What? That's insanity, there is a very distinct difference between fine-ground and... not ground black pepper... Though I recommend prioritizing regular black pepper because that can be ground whenever required. But well, black pepper should last a decent while in any form, no?
For heaven's sake. I was hoping the difference between fine-ground black pepper, and regular black pepper, would be obvious. But it's apparently not. So now I have a crap-ton more fine-ground black pepper than is realistically useful for cooking.
-
-
Kiitos. Käytämme tätä aikajanasi parantamiseen. KumoaKumoa
-
-
-
it might be flammable, most finely ground things are!
-
It seems like I intuitively know that, but can't explain why. Do you perhaps know the explanation?
- Näytä vastaukset
Uusi keskustelu -
Lataaminen näyttää kestävän hetken.
Twitter saattaa olla ruuhkautunut tai ongelma on muuten hetkellinen. Yritä uudelleen tai käy Twitterin tilasivulla saadaksesi lisätietoja.