>Using only black pepper
>Using pre-ground
>Not using a medley grinder

I like it for certain things (bechamel, hot and sour soup, dry rub for poultry, etc) but the smell of it revolts me. Pure unadulterated funk. Plus black pepper is always to hand.

My dad owned a restaurant and white pepper was an ingredient in a lot of stuff. Like shrimp fra diavolo for instance.

paul prudhomme said it makes food taste twice as good. It is an essential.

>>7054716
Essential for chicken salad.

>>7054755
>bechamel
This dude gets it. If you don't put white pepper in your bechamel you're fucking up

>>7054755
it really does smell like a barn.

>>7055060
Wait really? To me it just smells of slightly different pepper.

>>7055074
Different anon here, but yeah... it smells really bad, bro. You're lucky if it smells good to you.

>>7054716
It smells like a barn but it is necessary for certain things due to its color

If youre not in the industry and just an average joe cooking then you probably wont know its essential in a real kitchen. White pepper wont fuck up your presentation or make your sauce look like its got burnt bits in it

>>7054716
>>7054879

Because it's primarily used for the aesthetic, so you don't have black dots floating around in something white. It tastes a little different, hotter and flatter, though most plebes can't tell the difference.

You guys know it's just regular pepper with the outer layer of the seed removed, right?

However, if you're buying pre-ground, yeah, you're running into similar issues of stalenes (that make it smell funky) as you can with pre-ground black pepper (blech).

If you're going to use it, by all means, use the whole seeds and ground for use.

White pepper sucks and people only use it in white dishes so there aren't little black specs.

It's a shitty substitute for black pepper and used purely for the look.