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Ground White Pepper |
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#1 |
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Posts: n/a
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Ground White Pepper
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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#2 |
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Forum Member
Join Date: Jan 2008
Location: The Enchanted Wood
Posts: 878
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Quote:
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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#3 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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Quote:
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. It blends into mash perfectly, unlike black pepper. |
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#4 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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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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#5 |
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Forum Member
Join Date: Jun 2003
Posts: 2,360
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I think it tasted foul. Even a small amount is too strong for me.
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#6 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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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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#7 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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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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#8 |
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Forum Member
Join Date: Jun 2006
Location: West Suffolk
Posts: 2,464
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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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#9 |
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Join Date: Jun 2005
Location: London & West Midlands
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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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#10 |
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Posts: n/a
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Maybe it's not as out of fashion as I thought it was. Quote:
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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#11 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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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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#12 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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Quote:
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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#13 |
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Posts: n/a
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Quote:
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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#14 |
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Forum Member
Join Date: Dec 2003
Posts: 5,488
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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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I've probably put some in as well!