A zillion cups later…

I’m a sucker for rationalizing an expensive purchase. I do it more than I care to admit, but I have to say that I think the math usually works out in my favour.

For instance, I just re-did a bunch of stuff in my backyard. New back fence, new roof on the garage, new flagstone patio. As far as I’m concerned, the money I saved by doing the work myself more than covers the rather expensive cedar I used in the fence and also covers the rather needless ridge vent that I installed in the garage. The garage is cooler in the summer, for sure, but it was by no means necessary. A building inspector wouldn’t have failed the work without it and the fence would have been fine if I had bought some pre-made panels.

The more I think about it, the more I can find these rationales in my life. Make dinner at home? Rationalize a decent bottle of wine. (but not a super expensive one because I just can’t quite get there)

However, for coffee I can spend into oblivion without even thinking about it. To wit, my current setup: A Rocket R58 and a Eureka Atom grinder. The coffee machine dealer had a deal on – 20% off or something like that and although it was more than I wanted to pay, I knew a couple of things:

Coffee is like $5 a cup at a coffee shop.

I like coffee and I drink a lot of it.

Oh, and my kids have started drinking coffee from time to time, as well.

The Eureka grinder keeps track of how many double shots of espresso it has ground. A few days ago we passed 1000 double shots.

At $5 per coffee, the machine has more than paid for itself. Of course, I’m leaving out inputs and the fact that if there is a coffee machine nearby I drink a lot more coffee.

Regardless, even if we cut it in half I’m well on my way to paying the system off in a few short months.

Then I’ll have to find another purchase to rationalize. I have been eyeing a new gas range…

Right there, between Turmeric and Zaatar, of course

I don’t understand white pepper.

I also don’t really know that much about it. Being not particularly familiar to me, I’ll do what I do with all strange (to me) things, and deem it a ‘Tool of the Devil’. You know, like how Grandpa Simpson describes the Metric System.

Apparently it’s black pepper with the outside skin removed. White pepper is only the inside little bit. The wikipedia entry also goes into details about pink and green peppercorns, but I’m sticking with white pepper for this entry.

My first response when I learned that was to ask which poor fool has the job of stripping off the outer husk? Then it was explained that there are processes to take care of that.

Regardless, it’s pepper, but not really very good pepper. The outer skin adds a lot to the flavour. So, apparently you only use white pepper for appearance sake. Mashed potatoes are a perfect spot for white pepper. Ditto the sauce for macaroni and cheese. Little black flecks in either of those dishes would be rather off-putting.

So, imagine my surprise when I was reading an older cookbook by one of Vancouver (and Winnipeg’s) greatest chefs, Rob Feenie. He called for ‘freshly ground white pepper’ on some short ribs that were to be braised. I’m certain that looks aren’t going to play a role in that dish, at least for the first bit.

I wonder why – is there something magical about white pepper that I’m missing?