Is your pepper freshly cracked?

Miles · Post by **Miles** » August 25th, 2009, 9:54 am

I love freshly cracked pepper. It is one of my most favorite spices.
Processed or pre-cracked pepper is bland, bitter and just doesn't do much for any meal.

DukeUsul · Post by **DukeUsul** » August 25th, 2009, 10:03 am

Love it. I put it on everything. I've been going through withdrawl though. I have a one-handed pepper mill that has died and I haven't found a suitable replacement. I've been stuck using PRE-CRACKED pepper! Barf!

This is the one I have. Dual-ended, one-handed operation. The pepper end is busted, so I can only use it for fresh cracked salt.
http://www.bedbathandbeyond.com/product ... 60&RN=2013

I really should use this discussion as an opportunity to remember to buy a new one.

DukeUsul · Post by **DukeUsul** » August 25th, 2009, 10:05 am

Wife and I went to the Melting Pot for a birthday and I think I freaked the server out. She had a one-handed pepper mill in a holster on her belt! I asked her if she brought it home so she could use it in her own kitchen ... she gave me this very bizarre look, like I was some kind of freak or something.

TNTDevil · Post by **TNTDevil** » August 25th, 2009, 10:32 am

Miles wrote:I love freshly cracked pepper. It is one of my most favorite spices.
Processed or pre-cracked pepper is bland, bitter and just doesn't do much for any meal.

Huh? There's another kind other than freshly cracked pepper?

WTF?

bjornolf · Post by **bjornolf** » August 25th, 2009, 10:39 am

I don't use pepper TOO often, but when I do use it, it's always fresh cracked. I just buy the McCormick disposable jars with the mill right in it. Works fine for my needs.

You might want to buy one of these to have when your fancy one is empty or out of commission. ;)

TNTDevil · Post by **TNTDevil** » August 25th, 2009, 10:48 am

DukeUsul wrote:Wife and I went to the Melting Pot for a birthday and I think I freaked the server out. She had a one-handed pepper mill in a holster on her belt! I asked her if she brought it home so she could use it in her own kitchen ... she gave me this very bizarre look, like I was some kind of freak or something.

puhshaw... that's nothing! I like pepper. I really like pepper so, when we dine out, regardless of how hoity-toity the joint, and the "server" askes me if I would like fresh ground pepper I just say: "Give me that thing and stand back!"

Talk about your "crazie" looks. :o

Lavabe · Post by **Lavabe** » August 25th, 2009, 2:07 pm

TNTDevil wrote:
DukeUsul wrote:Wife and I went to the Melting Pot for a birthday and I think I freaked the server out. She had a one-handed pepper mill in a holster on her belt! I asked her if she brought it home so she could use it in her own kitchen ... she gave me this very bizarre look, like I was some kind of freak or something.
puhshaw... that's nothing! I like pepper. I really like pepper so, when we dine out, regardless of how hoity-toity the joint, and the "server" askes me if I would like fresh ground pepper I just say: "Give me that thing and stand back!"

Talk about your "crazie" looks. :o

Will there be fresh cracked pepper at brunchgates this year?

Miles · Post by **Miles** » August 25th, 2009, 2:46 pm

bjornolf wrote:I don't use pepper TOO often, but when I do use it, it's always fresh cracked. I just buy the McCormick disposable jars with the mill right in it. Works fine for my needs.

You might want to buy one of these to have when your fancy one is empty or out of commission. ;)

These are a great backup! Maybe I can convince Kelly to keep one these with her when we go to dinner and there's an emergency pepper requirement.

CameronBornAndBred · Post by **CameronBornAndBred** » August 25th, 2009, 2:53 pm

Miles wrote:
bjornolf wrote:I don't use pepper TOO often, but when I do use it, it's always fresh cracked. I just buy the McCormick disposable jars with the mill right in it. Works fine for my needs.

You might want to buy one of these to have when your fancy one is empty or out of commission. ;)

These are a great backup! Maybe I can convince Kelly to keep one these with her when we go to dinner and there's an emergency pepper requirement.

You can be a fake waiter and go around asking if people would like pepper on their salads.

DukeUsul · Post by **DukeUsul** » August 25th, 2009, 3:06 pm

bjornolf wrote:I don't use pepper TOO often, but when I do use it, it's always fresh cracked. I just buy the McCormick disposable jars with the mill right in it. Works fine for my needs.

You might want to buy one of these to have when your fancy one is empty or out of commission. ;)

I like the idea of a backup pepper mill. I'm a HUGE fan of the one-handers though. They're perfect for when I'm cooking and want to season both sides of my meat (heh heh). Pepper mill action in one hand, flip the raw meat with the other hand. No need to fuss over using nasty raw-chicken hands on a two-handed mill or deal with washing after flipping.

Miles · Post by **Miles** » August 25th, 2009, 3:12 pm

Pepper Boy.

Miles · Post by **Miles** » August 25th, 2009, 3:15 pm

DukeUsul wrote: I like the idea of a backup pepper mill. I'm a HUGE fan of the one-handers though. They're perfect for when I'm cooking and want to season both sides of my meat (heh heh). Pepper mill action in one hand, flip the raw meat with the other hand. No need to fuss over using nasty raw-chicken hands on a two-handed mill or deal with washing after flipping.

I am a freak for ramekins. I like to portion out my salt and pepper in ramekins so I don't have to worry about contaminating things in the kitchen.

Miles · Post by **Miles** » August 25th, 2009, 3:18 pm

Miles wrote:
DukeUsul wrote: I like the idea of a backup pepper mill. I'm a HUGE fan of the one-handers though. They're perfect for when I'm cooking and want to season both sides of my meat (heh heh). Pepper mill action in one hand, flip the raw meat with the other hand. No need to fuss over using nasty raw-chicken hands on a two-handed mill or deal with washing after flipping.
I am a freak for ramekins. I like to portion out my salt and pepper in ramekins so I don't have to worry about contaminating things in the kitchen.

I also like to say the word: ramekin.

Ramekin.

DukeUsul · Post by **DukeUsul** » August 25th, 2009, 3:29 pm

Miles wrote:
DukeUsul wrote: I like the idea of a backup pepper mill. I'm a HUGE fan of the one-handers though. They're perfect for when I'm cooking and want to season both sides of my meat (heh heh). Pepper mill action in one hand, flip the raw meat with the other hand. No need to fuss over using nasty raw-chicken hands on a two-handed mill or deal with washing after flipping.
I am a freak for ramekins. I like to portion out my salt and pepper in ramekins so I don't have to worry about contaminating things in the kitchen.

I'm the opposite. Anything that helps me reduce the number of dishes to rinse is a plus in my book. I'm also much more of a seat-of-the-pants cook, than a mise-en-place planning-style cook. I don't portion out anything in advance. Or during.

Post by **wilson** » August 25th, 2009, 3:32 pm

DukeUsul wrote:I'm also much more of a seat-of-the-pants cook, than a mise-en-place planning-style cook. I don't portion out anything in advance. Or during.

Put me in this club too.

Miles · Post by **Miles** » August 25th, 2009, 5:00 pm

DukeUsul wrote:
Miles wrote:
DukeUsul wrote: I like the idea of a backup pepper mill. I'm a HUGE fan of the one-handers though. They're perfect for when I'm cooking and want to season both sides of my meat (heh heh). Pepper mill action in one hand, flip the raw meat with the other hand. No need to fuss over using nasty raw-chicken hands on a two-handed mill or deal with washing after flipping.
I am a freak for ramekins. I like to portion out my salt and pepper in ramekins so I don't have to worry about contaminating things in the kitchen.
I'm the opposite. Anything that helps me reduce the number of dishes to rinse is a plus in my book. I'm also much more of a seat-of-the-pants cook, than a mise-en-place planning-style cook. I don't portion out anything in advance. Or during.

Man I thrash kitchens when I cook, so cleaning an additional two ramekins is hardly an inconvenience. We actually keep a ramekin, full of sea salt, on the stove for easy access; much better than reaching into a cabinet for the jar of salt especially for seat-of-the-pants cooking. I should also amend my previous post because I'm not really "portioning", I'm just pouring a bunch of stuff into ramekins for easy access. I find this to help, especially when I'm grilling. It's much easier to season meat on the grill from a ramekin than from a grinder, and then from a salt shaker.

Speaking of salt shakers: I don't have one.

DukeUsul · Post by **DukeUsul** » August 25th, 2009, 5:53 pm

Miles wrote: Man I thrash kitchens when I cook, so cleaning an additional two ramekins is hardly an inconvenience. We actually keep a ramekin, full of sea salt, on the stove for easy access; much better than reaching into a cabinet for the jar of salt especially for seat-of-the-pants cooking. I should also amend my previous post because I'm not really "portioning", I'm just pouring a bunch of stuff into ramekins for easy access. I find this to help, especially when I'm grilling. It's much easier to season meat on the grill from a ramekin than from a grinder, and then from a salt shaker.

Speaking of salt shakers: I don't have one.

Hmm, but carrying a ramekin out to the grill then using the other hand to sprinkle requires two hands. I can carry my salt mill out to the grill and season one handed. Boo-yah! And if I had fancy pepper/salt mill holsters I could double-action pepper and salt my meat at the same time.

Speaking of the Food Network, maybe we need to have a CTN cooking challenge.

Devil in the Blue Dress · Post by **Devil in the Blue Dress** » August 25th, 2009, 5:58 pm

DukeUsul wrote:
Miles wrote: Man I thrash kitchens when I cook, so cleaning an additional two ramekins is hardly an inconvenience. We actually keep a ramekin, full of sea salt, on the stove for easy access; much better than reaching into a cabinet for the jar of salt especially for seat-of-the-pants cooking. I should also amend my previous post because I'm not really "portioning", I'm just pouring a bunch of stuff into ramekins for easy access. I find this to help, especially when I'm grilling. It's much easier to season meat on the grill from a ramekin than from a grinder, and then from a salt shaker.

Speaking of salt shakers: I don't have one.
Hmm, but carrying a ramekin out to the grill then using the other hand to sprinkle requires two hands. I can carry my salt mill out to the grill and season one handed. Boo-yah! And if I had fancy pepper/salt mill holsters I could double-action pepper and salt my meat at the same time.

Speaking of the Food Network, maybe we need to have a CTN cooking challenge.

Are you suggesting a cook off? More people could participate if the focus were on eating.

Actually it would be fun to have a gathering planned around everyone bringing a dish to share both the taste and the recipe.

captmojo · Post by **captmojo** » August 25th, 2009, 9:39 pm

Fresh ground black pepper. Sometimes, I go for the three peppercorn medley.
Sea salt is placed in another grinder. Kosher salt resides in a Rubberware container.

devildeac · Post by **devildeac** » August 25th, 2009, 10:11 pm

captmojo wrote:Fresh ground black pepper. Sometimes, I go for the three peppercorn medley.
Sea salt is placed in another grinder. Kosher salt resides in a Rubberware container.

This also begs the age-old recipe question: Do you want your nuts chopped? :oops: :roll: