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.