It's my understanding that white pepper is the same as black, but with
the black hull removed before grinding. I can taste the difference and
tend to use more of the white for cooking.

A 7 oz. container from the asian market lasts me a good 1 to 2 years.
I was just reminded of it this morning when I added some to the batch of
brown rice I'm making. I decided not to add the red as dad had bought 2
one lb. bags of brown, and he generally buys what he wants me to prepare
for him. :-) So I needed to use at least one of them.

5 cups (1 lb.) brown rice, 10 cups chicken stock, 2 carrots, 2 stalks
celery, one onion, white pepper, garlic powder and some dried ground
lemon peel.
The veggies of course are fine sliced, and there is some chicken meat
from the chicken backs I made stock from yesterday along with 2 batches
of roasted chicken drippings from this weekend and last weekend.

When it's done, I'll add a can of peas (no salt added peas) and probably
1/2 dozen scrambled eggs, scrambled in coconut oil...

Oh yes, and the leek greens that got cooked into the stock batch.

I may toss in a generous handful of baby spinach leaves too since I have
them on hand. Wilt them in there at the end.

What I really need are some sliced mushrooms. I just don't have any
right now. <sigh> I may cook those separately and add them tomorrow when
I can go to the store on my way home from work.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet said...

> It's my understanding that white pepper is the same as black, but with
> the black hull removed before grinding. I can taste the difference and
> tend to use more of the white for cooking.
>
> A 7 oz. container from the asian market lasts me a good 1 to 2 years.
> I was just reminded of it this morning when I added some to the batch of
> brown rice I'm making. I decided not to add the red as dad had bought 2
> one lb. bags of brown, and he generally buys what he wants me to prepare
> for him. :-) So I needed to use at least one of them.
>
> 5 cups (1 lb.) brown rice, 10 cups chicken stock, 2 carrots, 2 stalks
> celery, one onion, white pepper, garlic powder and some dried ground
> lemon peel.
> The veggies of course are fine sliced, and there is some chicken meat
> from the chicken backs I made stock from yesterday along with 2 batches
> of roasted chicken drippings from this weekend and last weekend.
>
> When it's done, I'll add a can of peas (no salt added peas) and probably
> 1/2 dozen scrambled eggs, scrambled in coconut oil...
>
> Oh yes, and the leek greens that got cooked into the stock batch.
>
> I may toss in a generous handful of baby spinach leaves too since I have
> them on hand. Wilt them in there at the end.
>
> What I really need are some sliced mushrooms. I just don't have any
> right now. <sigh> I may cook those separately and add them tomorrow when
> I can go to the store on my way home from work.


Om,

I think white pepper is a bit milder so I also use more like you said.

Your dish sounds like a hearty combination vegetable stir fry and egg fried
rice!

I can say in advance, I'll eat that!!!

Best,

Andy

In article >, Andy > wrote:

> Omelet said...
>
> > It's my understanding that white pepper is the same as black, but with
> > the black hull removed before grinding. I can taste the difference and
> > tend to use more of the white for cooking.
> >
> > A 7 oz. container from the asian market lasts me a good 1 to 2 years.
> > I was just reminded of it this morning when I added some to the batch of
> > brown rice I'm making. I decided not to add the red as dad had bought 2
> > one lb. bags of brown, and he generally buys what he wants me to prepare
> > for him. :-) So I needed to use at least one of them.
> >
> > 5 cups (1 lb.) brown rice, 10 cups chicken stock, 2 carrots, 2 stalks
> > celery, one onion, white pepper, garlic powder and some dried ground
> > lemon peel.
> > The veggies of course are fine sliced, and there is some chicken meat
> > from the chicken backs I made stock from yesterday along with 2 batches
> > of roasted chicken drippings from this weekend and last weekend.
> >
> > When it's done, I'll add a can of peas (no salt added peas) and probably
> > 1/2 dozen scrambled eggs, scrambled in coconut oil...
> >
> > Oh yes, and the leek greens that got cooked into the stock batch.
> >
> > I may toss in a generous handful of baby spinach leaves too since I have
> > them on hand. Wilt them in there at the end.
> >
> > What I really need are some sliced mushrooms. I just don't have any
> > right now. <sigh> I may cook those separately and add them tomorrow when
> > I can go to the store on my way home from work.
>
>
> Om,
>
> I think white pepper is a bit milder so I also use more like you said.
>
> Your dish sounds like a hearty combination vegetable stir fry and egg fried
> rice!
>
> I can say in advance, I'll eat that!!!
>
> Best,
>
> Andy

I'm eating some right now. :-)
It's quite good...

There is still LOTS left to add mushrooms to tomorrow.
I did not add the spinach... yet. <g>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Omelet" > wrote in message
news
> It's my understanding that white pepper is the same as black, but with
> the black hull removed before grinding.

There's is more to it than that, but...

> I can taste the difference and
> tend to use more of the white for cooking.

Depends what's cooking.

> A 7 oz. container from the asian market lasts me a good 1 to 2 years.

That's much too long for any ground spice, and you have no idea how many
*years* ago it was ground, or with how many roach parts and mouse turds.
Buy premium white peppercorns (Penseys are superior to any I've tried) and
grind them fresh, same as black... if you're using that preground crap you
haven't a clue how white pepper is supposed to taste... all you're doing is
going through the motions, fooling yourself, and wasting your money.

Omelet wrote:
> It's my understanding that white pepper is the same as black, but with
> the black hull removed before grinding. I can taste the difference and
> tend to use more of the white for cooking.

Many years ago I read that the biggest difference in white and black
pepper is that the white is digestible and the black just goes straight
on through you. Haven't looked it up in recent years but, like you, I
can taste the difference, white is milder to me.
>
> A 7 oz. container from the asian market lasts me a good 1 to 2 years.
> I was just reminded of it this morning when I added some to the batch of
> brown rice I'm making. I decided not to add the red as dad had bought 2
> one lb. bags of brown, and he generally buys what he wants me to prepare
> for him. :-) So I needed to use at least one of them.
>
> 5 cups (1 lb.) brown rice, 10 cups chicken stock, 2 carrots, 2 stalks
> celery, one onion, white pepper, garlic powder and some dried ground
> lemon peel.
> The veggies of course are fine sliced, and there is some chicken meat
> from the chicken backs I made stock from yesterday along with 2 batches
> of roasted chicken drippings from this weekend and last weekend.
>
> When it's done, I'll add a can of peas (no salt added peas) and probably
> 1/2 dozen scrambled eggs, scrambled in coconut oil...
>
> Oh yes, and the leek greens that got cooked into the stock batch.
>
> I may toss in a generous handful of baby spinach leaves too since I have
> them on hand. Wilt them in there at the end.
>
> What I really need are some sliced mushrooms. I just don't have any
> right now. <sigh> I may cook those separately and add them tomorrow when
> I can go to the store on my way home from work.

Gracious, hope this is for long-term eating and not just one meal. We
use about 5 lbs of brown rice in three or four months.

On Mar 2, 11:05*am, George Shirley > wrote:
> Omelet wrote:
> > It's my understanding that white pepper is the same as black, but with
> > the black hull removed before grinding. *I can taste the difference and
> > tend to use more of the white for cooking.
>
> Many years ago I read that the biggest difference in white and black
> pepper is that the white is digestible and the black just goes straight
> on through you. Haven't looked it up in recent years but, like you, I
> can taste the difference, white is milder to me.
>
>
>
>
>
> > *A 7 oz. container from the asian market lasts me a good 1 to 2 years.. *
> > I was just reminded of it this morning when I added some to the batch of
> > brown rice I'm making. I decided not to add the red as dad had bought 2
> > one lb. bags of brown, and he generally buys what he wants me to prepare
> > for him. :-) So I needed to use at least one of them.
>
> > 5 cups (1 lb.) brown rice, 10 cups chicken stock, 2 carrots, 2 stalks
> > celery, one onion, white pepper, garlic powder and some dried ground
> > lemon peel.
> > The veggies of course are fine sliced, and there is some chicken meat
> > from the chicken backs I made stock from yesterday along with 2 batches
> > of roasted chicken drippings from this weekend and last weekend.
>
> > When it's done, I'll add a can of peas (no salt added peas) and probably
> > 1/2 dozen scrambled eggs, scrambled in coconut oil...
>
> > Oh yes, and the leek greens that got cooked into the stock batch.
>
> > I may toss in a generous handful of baby spinach leaves too since I have
> > them on hand. Wilt them in there at the end.
>
> > What I really need are some sliced mushrooms. *I just don't have any
> > right now. <sigh> I may cook those separately and add them tomorrow when
> > I can go to the store on my way home from work.
>
> Gracious, hope this is for long-term eating and not just one meal. We
> use about 5 lbs of brown rice in three or four months.

Um . . . I believe that is 5 CUPS of rice (would produce 10 cups (+/-)
cooked rice.
Lynn in Fargo

In article >,
George Shirley > wrote:

> Omelet wrote:
> > It's my understanding that white pepper is the same as black, but with
> > the black hull removed before grinding. I can taste the difference and
> > tend to use more of the white for cooking.
>
> Many years ago I read that the biggest difference in white and black
> pepper is that the white is digestible and the black just goes straight
> on through you. Haven't looked it up in recent years but, like you, I
> can taste the difference, white is milder to me.
> >
> > A 7 oz. container from the asian market lasts me a good 1 to 2 years.
> > I was just reminded of it this morning when I added some to the batch of
> > brown rice I'm making. I decided not to add the red as dad had bought 2
> > one lb. bags of brown, and he generally buys what he wants me to prepare
> > for him. :-) So I needed to use at least one of them.
> >
> > 5 cups (1 lb.) brown rice, 10 cups chicken stock, 2 carrots, 2 stalks
> > celery, one onion, white pepper, garlic powder and some dried ground
> > lemon peel.
> > The veggies of course are fine sliced, and there is some chicken meat
> > from the chicken backs I made stock from yesterday along with 2 batches
> > of roasted chicken drippings from this weekend and last weekend.
> >
> > When it's done, I'll add a can of peas (no salt added peas) and probably
> > 1/2 dozen scrambled eggs, scrambled in coconut oil...
> >
> > Oh yes, and the leek greens that got cooked into the stock batch.
> >
> > I may toss in a generous handful of baby spinach leaves too since I have
> > them on hand. Wilt them in there at the end.
> >
> > What I really need are some sliced mushrooms. I just don't have any
> > right now. <sigh> I may cook those separately and add them tomorrow when
> > I can go to the store on my way home from work.
>
> Gracious, hope this is for long-term eating and not just one meal. We
> use about 5 lbs of brown rice in three or four months.

<lol> It'll last the two of us at least a week! If it goes over that,
I'll freeze some of it. :-) I frequently cook for the week on weekends.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> Um . . . I believe that is 5 CUPS of rice (would produce 10 cups (+/-)
> cooked rice.
> Lynn in Fargo

Actually, 15. 1 cup rice per 2 cups liquid equals 3 cups of cooked rice.
Like I said, it'll last the two of us at least a week.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"George Shirley" wrote:
>
> the biggest difference in white and black pepper is that the white is
> digestible and the black just goes straight on through you.

What'd you do, swallow a hundred peppercons of each and next day shit in a
colander.

Omelet wrote:
>
> It's my understanding that white pepper is the same as black, but with
> the black hull removed before grinding. I can taste the difference and
> tend to use more of the white for cooking.

Yes, but there are two processes. One is to remove the skins
prior to drying, and the other (decorticated) is black pepper
with the outer layer mechanically removed. The latter is
easily recognizable because the peppercorns are very spherical
and usually dusty. I'm not sure I've ever seen the type in
which the skin is removed before drying.

In article >,
Mark Thorson > wrote:

> Omelet wrote:
> >
> > It's my understanding that white pepper is the same as black, but with
> > the black hull removed before grinding. I can taste the difference and
> > tend to use more of the white for cooking.
>
> Yes, but there are two processes. One is to remove the skins
> prior to drying, and the other (decorticated) is black pepper
> with the outer layer mechanically removed. The latter is
> easily recognizable because the peppercorns are very spherical
> and usually dusty. I'm not sure I've ever seen the type in
> which the skin is removed before drying.

Interesting, thanks!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote on Mon, 02 Mar 2009 21:01:36 -0600:

>> Omelet wrote:
> >>
> >> It's my understanding that white pepper is the same as
> >> black, but with the black hull removed before grinding. I
> >> can taste the difference and tend to use more of the white
> >> for cooking.
>>
>> Yes, but there are two processes. One is to remove the skins
>> prior to drying, and the other (decorticated) is black pepper
>> with the outer layer mechanically removed. The latter is
>> easily recognizable because the peppercorns are very
>> spherical and usually dusty. I'm not sure I've ever seen the
>> type in which the skin is removed before drying.

> Interesting, thanks!

Didn't we discuss this a short while ago. I was under the same
impression myself about the skins but it turns out that a major
difference lies in the degree of ripeness at which the peppercorns are
picked.

According to Gernot Katzer (again)
http://www.uni-graz.at/~katzer/engl/Pipe_nig.html
"Dried fruits, usually known as peppercorns. Depending on harvest time
and processing, peppercorns can be black, white, green and red
(actually, reddish brown). The traditional types are black and white;
dried green peppercorns are a more recent innovation, but are now rather
common in Western countries. Red peppercorns, however, are still a very
rare commodity".


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
> Omelet wrote on Mon, 02 Mar 2009 21:01:36 -0600:
>
>>> Omelet wrote:
>> >>
>> >> It's my understanding that white pepper is the same as
>> >> black, but with the black hull removed before grinding. I
>> >> can taste the difference and tend to use more of the white
>> >> for cooking.
>>>
>>> Yes, but there are two processes. One is to remove the skins
>>> prior to drying, and the other (decorticated) is black pepper
>>> with the outer layer mechanically removed. The latter is
>>> easily recognizable because the peppercorns are very
>>> spherical and usually dusty. I'm not sure I've ever seen the
>>> type in which the skin is removed before drying.
>
>> Interesting, thanks!
>
> Didn't we discuss this a short while ago. I was under the same impression
> myself about the skins but it turns out that a major difference lies in
> the degree of ripeness at which the peppercorns are picked.
>
> According to Gernot Katzer (again)
> http://www.uni-graz.at/~katzer/engl/Pipe_nig.html
> "Dried fruits, usually known as peppercorns. Depending on harvest time and
> processing, peppercorns can be black, white, green and red (actually,
> reddish brown). The traditional types are black and white; dried green
> peppercorns are a more recent innovation, but are now rather common in
> Western countries. Red peppercorns, however, are still a very rare
> commodity".
>
>
More...
http://www.penzeys.com/cgi-bin/penze...ppercorns.html

On Mar 2, 10:07*am, Omelet > wrote:
> It's my understanding that white pepper is the same as black, but with
> the black hull removed before grinding. *I can taste the difference and
> tend to use more of the white for cooking.
>
> *A 7 oz. container from the asian market lasts me a good 1 to 2 years. *
> I was just reminded of it this morning when I added some to the batch of
> brown rice I'm making. I decided not to add the red as dad had bought 2
> one lb. bags of brown, and he generally buys what he wants me to prepare
> for him. :-) So I needed to use at least one of them.
>
> 5 cups (1 lb.) brown rice, 10 cups chicken stock, 2 carrots, 2 stalks
> celery, one onion, white pepper, garlic powder and some dried ground
> lemon peel.
> The veggies of course are fine sliced, and there is some chicken meat
> from the chicken backs I made stock from yesterday along with 2 batches
> of roasted chicken drippings from this weekend and last weekend.
>
> When it's done, I'll add a can of peas (no salt added peas) and probably
> 1/2 dozen scrambled eggs, scrambled in coconut oil...
>
> Oh yes, and the leek greens that got cooked into the stock batch.
>
> I may toss in a generous handful of baby spinach leaves too since I have
> them on hand. Wilt them in there at the end.
>
> What I really need are some sliced mushrooms. *I just don't have any
> right now. <sigh> I may cook those separately and add them tomorrow when
> I can go to the store on my way home from work.
> --
> Peace! Om
>
> I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

My thought is that there is little taste difference and that white is
merely for 'looks' or lack therof, in certain dishes where you don't
want dark specks.

I am a bit leary of any ground pepper - I like to put mine thru the
mill. White peppercorns can be had, for a price of course. Penzey's
has them, I believe. I've been on the same tiny container for ages,
it seems, so I wouldn't buy a large quantity. I'm due for a big
Penzey order but I only buy the 1/4 C size. Takes up a lot less space
in my spice drawers.

In article
>,
wrote:

> My thought is that there is little taste difference and that white is
> merely for 'looks' or lack therof, in certain dishes where you don't
> want dark specks.
>
> I am a bit leary of any ground pepper - I like to put mine thru the
> mill. White peppercorns can be had, for a price of course. Penzey's
> has them, I believe. I've been on the same tiny container for ages,
> it seems, so I wouldn't buy a large quantity. I'm due for a big
> Penzey order but I only buy the 1/4 C size. Takes up a lot less space
> in my spice drawers.

I understand, but the white pepper I get from the asian market really is
quite flavorful. I have to be careful with it. It's rich enough to make
me sneeze. ;-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

wrote:
> My thought is that there is little taste difference and that white is
> merely for 'looks' or lack therof, in certain dishes where you don't
> want dark specks.
>
> I am a bit leary of any ground pepper - I like to put mine thru the
> mill. White peppercorns can be had, for a price of course. Penzey's
> has them, I believe. I've been on the same tiny container for ages,
> it seems, so I wouldn't buy a large quantity. I'm due for a big
> Penzey order but I only buy the 1/4 C size. Takes up a lot less space
> in my spice drawers.
>

Last night we had cream of cauliflower soup before dinner, and I used
white pepper to avoid the specks of black pepper. Seeing pepper in the
soup would not bother me, it has just become a habit. I also like the
taste.

Becca

In article >,
Becca > wrote:

> wrote:
> > My thought is that there is little taste difference and that white is
> > merely for 'looks' or lack therof, in certain dishes where you don't
> > want dark specks.
> >
> > I am a bit leary of any ground pepper - I like to put mine thru the
> > mill. White peppercorns can be had, for a price of course. Penzey's
> > has them, I believe. I've been on the same tiny container for ages,
> > it seems, so I wouldn't buy a large quantity. I'm due for a big
> > Penzey order but I only buy the 1/4 C size. Takes up a lot less space
> > in my spice drawers.
> >
>
> Last night we had cream of cauliflower soup before dinner, and I used
> white pepper to avoid the specks of black pepper. Seeing pepper in the
> soup would not bother me, it has just become a habit. I also like the
> taste.
>
> Becca

I can certainly taste the difference between white and black pepper. :-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama