Originally Posted by
ILuvParis
I can see why a chef might be insulted by someone salting food before tasting it, but pepper is a different thing, IMO.
Originally Posted by
CMK10
IMO as well. There are some foods that are always peppered when they're on my plate. In fact, I can't imagine egg or potato dishes without pepper.
The idea of cracking pepper at the table or adding last minute fresh herb is to preserve the aroma of these herbs and pepper instead of it being heated or steamed by the food on the way to your table from the kitchen.