On 2/8/2021 1:15 PM, BryanGSimmons wrote:
> On 2/8/2021 8:17 AM, Gary wrote:
>> Â*Â*Dave Smith wrote:
>> Â*> 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?

Larger grain. No added iodine and anti-caking compounds.

I use kosher salt for cooking and sea salt in a grinder on the table.