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Speaking of pepper...some questions

wyf4lyf | Jan 18, 200611:23 AM

Wondering what people's opinions are about fine vs. coarse grind of pepper in cooking. What do most people use? Ina's pepper always looks fairly coarse. But when a recipe calls for a teaspoon of "freshly ground pepper" are they assuming a certain type of grind? Wouldn't there be quite a difference between using 1t of fine pepper vs. 1t of coarse?

Just curious...

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