05-11-2008, 08:22 PM
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#42 | |
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Certified Executive Chef
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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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Cow tipping: Redneck meat tenderizer |
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05-11-2008, 08:39 PM
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#43 | |
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Senior Cook
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i love lots of it on grilled tomatoes!
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05-11-2008, 08:46 PM
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#44 | |
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Senior Cook
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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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05-11-2008, 10:25 PM
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#45 | |
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Senior Cook
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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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Support bacteria. It's the only culture some people have. |
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05-12-2008, 04:40 PM
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#46 | |
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Assistant Cook
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They made the eye before the measuring cup. ;)
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05-13-2008, 07:57 PM
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#47 | |
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Sous Chef
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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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05-22-2008, 08:51 AM
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#48 | |
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Senior Cook
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Get Tellicherry and crack/grind your own. I'm sure this has been said.
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If you don't like chicken fried steak, then I don't like you. |
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I'm just lookin' for my "cheese"!
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