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Salt-n-Pepa? Empty Salt-n-Pepa?

Post  boffer on 8/8/2010, 7:06 pm

Shake Your Thang Shaker



Actually, I wondering if there are any salt and pepper connoisseurs on the forum. Last Christmas Santa got desperate; he brought my wife 7 types/combinations of whole peppercorns and 5 types of salt. He also sent along 12 different types of small pepper and salt mills to make sampling and comparing easier. As it turns out, he stopped here to pick up the salt and pepper on the way to our house.

She received pink, white, green, and black peppercorns plus 3 different mixes of them. She got Salish Northwest Red Alder Smoked Sea Salt, Hawaiian Sea Salt, Sel Gris-- French Sea Salt, Fleur de Sel Sea Salt, and Light Smoked Sea Salt. The idea is that different peppers and salts go better with different foods. Well...I guess I don't have a discerning palette. I'll be ordering more of the pink and green peppercorns and the Hawaiian Sea Salt, as I like their flavors. But choosing one pepper for fish and another pepper for a salad is beyond the ability of my taste buds. Does anybody appreciate and use such a variety of salts and peppers?

It's an interesting and informative web site, and it also has other seasonings for sale.


Last edited by boffer on 8/8/2010, 7:43 pm; edited 2 times in total
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Post  Megan on 8/8/2010, 7:14 pm

I fuss with salts and peppers, but nothing like that. The one thing I can tell you is that any of the fancy salts should be considered as "finishing" salts, that is, applied AFTER cooking. You will just waste if it if you use it during. Also, watch your amounts, as crystal size can affect overall measurement. Large crystals mean you need more to get the same mass. (I always use the same amount, if not less, because I find most things to be too salty.)

As for peppers... again, I am still learning. But there are big differences. Freshly ground is definitely best. Really good tellicherry has an almost winey flavor to it. The pink and green and others are a bit more spicy in their own ways. The white is more delicate. The white is a more mature black pepper with the casing worn off. I think the pink one is another plant entirely, not sure about the green one.

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Post  Chopper on 8/8/2010, 11:11 pm

I am such a rube I had no idea there was variety in salt or pepper. Go figure. Sounds interesting.
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Post  LaFee on 8/9/2010, 9:15 am

You'll find a great assortment of salts, peppers, and every other herb, spice, or blend you could think of at www.penzeys.com.

Loads more flavor than the stuff you're buying, and usually cheaper, even with the postage.
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Post  boffer on 8/9/2010, 10:43 am

@LaFee wrote:Loads more flavor than the stuff you're buying, and usually cheaper, even with the postage.


The link in my post was http://bulkpeppercorns.com I can't find anything at Penzy's that's cheaper. Flavor? Hard to tell Wink
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Post  LaFee on 8/9/2010, 1:15 pm

that was supposed to be "better than what you're buying AT THE GROCERY"...

Not familiar with bulkpeppercorns-- I just know that Penzey's tellicherry peppercorns are awesome.
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Post  Megan on 8/9/2010, 6:36 pm

The problem with grocery store pepper is typically that it is old(er). Especially if it is already ground! What they keep harping on at FoodNetwork really is true: Freshly ground pepper is far superior. And, LaFee, I agree with you on Penzey's black tellicherry!

Penzey's did recently reduce their salt offerings. I can't blame them. The fancy sea salts really are expensive and most people have no need of them. They get their colors and tastes from dissolved minerals, which is why they are used as a finishing salt, i.e., applied AFTER cooking.

Boffer, I missed your link from before. I don't know anything about that website (bulkpeppercorns, that is.)
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