Excerpts from the outbox: Part I

A new feature on my blog: Excerpts from my emails. This one comes from something I sent my boss today:

Oh, and one more thing: The pepper in our kitchen is basically ground pepper. In chunks. If you ever try to sprinkle it on something cold (i.e. that you’'re not cooking), in order to taste the pepper you have to bite into a chunk of pepper, which isn’t a pleasant experience. A better solution (or perhaps an additional solution) would be to get pepper in powdered form. This allows sprinkling of the condiment onto cold foods and having the flavor imbued into the food without necessitating masticating a large chunk of pepper.

There. Now you know I take my work seriously.

Hmm, maybe I'll start another blog and call it Excerpts from the Outbox. Hey, it's a thought.

Comments

Anonymous said…
But preground pepper is often old and almost tasteless. Just set your grinder to a finer gring. :-D
6:09 AM
Sruli said…
I don't have a grinder (or even a gringer)! This is stuff that comes in a shaker from a supermarket shelf.

And anyway, I use pepper pretty quickly. My eggs in the morning still taste good. I just want the food in the office to also take good without needing a toothpick for the pepper chunks after I'm done eating.
6:15 AM
Anonymous said…
The food will always take good if you have your own gringer.
6:17 AM
Anonymous said…
http://www.wmboundsltd.com/shopexd.asp?id=410

Might as well do it right.

- The Mad Hungarian
12:57 PM
Anonymous said…
This comment has been removed by a blog administrator.
2:21 AM
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