I mentioned about the Kampot pepper about a week ago. I did another
taste test today. One of the best ways to taste pepper is to put some on
watermelon. So, since we have the melon, I did a comparison.

Our normal pepper mix is about 70% Tellicherry black pepper. 10% each of
white, pink, green. The others are more for looks than taste.

So, on one piece of watermelon I put the usual blend, the other I put
the expensive Kampot. My finding were each was much different. The
blend of peppers had nice flavor and no real heat. The Kampot had
little flavor, but much more heat.

On a 1 to 10 scale for heat, I'd put the blend at barely a 2, the Kampot
a 5, cayenne would be a 10.

On 4/15/19 9:00 AM, Ed Pawlowski wrote:
> I mentioned about the Kampot pepper about a week ago.Â* I did another
> taste test today. One of the best ways to taste pepper is to put some on
> watermelon.Â* So, since we have the melon, I did a comparison.
>
> Our normal pepper mix is about 70% Tellicherry black pepper. 10% each of
> white, pink, green.Â* The others are more for looks than taste.
>
> So, on one piece of watermelon I put the usual blend, the other I put
> the expensive Kampot.Â* My finding were each was much different.Â* The
> blend of peppers had nice flavor and no real heat.Â* The Kampot had
> little flavor, but much more heat.
>
> On a 1 to 10 scale for heat, I'd put the blend at barely a 2, the Kampot
> a 5, cayenne would be a 10.

I'm a pepper lover and not seen or tried Kampot. Do you have a good
source? Since it is expensive how are you using it .. with what foods?
Thanks.

jay

On 4/15/2019 2:21 PM, jay wrote:
> On 4/15/19 9:00 AM, Ed Pawlowski wrote:
>> I mentioned about the Kampot pepper about a week ago.Â* I did another
>> taste test today. One of the best ways to taste pepper is to put some
>> on watermelon.Â* So, since we have the melon, I did a comparison.
>>
>> Our normal pepper mix is about 70% Tellicherry black pepper. 10% each
>> of white, pink, green.Â* The others are more for looks than taste.
>>
>> So, on one piece of watermelon I put the usual blend, the other I put
>> the expensive Kampot.Â* My finding were each was much different.Â* The
>> blend of peppers had nice flavor and no real heat.Â* The Kampot had
>> little flavor, but much more heat.
>>
>> On a 1 to 10 scale for heat, I'd put the blend at barely a 2, the
>> Kampot a 5, cayenne would be a 10.
>
> I'm a pepper lover and not seen or tried Kampot.Â* Do you have a good
> source?Â* Since it is expensive how are you using it .. with what foods?
> Thanks.
>
> jay

Got it at Amazon
https://smile.amazon.com/gp/product/...0?ie=UTF8&th=1

Just using it on regular foods, potatoes, especially my morning eggs. I
smoked a brisket recently but would never use pricey delicate flavored
pepper on it.

On Mon, 15 Apr 2019 12:21:19 -0600, jay > wrote:

>On 4/15/19 9:00 AM, Ed Pawlowski wrote:
>> I mentioned about the Kampot pepper about a week ago.* I did another
>> taste test today. One of the best ways to taste pepper is to put some on
>> watermelon.* So, since we have the melon, I did a comparison.
>>
>> Our normal pepper mix is about 70% Tellicherry black pepper. 10% each of
>> white, pink, green.* The others are more for looks than taste.
>>
>> So, on one piece of watermelon I put the usual blend, the other I put
>> the expensive Kampot.* My finding were each was much different.* The
>> blend of peppers had nice flavor and no real heat.* The Kampot had
>> little flavor, but much more heat.
>>
>> On a 1 to 10 scale for heat, I'd put the blend at barely a 2, the Kampot
>> a 5, cayenne would be a 10.
>
>I'm a pepper lover and not seen or tried Kampot. Do you have a good
>source? Since it is expensive how are you using it .. with what foods?
>Thanks.
>
>jay

I'm a peppercorn lover, I'm not an affectionado of hot chili peppers
however I love bell peppers, waw or cooked. The only peppercorns I
crind are black tellicherry and white peppercorns but never mixed
together. There are many dishes that benefit from white peppercorns,
most Asian dishes, seafood, and egg dishes.... I much prefer white
pepper with an omelet, the flavor is a great enhancement and who needs
all those black specks om their eggs, blech. This is a great buy:
https://www.amazon.com/Badia-White-P...70_&dpSrc=srch

On 4/15/19 1:21 PM, Ed Pawlowski wrote:
> On 4/15/2019 2:21 PM, jay wrote:
>> On 4/15/19 9:00 AM, Ed Pawlowski wrote:
>>> I mentioned about the Kampot pepper about a week ago.Â* I did another
>>> taste test today. One of the best ways to taste pepper is to put some
>>> on watermelon.Â* So, since we have the melon, I did a comparison.
>>>
>>> Our normal pepper mix is about 70% Tellicherry black pepper. 10% each
>>> of white, pink, green.Â* The others are more for looks than taste.
>>>
>>> So, on one piece of watermelon I put the usual blend, the other I put
>>> the expensive Kampot.Â* My finding were each was much different.Â* The
>>> blend of peppers had nice flavor and no real heat.Â* The Kampot had
>>> little flavor, but much more heat.
>>>
>>> On a 1 to 10 scale for heat, I'd put the blend at barely a 2, the
>>> Kampot a 5, cayenne would be a 10.
>>
>> I'm a pepper lover and not seen or tried Kampot.Â* Do you have a good
>> source?Â* Since it is expensive how are you using it .. with what
>> foods? Thanks.
>>
>> jay
>
> Got it at Amazon
> https://smile.amazon.com/gp/product/...0?ie=UTF8&th=1
>
>
> Just using it on regular foods, potatoes, especially my morning eggs.Â* I
> smoked a brisket recently but would never use pricey delicate flavored
> pepper on it.

Thanks for the link and input. I will order some.

jay

The only think I put black pepper on is hard boiled eggs which I had for lunch today.

On 4/15/19 1:22 PM, wrote:
> On Mon, 15 Apr 2019 12:21:19 -0600, jay > wrote:
>
>> On 4/15/19 9:00 AM, Ed Pawlowski wrote:
>>> I mentioned about the Kampot pepper about a week ago.Â* I did another
>>> taste test today. One of the best ways to taste pepper is to put some on
>>> watermelon.Â* So, since we have the melon, I did a comparison.
>>>
>>> Our normal pepper mix is about 70% Tellicherry black pepper. 10% each of
>>> white, pink, green.Â* The others are more for looks than taste.
>>>
>>> So, on one piece of watermelon I put the usual blend, the other I put
>>> the expensive Kampot.Â* My finding were each was much different.Â* The
>>> blend of peppers had nice flavor and no real heat.Â* The Kampot had
>>> little flavor, but much more heat.
>>>
>>> On a 1 to 10 scale for heat, I'd put the blend at barely a 2, the Kampot
>>> a 5, cayenne would be a 10.
>>
>> I'm a pepper lover and not seen or tried Kampot. Do you have a good
>> source? Since it is expensive how are you using it .. with what foods?
>> Thanks.
>>
>> jay
>
> I'm a peppercorn lover, I'm not an affectionado of hot chili peppers
> however I love bell peppers, waw or cooked. The only peppercorns I
> crind are black tellicherry and white peppercorns but never mixed
> together. There are many dishes that benefit from white peppercorns,
> most Asian dishes, seafood, and egg dishes.... I much prefer white
> pepper with an omelet, the flavor is a great enhancement and who needs
> all those black specks om their eggs, blech. This is a great buy:
> https://www.amazon.com/Badia-White-P...70_&dpSrc=srch
>

I like most all peppers and especially chile peppers. I didn't know eggs
could be consumed without those beautiful black specks all over them. I
particularly like the pepper specks ground extra fine on eggs. (: White
peppers is a unique flavor and has a good look (invisible) on certain
white dishes. I looked at Penzeys site for Kampot but didn't find it.

Good link, thanks. Thats a lot of white pepper for the money!

jay

On Monday, April 15, 2019 at 9:56:05 AM UTC-10, jay wrote:
> On 4/15/19 1:22 PM, wrote:
> > On Mon, 15 Apr 2019 12:21:19 -0600, jay > wrote:
> >
> >> On 4/15/19 9:00 AM, Ed Pawlowski wrote:
> >>> I mentioned about the Kampot pepper about a week ago.Â* I did another
> >>> taste test today. One of the best ways to taste pepper is to put some on
> >>> watermelon.Â* So, since we have the melon, I did a comparison.
> >>>
> >>> Our normal pepper mix is about 70% Tellicherry black pepper. 10% each of
> >>> white, pink, green.Â* The others are more for looks than taste.
> >>>
> >>> So, on one piece of watermelon I put the usual blend, the other I put
> >>> the expensive Kampot.Â* My finding were each was much different.Â* The
> >>> blend of peppers had nice flavor and no real heat.Â* The Kampot had
> >>> little flavor, but much more heat.
> >>>
> >>> On a 1 to 10 scale for heat, I'd put the blend at barely a 2, the Kampot
> >>> a 5, cayenne would be a 10.
> >>
> >> I'm a pepper lover and not seen or tried Kampot. Do you have a good
> >> source? Since it is expensive how are you using it .. with what foods?
> >> Thanks.
> >>
> >> jay
> >
> > I'm a peppercorn lover, I'm not an affectionado of hot chili peppers
> > however I love bell peppers, waw or cooked. The only peppercorns I
> > crind are black tellicherry and white peppercorns but never mixed
> > together. There are many dishes that benefit from white peppercorns,
> > most Asian dishes, seafood, and egg dishes.... I much prefer white
> > pepper with an omelet, the flavor is a great enhancement and who needs
> > all those black specks om their eggs, blech. This is a great buy:
> > https://www.amazon.com/Badia-White-P...70_&dpSrc=srch
> >
>
> I like most all peppers and especially chile peppers. I didn't know eggs
> could be consumed without those beautiful black specks all over them. I
> particularly like the pepper specks ground extra fine on eggs. (: White
> peppers is a unique flavor and has a good look (invisible) on certain
> white dishes. I looked at Penzeys site for Kampot but didn't find it.
>
> Good link, thanks. Thats a lot of white pepper for the money!
>
> jay

Beautiful black specks? I've never thought of it that way.

I've never tried white pepper. Maybe I'll try it someday if I can get my paws on some cheap. The Chinese like to cook with white pepper. I can't say why.

On Monday, April 15, 2019 at 2:52:09 PM UTC-5, wrote:
>
> The only think I put black pepper on is hard boiled eggs which I had for lunch today.
>
Fresh ground black pepper is good on mashed potatoes or a baked potato as
well as eggs cooked any way. It's rather tasty on a pizza as well.

On Mon, 15 Apr 2019 13:57:29 -0700 (PDT), dsi1
> wrote:

>On Monday, April 15, 2019 at 9:56:05 AM UTC-10, jay wrote:
>> On 4/15/19 1:22 PM, wrote:
>> > On Mon, 15 Apr 2019 12:21:19 -0600, jay > wrote:
>> >
>> >> On 4/15/19 9:00 AM, Ed Pawlowski wrote:
>> >>> I mentioned about the Kampot pepper about a week ago.* I did another
>> >>> taste test today. One of the best ways to taste pepper is to put some on
>> >>> watermelon.* So, since we have the melon, I did a comparison.
>> >>>
>> >>> Our normal pepper mix is about 70% Tellicherry black pepper. 10% each of
>> >>> white, pink, green.* The others are more for looks than taste.
>> >>>
>> >>> So, on one piece of watermelon I put the usual blend, the other I put
>> >>> the expensive Kampot.* My finding were each was much different.* The
>> >>> blend of peppers had nice flavor and no real heat.* The Kampot had
>> >>> little flavor, but much more heat.
>> >>>
>> >>> On a 1 to 10 scale for heat, I'd put the blend at barely a 2, the Kampot
>> >>> a 5, cayenne would be a 10.
>> >>
>> >> I'm a pepper lover and not seen or tried Kampot. Do you have a good
>> >> source? Since it is expensive how are you using it .. with what foods?
>> >> Thanks.
>> >>
>> >> jay
>> >
>> > I'm a peppercorn lover, I'm not an affectionado of hot chili peppers
>> > however I love bell peppers, waw or cooked. The only peppercorns I
>> > crind are black tellicherry and white peppercorns but never mixed
>> > together. There are many dishes that benefit from white peppercorns,
>> > most Asian dishes, seafood, and egg dishes.... I much prefer white
>> > pepper with an omelet, the flavor is a great enhancement and who needs
>> > all those black specks om their eggs, blech. This is a great buy:
>> > https://www.amazon.com/Badia-White-P...70_&dpSrc=srch
>> >
>>
>> I like most all peppers and especially chile peppers. I didn't know eggs
>> could be consumed without those beautiful black specks all over them. I
>> particularly like the pepper specks ground extra fine on eggs. (: White
>> peppers is a unique flavor and has a good look (invisible) on certain
>> white dishes. I looked at Penzeys site for Kampot but didn't find it.
>>
>> Good link, thanks. Thats a lot of white pepper for the money!
>>
>> jay
>
>Beautiful black specks? I've never thought of it that way.
>
>I've never tried white pepper. Maybe I'll try it someday if I can get my paws on some cheap. The Chinese like to cook with white pepper. I can't say why.

Because it doesn't create black specks, reminiscent of cockroach poo?

jay wrote:
> I'm a pepper lover and not seen or tried Kampot. Do you have a good
> source? Since it is expensive how are you using it .. with what foods?
> Thanks.
>
> jay

If you're a pepper lover, you should try Wynad pepper, which is pretty
strong!

On 4/15/2019 3:21 PM, wrote:

> Fresh ground black pepper is good on mashed potatoes or a baked potato as
> well as eggs cooked any way. It's rather tasty on a pizza as well.

check this out:

https://www.amazon.com/Peppercorns-o...28-spons&psc=1

****OR****

https://tinyurl.com/y4dbvs5l

Problem is, I jes watched a segment, on streaming CBS news, that decries
Amazon's problem with "counterfeit" products being sold on Amazon's
web-site. It appears to be a major problem and I have zero solutions. 8|

nb

wrote:
> and who needs
> all those black specks om their eggs, blech.

Using the contrasting color lets you see just how much you are
adding. I've never used white pepper only because the black
pepper serves all my needs.

Certain foods can be overpeppered. Soups come to mind. But
certain foods can handle lots of it like eggs and especially
potatoes in most recipes. Whenever I make "french fries," I never
add ketchup but I do salt them well and literally blacken them
with tons of pepper. yum!

"all those black specks" don't concern me at all. I don't care
how my food looks to others. I only care how it will taste.

On 4/16/2019 9:41 AM, Gary wrote:

> Whenever I make "french fries," I never
> add ketchup but I do salt them well and literally blacken them
> with tons of pepper. yum!

Often I also add some garlic powder and a little oregano and basil.

On Tue, 16 Apr 2019 07:03:42 -0600, notbob > wrote:

>On 4/15/2019 3:21 PM, wrote:
>
>> Fresh ground black pepper is good on mashed potatoes or a baked potato as
>> well as eggs cooked any way. It's rather tasty on a pizza as well.
>
>check this out:
>
>https://www.amazon.com/Peppercorns-o...28-spons&psc=1
>
>****OR****
>
>https://tinyurl.com/y4dbvs5l
>
>Problem is, I jes watched a segment, on streaming CBS news, that decries
>Amazon's problem with "counterfeit" products being sold on Amazon's
>web-site. It appears to be a major problem and I have zero solutions. 8|
>
>nb

Walmart/Jet offers goods from myriad sellers these days, too, and the
only reason they don't make the news for fake crap that sneaks by is
that they are still considerably smaller than Amazon, which is almost
the size of that black hole we all looked at last week.

Ordering online, as with ordering from catalogs in the days of old,
always has some degree of iffiness. The best defense is a retailer who
will refund your money if you get shoddy goods.

The customer review system, which was supposed to help guide the
purchaser away from bad products or sellers, does not really work as
anticipated and must also be looked at skeptically and only in
aggregate.

OF -if you're looking for a very tasty black pepper, try Kampot, which
is Cambodian.

On 4/15/2019 11:00 AM, Ed Pawlowski wrote:
> I mentioned about the Kampot pepper about a week ago.Â* I did another
> taste test today. One of the best ways to taste pepper is to put some on
> watermelon.Â* So, since we have the melon, I did a comparison.
>
> Our normal pepper mix is about 70% Tellicherry black pepper. 10% each of
> white, pink, green.Â* The others are more for looks than taste.
>
> So, on one piece of watermelon I put the usual blend, the other I put
> the expensive Kampot.Â* My finding were each was much different.Â* The
> blend of peppers had nice flavor and no real heat.Â* The Kampot had
> little flavor, but much more heat.
>
> On a 1 to 10 scale for heat, I'd put the blend at barely a 2, the Kampot
> a 5, cayenne would be a 10.

Interesting way to test pepper. I don't actually care about specific
ground peppers but to compare them sprinkled on watermelon, that's
different.

Jill

I have never experienced "too much pepper." There is no such thing on my food. I have
used white in some recipes that call for it, but "ground" black is my favorite. I don't have
a pepper mill. My dad had a pocket one, but I don't know what happened to it when he
died....I should probably get one for the house, seeing as how I like pepper so much. And
I really like freshly ground black pepper.

N.

On Tuesday, April 16, 2019 at 10:14:22 PM UTC-5, Nancy2 wrote:
>
> I have never experienced "too much pepper." There is no such thing on my food. I have
> used white in some recipes that call for it, but "ground" black is my favorite. I don't have
> a pepper mill. My dad had a pocket one, but I don't know what happened to it when he
> died....I should probably get one for the house, seeing as how I like pepper so much. And
> I really like freshly ground black pepper.
>
> N.
>
I don't think it would be a purchase you'd regret. The freshly ground stuff
is so pungent and of course quite flavorful.

On 4/16/2019 11:14 PM, Nancy2 wrote:
> I have never experienced "too much pepper." There is no such thing on my food. I have
> used white in some recipes that call for it, but "ground" black is my favorite. I don't have
> a pepper mill. My dad had a pocket one, but I don't know what happened to it when he
> died....I should probably get one for the house, seeing as how I like pepper so much. And
> I really like freshly ground black pepper.
>
> N.
>

About 40 years ago I had a fresh egg right from the chicken coop and
fresh ground pepper. Couple of days later we bought our Atlas grinder.

I also bought this and for $12 it works well. Treat yourself. You
won't be sorry.

On Tuesday, April 16, 2019 at 5:14:22 PM UTC-10, Nancy2 wrote:
> I have never experienced "too much pepper." There is no such thing on my food. I have
> used white in some recipes that call for it, but "ground" black is my favorite. I don't have
> a pepper mill. My dad had a pocket one, but I don't know what happened to it when he
> died....I should probably get one for the house, seeing as how I like pepper so much. And
> I really like freshly ground black pepper.
>
> N.

A pocket pepper grinder is pretty hardcore. I used to carry around a small pill bottle of dried chiltepin. A friend from Texas sent me those. Wonderful stuff. It's always nice to be able to pack some heat wherever you may roam.

Nancy2 wrote:
>
> I have never experienced "too much pepper." There is no such thing on my food. I have
> used white in some recipes that call for it, but "ground" black is my favorite. I don't have
> a pepper mill. My dad had a pocket one, but I don't know what happened to it when he
> died....I should probably get one for the house, seeing as how I like pepper so much. And
> I really like freshly ground black pepper.

I really like the brown wooden one I bought many years ago. The
fresh ground is very different than the "ground pepper." Much
more intense flavor and even heat. I do use both though for
different reasons.

My grinder is a 6" one and all I need. I also used to have an 8
or 10" one but I gave that to my daughter.

This is what I have. The pepper mill only, not the salt mill:
http://www.webstaurantstore.com/imag...mill-set-6.jpg

On Wednesday, April 17, 2019 at 7:30:33 AM UTC-4, Gary wrote:
> Nancy2 wrote:
> >
> > I have never experienced "too much pepper." There is no such thing on my food. I have
> > used white in some recipes that call for it, but "ground" black is my favorite. I don't have
> > a pepper mill. My dad had a pocket one, but I don't know what happened to it when he
> > died....I should probably get one for the house, seeing as how I like pepper so much. And
> > I really like freshly ground black pepper.
>
> I really like the brown wooden one I bought many years ago. The
> fresh ground is very different than the "ground pepper." Much
> more intense flavor and even heat. I do use both though for
> different reasons.

What do you use pre-ground pepper for? Our only use for it is
when cooking a whole pig and grinding all that pepper would
be onerous.

> My grinder is a 6" one and all I need. I also used to have an 8
> or 10" one but I gave that to my daughter.
>
> This is what I have. The pepper mill only, not the salt mill:
> http://www.webstaurantstore.com/imag...mill-set-6.jpg

Pretty, but a little hard on the wrist. I prefer the Atlas style,
which has a handle on the top.

Cindy Hamilton

On 4/17/2019 9:09 AM, Cindy Hamilton wrote:

>
> What do you use pre-ground pepper for? Our only use for it is
> when cooking a whole pig and grinding all that pepper would
> be onerous.
>

If I need a lot, I use the blender

On 4/15/19 8:06 PM, Jean B. wrote:
> jay wrote:
>> I'm a pepper lover and not seen or tried Kampot.Â* Do you have a good
>> source?Â* Since it is expensive how are you using it .. with what foods?
>> Thanks.
>>
>> jay
>
> If you're a pepper lover, you should try Wynad pepper, which is pretty
> strong!
>
Thank you!

jay

On Tue, 16 Apr 2019 20:32:43 -0700 (PDT), "
> wrote:

>On Tuesday, April 16, 2019 at 10:14:22 PM UTC-5, Nancy2 wrote:
>>
>> I have never experienced "too much pepper." There is no such thing on my food. I have
>> used white in some recipes that call for it, but "ground" black is my favorite. I don't have
>> a pepper mill. My dad had a pocket one, but I don't know what happened to it when he
>> died....I should probably get one for the house, seeing as how I like pepper so much. And
>> I really like freshly ground black pepper.
>>
>> N.
>>
>I don't think it would be a purchase you'd regret. The freshly ground stuff
>is so pungent and of course quite flavorful.

Fresh green pepper is the best of all, needs to be cooked of course:
https://5.imimg.com/data5/WR/YS/MY-4...er-500x500.jpg

Cindy Hamilton wrote:
>
> Gary wrote:
> > I really like the brown wooden one I bought many years ago. The
> > fresh ground is very different than the "ground pepper." Much
> > more intense flavor and even heat. I do use both though for
> > different reasons.
>
> What do you use pre-ground pepper for? Our only use for it is
> when cooking a whole pig and grinding all that pepper would
> be onerous.

Most times, I use the grinder for cracked pepper, like on meat
then pressed in before I cook it. Steaks and lamb especially. I
keep it on the loosest setting for that.

Pre-ground often for already cooked stuff but not always. As I
like lots of pepper, ground pepper from the grinder can get
tiresome sometimes. Rather than twist it 20 times, I can do a few
quick sprinkles from a small thing of pre-ground.

> > This is what I have. The pepper mill only, not the salt mill:
> > http://www.webstaurantstore.com/imag...mill-set-6.jpg
>
> Pretty, but a little hard on the wrist. I prefer the Atlas style,
> which has a handle on the top.

I don't like the crank handle only because I mostly do cracked
and lots of resistance from that. A crank handle would be good
for fine ground though.

Anyway, I always keep both on hand - whole black peppercorns and
also 2oz containers of the pre-ground.

On Thu, 18 Apr 2019 06:46:03 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> Gary wrote:
>> > I really like the brown wooden one I bought many years ago. The
>> > fresh ground is very different than the "ground pepper." Much
>> > more intense flavor and even heat. I do use both though for
>> > different reasons.
>>
>> What do you use pre-ground pepper for? Our only use for it is
>> when cooking a whole pig and grinding all that pepper would
>> be onerous.
>
>Most times, I use the grinder for cracked pepper, like on meat
>then pressed in before I cook it. Steaks and lamb especially. I
>keep it on the loosest setting for that.
>
>Pre-ground often for already cooked stuff but not always. As I
>like lots of pepper, ground pepper from the grinder can get
>tiresome sometimes. Rather than twist it 20 times, I can do a few
>quick sprinkles from a small thing of pre-ground.
>
>> > This is what I have. The pepper mill only, not the salt mill:
>> > http://www.webstaurantstore.com/imag...mill-set-6.jpg
>>
>> Pretty, but a little hard on the wrist. I prefer the Atlas style,
>> which has a handle on the top.
>
>I don't like the crank handle only because I mostly do cracked
>and lots of resistance from that. A crank handle would be good
>for fine ground though.

A crank mill can be set to the same coarseness as cracked, and
requires no more effort.... actually a fine setting requires more
effort as you'd need to turn that crank several more rotations.
I never buy/use preground pepper for the same reason that I never
buy/eat preground mystery meat.