| Pepper... 13:48 - Apr 12 with 1545 views | clive_baker |
What are we saying about it as a condiment?
Ruins whatever it goes near IMO. Don't mind it as an ingredient but I have zero time for it on, say, a potato chip. Don't get how or why it gets the respect it does in the kitchen cupboard. |  |
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| Pepper... on 13:54 - Apr 12 with 917 views | J2BLUE |
Great on certain things. Doesn't belong on other things. |  |
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| Pepper... on 13:57 - Apr 12 with 909 views | footers |
Top tier, innit. Holy triumvirate of salt, pepper and the humble vinegar. I put it on pretty much everything. But it must be freshly ground - pre-ground pepper is too acrid and nasty.
My ex used to say it was 'too spicy'. We didn't last long. |  |
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| Pepper... on 14:00 - Apr 12 with 896 views | DanTheMan |
Goes in almost everything I cook. |  |
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| Pepper... on 14:02 - Apr 12 with 889 views | clive_baker |
| Pepper... on 14:00 - Apr 12 by DanTheMan |
Goes in almost everything I cook. |
Me too, more out of habit than anything. No idea if leaving it out would make a difference. I'm fine with it 'in', just can't be dealing with it 'on'. | |
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| Pepper... on 14:02 - Apr 12 with 885 views | Pendejo |
Freshly ground over chips, luverly.
Have always detest the powdered stuff my dad's generation use |  |
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| Pepper... on 14:02 - Apr 12 with 886 views | Plums |
| Pepper... on 13:57 - Apr 12 by footers |
Top tier, innit. Holy triumvirate of salt, pepper and the humble vinegar. I put it on pretty much everything. But it must be freshly ground - pre-ground pepper is too acrid and nasty.
My ex used to say it was 'too spicy'. We didn't last long. |
Agreed. The fag ash stuff is no good at all. |  |
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| Pepper... on 14:03 - Apr 12 with 877 views | wkj |
I don't like putting pepper on things like a condiment that much, but I use it quite extensively in the cooking of things. |  |
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| Pepper... on 14:04 - Apr 12 with 875 views | clive_baker |
| Pepper... on 13:57 - Apr 12 by footers |
Top tier, innit. Holy triumvirate of salt, pepper and the humble vinegar. I put it on pretty much everything. But it must be freshly ground - pre-ground pepper is too acrid and nasty.
My ex used to say it was 'too spicy'. We didn't last long. |
I'm with your ex. No, not in that way! I mean i'm in agreement. I think I'm perhaps scarred by the pre-ground, up the back of the nose if you get the proportions wrong, dry as sandpaper, grey topped stuff from school or childhood. Freshly ground is slightly more palatable, I'll give you that. | |
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| Pepper... on 14:05 - Apr 12 with 870 views | footers |
| Pepper... on 14:04 - Apr 12 by clive_baker |
I'm with your ex. No, not in that way! I mean i'm in agreement. I think I'm perhaps scarred by the pre-ground, up the back of the nose if you get the proportions wrong, dry as sandpaper, grey topped stuff from school or childhood. Freshly ground is slightly more palatable, I'll give you that. |
You're welcome to her! Imagine a korma being a curry too far. I was mortified. | |
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| Pepper... on 14:06 - Apr 12 with 867 views | leitrimblue |
| Pepper... on 14:02 - Apr 12 by Pendejo |
Freshly ground over chips, luverly.
Have always detest the powdered stuff my dad's generation use |
It's fine in cooking but is gonna ruin yer chips |  | | |
| Pepper... on 14:06 - Apr 12 with 869 views | wkj |
| Pepper... on 14:04 - Apr 12 by clive_baker |
I'm with your ex. No, not in that way! I mean i'm in agreement. I think I'm perhaps scarred by the pre-ground, up the back of the nose if you get the proportions wrong, dry as sandpaper, grey topped stuff from school or childhood. Freshly ground is slightly more palatable, I'll give you that. |
Fun Fact: Trisha from ITV's iconic talk show is the ex in question. She famously dumped footers for lobbing tennis balls at her limo. [Post edited 12 Apr 2022 14:06]
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| Pepper... on 14:07 - Apr 12 with 857 views | Pendejo |
| Pepper... on 14:06 - Apr 12 by leitrimblue |
It's fine in cooking but is gonna ruin yer chips |
May ruin them for you but I like it | |
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| Pepper... on 14:07 - Apr 12 with 856 views | MattinLondon |
Pepper, along with salad cream, is used by people with no taste buds. |  | | |
| Pepper... on 14:07 - Apr 12 with 854 views | DanTheMan |
| Pepper... on 14:05 - Apr 12 by footers |
You're welcome to her! Imagine a korma being a curry too far. I was mortified. |
You made the right choice. | |
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| Pepper... on 14:08 - Apr 12 with 841 views | leitrimblue |
| Pepper... on 14:07 - Apr 12 by Pendejo |
May ruin them for you but I like it |
Cool, tuck into um Pend | | | |
| Pepper... on 14:12 - Apr 12 with 825 views | Churchman |
| Pepper... on 13:57 - Apr 12 by footers |
Top tier, innit. Holy triumvirate of salt, pepper and the humble vinegar. I put it on pretty much everything. But it must be freshly ground - pre-ground pepper is too acrid and nasty.
My ex used to say it was 'too spicy'. We didn't last long. |
Yep, it has to be freshly ground and with salt and Sarsons vinegar. You then have the holy trinity accompanied by the Alleluia chorus from Handel’s Messiah
Doesn’t work on strawberries though….. |  | | |
| Pepper... on 14:15 - Apr 12 with 815 views | Freddies_Ears |
White pepper improves any green vegetable. |  | | |
| Pepper... on 14:17 - Apr 12 with 805 views | Guthrum |
| Pepper... on 14:15 - Apr 12 by Freddies_Ears |
White pepper improves any green vegetable. |
Also potatoes, eggs. |  |
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| Pepper... on 14:17 - Apr 12 with 807 views | Darth_Koont |
| Pepper... on 13:57 - Apr 12 by footers |
Top tier, innit. Holy triumvirate of salt, pepper and the humble vinegar. I put it on pretty much everything. But it must be freshly ground - pre-ground pepper is too acrid and nasty.
My ex used to say it was 'too spicy'. We didn't last long. |
At the risk of hijacking the thread, I also want to give my own shout out to vinegar. Utterly irreplaceable in many situations.
I probably make this appeal on an annual basis, but anyone who doesn’t add a splash of malt vinegar to baked beans is totally missing out on what the humble baked bean can be. |  |
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| Pepper... on 14:24 - Apr 12 with 784 views | clive_baker |
| Pepper... on 14:17 - Apr 12 by Darth_Koont |
At the risk of hijacking the thread, I also want to give my own shout out to vinegar. Utterly irreplaceable in many situations.
I probably make this appeal on an annual basis, but anyone who doesn’t add a splash of malt vinegar to baked beans is totally missing out on what the humble baked bean can be. |
Agreed. I put balsamic in loads of things. Lovely on a salad but absolutely essential ingredient in pasta dishes, bolognese etc. White wine vinegar makes a creamy sauce.
Malt I use less of, although on chips with salt and a dollop of full fat mayo for dipping. Heaven. | |
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| Pepper... on 14:27 - Apr 12 with 773 views | footers |
| Pepper... on 14:17 - Apr 12 by Darth_Koont |
At the risk of hijacking the thread, I also want to give my own shout out to vinegar. Utterly irreplaceable in many situations.
I probably make this appeal on an annual basis, but anyone who doesn’t add a splash of malt vinegar to baked beans is totally missing out on what the humble baked bean can be. |
Absolutely! I remember you beans tip and have tried it out - very good too. Although I do vinegar my toast with a fry-up so maybe it's too much vinegar at breakfast. Or maybe not. | |
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| Pepper... on 14:33 - Apr 12 with 759 views | Churchman |
Wow! I’ve got to try that! | | | |
| Pepper... on 14:37 - Apr 12 with 744 views | BLUEBEAT |
Use in cooking but never sprinkled on top, like I do with salt sometimes.
Is it true too much ground pepper gives you an itchy bum hole? |  |
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| Pepper... on 14:38 - Apr 12 with 741 views | mutters |
| Pepper... on 14:05 - Apr 12 by footers |
You're welcome to her! Imagine a korma being a curry too far. I was mortified. |
It's almost like you are not tolerant of anybody who has different views from yourself.
Who'd thunk it eh? |  |
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