, February 23, 2016 at 11:36:42 PM UTC-10, sf wrote:
> 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

People that think there's only one way to use pepper are watching way too much cooking/food channel/network. I learned to cook by actually cooking and I ain't got no time for such silliness.