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Old 05-11-2008, 09:18 PM   #41
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Pepper is never something that needs to be exact. I always eyeball it.
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Old 05-11-2008, 09:22 PM   #42
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It called for 1/4 tsp of garlic and I eyeballed that, but it was chopped up on a board and easier to see what I was adding. The pepper I put directly into the bowl and it was harder to tell as it was floating around
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Old 05-11-2008, 09:39 PM   #43
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i love lots of it on grilled tomatoes!
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Old 05-11-2008, 09:46 PM   #44
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I just eyball it and stay a little light. Pepper can always be added later during final seasoning. I tend to be more careful with garlic. It works better up front, and is easy to overdue.
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Old 05-11-2008, 11:25 PM   #45
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The only time I use pre-ground pepper is for recipes that calls for other than final seasoning. I save my cracked pepper for when I can truly appreciate it.
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Old 05-12-2008, 05:40 PM   #46
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They made the eye before the measuring cup. ;)
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Old 05-13-2008, 08:57 PM   #47
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We have a peppermill for white peppercorns, one for the 4 color blend, two for black pepper, and then we roast our peppercorns and crush them in the mortar & pestle. Roasting them just makes them so intense. I also have green and pink peppercorns.

Pepper on strawberries with balsamic vinegar is to die for. Lovely lovely! Hmmm I have some strawberries. . . . .
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Old 05-22-2008, 09:51 AM   #48
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Get Tellicherry and crack/grind your own. I'm sure this has been said.
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