On Monday, February 8, 2021 at 4:17:10 AM UTC-10, Gary wrote:
> Dave Smith wrote:
> > I used to know a guy
> > who used a lot of pepper. We used to run into him in a diner where he
> > had breakfast every morning. He used more pepper in a single breakfast
> > that I use in a month or more. He would have fried eggs and sprinkle so
> > much pepper on them that the eggs were almost black. I like pepper, but
> > I cringed at the thought of eating that much pepper on anything.
>
> Some foods can "handle" a lot of pepper. Fried eggs are one and potatoes
> even more. I go semi-heavy on the eggs and I literally frost french
> fries with it (looks almost black). This is the milder pre-ground pepper
> though, not fresh from a mill.
>
> I use both. From the mill, it's usually cracked pepper to coat and press
> into a steak before cooking. Also for the steaks, a liberal amount of
> kosher salt, bit of garlic powder and a dried herb or two.
>
> Now you know 2 guys that use a lot of pepper.
I like to make Filipino pork adobo with whole peppercorns. It's a blast biting down on one of those. My wife and kids don't much care for that though.
I had a Taiwanese steak recently. It came on a sizzling platter with spaghetti and an egg. The black pepper sauce on the steak and spaghetti was pretty intense. That's the way the Taiwanese people like it.
https://www.fabmomlifenow.com/post/h...k-pepper-steak