Gary > writes:

> 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.

Yeah, me too

> 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.

Pretty much the same for me. I'll even crack loads of pepper on my
salad. The steak gets a butt ton of salt and cracked pepper. I hope the
salt tenderizes the meat and I want that pepper oil to get into the meat
a little. Got to love that crust.

Copious pepper on fried potato is heaven to me.

--
Daniel
Visit me at: gopher://gcpp.world