Why I Have a Serious Issue with Pepper Shakers

In my family, it's not uncommon to use copious amounts of black pepper on...well, just about anything.  We just love the stuff (with the exception of my sister and my grandma, but that's totally okay).  I'm convinced that, at least on my mom's side of the family, this affinity for pepper stems from my grandpa.  He could be eating green beans, salad, mashed potatoes, chicken...pretty much every item on his plate for as long as I can remember has been covered in a healthy coating of black pepper.

I had always wondered why he used so much...it seemed rather excessive.  But now I understand: the pepper was not freshly ground (cue dramatic gasp).  What would the Cuisine Queen herself, Julia Child, say?

Pepper that's already been ground is...suspicious.  You don't know who ground it or when.  For all you know, it could have been sitting in its pulverized state on a shelf for weeks.  And that causes it to lose its flavor.

When pepper is ground fresh, it releases oils that create a sharp, pungent, peppery flavor.  You don't need to use much of it because you can actually taste it.

I'm always happy to see pepper grinders on the table at restaurants, and this isn't simply due to the fact that I prefer to grind my own.  Have you ever noticed how restaurant pepper shakers rarely dispense pepper? 

Somehow, every restaurant I've visited has managed to find pepper shakers with shaker slots that are about one size too small for the grind of pepper they use.  I know I always end up looking like a complete idiot trying to pepper my soup, simply because I have to shake the pepper shaker for ten minutes just to get enough into the bowl.  And then when I get enough into the bowl, I can't even taste it because it isn't fresh.

So listen up, restaurants: Pepper grinders are the only way.  Do what you have to do to make it work.  Assign a fleet of people to walk around and grind pepper for your patrons.  Buy teeny-tiny pepper grinders for each table.  But do not use stale, unshakable, pre-ground pepper.  There's no two ways about it.

Sincerely,

~The Amateur Foodie