Though for white pepper I either want the corns just barely cracked, say for béarnaise, or else ground almost to dust. Easily achieved in my mortar, but difficult for a pepper mill.
Edit: never mind. Sorry @DiggingDogFarm I read "while" as "white".
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Though for white pepper I either want the corns just barely cracked, say for béarnaise, or else ground almost to dust. Easily achieved in my mortar, but difficult for a pepper mill.
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