On 2/8/2021 8:17 AM, Gary wrote:
> Â*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.Â* 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.
>
Why *kosher* salt?
>
> Now you know 2 guys that use a lot of pepper.Â*
>
Three.

>


--
--Bryan
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