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Pepper for daily cooking?
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ozzy View Drop Down
Cook's Assistant
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Joined: 07 February 2010
Location: Las Vegas, Nv.
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Points: 18 		Post Options Post Options   Thanks (0) Thanks(0)   Quote ozzy Quote  Post ReplyReply Direct Link To This Post Topic: Pepper for daily cooking?
    Posted: 23 March 2010 at 17:56
I tried it different ways, I just use course ground black pepper now. I also have some white pepper that I like on eggs.
I still ain't eating snails!
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Chef's Apprentice
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Joined: 27 January 2010
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Points: 341 		Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 23 March 2010 at 18:35
I grind enough of my peppercorn for a couple weeks worth of cooking..I think the taste is superior. A spice that is my go to for dang near EVERYTHING ios lantana of texas all purpose seasoning. I can not say enough about this stuff.  check it out on the web their site sucks but just call and order a little well worth it and if I am a testement to it you will need more. good on everything from salad to a rub for ribs !
Jerod

Life's hard, it's even harder when your stupid.
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Points: 11 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Fire it up Quote  Post ReplyReply Direct Link To This Post Posted: 23 March 2010 at 21:55
I don't usually use ground black pepper unless I run out of peppercorns and really need it, otherwise I just grind my own as needed.
Do have a thing of white pepper since I use that less often, should get a thing of white peppercorns but haven't seen them in the store yet.
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Joined: 06 February 2010
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 24 March 2010 at 01:34
I grind my own pepper always....usually grind my own salt as well. If I don't grind my own, I use kosher.
Go ahead...play with your food!
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Points: 402 		Post Options Post Options   Thanks (0) Thanks(0)   Quote kiwi Quote  Post ReplyReply Direct Link To This Post Posted: 24 March 2010 at 02:45
I have a peppermill within reach at almost all times within the kitchen. would not think of going without it.
kai time!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 24 March 2010 at 02:51
We've got a peppermill in the cooking cabinet and that's what I use almost exclusively. Always try to have a new jar of peppercorns as a backup, cause the mill always seems to run out during a critical cooking point. I do have a small can of McCormick's pre-ground that is used for emergencies. White pepper is good,especially in mashed potatoes when I don't want the black specks, but I'm out right now.
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Points: 37 		Post Options Post Options   Thanks (0) Thanks(0)   Quote 3montes Quote  Post ReplyReply Direct Link To This Post Posted: 03 April 2010 at 11:21
I would have to say the pepper grinder is likely the most used tool I have in the kitchen. I grind pepper over everything. I to always keep a jar of peppercorns on hand. I never grind my peppercorns ahead of time for future use. Once you grind a peppercorn you are releasing the oils that hold the flavor and aroma. Overtime the oils will dry up and you lose a good deal of flavor.
When I have recipe that calls for several tablespoons of craced black pepper I get out the mortar and pestle and grind away. I choose a mortar and pestle over a electric grinder becasue I have found many more uses for it.
You can control the coarseness much better with the mortar. Plus throw some rosemary needles in a mortar and give it a few grinds with the pestle before adding it to your dish. Your nose and taste buds won't beleive it!!
 
"A gourmet who thinks of calories is like a tart who looks at her watch."- James Beard
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