On 2021-02-07 12:24 p.m., Graham wrote:
> On Sun, 7 Feb 2021 09:13:41 -0800, Taxed and Spent wrote:
>
>> The salt thread has started and continued to be nutso.
>>
>> Can we do the same with pepper?
>
> Interesting!
> Lately, I've been making pepper mills and it has occurred to me that their
> real place is in the kitchen, not on the formal dining table where their
> use would be an insult to the cook.
>

I can't imagine a cook being insulted by someone seasoning their food at
the table. Tastes vary. Some people are more sensitive to salt than
others. Some people like pepper more than others. 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.

On Sun, 07 Feb 2021 12:53:29 -0500, Dave Smith wrote:

> I can't imagine a cook being insulted by someone seasoning their food at
> the table. Tastes vary. Some people are more sensitive to salt than
> others. Some people like pepper more than others.

False & 3 * True. As kids we were taught that it is okay *BUT* one must
at least try a bite first in order not to show the chef any prejudice.

> I used to know a guy who used a lot of pepper.
> [...] more pepper in a single breakfast [...] in a month.
> [...] fried eggs [...] so much pepper [...] black.



Your friend reminds me of my brother. He's nuts about quantity whilst I'm
somewhat eccentric about extra-ordinary instantiations. (Peppercorns in
this case.) Here is the list of peppers that went into my last mix which
I doubled to send him half. (I also add powdered onion, garlic, mustard,
and a bit of turmeric, cumin, cocoa & cola nut.)

# Q Item Botanical name

01 8 Long Pepper Piper longum

02 8 Pink Pepper Schinus molle

03 2 Black Pepper (Pondicherry) Piper nigrum

04 2 Black Pepper (Kampot) " " "

05 2 Black Pepper (Telecherry) " " "

06 1 White Pepper - Fermented " " "

07 1 Green Pepper - Unripe " " "

08 2 Cubeb Piper cubeba

09 2 Tasmanian Tasmannia lanceolata

10 4 Coriander Coriandrum sativum

11 8 Grains Of Paradise Aframomum melegueta

12 6 Urfa Biber Capsicium annuum

13 2 Sancho Zanthoxylum piperitum

14 2 Schezwan (Ripe Red) Zanthoxylum bungeanum

15 2 Schezwan (Green) Zanthoxylum armatum

16 2 Timut " " "

17 1 Timur " " "

18 1 Sil-Timur Lindera neesiana

19 1 Passion Berry Ruta chalepensis

20 1 Chiloe Drimys winteri

21 8 Dried Tomato Solanum lycopersicum

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.

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.

Now you know 2 guys that use a lot of pepper.

On Monday, February 8, 2021 at 4:17:10 AM UTC-10, Gary wrote:
> 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.
>
> 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.
>
> Now you know 2 guys that use a lot of pepper.
I like to make Filipino pork adobo with whole peppercorns. It's a blast biting down on one of those. My wife and kids don't much care for that though.
I had a Taiwanese steak recently. It came on a sizzling platter with spaghetti and an egg. The black pepper sauce on the steak and spaghetti was pretty intense. That's the way the Taiwanese people like it.
https://www.fabmomlifenow.com/post/h...k-pepper-steak

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?
>
> Now you know 2 guys that use a lot of pepper.Â*
>
Three.

>


--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

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.

--
The real Bruce posts with NewsgroupDirect (see headers).

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.

On 2/8/2021 11:42 AM, Ed Pawlowski wrote:
> 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.
>


FLATTER grain sits flatter on the meat.

Lots of salts don't have added iodine.

Kosher salt doesn't stick to your fingers much, either.

That said, I use any non-iodized salt I have available.

On Mon, 8 Feb 2021 09:17:04 -0500, Gary > wrote:

> 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.
>
>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.
>
>Now you know 2 guys that use a lot of pepper.

Uh oh, that means double the amount of stories from Uncle Dave.

--
The real Bruce posts with NewsgroupDirect (see headers).

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