Quote:
Originally Posted by Hank Chinaski
we were at a place that had a pepper shaker, as opposed to "fresh ground pepper". the stuff from the shaker was finely ground and really tasty. I think fresh ground is usually too coarse so you don't really taste. thoughts?
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The grind is less important than the freshness of the pepper and the quality of the peppercorn. A machine-ground tellicherry that is less than six months old is going to blow away a two-year old jar of malabar pepper corns in a mill.
