This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Pepper Police

  • Filter
  • Time
  • Show
Clear All
new posts

    Pepper Police

    Growing up nearly all pepper was white and powdered. My father would sprinkle a whole heap on the top of his hand between the thumb and index finger along with some salt and into his mouth. We never questioned this, it was as it was.
    Up until his passing he would pour salt and pepper over everything without ever tasting anything first. I can't remember quite when but pepper became black and "freshly ground"

    I'm led to believe that the pepper police (never seen but they were somewhere poking about in our kitchen cupboard, maybe even reading the expiry dates on our tins, when white pepper suddenly became non grata and we only used black pepper, "freshly ground".

    You don't see recipes calling for anything but ground black pepper. What's the difference anyway. It's a fruit that grows on a vine and you can read all about it on the free side @ The science of peppercorns by Dave Joachim.

    I have recently been using a lot more white pepper and am happy with the results. Especially in any kind of white sauce or derivative of that. I much prefer white pepper in mashed potato and soup.
    I have not banished peppercorns from my cupboard. and am not saying that to appease the pepper police prowling my pantry.
    The crack of a pepper grinder over a meal is still a delight and cured bacon's joy too.
    So if you not using white pepper be encouraged to go out and buy some or you just might find some intruders to deal with.

    I love white pepper. I even have a mead recipe that uses it.


      One is always goin to school around here. Will have to check out Dave’s musing on peppercorns. I have 3 mills & use a mortar & pestle for the other 2 peppercorns I use. One has black Indian Tellecherry , the white is I don’t know & other three are Chinese somethin or others. I have since forgotten except the Sichuan. I don’t use black pepper on anything Asian.


        I'm a fan, I like its smoother more subtle taste in a Korma or burger mince



        No announcement yet.


        These are not paid ads, they are a curated selection of products we love.

        All of the products below have been tested and are highly recommended. Click here to read more about our review process.

        Use Our Links To Help Keep Us Alive

        Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.

        GrillGrates Take Gas Grills To The Infrared Zone

        GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.

        Groundbreaking Hybrid Thermometer!

        Thermapen One Instant Read Thermometer

        The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.

        Grilla Proves That Good Things Come In Small Packages

        The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.