Black pepper: what's your take?
In poking around the internet today, I came across this article about black pepper:
I read a while back that black pepper can burn, and without actually investigating it further, I just stopped using it prior to cooking, adding only afterward as flavor. And, then, most of the time, I forget. I do use it over eggs and with turmeric dishes. And I have some whole peppercorns that I add to soups sometimes. But I could very happily go without black pepper in much of my cooking now. We are not a family that has salt and pepper shakers on our table, so no one is missing it.
Any thoughts on the article? What's your use of black pepper?