Anytime I have a disagreement re cooking, it is with my priest friend.
He says he cannot tell the difference between canned and fresh ground
pepper. I say there is nothing like fresh peppercorns ground and I do
it on everything that requires pepper. And to me there is a BIG
difference.

You?

Mark Ferrante

M. FERRANTE wrote:

> Anytime I have a disagreement re cooking, it is with my priest friend.
> He says he cannot tell the difference between canned and fresh ground
> pepper. I say there is nothing like fresh peppercorns ground and I do
> it on everything that requires pepper. And to me there is a BIG
> difference.


Some folks also prefer McDonalds... not much you can do for those people.

"M. FERRANTE" > wrote in message
...
> Anytime I have a disagreement re cooking, it is with my priest friend.
> He says he cannot tell the difference between canned and fresh ground
> pepper. I say there is nothing like fresh peppercorns ground and I do
> it on everything that requires pepper. And to me there is a BIG
> difference.
>
> You?

Some people can tell the difference, some can't. I don't know if it's that
no one as yet had told them there was and showed them, or if they
genetically lack the sensors to be able to tell.

To me, and to my tenn/adult children, there is a marked difference
between white and black, between blacks, and between black whole pepper kept
in a glass jar in the refrig and whole pepper left out in a jar.

fwiw
>
> Mark Ferrante
>

In article >, M. FERRANTE
> wrote:

> Anytime I have a disagreement re cooking, it is with my priest friend.
> He says he cannot tell the difference between canned and fresh ground
> pepper. I say there is nothing like fresh peppercorns ground and I do
> it on everything that requires pepper. And to me there is a BIG
> difference.
>
> You?
>
> Mark Ferrante
>

I grind mine fresh. Don't know if there's much difference though I
would expect there to be.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

In article >, "--"
> wrote:

> To me, and to my tenn/adult children, there is a marked difference
> between white and black,


I think the white pepper is hotter. JME.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

M. FERRANTE wrote:
> Anytime I have a disagreement re cooking, it is with my priest
friend.
> He says he cannot tell the difference between canned and fresh ground
> pepper. I say there is nothing like fresh peppercorns ground and I do
> it on everything that requires pepper. And to me there is a BIG
> difference.

Perhaps your priest friend enjoys ground mouse turds.

Sheldon

He's already established himself as different by entering the
priesthood.
That shouldn't affect his ability to taste.
Yes, there is a major difference, and yes, fresh ground is better.
Scrooge

"M. FERRANTE" > wrote in message
...
> Anytime I have a disagreement re cooking, it is with my priest friend.
> He says he cannot tell the difference between canned and fresh ground
> pepper. I say there is nothing like fresh peppercorns ground and I do
> it on everything that requires pepper. And to me there is a BIG
> difference.
>
> You?

Sad if he can't as he is missing out on other good flavors. Try an
experiment. Put some pepper on watermelon. Yes, watermelon. Give him
pieces with a bit of one and then the other. If he cannot tell then, he is
domed to a life of poor flavor.
--
Ed
http://pages.cthome.net/edhome/

On Sat, 21 May 2005 16:40:44 -0400, M. FERRANTE wrote:

> Anytime I have a disagreement re cooking, it is with my priest friend.
> He says he cannot tell the difference between canned and fresh ground
> pepper. I say there is nothing like fresh peppercorns ground and I do
> it on everything that requires pepper. And to me there is a BIG
> difference.
>
> You?

If the grind is any coarser than that god-awful powder grind (which is
only available preground), I can't tell the difference either.
However I like the "look" of 4 colors of peppercorn in a clear
grinder, so that's what I keep on the table. In fact, I keep one
beside the stove too... but I don't use it when I need to measure
pepper.

sf > said:

>If the grind is any coarser than that god-awful powder grind (which is
>only available preground), I can't tell the difference either.
>However I like the "look" of 4 colors of peppercorn in a clear
>grinder, so that's what I keep on the table. In fact, I keep one
>beside the stove too... but I don't use it when I need to measure
>pepper.

I've gotta find a pepper grinder with a rotating handle thingie on top.
The one I have now involves turning the top chunk of wood, and my wrist
just can't take that. In the meantime, I bought a bottle of Schilling
coarse ground pepper. We'll try it soon, and I'll report back.

Carol
--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

Damsel wrote:

>
> I've gotta find a pepper grinder with a rotating handle thingie on
top.
> The one I have now involves turning the top chunk of wood, and my
wrist
> just can't take that. In the meantime, I bought a bottle of
Schilling
> coarse ground pepper. We'll try it soon, and I'll report back.
>
> Carol
> --
> CLICK DAILY TO FEED THE HUNGRY
> United States:
> http://www.stopthehunger.com/
> International:
> http://www.thehungersite.com/

I have a couple of Zassenhaus mills that I purchased from Penzeys. They
have the top crank and a fully adjustable grind. They're a little
pricey, but they're very well made and are guaranteed for ten years.
I'm happy with them.

Jim

Damsel wrote:
> sf > said:
>
> >If the grind is any coarser than that god-awful powder grind (which
is
> >only available preground), I can't tell the difference either.
> >However I like the "look" of 4 colors of peppercorn in a clear
> >grinder, so that's what I keep on the table. In fact, I keep one
> >beside the stove too... but I don't use it when I need to measure
> >pepper.
>
> I've gotta find a pepper grinder with a rotating handle thingie on
top.
> The one I have now involves turning the top chunk of wood, and my
wrist
> just can't take that. In the meantime, I bought a bottle of
Schilling
> coarse ground pepper. We'll try it soon, and I'll report back.

Get the big brass one, nothing better... women love handling it.

http://www.chefscatalog.com/store/ca...d=cprod1859776

http://tinyurl.com/55q4e

Sheldon

On Sat 21 May 2005 05:52:46p, jinym wrote in rec.food.cooking:

> Damsel wrote:
>
>>
>> I've gotta find a pepper grinder with a rotating handle thingie on
>> top. The one I have now involves turning the top chunk of wood, and my
>> wrist just can't take that. In the meantime, I bought a bottle of
>> Schilling coarse ground pepper. We'll try it soon, and I'll report
>> back.
>>
>> Carol
>> --
>> CLICK DAILY TO FEED THE HUNGRY
>> United States:
>> http://www.stopthehunger.com/
>> International:
>> http://www.thehungersite.com/
>
> I have a couple of Zassenhaus mills that I purchased from Penzeys. They
> have the top crank and a fully adjustable grind. They're a little
> pricey, but they're very well made and are guaranteed for ten years.
> I'm happy with them.
>
> Jim

I keep both fine and coarse ground pepper for those who want to use them.
I also have a Perfex, a Peugeot, and an electric peppermill, each filled
with a different blend of peppercorns. These I use in cooking and for
myself or anyone else who prefers it fresh ground.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"jinym" > said:

>I have a couple of Zassenhaus mills that I purchased from Penzeys. They
>have the top crank and a fully adjustable grind. They're a little
>pricey, but they're very well made and are guaranteed for ten years.
>I'm happy with them.

Thank you, Jim. Maybe Santa will bring me one for Christmas!

Carol
--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

Sheldon wrote:
> Get the big brass one, nothing better... women love handling it.

I'm partial to wood, myself.

"Sheldon" > said:

>Damsel wrote:
>>
>> I've gotta find a pepper grinder with a rotating handle thingie on
>> top. The one I have now involves turning the top chunk of wood, and my
>> wrist just can't take that. In the meantime, I bought a bottle of
>> Schilling coarse ground pepper. We'll try it soon, and I'll report back.
>
>Get the big brass one, nothing better... women love handling it.

They *are* pretty phallic, aren't they? <EG>

>http://www.chefscatalog.com/store/ca...d=cprod1859776
>
>http://tinyurl.com/55q4e

(Bookmarked)

Those are gorgeous! I'm inclined toward the copper one, only because we
have copper hardware on the cabinets in the kitchen, and our dining room is
actually a little dinette that's part of the kitchen. Together, they form
an L-shape.

Stuff no one will care about:

Awhile back, I was looking for a set of copper canisters on eBay. I
couldn't believe what I found. My mom used to have a set of Kromex
aluminum canisters with bakelite covers. As it turns out, they were also
made with copper plating. So I have canisters that look like they belong
in my kitchen, and they remind me of Mom every time I see them.

I bought some other pieces (covered cake platter and a grease can), and in
the process, wound up with a second coffee canister (one for regular, one
for decaff) and three, count 'em THREE sets of salt and pepper shakers.
LOL! Talk about a nice feel. Those Kromex shakers are perfect to hold and
use.

Okay, anyone who's still reading ... salt mills???

Carol
--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

In article >,
says...
> Anytime I have a disagreement re cooking, it is with my priest friend.
> He says he cannot tell the difference between canned and fresh ground
> pepper. I say there is nothing like fresh peppercorns ground and I do
> it on everything that requires pepper. And to me there is a BIG
> difference.
>
> You?

Definitely freshly ground peppercorns, not that canned stuff. The canned
seems to lose its oils and flavor in a very short time. Freshly ground
is delicious.

M. FERRANTE wrote:
> Anytime I have a disagreement re cooking, it is with my priest friend.
> He says he cannot tell the difference between canned and fresh ground
> pepper. I say there is nothing like fresh peppercorns ground and I do
> it on everything that requires pepper. And to me there is a BIG
> difference.
>
> You?
>


Freshly ground and preground from a can are like two totally different
spices. The preground just has a biting heat to it and not much taste
(this can me useful). The fresh ground has a spicy flavor and aroma --
sort of citrusy -- as well has the heat.

Best regards,
Bob

>
>Get the big brass one, nothing better... women love handling it.
>
>http://www.chefscatalog.com/store/ca...d=cprod1859776
>
>http://tinyurl.com/55q4e
>
>Sheldon

I have one of these brass ones. I just love it to!

Anyone know what you can use to bring back its original luster?

MAF

In article >,
M. FERRANTE > wrote:

> Anytime I have a disagreement re cooking, it is with my priest friend.
> He says he cannot tell the difference between canned and fresh ground
> pepper. I say there is nothing like fresh peppercorns ground and I do
> it on everything that requires pepper. And to me there is a BIG
> difference.
>
> You?

I agree with you, but that's not to say your friend is wrong. Perhaps
your friend just doesn't have a sensitive sense of taste. Can your
friend distinguish the taste of Pepsi from Coke? A lot of people I know
can't tell the difference between Coke and Pepsi, but I sure can. Pepsi
has a more pronounced aftertaste, whereas Coke has a stronger taste
going down.

Stan Horwitz wrote:
> In article >,
> M. FERRANTE > wrote:
>
>
>>Anytime I have a disagreement re cooking, it is with my priest friend.
>>He says he cannot tell the difference between canned and fresh ground
>>pepper. I say there is nothing like fresh peppercorns ground and I do
>>it on everything that requires pepper. And to me there is a BIG
>>difference.
>>
>>You?
>
>
> I agree with you, but that's not to say your friend is wrong. Perhaps
> your friend just doesn't have a sensitive sense of taste. Can your
> friend distinguish the taste of Pepsi from Coke? A lot of people I know
> can't tell the difference between Coke and Pepsi, but I sure can. Pepsi
> has a more pronounced aftertaste, whereas Coke has a stronger taste
> going down.

pepsi is also sweeter, and coke more acidic (i prefer coke, or faygo
cola. I will only drink pepsi if its the only thing offered and i do not
want to be rude)

--

saerah


aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

Damsel wrote on 21 May 2005 in rec.food.cooking

> sf > said:
>
> >If the grind is any coarser than that god-awful powder grind
> >(which is only available preground), I can't tell the difference
> >either. However I like the "look" of 4 colors of peppercorn in a
> >clear grinder, so that's what I keep on the table. In fact, I
> >keep one beside the stove too... but I don't use it when I need
> >to measure pepper.
>
> I've gotta find a pepper grinder with a rotating handle thingie on
> top. The one I have now involves turning the top chunk of wood,
> and my wrist just can't take that. In the meantime, I bought a
> bottle of Schilling coarse ground pepper. We'll try it soon, and
> I'll report back.
>
> Carol

Lee Valley has a smallish Coffee grinder kit...(you make the box). It
will fit over a bowl nicely.

It does ok grinding pepper....I removed the handle and use my battery
operated drill.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

"M. FERRANTE" > wrote in message
...
>
>>
>>Get the big brass one, nothing better... women love handling it.
>>
>>http://www.chefscatalog.com/store/ca...d=cprod1859776
>>
>>http://tinyurl.com/55q4e
>>
>>Sheldon
>
> I have one of these brass ones. I just love it to!
>
> Anyone know what you can use to bring back its original luster?

I would like to get one of the brass ones, but have always wondered about
the slicing ability of this grinder (not grinding ability).
Somewhere in the back of my mind, I have this picture of a grinder that
more-or-less slices vs. grinding into chunks/pieces. Would that be this
particular Greek grinder, or some other.
Dee

Damsel wrote:
> sf > said:
>
>> If the grind is any coarser than that god-awful powder grind (which
>> is
>> only available preground), I can't tell the difference either.
>> However I like the "look" of 4 colors of peppercorn in a clear
>> grinder, so that's what I keep on the table. In fact, I keep one
>> beside the stove too... but I don't use it when I need to measure
>> pepper.
>
> I've gotta find a pepper grinder with a rotating handle thingie on
> top.
> The one I have now involves turning the top chunk of wood, and my
> wrist
> just can't take that. In the meantime, I bought a bottle of
> Schilling
> coarse ground pepper. We'll try it soon, and I'll report back.
>
Send me an E-mail with your snail-mail address and I'll send you a
small crank-on-the-top pepper grinder that you can try to see if you
like it any better. I have a much larger one so the small is just
sitting here, taking up room (not much).

BOB
sailaser at bellsouth dot net

On Sat, 21 May 2005 21:03:00 -0500, Damsel wrote:

> Okay, anyone who's still reading ... salt mills???

I keep salt in a grinder, because I like grinders... not because I
think the flavor is any "better". Remember that salt corrodes, so
make sure everything that touches the salt (grinder part especially)
is not metal.

" BOB" > said:

>Send me an E-mail with your snail-mail address and I'll send you a
>small crank-on-the-top pepper grinder that you can try to see if you
>like it any better. I have a much larger one so the small is just
>sitting here, taking up room (not much).

What a sweetheart!

Thank you.
Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

Dee Randall wrote:
> "M. FERRANTE" > wrote in message
> ...
> >
> >>
> >>Get the big brass one, nothing better... women love handling it.
> >>
>
>>http://www.chefscatalog.com/store/ca...d=cprod1859776
> >>
> >>http://tinyurl.com/55q4e
> >>
> >>Sheldon
> >
> > I have one of these brass ones. I just love it to!
> >
> > Anyone know what you can use to bring back its original luster?
>
> I would like to get one of the brass ones, but have always wondered
about
> the slicing ability of this grinder (not grinding ability).
> Somewhere in the back of my mind, I have this picture of a grinder
that
> more-or-less slices vs. grinding into chunks/pieces. Would that be
this
> particular Greek grinder, or some other.
> Dee

It has a rather large grinding burr, very adjustible over a wide
range... the thing is actually a Greek coffee mill.... best pepper mill
I've ever used, and has a large capacity, big brass one holds about 1
cup peppercorns. It was made to be used in the field by the Greek
military, regulation issue for each soldier. Works like a charm and
built to last. Compared to those wooden toys that Penseys sells for
some $35 this big brass is a bargain... I have both, no comparison.

Sheldon

"M. FERRANTE" > wrote in message
...
> Anytime I have a disagreement re cooking, it is with my priest friend.
> He says he cannot tell the difference between canned and fresh ground
> pepper. I say there is nothing like fresh peppercorns ground and I do
> it on everything that requires pepper. And to me there is a BIG
> difference.
>
> You?

Yup - mega big diff. IM(NS)HO - fresh cracked is even quite fruity smelling,
canned hardly has any scent until the stuff/dust gets into your nose.



Shaun aRe - I don't know how anyone *could* fail to notice the difference,
like night and day! This friend of yours, he's not deceased is he?
Heheheh...

"Stan Horwitz" > wrote in message
...
> In article >,
> M. FERRANTE > wrote:
>
> > Anytime I have a disagreement re cooking, it is with my priest friend.
> > He says he cannot tell the difference between canned and fresh ground
> > pepper. I say there is nothing like fresh peppercorns ground and I do
> > it on everything that requires pepper. And to me there is a BIG
> > difference.
> >
> > You?
>
> I agree with you, but that's not to say your friend is wrong. Perhaps
> your friend just doesn't have a sensitive sense of taste. Can your
> friend distinguish the taste of Pepsi from Coke? A lot of people I know
> can't tell the difference between Coke and Pepsi, but I sure can. Pepsi
> has a more pronounced aftertaste, whereas Coke has a stronger taste
> going down.

To me, Pepsi has that honey and lemon taste, more pronounced in their diet
Pepsi, while Coke has a cinnamon and corn syrup taste,

"Levelwave©" > wrote in message
...
> M. FERRANTE wrote:
>
> > Anytime I have a disagreement re cooking, it is with my priest friend.
> > He says he cannot tell the difference between canned and fresh ground
> > pepper. I say there is nothing like fresh peppercorns ground and I do
> > it on everything that requires pepper. And to me there is a BIG
> > difference.
>
>
> Some folks also prefer McDonalds... not much you can do for those people.

What, they've banned lead projectiles now?!?




Shaun aRe