Lou Decruss wrote:
> On Mon, 11 Aug 2008 12:21:53 -0700, "Nexis" > wrote:
>> It really makes a big difference, at least to me. I am a big fan of pepper,
>> and always keep black, white, and green on hand. Penzey's is my godsend in
>> this regard! lol Next time you make deviled eggs, try using some white
>> pepper (be generous!) in the filling too...it makes them just so much
>> better!
>
> I've read black and white pepper effect different areas on the tongue.
> I don't know if that's true, but they sure have a different flavor to
> me.
>> Oh, and I did forget to mention paprika, which I also use in both egg salad
>> and deviled eggs.
>
> Paprika and eggs belong together. Yum!
>
> Lou

I tried the black and white pepper this morning--plus paprika on
some of it. I particularly liked the addition of white pepper!
--
Jean B.