hey! i usually use fienly ground black peper for cooking meats or risotto-like dish.
but somehow in many other's recipe, nowdays many require coarsely ground black peppers. even though the coarsely ground black pepper looks rustic and elegant, for me the degrees of coarsely ground peppers affecting the flavours of my dishes seem to be not so significant. what i mean is even though those two is same black pepper, the coasely ground one tastes a little banal to me. is this becaus i do sth wrong ? or not?