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Old 05-07-2008, 08:14 PM   #31
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Here are my favorite. I go with the extra bold.
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Old 05-11-2008, 10:38 AM   #32
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Thanks for that link. They have a great selection of spices.
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Old 05-11-2008, 07:37 PM   #33
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They are the only place I buy my spices now. Their prices are great and the quality is top notch.
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Old 05-11-2008, 07:49 PM   #34
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I'm about ready to pull the trigger on some Penzey's spices, but I have to admit, I will probably still buy the "dust" pepper. While the taste isn't near as good as fresh ground, there are times I prefer not to have a course pepper grinding on my food.
One of those times is when I have hot pasta with butter. I like to put a fair amount of pepper on it, too, but the only texture I want is the pasta, not pepper grindings. There's a couple other things, too. Maybe I need to get a better pepper mill..... if they make one that will grind fine pepper.
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Old 05-11-2008, 07:51 PM   #35
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Most pepper mills are adjustable and can grind very fine.
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Old 05-11-2008, 07:53 PM   #36
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Any recommendations, GB?
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Old 05-11-2008, 07:58 PM   #37
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William Bound and Peaugeot both make excellent pepper mills. They cost a bit of money, but they work very well. I have not been able to spend my money on either yet so I just bought a cheapo pepper ball. I usually prefer my pepper with a larger grind so I am not sure how fine it gets, but there is an adjustment on it.
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Old 05-11-2008, 08:14 PM   #38
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Thanks, I'll check out the pepper ball, since I don't want to spend a lot of money on a mill either right now. I was boggled when I was looking at them last year, after the one my sister gave me broke. I ended up with one from Wally World that has an adjustment knob, but it seems better suited to keeping the lid on. Very hard to fill, too.
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Old 05-11-2008, 09:07 PM   #39
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I keep three pepper mills in my kitchen. I don't think that I ever intended to have three, it just happened. Two have fine and course black pepper settings, and the third is filled with a triple blend. I also, when possible, grind cloves, allspice, cinnamon and other hard spices in very small quantities with a mortar and pestle. This is a lot of work, but the results are worth it. What is left over I store in very small jars. Most, if not all, spices lose flavor very quickly when ground. I put pepper in everything except desserts.
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Old 05-11-2008, 09:16 PM   #40
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Question: How do you measure fresh ground pepper for a recipe? Do you grind it into something (small plastic storage container) so you can measure a tsp out, or eyeball it. I just eyeballed it for something, but I'm curious how close I actually came.
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