Gary wrote:
> On 2/7/2021 3:02 PM, Bruce wrote:
> > We had a Peugeot pepper mill. The first thing it did was rust.
> >
> I do have to wonder what would cause a pepper mill to rust. Super high
> humidity?

She's getting the *cars* mixed up with the *pepper mills*, lol...

--
Best
Greg

On 2/8/2021 8:19 AM, GM wrote:
> Gary wrote:
>> On 2/7/2021 3:02 PM, Bruce wrote:
>>> We had a Peugeot pepper mill. The first thing it did was rust.
>>>
>> I do have to wonder what would cause a pepper mill to rust. Super high
>> humidity?
>
> She's getting the *cars* mixed up with the *pepper mills*, lol...
>

I was going to say be careful not to buy a Fiat pepper mill.

Taxed and Spent wrote:
> On 2/8/2021 8:19 AM, GM wrote:
> > Gary wrote:
> >> On 2/7/2021 3:02 PM, Bruce wrote:
> >>> We had a Peugeot pepper mill. The first thing it did was rust.
> >>>
> >> I do have to wonder what would cause a pepper mill to rust. Super high
> >> humidity?
> >
> > She's getting the *cars* mixed up with the *pepper mills*, lol...
> >
> I was going to say be careful not to buy a Fiat pepper mill.


Lol...

F - fix
I - it
A - again
T - Tony

--
Best
Greg

Cindy Hamilton > writes:

> On Sunday, February 7, 2021 at 1:59:44 PM UTC-5, Graham wrote:
>> On Sun, 7 Feb 2021 09:32:27 -0800 (PST), Cindy Hamilton wrote:
>>
>> > On Sunday, February 7, 2021 at 12:24:31 PM UTC-5, 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.
>> >
>> > Why are cooks so thin-skinned that they would mind someone adding
>> > pepper (or salt, for that matter) to food? It's "season to taste", and
>> > everyone's taste is different.
>> >
>> > Cindy Hamilton
>> I would have thought that it's bad manners to season a dish that one's host
>> has prepared. After all, it's criticism of her/his cooking.
>
> Not in my view. It means I like more salt or pepper than the host does.
>
> When I cook for others, I cut back on the salt to "normal people levels".
>
> Cindy Hamilton

I'm with you. Except, I'm only crazy with pepper while cooking. I often
add just a bit of salt when cooking. If my wife or guests want more salt
it's on the table.

If I'm adding copious salt to anything, it's water for boiling
potatoes. Sometimes pasta water.

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

On Monday, February 8, 2021 at 12:32:16 PM UTC-5, Daniel wrote:
> Cindy Hamilton > writes:

> > When I cook for others, I cut back on the salt to "normal people levels".
> >
> > Cindy Hamilton
> I'm with you. Except, I'm only crazy with pepper while cooking. I often
> add just a bit of salt when cooking. If my wife or guests want more salt
> it's on the table.

My husband likes salt more than I do. He'll indiscriminately salt a
plateful of breakfast, including the bacon.

Cindy Hamilton

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 09:31:09 -0500, Gary > wrote:

>On 2/7/2021 3:02 PM, Bruce wrote:
>> We had a Peugeot pepper mill. The first thing it did was rust.
>>
>I do have to wonder what would cause a pepper mill to rust. Super high
>humidity?

I guess so. It was supposed to be the bee's knees, a Peugeot pepper
mill! But not really.

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

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).

On Mon, 8 Feb 2021 09:56:20 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, February 8, 2021 at 12:32:16 PM UTC-5, Daniel wrote:
>> Cindy Hamilton > writes:
>
>> > When I cook for others, I cut back on the salt to "normal people levels".
>> >
>> > Cindy Hamilton
>> I'm with you. Except, I'm only crazy with pepper while cooking. I often
>> add just a bit of salt when cooking. If my wife or guests want more salt
>> it's on the table.
>
>My husband likes salt more than I do. He'll indiscriminately salt a
>plateful of breakfast, including the bacon.

He doesn't sound like a Pioneer of the Palate.

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

On Monday, February 8, 2021 at 8:25:36 AM UTC-10, Bruce wrote:
> On Mon, 8 Feb 2021 09:31:09 -0500, Gary > wrote:
>
> >On 2/7/2021 3:02 PM, Bruce wrote:
> >> We had a Peugeot pepper mill. The first thing it did was rust.
> >>
> >I do have to wonder what would cause a pepper mill to rust. Super high
> >humidity?
> I guess so. It was supposed to be the bee's knees, a Peugeot pepper
> mill! But not really.
>
> --
> The real Bruce posts with NewsgroupDirect (see headers).
For the ultimate pepper lover, only the 110 cm Peugeot Paris Prestige 1987 Iconic pepper grinder will satisfy. So much prestige for only $1249.99!
https://www.amazon.com/Peugeot-Paris.../dp/B01DDIAJBA
Cheap basterds will probably go for the cheap Chinese knock-off for less. Of course, it's only 36 inches long but as we all know, you get what you pay for!
https://www.hammacher.com/product/pe...les-peppermill

On Mon, 8 Feb 2021 10:46:58 -0800 (PST), dsi1 >
wrote:

>On Monday, February 8, 2021 at 8:25:36 AM UTC-10, Bruce wrote:
>> On Mon, 8 Feb 2021 09:31:09 -0500, Gary > wrote:
>>
>> >On 2/7/2021 3:02 PM, Bruce wrote:
>> >> We had a Peugeot pepper mill. The first thing it did was rust.
>> >>
>> >I do have to wonder what would cause a pepper mill to rust. Super high
>> >humidity?
>> I guess so. It was supposed to be the bee's knees, a Peugeot pepper
>> mill! But not really.
>>
>> --
>> The real Bruce posts with NewsgroupDirect (see headers).
>For the ultimate pepper lover, only the 110 cm Peugeot Paris Prestige 1987 Iconic pepper grinder will satisfy. So much prestige for only $1249.99!
>https://www.amazon.com/Peugeot-Paris.../dp/B01DDIAJBA
>Cheap basterds will probably go for the cheap Chinese knock-off for less. Of course, it's only 36 inches long but as we all know, you get what you pay for!
>https://www.hammacher.com/product/pe...les-peppermill
>
We're modest people. We have this one now:
<https://images-na.ssl-images-amazon.com/images/I/31pdgSOvGAL._AC_SY400_.jpg>

This one doesn't rust.

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

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 2021-02-08 12:39 p.m., Bruce wrote:
> On Mon, 8 Feb 2021 10:46:58 -0800 (PST), dsi1 >
> wrote:
>
>> On Monday, February 8, 2021 at 8:25:36 AM UTC-10, Bruce wrote:
>>> On Mon, 8 Feb 2021 09:31:09 -0500, Gary > wrote:
>>>
>>>> On 2/7/2021 3:02 PM, Bruce wrote:
>>>>> We had a Peugeot pepper mill. The first thing it did was rust.
>>>>>
>>>> I do have to wonder what would cause a pepper mill to rust. Super high
>>>> humidity?
>>> I guess so. It was supposed to be the bee's knees, a Peugeot pepper
>>> mill! But not really.
>>>
>>> --
>>> The real Bruce posts with NewsgroupDirect (see headers).
>> For the ultimate pepper lover, only the 110 cm Peugeot Paris Prestige 1987 Iconic pepper grinder will satisfy. So much prestige for only $1249.99!
>> https://www.amazon.com/Peugeot-Paris.../dp/B01DDIAJBA
>> Cheap basterds will probably go for the cheap Chinese knock-off for less. Of course, it's only 36 inches long but as we all know, you get what you pay for!
>> https://www.hammacher.com/product/pe...les-peppermill
>>
> We're modest people. We have this one now:
> <https://images-na.ssl-images-amazon.com/images/I/31pdgSOvGAL._AC_SY400_.jpg>
>
> This one doesn't rust.
>
Still a Peugeot though.

On 2021-02-08 11:46 a.m., dsi1 wrote:
> On Monday, February 8, 2021 at 8:25:36 AM UTC-10, Bruce wrote:
>> On Mon, 8 Feb 2021 09:31:09 -0500, Gary > wrote:
>>
>>> On 2/7/2021 3:02 PM, Bruce wrote:
>>>> We had a Peugeot pepper mill. The first thing it did was rust.
>>>>
>>> I do have to wonder what would cause a pepper mill to rust. Super high
>>> humidity?
>> I guess so. It was supposed to be the bee's knees, a Peugeot pepper
>> mill! But not really.
>>
>> --
>> The real Bruce posts with NewsgroupDirect (see headers).
> For the ultimate pepper lover, only the 110 cm Peugeot Paris Prestige 1987 Iconic pepper grinder will satisfy. So much prestige for only $1249.99!
> https://www.amazon.com/Peugeot-Paris.../dp/B01DDIAJBA
> Cheap basterds will probably go for the cheap Chinese knock-off for less. Of course, it's only 36 inches long but as we all know, you get what you pay for!
> https://www.hammacher.com/product/pe...les-peppermill
>
Both stupid!

On Monday, February 8, 2021 at 10:39:22 AM UTC-10, Graham wrote:
> On 2021-02-08 11:46 a.m., dsi1 wrote:
> > On Monday, February 8, 2021 at 8:25:36 AM UTC-10, Bruce wrote:
> >> On Mon, 8 Feb 2021 09:31:09 -0500, Gary > wrote:
> >>
> >>> On 2/7/2021 3:02 PM, Bruce wrote:
> >>>> We had a Peugeot pepper mill. The first thing it did was rust.
> >>>>
> >>> I do have to wonder what would cause a pepper mill to rust. Super high
> >>> humidity?
> >> I guess so. It was supposed to be the bee's knees, a Peugeot pepper
> >> mill! But not really.
> >>
> >> --
> >> The real Bruce posts with NewsgroupDirect (see headers).
> > For the ultimate pepper lover, only the 110 cm Peugeot Paris Prestige 1987 Iconic pepper grinder will satisfy. So much prestige for only $1249.99!
> > https://www.amazon.com/Peugeot-Paris.../dp/B01DDIAJBA
> > Cheap basterds will probably go for the cheap Chinese knock-off for less. Of course, it's only 36 inches long but as we all know, you get what you pay for!
> > https://www.hammacher.com/product/pe...les-peppermill
> >
> Both stupid!
Yoose probably thinks any grinder over 8 inches is stupid!

On Monday, February 8, 2021 at 9:39:52 AM UTC-10, Bruce wrote:
> On Mon, 8 Feb 2021 10:46:58 -0800 (PST), dsi1 >
> wrote:
> >On Monday, February 8, 2021 at 8:25:36 AM UTC-10, Bruce wrote:
> >> On Mon, 8 Feb 2021 09:31:09 -0500, Gary > wrote:
> >>
> >> >On 2/7/2021 3:02 PM, Bruce wrote:
> >> >> We had a Peugeot pepper mill. The first thing it did was rust.
> >> >>
> >> >I do have to wonder what would cause a pepper mill to rust. Super high
> >> >humidity?
> >> I guess so. It was supposed to be the bee's knees, a Peugeot pepper
> >> mill! But not really.
> >>
> >> --
> >> The real Bruce posts with NewsgroupDirect (see headers).
> >For the ultimate pepper lover, only the 110 cm Peugeot Paris Prestige 1987 Iconic pepper grinder will satisfy. So much prestige for only $1249.99!
> >https://www.amazon.com/Peugeot-Paris.../dp/B01DDIAJBA
> >Cheap basterds will probably go for the cheap Chinese knock-off for less. Of course, it's only 36 inches long but as we all know, you get what you pay for!
> >https://www.hammacher.com/product/pe...les-peppermill
> >
> We're modest people. We have this one now:
> <https://images-na.ssl-images-amazon.com/images/I/31pdgSOvGAL._AC_SY400_.jpg>
>
> This one doesn't rust.
> --
> The real Bruce posts with NewsgroupDirect (see headers).
The one I use currently is a disposable grinder. It works swell!

On Mon, 8 Feb 2021 13:37:32 -0700, Graham > wrote:

>On 2021-02-08 12:39 p.m., Bruce wrote:
>> On Mon, 8 Feb 2021 10:46:58 -0800 (PST), dsi1 >
>> wrote:
>>
>>> On Monday, February 8, 2021 at 8:25:36 AM UTC-10, Bruce wrote:
>>>> On Mon, 8 Feb 2021 09:31:09 -0500, Gary > wrote:
>>>>
>>>>> On 2/7/2021 3:02 PM, Bruce wrote:
>>>>>> We had a Peugeot pepper mill. The first thing it did was rust.
>>>>>>
>>>>> I do have to wonder what would cause a pepper mill to rust. Super high
>>>>> humidity?
>>>> I guess so. It was supposed to be the bee's knees, a Peugeot pepper
>>>> mill! But not really.
>>>>
>>>> --
>>>> The real Bruce posts with NewsgroupDirect (see headers).
>>> For the ultimate pepper lover, only the 110 cm Peugeot Paris Prestige 1987 Iconic pepper grinder will satisfy. So much prestige for only $1249.99!
>>> https://www.amazon.com/Peugeot-Paris.../dp/B01DDIAJBA
>>> Cheap basterds will probably go for the cheap Chinese knock-off for less. Of course, it's only 36 inches long but as we all know, you get what you pay for!
>>> https://www.hammacher.com/product/pe...les-peppermill
>>>
>> We're modest people. We have this one now:
>> <https://images-na.ssl-images-amazon.com/images/I/31pdgSOvGAL._AC_SY400_.jpg>
>>
>> This one doesn't rust.
>>
>Still a Peugeot though.

Yes, I only found out when I checked because of this thread.

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

On Mon, 8 Feb 2021 12:50:02 -0800 (PST), dsi1 >
wrote:

>On Monday, February 8, 2021 at 9:39:52 AM UTC-10, Bruce wrote:
>> On Mon, 8 Feb 2021 10:46:58 -0800 (PST), dsi1 >
>> wrote:
>> >On Monday, February 8, 2021 at 8:25:36 AM UTC-10, Bruce wrote:
>> >> On Mon, 8 Feb 2021 09:31:09 -0500, Gary > wrote:
>> >>
>> >> >On 2/7/2021 3:02 PM, Bruce wrote:
>> >> >> We had a Peugeot pepper mill. The first thing it did was rust.
>> >> >>
>> >> >I do have to wonder what would cause a pepper mill to rust. Super high
>> >> >humidity?
>> >> I guess so. It was supposed to be the bee's knees, a Peugeot pepper
>> >> mill! But not really.
>> >>
>> >> --
>> >> The real Bruce posts with NewsgroupDirect (see headers).
>> >For the ultimate pepper lover, only the 110 cm Peugeot Paris Prestige 1987 Iconic pepper grinder will satisfy. So much prestige for only $1249.99!
>> >https://www.amazon.com/Peugeot-Paris.../dp/B01DDIAJBA
>> >Cheap basterds will probably go for the cheap Chinese knock-off for less. Of course, it's only 36 inches long but as we all know, you get what you pay for!
>> >https://www.hammacher.com/product/pe...les-peppermill
>> >
>> We're modest people. We have this one now:
>> <https://images-na.ssl-images-amazon.com/images/I/31pdgSOvGAL._AC_SY400_.jpg>
>>
>> This one doesn't rust.
>> --
>> The real Bruce posts with NewsgroupDirect (see headers).
>The one I use currently is a disposable grinder. It works swell!

It grinds itself into your food?

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

Cindy Hamilton > writes:

> On Monday, February 8, 2021 at 12:32:16 PM UTC-5, Daniel wrote:
>> Cindy Hamilton > writes:
>
>> > When I cook for others, I cut back on the salt to "normal people levels".
>> >
>> > Cindy Hamilton
>> I'm with you. Except, I'm only crazy with pepper while cooking. I often
>> add just a bit of salt when cooking. If my wife or guests want more salt
>> it's on the table.
>
> My husband likes salt more than I do. He'll indiscriminately salt a
> plateful of breakfast, including the bacon.
>
> Cindy Hamilton

Sheesh. On the bacon even.. I've done that by accident but not ever on
purpose. I definitely salt my eggs and pancakes but never sausage or bacon.

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

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

Bruce > writes:

> On Sun, 7 Feb 2021 12:40:15 -0700, Graham > wrote:
>
>>On Sun, 7 Feb 2021 11:15:32 -0800, Taxed and Spent wrote:
>>
>>> On 2/7/2021 11:10 AM, Graham wrote:
>>>> On Sun, 7 Feb 2021 09:48:42 -0800, Taxed and Spent wrote:
>>>>
>>>>> On 2/7/2021 9:24 AM, 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 need to hear more on your construction project. What are your raw
>>>>> materials?
>>>>
>>>> I'm turning them on the lathe from maple mostly and one from maple and
>>>> Oregon myrtle. They are non traditional shapes and I intend to colour them
>>>> using an air-brush. Three more are planned, one of which will be in walnut.
>>>> I am also making the top piece a bit smaller than usual to suit women's
>>>> smaller hands. I see so many online that are the size of howitzer shells
>>>> that need hands the size of dinner plates to operate.
>>>>
>>>
>>> where are you getting the innards?
>>
>>Some, made in Denmark, I bought years ago in the UK. Now I get them from
>>Lee Valley Tools:
>> http://tiny.cc/fh1ftz.
>>They stock a SS mechanism made in the US. Craft Supplies in Utah also sell
>>similar mechanisms.
>>https://tinyurl.com/mc6iqhav
>>I have one mechanism that was made in Italy. I wish I could find more as
>>the quality is superb.
>
> We had a Peugeot pepper mill. The first thing it did was rust.

Heh sounds about right. If it were a jaguar pepper mill it would leak oil.

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

On 2/7/2021 3:46 PM, wrote:
> On Sunday, February 7, 2021 at 12:59:44 PM UTC-6, Graham wrote:
>>
>> On Sun, 7 Feb 2021 09:32:27 -0800 (PST), Cindy Hamilton wrote:
>>
>>>> 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.
>>>
>>> Why are cooks so thin-skinned that they would mind someone adding
>>> pepper (or salt, for that matter) to food? It's "season to taste", and
>>> everyone's taste is different.
>>>
>>> Cindy Hamilton
>>>
>> I would have thought that it's bad manners to season a dish that one's host
>> has prepared. After all, it's criticism of her/his cooking.
>>
> I never think of anyone seasoning their food at the table I cook to be insulting.
> But I do warn them I have already seasoned it while cooking it if they automatically
> reach for the salt shaker without first tasting. But some, if not most foods, greatly
> benefit from a fresh grind of pepper. First thing comes to my mind is a buttered
> and sour creamed baked potato. Fresh ground pepper on top of a spud is heavenly,
> at least to me it is. Another vegetable that just begs for a sprinkling of salt and
> fresh ground pepper is sliced tomatoes. Mmmmmmm.
>
In cartoons, pepper always makes folks sneeze. In that way, I'm like a
cartoon character because it does that to me most of the time.

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

On Mon, 08 Feb 2021 14:13:43 -0800, Daniel > wrote:

>Bruce > writes:
>
>> On Sun, 7 Feb 2021 12:40:15 -0700, Graham > wrote:
>>
>>>On Sun, 7 Feb 2021 11:15:32 -0800, Taxed and Spent wrote:
>>>
>>>> On 2/7/2021 11:10 AM, Graham wrote:
>>>>> On Sun, 7 Feb 2021 09:48:42 -0800, Taxed and Spent wrote:
>>>>>
>>>>>> On 2/7/2021 9:24 AM, 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 need to hear more on your construction project. What are your raw
>>>>>> materials?
>>>>>
>>>>> I'm turning them on the lathe from maple mostly and one from maple and
>>>>> Oregon myrtle. They are non traditional shapes and I intend to colour them
>>>>> using an air-brush. Three more are planned, one of which will be in walnut.
>>>>> I am also making the top piece a bit smaller than usual to suit women's
>>>>> smaller hands. I see so many online that are the size of howitzer shells
>>>>> that need hands the size of dinner plates to operate.
>>>>>
>>>>
>>>> where are you getting the innards?
>>>
>>>Some, made in Denmark, I bought years ago in the UK. Now I get them from
>>>Lee Valley Tools:
>>> http://tiny.cc/fh1ftz.
>>>They stock a SS mechanism made in the US. Craft Supplies in Utah also sell
>>>similar mechanisms.
>>>https://tinyurl.com/mc6iqhav
>>>I have one mechanism that was made in Italy. I wish I could find more as
>>>the quality is superb.
>>
>> We had a Peugeot pepper mill. The first thing it did was rust.
>
>Heh sounds about right. If it were a jaguar pepper mill it would leak oil.

lol

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

On Monday, February 8, 2021 at 4:32:37 PM UTC-6, wrote:
>
> In cartoons, pepper always makes folks sneeze. In that way, I'm like a
> cartoon character because it does that to me most of the time.
> --
> --Bryan
>
Temporarily hold your breath while sprinkling or grinding.

On Mon, 08 Feb 2021 12:46:17 -0800, dsi1 wrote:

> Yoose probably thinks any grinder over 8 inches is stupid!

I'm not sure where uou're going with that, but don't make the same
mistake I made when I was looking for a grinder. Make sure you use the
'I'; not the 'Y' in the spelling....

Daniel wrote:
> Sheesh. On the bacon even.. I've done that by accident but not ever on
> purpose. I definitely salt my eggs and pancakes but never sausage or bacon.

I've never salted pancakes on the plate but the batter does require a bit.

On 2/9/2021 6:29 AM, Mike Duffy wrote:
> On Mon, 08 Feb 2021 12:46:17 -0800, dsi1 wrote:
>
>> Yoose probably thinks any grinder over 8 inches is stupid!
>
> I'm not sure where uou're going with that, but don't make the same
> mistake I made when I was looking for a grinder. Make sure you use the
> 'I'; not the 'Y' in the spelling....
>

I have a 7" pepper grinder and it's fine.
If you're talking about a "grinder" sandwich, I'll take the 12" every
time.

On Tue, 9 Feb 2021 10:13:15 -0500, Gary > wrote:

>On 2/9/2021 6:29 AM, Mike Duffy wrote:
>> On Mon, 08 Feb 2021 12:46:17 -0800, dsi1 wrote:
>>
>>> Yoose probably thinks any grinder over 8 inches is stupid!
>>
>> I'm not sure where uou're going with that, but don't make the same
>> mistake I made when I was looking for a grinder. Make sure you use the
>> 'I'; not the 'Y' in the spelling....
>>
>
> I have a 7" pepper grinder and it's fine.
>If you're talking about a "grinder" sandwich, I'll take the 12" every
>time.

I have a 9" bench grinder.

Sheldon Martin wrote:
> On Tue, 9 Feb 2021 10:13:15 -0500, Gary > wrote:
>
>> On 2/9/2021 6:29 AM, Mike Duffy wrote:
>>> On Mon, 08 Feb 2021 12:46:17 -0800, dsi1 wrote:
>>>
>>>> Yoose probably thinks any grinder over 8 inches is stupid!
>>>
>>> I'm not sure where uou're going with that, but don't make the same
>>> mistake I made when I was looking for a grinder. Make sure you use the
>>> 'I'; not the 'Y' in the spelling....
>>>
>>
>> I have a 7" pepper grinder and it's fine.
>> If you're talking about a "grinder" sandwich, I'll take the 12" every
>> time.
>
> I have a 9" bench grinder.
>

And a 5 inch gun!

On Mon, 08 Feb 2021 16:32:25 -0600, BryanGSimmons wrote:

> In cartoons, pepper always makes folks sneeze.
> In that way, I'm like a cartoon character
> because it does that to me most of the time.

Does limburger cheese give you convulsions?

On 2/9/2021 6:45 PM, Hank Rogers wrote:
> Sheldon Martin wrote:
>> On Tue, 9 Feb 2021 10:13:15 -0500, Gary > wrote:
>>
>>> On 2/9/2021 6:29 AM, Mike Duffy wrote:
>>>> On Mon, 08 Feb 2021 12:46:17 -0800, dsi1 wrote:
>>>>
>>>>> Yoose probably thinks any grinder over 8 inches is stupid!
>>>>
>>>> I'm not sure where uou're going with that, but don't make the same
>>>> mistake I made when I was looking for a grinder. Make sure you use the
>>>> 'I'; not the 'Y' in the spelling....
>>>>
>>>
>>> I have a 7" pepper grinder and it's fine.
>>> If you're talking about a "grinder" sandwich, I'll take the 12" every
>>> time.
>>
>> I have a 9" bench grinder.
>>
>
> And a 5 inch gun!

As a cook, I doubt Sheldon actually "manned" and fired a 5" gun. His job
was to bring the shells up from below to keep the real gunner supplied
with ammo.

Cshenk might know about the typical "battle station" assignments.

In article >, says...
>
> As a cook, I doubt Sheldon actually "manned" and fired a 5" gun. His job
> was to bring the shells up from below to keep the real gunner supplied
> with ammo.

I thought he was a navy cook, during peacetime? Singlehandedly
feeding the entire crew. So he says. The only shells he handled were
eggshells.

Janet UK

On 2021-02-10 9:10 a.m., Janet wrote:
> In article >, says...
>>
>> As a cook, I doubt Sheldon actually "manned" and fired a 5" gun. His job
>> was to bring the shells up from below to keep the real gunner supplied
>> with ammo.
>
> I thought he was a navy cook, during peacetime? Singlehandedly
> feeding the entire crew. So he says. The only shells he handled were
> eggshells.
>



He was awarded a Purple Heart for his war wound.... a shell fragment in
the eye.. egg shell.

On 2/10/2021 7:08 AM, Dave Smith wrote:
> On 2021-02-10 9:10 a.m., Janet wrote:
>> In article >, says...
>>>
>>> As a cook, I doubt Sheldon actually "manned" and fired a 5" gun. His job
>>> was to bring the shells up from below to keep the real gunner supplied
>>> with ammo.
>>
>> I thought he was a navy cook, during peacetime? Singlehandedly
>> feeding the entire crew. So he says. The only shells he handled were
>> eggshells.
>>
>
>
>
> He was awarded a Purple Heart for his war wound.... a shell fragment in
> the eye.. egg shell.
>
>
>


That explains it: shell shock!

On 2/10/2021 9:10 AM, Janet wrote:
> In article >, says...
>>
>> As a cook, I doubt Sheldon actually "manned" and fired a 5" gun. His job
>> was to bring the shells up from below to keep the real gunner supplied
>> with ammo.
>
> I thought he was a navy cook, during peacetime? Singlehandedly
> feeding the entire crew. So he says. The only shells he handled were
> eggshells.

Popeye was in the Navy during the early 60's. Vietnam war was going on
then but Navy ships were pretty safe from attack. It was a land war
mostly with some carrier plane support for bombing. Sheldon was never in
much danger.

On 2/10/2021 8:15 AM, Gary wrote:
> On 2/10/2021 9:10 AM, Janet wrote:
>> In article >, says...
>>>
>>> As a cook, I doubt Sheldon actually "manned" and fired a 5" gun. His job
>>> was to bring the shells up from below to keep the real gunner supplied
>>> with ammo.
>>
>> I thought he was a navy cook, during peacetime? Singlehandedly
>> feeding the entire crew. So he says. The only shells he handled were
>> eggshells.
>
> Popeye was in the Navy during the early 60's. Vietnam war was going on
> then but Navy ships were pretty safe from attack. It was a land war
> mostly with some carrier plane support for bombing. Sheldon was never in
> much danger.
>
>
>
>


The way he cooked he was in plenty of danger.

On 2/10/2021 8:20 AM, Taxed and Spent wrote:
> On 2/10/2021 8:15 AM, Gary wrote:
>> On 2/10/2021 9:10 AM, Janet wrote:
>>> In article >, says...
>>>>
>>>> As a cook, I doubt Sheldon actually "manned" and fired a 5" gun. His job
>>>> was to bring the shells up from below to keep the real gunner supplied
>>>> with ammo.
>>>
>>> I thought he was a navy cook, during peacetime? Singlehandedly
>>> feeding the entire crew. So he says. The only shells he handled were
>>> eggshells.
>>
>> Popeye was in the Navy during the early 60's. Vietnam war was going on
>> then but Navy ships were pretty safe from attack. It was a land war
>> mostly with some carrier plane support for bombing. Sheldon was never in
>> much danger.
>>
>>
>>
>>
>
>
> The way he cooked he was in plenty of danger.
>


He was often under attack, occasionally by the enemy.