On Sun, 07 Feb 2021 12:53:29 -0500, Dave Smith wrote:

> I can't imagine a cook being insulted by someone seasoning their food at
> the table. Tastes vary. Some people are more sensitive to salt than
> others. Some people like pepper more than others.

False & 3 * True. As kids we were taught that it is okay *BUT* one must
at least try a bite first in order not to show the chef any prejudice.

> I used to know a guy who used a lot of pepper.
> [...] more pepper in a single breakfast [...] in a month.
> [...] fried eggs [...] so much pepper [...] black.



Your friend reminds me of my brother. He's nuts about quantity whilst I'm
somewhat eccentric about extra-ordinary instantiations. (Peppercorns in
this case.) Here is the list of peppers that went into my last mix which
I doubled to send him half. (I also add powdered onion, garlic, mustard,
and a bit of turmeric, cumin, cocoa & cola nut.)

# Q Item Botanical name

01 8 Long Pepper Piper longum

02 8 Pink Pepper Schinus molle

03 2 Black Pepper (Pondicherry) Piper nigrum

04 2 Black Pepper (Kampot) " " "

05 2 Black Pepper (Telecherry) " " "

06 1 White Pepper - Fermented " " "

07 1 Green Pepper - Unripe " " "

08 2 Cubeb Piper cubeba

09 2 Tasmanian Tasmannia lanceolata

10 4 Coriander Coriandrum sativum

11 8 Grains Of Paradise Aframomum melegueta

12 6 Urfa Biber Capsicium annuum

13 2 Sancho Zanthoxylum piperitum

14 2 Schezwan (Ripe Red) Zanthoxylum bungeanum

15 2 Schezwan (Green) Zanthoxylum armatum

16 2 Timut " " "

17 1 Timur " " "

18 1 Sil-Timur Lindera neesiana

19 1 Passion Berry Ruta chalepensis

20 1 Chiloe Drimys winteri

21 8 Dried Tomato Solanum lycopersicum