Salt & Pepper - a holey war

[Carlos]

Pre ground white pepper was the only pepper in our household as a kid and I still prefer it as a condiment in soups, on gravy or faggots with vinegar.

Although we use a pepper mill for black pepper. Also worth asking for pepper mill recommendations as I've never had a mill last more than a couple of years before it either gets clogged up or shits it's innards!

The last few years we've just sticked to the disposal type.

[mik]

Also worth asking for pepper mill recommendations as I've never had a mill last more than a couple of years before it either gets clogged up or shits its innards!

Not the prettiest design, but these are £5 each from IKEA, good for pepper or salt, and have a proper (presumably ceramic) mill stone in there rather than just bits of plastic.

[duncs500]

Mrs mik always shakes her head at me for grinding pepper onto (the contents of) a bacon roll - no sauce. Bacon is plenty salty enough, but adding pepper brings so much to the party.

Why have I never done this!? I will do next time.

[mik]

Why have I never done this!? I will do next time.

I was shown the light by a manager I had years ago (in a site that had a canteen and offered breakfast). I have subsequently enlightened several others.

[Nefarious]

The Lidl (Silvercrest) electric grinders have proved surprisingly long lived (I think they've been going since before lockdown). And I've been pleasantly surprised at the production rate (usually an issue for me on electric grinders)

[Swervin_Mervin]

Why have I never done this!? I will do next time.

I was shown the light by a manager I had years ago (in a site that had a canteen and offered breakfast). I have subsequently enlightened several others.

Roast chicken butties are another that hugely benefit from this. Butter, roast chicken, black pepper > mouth orgasms.

[Swervin_Mervin]

As for grinders - we still have some stainless Cole & Mason mills for salt and pepper that we've had for over 20 years and no issues. The salt one doesn't get used tbf as we have either sea salt or table salt. The pepper one has a metal mill, and <touches wood> doesn't show any signs of wearing out.

[IanF]

Le Crueset S&P for light work, but recently purchased a Peugeot set, which a lot of high end establishments use, that have been faultless. Probably kill someone if you throw them though as they’re quite solid and have a nice mechanical feel

Also use Kirkland S&P for cooking that are ridiculously good value and easy to use.

[integrale_evo]

I chose the first option because that is the normal convention, although we never have pre ground pepper.

Just buy the little disposable pots which have a Fri set as the lid. They do fine and course, last long enough for the contents of the jar, bin it and buy a new one.

Ground salt for most things, but standard table salt from a shaker is better on chips.

[ZedLeg]

Yeah table salt for cooking and chips, maldon salt for seasoning in general.

I've never put pepper on a breakfast roll, it's usually brown sauce or sriracha. Going to have to try that.

[jamcg]

Baked beans are massively improved with a load of black pepper too

[ZedLeg]

I prefer a mix of habanero and chipotle hot sauce for beans. Tastes like a council version of real bbq beans

[mik]

If I am making them for myself only - I often mix in a teaspoon of Holy Fuck hot sauce. Yum.

[Nefarious]

As the conversation has turned to hot sauce, this is what has become of the Strong Broo "brand"


It's a fermented pineapple and peach base with African scotch bonnets. It's fairly pokey.

[ZedLeg]

I saw someone make a lacto fermented chilli sauce recently. Fancy trying that, just need to get a fermenting jar. Our kimchi jar is way too big.

[Swervin_Mervin]

I saw someone make a lacto fermented chilli sauce recently. Fancy trying that, just need to get a fermenting jar. Our kimchi jar is way too big.

Didn't @duncs500 have a go at one of those.

I must admit, I just used to char a mix of chillies in a skillet, whizz in a blender with some cider vinegar and salt, thin out with some water, and leave in a jar for a few months. I mean it was almost inedible when first made - I thought I was going to go blind once But after being left to sit, and presumably ferment, they'd really develop nicely.

[mik]

As the conversation has turned to hot sauce, this is what has become of the Strong Broo "brand"

Racing
Cake
Hot sauce

Nothing if not diverse

[Mito Man]

I'd have my own hot sauce collection now if it weren't for an escaping goat. Got into the greenhouse and ate my habaneros, padron and cayenne peppers. Ate the bushes too. Didn't even get the shits. Who knew they can't taste spice...

[Nefarious]

I saw someone make a lacto fermented chilli sauce recently. Fancy trying that, just need to get a fermenting jar. Our kimchi jar is way too big.

You need a surprisingly large jar. Mine are about 3L (sweetie jars with a hole drilled in the lid for an airlock, and a bit of cut up milk bottle to keep everything below the waterline). I use about 1/2L of water more than strictly necessary because it makes fantastic kvass as well (I sometimes make "hot and dirty" vespas - 1pt vodka, 1 pt gin, 1/2pt dry vermouth, splash of kvass)

For clarity, it's only the pineapple, chillis and garlic that get fermented. The peaches are added at the end.

Pro-tip - a teaspoon of xantham gum at the end improves the texture and stops it separating in the fridge.

[Nefarious]

Cake

Did I ever show this one?