lugaru, i've always wondered about using a peppercorn mix. i've used lots of fresh crushed black pepper in most dishes, and white pepper in cream sauces and mashed potatoes (ever since someone made dinner for me, and as i was helping wash up, i noticed the non-stick lining in one of my good pots was shredded. the bits of what i thought was black pepper in the mashed taters was the teflon coating
she used a blender with metal blades in the pot ).
but what would you make with red and green peppercorns? do they taste much different than black and white peppercorns?
next to my black pepper grinder, i keep another grinder filled with medium chunk sea salt. i don't think it helps the flavor, but i end up putting less salt i the dish that way.