On Mon, 8 Feb 2021 12:15:25 -0600, BryanGSimmons
> wrote:

>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?

It's rule #1 if you want to be a trendoid chef.

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