We had grilled loin lamb chops. We rubbed them with garlic, rosemary
and olive oil and let them sit for an hour. FWIW, they were Australian
lamb. They were fantastic. Seriously, they were some of the best lamb
jobs I ever had.

On Sunday, August 4, 2019 at 2:14:26 PM UTC-10, Dave Smith wrote:
> We had grilled loin lamb chops. We rubbed them with garlic, rosemary
> and olive oil and let them sit for an hour. FWIW, they were Australian
> lamb. They were fantastic. Seriously, they were some of the best lamb
> jobs I ever had.

I made a Chicago style pizza/casserole last night. When I was making the meat filling, the top of the pepper container opened up and I dumped a ridiculous amount of black pepper on the filling. When I asked my wife what she thought about it, she said it was really tasty. Interesting.

https://www.amazon.com/photos/shared...qDqeWREdIFpNby

"Dave Smith" > wrote in message
...
> We had grilled loin lamb chops. We rubbed them with garlic, rosemary and
> olive oil and let them sit for an hour. FWIW, they were Australian lamb.
> They were fantastic. Seriously, they were some of the best lamb jobs I
> ever had.

I made a Caprese salad but had to purchase the tomatoes and basil. Our weird
weather messed up what I grew. Also stir fried veggies with salt, pepper and
garlic.

I will have some salad and fruit. There are plenty of leftovers in the
fridge.

"dsi1" > wrote in message
...
On Sunday, August 4, 2019 at 2:14:26 PM UTC-10, Dave Smith wrote:
> We had grilled loin lamb chops. We rubbed them with garlic, rosemary
> and olive oil and let them sit for an hour. FWIW, they were Australian
> lamb. They were fantastic. Seriously, they were some of the best lamb
> jobs I ever had.

I made a Chicago style pizza/casserole last night. When I was making the
meat filling, the top of the pepper container opened up and I dumped a
ridiculous amount of black pepper on the filling. When I asked my wife what
she thought about it, she said it was really tasty. Interesting.

https://www.amazon.com/photos/shared...qDqeWREdIFpNby

---

For me there is never too much black pepper.

"Julie Bove" wrote in message ...


"dsi1" > wrote in message
...
On Sunday, August 4, 2019 at 2:14:26 PM UTC-10, Dave Smith wrote:
> We had grilled loin lamb chops. We rubbed them with garlic, rosemary
> and olive oil and let them sit for an hour. FWIW, they were Australian
> lamb. They were fantastic. Seriously, they were some of the best lamb
> jobs I ever had.

I made a Chicago style pizza/casserole last night. When I was making the
meat filling, the top of the pepper container opened up and I dumped a
ridiculous amount of black pepper on the filling. When I asked my wife what
she thought about it, she said it was really tasty. Interesting.

https://www.amazon.com/photos/shared...qDqeWREdIFpNby

---

For me there is never too much black pepper.

===

For us, any at all is too much)

Julie Bove wrote:
> For me there is never too much black pepper.

For some reason, too much in some soups can sometimes be too much
but for other things, there is never too much black pepper.
Potatoes are a good example. Whenever I have mashed potatoes,
baked or microwaved potatoes or even french fried potatoes, I
literally frost them with black pepper.

Jill posted a dinner pic the other day (steak, lima beans and
mashed potatoes). The meal looked good, btw Jill...especially
that steak. However, that scanty little twist of a pepper mill
on the mashed potatoes would be a joke for me. I would have
frosted the hell out of those potatoes (with black pepper)

"Gary" > wrote in message ...
> Julie Bove wrote:
>> For me there is never too much black pepper.
>
> For some reason, too much in some soups can sometimes be too much
> but for other things, there is never too much black pepper.
> Potatoes are a good example. Whenever I have mashed potatoes,
> baked or microwaved potatoes or even french fried potatoes, I
> literally frost them with black pepper.
>
> Jill posted a dinner pic the other day (steak, lima beans and
> mashed potatoes). The meal looked good, btw Jill...especially
> that steak. However, that scanty little twist of a pepper mill
> on the mashed potatoes would be a joke for me. I would have
> frosted the hell out of those potatoes (with black pepper)

I have not tried pepper on fries as I rarely eat them and when I do, it's
usually in a restaurant. None of the places I dine at have peppermills and
preground pepper is too weak for me.

I do load my mashed potatoes with it and more on top.

Years ago, Fred Meyer (store) had Eve's buffet. It was a cafeteria but I
think sometimes they had a small buffet as well. I was shopping in there
with my brother when I began to feel sick to my stomach but I was also drawn
to Eve's where I got some mashed potatoes. I've never had potatoes that
good. They tasted very strongly of pepper but I saw no black specks. They
must have used white pepper and tons of it! Whatever my stomach issue was,
those potatoes cured it. Pepper is good for the digestion.

On Sunday, August 4, 2019 at 7:09:20 PM UTC-10, Julie Bove wrote:
> ---
>
> For me there is never too much black pepper.

That's an unusual attitude although I got to say that adding too much black pepper didn't ruin the pizza. Sometimes, I'll dredge a piece of tuna in pepper and fry it at high heat. Inexplicably, this does not ruin the tuna either. Instead, it comes out tasting like beef. Beats me how that works.

https://www.amazon.com/photos/shared...YaKlRYWXXBsyz8

dsi1 wrote:
>
> On Sunday, August 4, 2019 at 7:09:20 PM UTC-10, Julie Bove wrote:
> > ---
> >
> > For me there is never too much black pepper.
>
> That's an unusual attitude although I got to say that adding too much black pepper didn't ruin the pizza. Sometimes, I'll dredge a piece of tuna in pepper and fry it at high heat. Inexplicably, this does not ruin the tuna either. Instead, it comes out tasting like beef. Beats me how that works.

Whenever I cook a steak, I press in tons of cracked pepper (and a
few other things). When I cook a thick tuna steak, I cook them
the same way. They really do taste similar to beef steak. Same
with lamb and I actually like that even better than the other
two.

BTW, saw your deep dish pizza pic this morning. Looks good!

On Tuesday, August 6, 2019 at 2:29:42 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > On Sunday, August 4, 2019 at 7:09:20 PM UTC-10, Julie Bove wrote:
> > > ---
> > >
> > > For me there is never too much black pepper.
> >
> > That's an unusual attitude although I got to say that adding too much black pepper didn't ruin the pizza. Sometimes, I'll dredge a piece of tuna in pepper and fry it at high heat. Inexplicably, this does not ruin the tuna either. Instead, it comes out tasting like beef. Beats me how that works.
>
> Whenever I cook a steak, I press in tons of cracked pepper (and a
> few other things). When I cook a thick tuna steak, I cook them
> the same way. They really do taste similar to beef steak. Same
> with lamb and I actually like that even better than the other
> two.
>
> BTW, saw your deep dish pizza pic this morning. Looks good!

Thank God for pepper. What would mankind do without pepper? I got a cute little tin of pepper. In Japan, there are shops that will make you a custom blend of different spices and peppers. I didn't get mine in Japan though. I got it in Honolulu. This one has a citrus taste with a burn that takes a while to build up.

https://www.amazon.com/photos/shared...uei9yAXuS6uQgI

On 8/5/2019 6:34 AM, Gary wrote:
> Julie Bove wrote:
>> For me there is never too much black pepper.
>
> For some reason, too much in some soups can sometimes be too much
> but for other things, there is never too much black pepper.
> Potatoes are a good example. Whenever I have mashed potatoes,
> baked or microwaved potatoes or even french fried potatoes, I
> literally frost them with black pepper.
>
> Jill posted a dinner pic the other day (steak, lima beans and
> mashed potatoes). The meal looked good, btw Jill...especially
> that steak. However, that scanty little twist of a pepper mill
> on the mashed potatoes would be a joke for me. I would have
> frosted the hell out of those potatoes (with black pepper)
>
Thanks, Gary. I use pepper sparingly (I'm much more of a salt person).
Feel free to add as much pepper as you like.

Jill