The salt thread has started and continued to be nutso.

Can we do the same with pepper?

On Sunday, February 7, 2021 at 12:13:46 PM UTC-5, Taxed and Spent wrote:
> The salt thread has started and continued to be nutso.
>
> Can we do the same with pepper?

Sure. I'll start.

White pepper and black pepper are not interchangeable, IMO. I'd
rather have black specks in my white sauce than have it taste like
hot and sour soup.

Cindy Hamilton

On Sunday, February 7, 2021 at 11:20:02 AM UTC-6, Cindy Hamilton wrote:
> On Sunday, February 7, 2021 at 12:13:46 PM UTC-5, Taxed and Spent wrote:
> > The salt thread has started and continued to be nutso.
> >
> > Can we do the same with pepper?
> Sure. I'll start.
>
> White pepper and black pepper are not interchangeable, IMO. I'd
> rather have black specks in my white sauce than have it taste like
> hot and sour soup.
>
I like white pepper in white sauce, and in lots of things. I probably
use more of it than I do black pepper, but you are correct that it
tastes quite different. I don't use it on beef, pork or lamb.
>
> Cindy Hamilton

--Bryan

On 2/7/2021 9:19 AM, Cindy Hamilton wrote:
> On Sunday, February 7, 2021 at 12:13:46 PM UTC-5, Taxed and Spent wrote:
>> The salt thread has started and continued to be nutso.
>>
>> Can we do the same with pepper?
>
> Sure. I'll start.
>
> White pepper and black pepper are not interchangeable, IMO. I'd
> rather have black specks in my white sauce than have it taste like
> hot and sour soup.
>
> Cindy Hamilton
>


My problem with white pepper in restaurant kitchens is that it is so
light it blows away. When seasoning a tray of fish pieces I have to
drop the white pepper clear to the side and let it drift to the drop zone.

But I also don't mind black specks on the fish.

On 2/7/2021 12:48 PM, Taxed and Spent wrote:
> On 2/7/2021 9:19 AM, Cindy Hamilton wrote:
>> On Sunday, February 7, 2021 at 12:13:46 PM UTC-5, Taxed and Spent wrote:
>>> The salt thread has started and continued to be nutso.
>>>
>>> Can we do the same with pepper?
>>
>> Sure. I'll start.
>>
>> White pepper and black pepper are not interchangeable, IMO. I'd
>> rather have black specks in my white sauce than have it taste like
>> hot and sour soup.
>>
>> Cindy Hamilton
>>
>
>
> My problem with white pepper in restaurant kitchens is that it is so
> light it blows away. When seasoning a tray of fish pieces I have to
> drop the white pepper clear to the side and let it drift to the drop zone.
>
> But I also don't mind black specks on the fish.

I've never knowingly had white pepper. I'll have to buy a bit next time
I go for herbs and spices just to see how it tastes.

Gary > writes:

> On 2/7/2021 12:48 PM, Taxed and Spent wrote:
>> On 2/7/2021 9:19 AM, Cindy Hamilton wrote:
>>> On Sunday, February 7, 2021 at 12:13:46 PM UTC-5, Taxed and Spent wrote:
>>>> The salt thread has started and continued to be nutso.
>>>>
>>>> Can we do the same with pepper?
>>>
>>> Sure. I'll start.
>>>
>>> White pepper and black pepper are not interchangeable, IMO. I'd
>>> rather have black specks in my white sauce than have it taste like
>>> hot and sour soup.
>>>
>>> Cindy Hamilton
>>>
>>
>>
>> My problem with white pepper in restaurant kitchens is that it is so
>> light it blows away. When seasoning a tray of fish pieces I have to
>> drop the white pepper clear to the side and let it drift to the drop zone.
>>
>> But I also don't mind black specks on the fish.
>
> I've never knowingly had white pepper. I'll have to buy a bit next
> time I go for herbs and spices just to see how it tastes.

I was out of it myself, and because of this thread, I remembered to buy
a new jar.

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

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.

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

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.

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

On 2021-02-07 2:11 p.m., Cindy Hamilton wrote:
> 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:

>>> 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".
>

I always used to add enough salt to the cooking water than I never
needed to add salt at the table. I would pour some salt into my hand and
dump it into the water. My wife used to salt the cooking water with the
shaker, so I often had to add salt at the table.

Cindy Hamilton wrote:
> 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
>

Gray ham would still find something to whine about.

And if not, Master Druce will be along after the ham leaves.

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 2021-02-07 1:59 p.m., Graham wrote:
> On Sun, 7 Feb 2021 09:32:27 -0800 (PST), Cindy Hamilton wrote:
>

>> 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 see it the other way around, that it would e bad manners for a host to
expect their guest to prefer seasoning to his or her taste and not to
their own. That's one of the reasons that there are salt and pepper
shakers on the table.

There are lots of meals where condiments are provided and no one should
be offended if a guest has more or less than the host would expect, or
none at all. There is usually butter on the table to be used on bread
and rolls or on potatoes and vegetables.

On 2/7/2021 11:24 AM, Dave Smith wrote:
> On 2021-02-07 1:59 p.m., Graham wrote:
>> On Sun, 7 Feb 2021 09:32:27 -0800 (PST), Cindy Hamilton wrote:
>>
>
>>> 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 see it the other way around, that it would e bad manners for a host to
> expect their guest to prefer seasoning to his or her taste and not to
> their own. That's one of the reasons that there are salt and pepper
> shakers on the table.
>
> There are lots of meals where condiments are provided and no one should
> be offended if a guest has more or less than the host would expect, or
> none at all. There is usually butter on the table to be used on bread
> and rolls or on potatoes and vegetables.
>
>
>
>


How about those guys t hat salt their food even before tasting it?

On Sun, 7 Feb 2021 11:59:37 -0700, 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.

But many of these people, other than Cindy and a few, are probably
talking about all kinds of fast food joints and chains. You can do
anything there, I assume.

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.

wrote:
> Another vegetable that just begs for a sprinkling of salt and
> fresh ground pepper is sliced tomatoes. Mmmmmmm.

+1 always!

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.

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.
>

You know, we just had to fire a pompous canadian chef. The silly
asshole behaved like he was a french chef.

Canadians are simply barbarians. Horrible uncouth people!

Graham wrote:
> Cindy Hamilton wrote:
>>
>> 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.

That's wrong thinking, imo. As Cindy said, everyone's taste is
different. A good cook/chef will use minimum seasoning to fit everyone's
need. If someone wants more salt or pepper, no need to feel offended.

Better to have food under seasoned (then add more at the table) than to
serve it over seasoned.

On 2/7/2021 12:32 PM, 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
>

Not to mention the hot sauce and ketchup fans.

On Sunday, February 7, 2021 at 11:24:31 AM UTC-6, 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.
>
Any cook who is insulted by a person adding salt and/or pepper deserves
to be insulted in far more profound ways.

--Bryan

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?

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.

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?

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.

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.
>

Oh shit. I'm going to puke your royal majesty.

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 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

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?

Yes. I find it too peppery for me.