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Old 26-02-2009, 13:04
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The fine dusty stuff you get in jars. It's been out of fashion since we all got our pepper grinders in the 70s but I think sometimes nothing else will do.......especially on macaroni cheese.

I use it in mashed potatoes, cream sauces, with cabbage and on some soups but I'd be interested to know if other people use it and what they use it on.
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Old 26-02-2009, 13:13
Lainiomonkio
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The fine dusty stuff you get in jars. It's been out of fashion since we all got our pepper grinders in the 70s but I think sometimes nothing else will do.......especially on macaroni cheese.

I use it in mashed potatoes, cream sauces, with cabbage and on some soups but I'd be interested to know if other people use it and what they use it on.
I'm with you! It's a staple in my kitchen cupboard and I use it in mash and in soups. I also use it when I make Chinese food as it gives an aroma and spice that black pepper just doesn't give.
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Old 26-02-2009, 13:20
I love Ellie
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The fine dusty stuff you get in jars. It's been out of fashion since we all got our pepper grinders in the 70s but I think sometimes nothing else will do.......especially on macaroni cheese.

I use it in mashed potatoes, cream sauces, with cabbage and on some soups but I'd be interested to know if other people use it and what they use it on.
Yes.
It blends into mash perfectly, unlike black pepper.
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Old 26-02-2009, 13:27
burton07
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Mr B puts so much on his dinner that you can't see his food for pepper. Even though I've probably put some in as well!
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Old 26-02-2009, 13:40
boozer3
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I think it tasted foul. Even a small amount is too strong for me.
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Old 26-02-2009, 14:27
indianwells
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I don't use it. If I need the pepper to be finer, rather than out of a pepper mill i'll just put some in my coffee grinder to get a powder.
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Old 26-02-2009, 15:34
Welsh-lad
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I don't use white pepper - it's just too potent for my liking.
With black peppercorn you get the kick and the sweetness together.
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Old 26-02-2009, 16:59
girlfrommars
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I use coarse ground black pepper but my husband prefer ground white pepper. If I use white on my dinner I always get the sneezes.
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Old 26-02-2009, 19:06
littlefro
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I always think that white is for the table, black pepper is for cooking into a dish. But, mash potatoes and white pepper don't mix for me I prefer black. Odd then that I can't eat dishes with any sort of whole peppercorn. They are sometimes necessary like whole cardomom pods, but equally disgusting when you bite into one.
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Old 26-02-2009, 20:17
creamola foam
 
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Maybe it's not as out of fashion as I thought it was.


I'm with you! It's a staple in my kitchen cupboard and I use it in mash and in soups. I also use it when I make Chinese food as it gives an aroma and spice that black pepper just doesn't give.
Good suggestion, I think I might give this a go in one of my Chinese meals.
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Old 26-02-2009, 20:21
stud u like
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I used to tip a lot in with school mashed potato. I have not considered it since.
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Old 26-02-2009, 21:58
Welsh-lad
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Maybe it's not as out of fashion as I thought it was.
I associate it with my (maternal) grandmother; she always had a throw-away jar of white paper, and used it to season her instant mashed potato, reconstituted 'beef', paxo and bisto!

I dread to think how many E numbers we used to have in her Sunday lunch!
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Old 27-02-2009, 16:45
creamola foam
 
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I associate it with my (maternal) grandmother; she always had a throw-away jar of white paper, and used it to season her instant mashed potato, reconstituted 'beef', paxo and bisto!

I dread to think how many E numbers we used to have in her Sunday lunch!
Ooh, that's proper granny food, sticks to yer ribs
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Old 27-02-2009, 16:50
andallthatjazz
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I always use them when having soup or congee instead of ground black pepper.

It really brings out the taste of the soup & have that more extra heat compared to black pepper.
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