I was reading the Salt & Pepper "pinch" bowls thread and found that almost
all of the posters made a point to say that they freshly ground their pepper
as needed for recipes. One poster noted that he/she only used freshly
ground because if using the alternative one never knew 'what or who' was in
it.

OK, it's obvious now that I'm an *interested* cook, but have had not had any
advanced training. What am I missing? What is wrong with pre-ground,
pre-packaged pepper? Please enlighten me.

TIA

~~ Shelly ~~

"~~ Shelly ~~" <~~ Shelly > wrote in message
> OK, it's obvious now that I'm an *interested* cook, but have had not had
> any advanced training. What am I missing? What is wrong with pre-ground,
> pre-packaged pepper? Please enlighten me.

Fresh ground has lots of flavor. The pre-ground gets very flat tasting in a
short time. Try it once and you'll be converted.

~~ Shelly ~~ said...

> OK, it's obvious now that I'm an *interested* cook, but have had not had
> any advanced training. What am I missing? What is wrong with
> pre-ground, pre-packaged pepper? Please enlighten me.
>
> TIA
>
> ~~ Shelly ~~


Always use fresh where you can. Much more intense flavor than ground/stale
herbs and spices.

Good cooks will opt for:

Fresh ground nutmeg
Fresh ground pepper
Fresh grated Parmesan cheese
etc., etc.

Andy

"Edwin Pawlowski" > wrote

> "~~ Shelly ~~" <~~ Shelly > wrote in message
>> OK, it's obvious now that I'm an *interested* cook, but have had not had
>> any advanced training. What am I missing? What is wrong with
>> pre-ground, pre-packaged pepper? Please enlighten me.
>
> Fresh ground has lots of flavor. The pre-ground gets very flat tasting in
> a short time. Try it once and you'll be converted.

What he said. I could see where it might be chalked up to
snobbery/whatever, but it really does make a difference.
You would not confuse the two in flavor or aroma. Freshly
grated ginger is another example where the ground stuff in a
jar bears no resemblence, flavorwise.

nancy

Andy wrote on Sun, 06 May 2007 06:45:05 -0500:

??>> OK, it's obvious now that I'm an *interested* cook, but
??>> have had not had any advanced training. What am I
??>> missing? What is wrong with pre-ground, pre-packaged
??>> pepper? Please enlighten me.
??>>
??>> TIA
??>>
??>> ~~ Shelly ~~

A> Always use fresh where you can. Much more intense flavor
A> than ground/stale herbs and spices.

A> Good cooks will opt for:

A> Fresh ground nutmeg
A> Fresh ground pepper
A> Fresh grated Parmesan cheese
A> etc., etc.

The named items are particularly good examples as are the
flavorings for many Indian dishes but there are spices that seem
to keep reasonably well, like paprika for example. Nevertheless,
I find that the simple coffee grinder that I keep for spices is
a well used tool!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

~~ Shelly ~~ wrote:

> OK, it's obvious now that I'm an *interested* cook, but have had not had
> any advanced training. What am I missing? What is wrong with
> pre-ground, pre-packaged pepper? Please enlighten me.
>
> TIA
>
> ~~ Shelly ~~

Oh, I dunno.. it is kinda like pre-grated, pre-packaged cheese. You
never know what else is in there and all that pre-exposure to air
lessens the flavor.
We always had a pepper mill at home when I was a child. Didn't you?
No one had any advanced training at my house either.

In article >,
Edwin Pawlowski > wrote:
>Fresh ground has lots of flavor. The pre-ground gets very flat
>tasting in a short time. Try it once and you'll be converted.

Amen. I didn't use much black pepper until I got a grinder
and tried fresh-ground. Now, I'm amazed at how fast I go
through peppercorns.

--
Mike Van Pelt | Wikipedia. The roulette wheel of knowledge.
mvp at calweb.com | --Blair P. Houghton
KE6BVH

Andy wrote:
>
> ~~ Shelly ~~ said...
>
> > OK, it's obvious now that I'm an *interested* cook, but have had not had
> > any advanced training. What am I missing? What is wrong with
> > pre-ground, pre-packaged pepper? Please enlighten me.
> >
> >
> Always use fresh where you can. Much more intense flavor than ground/stale
> herbs and spices.
>
> Good cooks will opt for:
>
> Fresh ground nutmeg
> Fresh ground pepper
> Fresh grated Parmesan cheese
> etc., etc.

I find fresh ground pepper to have a much nicer flavour than pre ground,
the latter missing most of the zip and having more of the funky taste to
it. I was never able to get nutmeg any way other than pre ground in a can
until a few years ago. Now that I have "fresh" nutmeg and a grater it is
like a whole different spice, much better than the canned stuff. I grew up
thinking of Parmesan as the stuff that comes in a can, even in Italian
restaurants. Since the real think was more readily available I always buy
a wedge of it and grate it as needed.

In article >,
"~~ Shelly ~~" <~~ Shelly > wrote:

> I was reading the Salt & Pepper "pinch" bowls thread and found that almost
> all of the posters made a point to say that they freshly ground their pepper
> as needed for recipes. One poster noted that he/she only used freshly
> ground because if using the alternative one never knew 'what or who' was in
> it.
>
> OK, it's obvious now that I'm an *interested* cook, but have had not had any
> advanced training. What am I missing? What is wrong with pre-ground,
> pre-packaged pepper? Please enlighten me.
>
> TIA
>
> ~~ Shelly ~~

Try it sometime hon'. You can taste (and smell) the difference!
Pepper that is pre-ground has a lot of the aromatics evaporate as it
dries out.

It just ain't the same. ;-)

I do, however, draw the line at salt grinders.
I see no benefit to using those.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, Andy <q> wrote:

> ~~ Shelly ~~ said...
>
> > OK, it's obvious now that I'm an *interested* cook, but have had not had
> > any advanced training. What am I missing? What is wrong with
> > pre-ground, pre-packaged pepper? Please enlighten me.
> >
> > TIA
> >
> > ~~ Shelly ~~
>
>
> Always use fresh where you can. Much more intense flavor than ground/stale
> herbs and spices.
>
> Good cooks will opt for:
>
> Fresh ground nutmeg
> Fresh ground pepper
> Fresh grated Parmesan cheese
> etc., etc.
>
> Andy

Seconded! :-)

Fresh herbs too if you can get them. Basil, thyme, oregano, rosemary,
etc.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On 2007-05-06, Dave Smith > wrote:

> until a few years ago. Now that I have "fresh" nutmeg and a grater it is
> like a whole different spice....

Agreed. The difference is startling. This is also true for many
other spices, especially seed spices like cumin, celery seed,
coriander, cardamom, etc. These can also be enhanced by toasting in a
hot skillet. An electric whirly-blade coffee grinder or a good mortar
and pestle is invaluable in making short work of whole spices. Whole
spices also keep much better than preground which lose flavor quickly.

These babies rock, literally:

http://importfood.com/mortarpestle.html

I recently discovered I was completely out of both table and kosher
salt. At the last minute, I remembered I had a whole unused bag of
ice cream rock salt. Bingo! With my Thai m/p, I should be good for
any coarseness of salt I desire for years to come.

nb

~~ Shelly ~~ wrote:
> I was reading the Salt & Pepper "pinch" bowls thread and found that
> almost all of the posters made a point to say that they freshly ground
> their pepper as needed for recipes. One poster noted that he/she only
> used freshly ground because if using the alternative one never knew
> 'what or who' was in it.
>
> OK, it's obvious now that I'm an *interested* cook, but have had not had
> any advanced training. What am I missing? What is wrong with
> pre-ground, pre-packaged pepper? Please enlighten me.
>
> TIA
>
> ~~ Shelly ~~


The 'taste' that makes pepper really go wow disapates real quick, once
you grate it. All that you have left in pre-ground pepper is that sharp,
sometimes bitter hot flavor. I want more flavor than that in my pepper
so we always grind our own unless we're doing something that takes alot
of pepper like quantities of meat products (sausage, pastrami and the like)

Melondy

In article >, "~~ Shelly ~~" <~~ Shelly
> says...
> I was reading the Salt & Pepper "pinch" bowls thread and found that almost
> all of the posters made a point to say that they freshly ground their pepper
> as needed for recipes. One poster noted that he/she only used freshly
> ground because if using the alternative one never knew 'what or who' was in
> it.
>
> OK, it's obvious now that I'm an *interested* cook, but have had not had any
> advanced training. What am I missing? What is wrong with pre-ground,
> pre-packaged pepper? Please enlighten me.
>
> TIA
>
> ~~ Shelly ~~
>
>

It loses flavor after grinding. Try freshly ground high quality
peppercorns and you'll see what I mean.


--
Peter Aitken

On May 6, 7:45 am, Andy <q> wrote:
> ~~ Shelly ~~ said...
>
> > OK, it's obvious now that I'm an *interested* cook, but have had not had
> > any advanced training. What am I missing? What is wrong with
> > pre-ground, pre-packaged pepper? Please enlighten me.
>
> > TIA
>
> > ~~ Shelly ~~
>
> Always use fresh where you can. Much more intense flavor than ground/stale
> herbs and spices.
>
> Good cooks will opt for:
>
> Fresh ground nutmeg
> Fresh ground pepper
> Fresh grated Parmesan cheese
> etc., etc.
>
> Andy

I grew up with the pre-ground, pre-grated version of all of these
items. Parmesan cheese came in a round green box, I was probably 20
the first time that I purchased real Parmesan, I was amazed to see the
shimmer of the grated threads, and more amazed to watch it melt on top
of pasta, and the flavor, oh the flavor, from that moment on I was
sold of freshly grated parm. Nutmeg was a later discovery, again,
hook-line and sinker. Pepper, my mother switched to using a grinder
when I was in my late teens, I've never purchased "powdered pepper"
myself, and doubt that she has done so again either.

Jessica

On Sun, 6 May 2007 04:03:18 -0700, "~~ Shelly ~~" <~~ Shelly
> wrote:

>I was reading the Salt & Pepper "pinch" bowls thread and found that almost
>all of the posters made a point to say that they freshly ground their pepper
>as needed for recipes. One poster noted that he/she only used freshly
>ground because if using the alternative one never knew 'what or who' was in
>it.
>
>OK, it's obvious now that I'm an *interested* cook, but have had not had any
>advanced training. What am I missing? What is wrong with pre-ground,
>pre-packaged pepper? Please enlighten me.
>

I'm going to be the lone voice in the wilderness.

Preground is fine as long as you stay away from the powdery kind of
grind (awful stuff)... you'll grind the coarser grinds of pepper with
your teeth when you chew and get a better burst of flavor that way.

So, buy it in a can or bottle but be careful about the grind. I do
and I don't care what the rest of the rfc pepper snobs think. There
is no way I'm going to stand there and grind forever with a pepper
grinder to get a quarter teaspoon of pepper when I can dip instead.

--
See return address to reply by email

On 06 May 2007 13:40:32 GMT, (Mike Van Pelt)
wrote:
>
>Amen. I didn't use much black pepper until I got a grinder
>and tried fresh-ground. Now, I'm amazed at how fast I go
>through peppercorns.

Grinding a little over your food is a lot different from grinding a
lot to cook with. Buy a bigger grind of preground and notice the
taste difference from the powdery stuff people here seem to buy.

--
See return address to reply by email

On Sun, 06 May 2007 09:08:06 -0500, Omelet >
wrote:

>I do, however, draw the line at salt grinders.

I love my salt grinder. It sits on the table next to my pepper
grinder.

--
See return address to reply by email

sf wrote on Sun, 06 May 2007 10:31:22 -0700:

??>> I do, however, draw the line at salt grinders.

s> I love my salt grinder. It sits on the table next to my
s> pepper grinder.

That's something I've always wondered about. What is different
about freshly ground salt?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

On Sun, 6 May 2007 13:43:50 -0400, "James Silverton"
<not.jim.silverton.at.comcast.not> wrote:

> sf wrote on Sun, 06 May 2007 10:31:22 -0700:
>
> ??>> I do, however, draw the line at salt grinders.
>
> s> I love my salt grinder. It sits on the table next to my
> s> pepper grinder.
>
>That's something I've always wondered about. What is different
>about freshly ground salt?
>
I didn't claim it tastes different. It's a bit coarser than what
comes out of a shaker and I have better contol over the amount.

--
See return address to reply by email

In article >, sf says...
> So, buy it in a can or bottle but be careful about the grind. I do
> and I don't care what the rest of the rfc pepper snobs think. There
> is no way I'm going to stand there and grind forever with a pepper
> grinder to get a quarter teaspoon of pepper when I can dip instead.
>

Grind forever for 1/4 tsp? There's the problem, you have a ****-poor
pepper mill. My mill gives me 1/4 tsp in one or at most 2 twists.

Of course, the fact that you are unwilling to expend minor effort in
your cooking reveals that you don't care much about the results, so
maybe the already ground pepper is fine for you.

--
Peter Aitken

~~ Shelly ~~ wrote:
> I was reading the Salt & Pepper "pinch" bowls thread and found that
> almost all of the posters made a point to say that they freshly ground
> their pepper as needed for recipes. One poster noted that he/she only
> used freshly ground because if using the alternative one never knew
> 'what or who' was in it.
>
> OK, it's obvious now that I'm an *interested* cook, but have had not had
> any advanced training. What am I missing? What is wrong with
> pre-ground, pre-packaged pepper? Please enlighten me.
>
> TIA
>
> ~~ Shelly ~~


All of the flavor notes of black pepper, except for the heat, dissipate
very quickly when pepper is ground -- it goes stale *much* faster than
other spices.

If all you want is the sharp hot taste and the black specks, then ground
pepper from a can is just fine and there's nothing wrong with that.
Fresh ground pepper might even be distracting, say, if you put too much
on your fried eggs in the morning.

If you want the spicy and citrusy flavors as well, you'll want to use
fresh ground pepper. It's like a totally different spice; you can even
put it in cookies and spice cakes and stuff like that.

(course ground is somewhere in between)

Bob

sf wrote:

>
> Preground is fine as long as you stay away from the powdery kind of
> grind (awful stuff)... you'll grind the coarser grinds of pepper with
> your teeth when you chew and get a better burst of flavor that way.
>
> So, buy it in a can or bottle but be careful about the grind. I do
> and I don't care what the rest of the rfc pepper snobs think. There
> is no way I'm going to stand there and grind forever with a pepper
> grinder to get a quarter teaspoon of pepper when I can dip instead.
>
Sounds like it is worn out or something? Our main pepper grinder is
something I picked up in Ikea a long time ago for ~$15. It is good size
and made from birch and has a large knob which is easy to turn. The
grinder mechanism is ceramic. A quarter teaspoon is probably 2 turns and
if you aren't careful its easy to get carried away with it.

On Sun, 6 May 2007 04:03:18 -0700, "~~ Shelly ~~" <~~ Shelly
> wrote:

>I was reading the Salt & Pepper "pinch" bowls thread and found that almost
>all of the posters made a point to say that they freshly ground their pepper
>as needed for recipes. One poster noted that he/she only used freshly
>ground because if using the alternative one never knew 'what or who' was in
>it.
>
>OK, it's obvious now that I'm an *interested* cook, but have had not had any
>advanced training. What am I missing? What is wrong with pre-ground,
>pre-packaged pepper? Please enlighten me.

Nothing's 'wrong' with it in my book... freshly-ground pepper has more
aroma and larger flakes, but the preground stuff works just as well.

On Sun, 06 May 2007 13:26:15 -0500, zxcvbob >
wrote:

>All of the flavor notes of black pepper, except for the heat, dissipate
>very quickly when pepper is ground -- it goes stale *much* faster than
>other spices.
>
>If all you want is the sharp hot taste and the black specks, then ground
>pepper from a can is just fine and there's nothing wrong with that.
>Fresh ground pepper might even be distracting, say, if you put too much
>on your fried eggs in the morning.
>
>If you want the spicy and citrusy flavors as well, you'll want to use
>fresh ground pepper. It's like a totally different spice; you can even
>put it in cookies and spice cakes and stuff like that.
>
>(course ground is somewhere in between)

I use preground pepper in the stuff on the stove, and when I take it
to the table I grind a little fresh pepper on top to add the extra
flavour. Cooking seems to kill the spiciness of the fresh-ground stuff
anyway. (and yes, I like the 'hotness' of pepper...)

Karen AKA Kajikit wrote on 06 May 2007 in rec.food.cooking

> On Sun, 06 May 2007 13:26:15 -0500, zxcvbob >
> wrote:
>
> >All of the flavor notes of black pepper, except for the heat,
> >dissipate very quickly when pepper is ground -- it goes stale *much*
> >faster than other spices.
> >
> >If all you want is the sharp hot taste and the black specks, then
> >ground pepper from a can is just fine and there's nothing wrong with
> >that. Fresh ground pepper might even be distracting, say, if you put
> >too much on your fried eggs in the morning.
> >
> >If you want the spicy and citrusy flavors as well, you'll want to use
> >fresh ground pepper. It's like a totally different spice; you can
> >even put it in cookies and spice cakes and stuff like that.
> >
> >(course ground is somewhere in between)
>
> I use preground pepper in the stuff on the stove, and when I take it
> to the table I grind a little fresh pepper on top to add the extra
> flavour. Cooking seems to kill the spiciness of the fresh-ground stuff
> anyway. (and yes, I like the 'hotness' of pepper...)
>

Apparently you've never ground pepper over uncooked bacon then cooked it.
There's a world of difference.

On Sun, 6 May 2007 14:26:14 -0400, Peter A >
wrote:

>In article >, sf says...
>> So, buy it in a can or bottle but be careful about the grind. I do
>> and I don't care what the rest of the rfc pepper snobs think. There
>> is no way I'm going to stand there and grind forever with a pepper
>> grinder to get a quarter teaspoon of pepper when I can dip instead.
>>
>
>Grind forever for 1/4 tsp? There's the problem, you have a ****-poor
>pepper mill. My mill gives me 1/4 tsp in one or at most 2 twists.
>
>Of course, the fact that you are unwilling to expend minor effort in
>your cooking reveals that you don't care much about the results, so
>maybe the already ground pepper is fine for you.

whatever dood


--
See return address to reply by email

On May 6, 1:27�pm, sf wrote:
> On Sun, 6 May 2007 04:03:18 -0700, "~~ Shelly ~~" <~~ Shelly
>
> > wrote:
> >I was reading the Salt & Pepper "pinch" bowls thread and found that almost
> >all of the posters made a point to say that they freshly ground their pepper
> >as needed for recipes. *One poster noted that he/she only used freshly
> >ground because if using the alternative one never knew 'what or who' was in
> >it.
>
> >OK, it's obvious now that I'm an *interested* cook, but have had not had any
> >advanced training. *What am I missing? *What is wrong with pre-ground,
> >pre-packaged pepper? *Please enlighten me.
>
> I'm going to be the lone voice in the wilderness. *
>
> Preground is fine as long as you stay away from the powdery kind of
> grind (awful stuff)... you'll grind the coarser grinds of pepper with
> your teeth when you chew and get a better burst of flavor that way.
>
> So, buy it in a can or bottle but be careful about the grind. *I do
> and I don't care what the rest of the rfc pepper snobs think. *There
> is no way I'm going to stand there and grind forever with a pepper
> grinder to get a quarter teaspoon of pepper when I can dip instead.

That's ridiculous thinking... buy a better peppermill. My Turkish
mill set to med-fine grinds a quarter teaspoon with every turn.
Flavor is not the only reason to never use pre-ground pepper, there
are nasties in all pre-ground spices, but especially pepper... do you
really think they pick out the cockroaches before they light off those
giant grinders at the preground pepper factory... imagine how many
ground mouse/rat droppings you've devoured. AND, there is also a
tremendous difference in whole peppercorns, old dried out ones can't
compare with fresh moist oily peppercorns. I don't care how little
yoose pay, if you're buying peppercorns for cheap they're way past
their prime... so what that you only paid $6/pound... you wasted $6
and all the food you used it with... grinding old dried out
peppercorns on your steak is tantamount to pouring parm from the
little green can on your pasta.

I never use the pepper shaker at restaurants... when I go out to eat I
bring my trusty pocket peppermill, just a bit larger than your
lipstick. I know I can't control what the restaurant puts in their
food but at least I can use pepper that makes it taste good. I don't
want that giant patronizing peppermill pepper they come around with
either

http://www.pepper-passion.com/index....mid=1&vmcchk=1

Sheldon

On Sun, 06 May 2007 10:27:10 -0700, sf wrote:

>On Sun, 6 May 2007 04:03:18 -0700, "~~ Shelly ~~" <~~ Shelly
> wrote:
>
>>I was reading the Salt & Pepper "pinch" bowls thread and found that almost
>>all of the posters made a point to say that they freshly ground their pepper
>>as needed for recipes. One poster noted that he/she only used freshly
>>ground because if using the alternative one never knew 'what or who' was in
>>it.
>>
>>OK, it's obvious now that I'm an *interested* cook, but have had not had any
>>advanced training. What am I missing? What is wrong with pre-ground,
>>pre-packaged pepper? Please enlighten me.
>>
>
>I'm going to be the lone voice in the wilderness.
>
>Preground is fine as long as you stay away from the powdery kind of
>grind (awful stuff)... you'll grind the coarser grinds of pepper with
>your teeth when you chew and get a better burst of flavor that way.
>
>So, buy it in a can or bottle but be careful about the grind. I do
>and I don't care what the rest of the rfc pepper snobs think. There
>is no way I'm going to stand there and grind forever with a pepper
>grinder to get a quarter teaspoon of pepper when I can dip instead.

if you have a coffee grinder dedicated to spices, throw a quarter
teaspoon of whole peppercorns into it. (you'll probably have more
than a quarter t. ground, but i like pepper.)

your pal,
blake

sf wrote:
> On 06 May 2007 13:40:32 GMT, (Mike Van Pelt)
> wrote:
>>
>>Amen. I didn't use much black pepper until I got a grinder and tried
>>fresh-ground. Now, I'm amazed at how fast I go through peppercorns.
>
> Grinding a little over your food is a lot different from grinding a
> lot to cook with. Buy a bigger grind of preground and notice the
> taste difference from the powdery stuff people here seem to buy.

I use bottled course-ground pepper (McCormick's on hand right now), and,
of course, keep the bottle closed when not dispensing pepper. That form
seems to retain its flavor pretty well.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Peter A wrote:
>
> In article >, sf says...
> > So, buy it in a can or bottle but be careful about the grind. I do
> > and I don't care what the rest of the rfc pepper snobs think. There
> > is no way I'm going to stand there and grind forever with a pepper
> > grinder to get a quarter teaspoon of pepper when I can dip instead.
> >
>
> Grind forever for 1/4 tsp? There's the problem, you have a ****-poor
> pepper mill. My mill gives me 1/4 tsp in one or at most 2 twists.

AFAIAC, the amount of pepper in a recipe is a matter of taste, a suggestion
about how much should be used for the sake of someone who can't figure out
how much seasoning is needed. Freshly ground pepper is more flavourful and
may not need as much. Just tell me that the dish needs pepper and I can
adjust it to my taste.

>

On Sun, 06 May 2007 19:58:38 GMT, Mr Libido Incognito >
wrote:

>Karen AKA Kajikit wrote on 06 May 2007 in rec.food.cooking

>> I use preground pepper in the stuff on the stove, and when I take it
>> to the table I grind a little fresh pepper on top to add the extra
>> flavour. Cooking seems to kill the spiciness of the fresh-ground stuff
>> anyway. (and yes, I like the 'hotness' of pepper...)
>>
>
>Apparently you've never ground pepper over uncooked bacon then cooked it.
>There's a world of difference.

I can't say I've ever peppered bacon either before or after cooking...

Karen AKA Kajikit wrote on 06 May 2007 in rec.food.cooking

> I can't say I've ever peppered bacon either before or after cooking...
>
>

Well what's stopped you?

Karen AKA Kajikit wrote:
> On Sun, 06 May 2007 19:58:38 GMT, Mr Libido Incognito >
> wrote:
>
>> Karen AKA Kajikit wrote on 06 May 2007 in rec.food.cooking
>
>>> I use preground pepper in the stuff on the stove, and when I take it
>>> to the table I grind a little fresh pepper on top to add the extra
>>> flavour. Cooking seems to kill the spiciness of the fresh-ground stuff
>>> anyway. (and yes, I like the 'hotness' of pepper...)
>>>
>> Apparently you've never ground pepper over uncooked bacon then cooked it.
>> There's a world of difference.
>
> I can't say I've ever peppered bacon either before or after cooking...

Good stuff, one of my favorites is a thick sliced bacon from a local
place that has a fairly heavy coating of coarsely ground pepper on it.
When you buy it "pre-peppered" there is more pepper flavor because it
permeates the meat.

In article >,
"~~ Shelly ~~" <~~ Shelly > wrote:

> I was reading the Salt & Pepper "pinch" bowls thread and found that almost
> all of the posters made a point to say that they freshly ground their pepper
> as needed for recipes. One poster noted that he/she only used freshly
> ground because if using the alternative one never knew 'what or who' was in
> it.
>
> OK, it's obvious now that I'm an *interested* cook, but have had not had any
> advanced training. What am I missing? What is wrong with pre-ground,
> pre-packaged pepper? Please enlighten me.
>
> TIA
>
> ~~ Shelly ~~


I'm not sure anything is "wrong" with it, Shelly. I use freshly ground
only because I can control the grind at will. I've peppercorns on hand,
not three different containers of ground black pepper of three different
grinds. You won't be shot for using pre-ground. (Sneered at by some,
maybe, but probably not shot.) "-0)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

In article .com>,
Sheldon > wrote:

>
> I never use the pepper shaker at restaurants... when I go out to eat I
> bring my trusty pocket peppermill, just a bit larger than your
> lipstick. I know I can't control what the restaurant puts in their
> food but at least I can use pepper that makes it taste good.
>
http://www.pepper-passion.com/index....etails&flypage
=shop.flypage&product_id=37&category_id=4&option=c om_virtuemart&Itemid=1&
vmcchk=1

> Sheldon

I wa-a-a-a-a-a-an-n-t one!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

On 2007-05-06, Blinky the Shark > wrote:

> sf wrote:

>> taste difference from the powdery stuff people here seem to buy.

Yeah, who still uses that stuff? That fine grey powder that is good
for blowing in someone's face to make 'em sneeze. I haven't run
across any in years.

> I use bottled course-ground pepper (McCormick's on hand right now), and,
> of course, keep the bottle closed when not dispensing pepper. That form
> seems to retain its flavor pretty well.

Better then the fine grind stuff, to be sure, but still not as good as fresh
ground. Good fresh pepper even smells better and exudes a rich fragrance
when just ground.

nb

> *"~~ Shelly ~~" @fake.invalid> wrote:
>
> OK, it's obvious now that I'm an *interested* cook, but have had not had any
> advanced training. *What am I missing? *What is wrong with pre-ground,
> pre-packaged pepper? *Please enlighten me.

Okay, two things... one, comparing freshly ground peppercorns to pre-
ground is like comparing the real thingie to your vibrator, your
vibrator with dead batteries. And two, using pre-ground is as nasty
as having unprotected sex with a stranger. OK, are you enlightened
yet or do you need more of Sheldon's salacious similes/Martin's
michievious metaphors? hehe

Sheldon

Not a damn thing and don't let the food snobs tell you any different.

Just remember that there are foodies who rave ecstatic about the joys of eating slugs
with a dollop of garlic butter. A snail ain't nothin but a hard top slug.

Larry LaMere said...

> Not a damn thing and don't let the food snobs tell you any different.
>
> Just remember that there are foodies who rave ecstatic about the joys of
> eating slugs with a dollop of garlic butter. A snail ain't nothin but a
> hard top slug.


Another brainfart from SLUG SNOB LARRY!!!

On Tue, 08 May 2007 08:01:33 -0500, Andy <q> wrote:

>Larry LaMere said...
>
>> Not a damn thing and don't let the food snobs tell you any different.
>>
>> Just remember that there are foodies who rave ecstatic about the joys of
>> eating slugs with a dollop of garlic butter. A snail ain't nothin but a
>> hard top slug.
>
>
>Another brainfart from SLUG SNOB LARRY!!!


Actually I'm a anti French cuisine(!!!???) snob. Even the Chinese can't touch the
French for the disgusting things they do to/as food.