re: Who else thinks Black Pepper is underrated?

Never been a big fan of black pepper, especially fresh ground.
I much rather white pepper and use red pepper for heat.

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No real cook uses Tony’s

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I wouldnt say that....its just that any real cook would understand how to use it and its limitations. Personally i dont like tonys itself, prefer plenty of others.

but i have 3 kids and on a week night, between baseball, football, soccer, basketball, homework....plus the individual training and working out they like to do plus my own lifting.....yea many times im just grabbing the premixed and understanding how to use it.

now if i am cooking on the weekend and its a calm weekend(rarity for me) or i am cooking for a group of adults.....yea im not using the preblend or if i do, its sparingly and prolly only on the meats before they go in the main dish.

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whereas black pepper is and should be a staple

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this we can agree on, fresh ground black pepper is my favorite seasoning.

although i have gotten to use it as much as i would like as it seems my Mother in law who lives with us can taste the smallest amounts. Never understand how someone from da parish can be so sensitive to anytype of spice.

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Tony's is good for liquid dishes and drowning out the natural flavor of meats and vegetables.

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Tony’s: For when you don’t want to taste what you’re eating.

I love black pepper. Key ingredient in brown gravy and barbecue sauce (which we always called "purple gravy").

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use crushed black pepper almost daily

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Same. And if you're smoking a brisket it's worth it's weight in gold. I don't have an auto grinder so my forearms are screaming by the time i have enough.

We/I use a lot of black pepper in our kitchen. It is the 2nd most used item out of the spice cabinet behind salt. Everything needs salt and dang near everything needs black pepper.

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Same. And if you're smoking a brisket it's worth it's weight in gold. I don't have an auto grinder so my forearms are screaming by the time i have enough.

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I’ve seen Jacques Pépin crush whole peppercorns under the bottom of a pot on his cutting board. That’s a good way to crush large quantities without your forearms/wrists going numb.

And yeah, I love black pepper and probably use more than your average person would like. And I like it coarsely ground.

We have seen some of your post so speaking of people that can't cook.

Use black pepper all the time, but it is properly rated, IMO.