when you're at a idea restaurant and the waiter comes with the giant pepper grinder and starts grinding on...
No, I've waited on rationale...If you don't say "When," after a while, they will stop, and say, "Is that enough?" and keep starting and stopping, asking, til you say...
And not reasonable any electric pepper grinder! The waiters at Four Food Studio each have an electric pepper grinder that is about as a...
You don't give much info...
Where is FFS?
About as ____________? as a pen?
There are a assort of them in all colors any styles.
Do a search for: Electric pepper mill...
In fact, I wondered while (and eating) my first burger pork barbecue season: Why would anyone make a single hamburger? Why would you start with ground beef supermarket - the quality is questionable and whose taste is generally disappointing, if not depressing - and then cook without seasoning beyond a few crystals of salt? Ketchup, after all, does not solve everything. Even adding the mustard, pickles and so on, until mayonnaise, do not give meat taste good.
The question of how to improve the basic burger is the one I thought since the mother of Mark Roth, my childhood best friend, first served me laced with Worcestershire sauce and other exotic spices. (Exotic to the late 1950s, at least, when pepper mills, even did not exist in the kitchens of most New Yorkers of the Jewish middle class.) My taste buds have responded, and started to besiege my poor mother to requests for burgers improved. In the years that followed, neither she nor I could double concoction Shirley Roth. It might be time to ask Ms. Roth for her recipe, but I do not want to risk disappointment.
Source: New York Times
I vile, why would anyone care to make a Tetris block shaped salt dispenser, pepper grinder-cum-dispenser and an empty whatever-you-could-use-for shaker?
I predominantly marinate it with a squeeze of lime and a few twists from Trader Joe's Lemon Pepper Grinder. The shell: I take either two big leaves of Romaine or