Comments on: Three Terrific Pepper Mills…

By: Antonio Aguado

Antonio Aguado — Tue, 27 May 2014 02:43:16 +0000

Having had several pepper mills expire, I eventually have settled on 2 workhorses which have lasted: a Greek like yours set to fine grind for white pepper and a turkish of similar construction set to black coarse grind. The turkish is my favorite, easy to adjust with a smooth mechanism. Both are robust and destined to become heirlooms. There is also a similar smaller turkish coffee mill with built in receptacle, which is rarely used and grinds exceedingly fine.

By: Sunny

Sunny — Wed, 21 May 2014 02:36:12 +0000

bettyq, I goggled the pinky pepper grinder and saw one on eBay for $5k. Wow!

By: Footloose

Footloose — Tue, 20 May 2014 18:45:04 +0000

Mine is going on twenty-one and will likely survive me. My only quarrel with it was it needed an under-plate to catch all the stray grounds which I solved with a Stilton Blue cheese ceramic packaging in the form of a milk jug. Having grown up in a household whose pepper mill of choice and necessity was an almirez, I am not too exacting when it comes to ground particle precision.

By: Monty

Monty — Tue, 20 May 2014 16:24:46 +0000

Footloose, we’ve also been using the Unicorn Magnum Plus based on the Cook’s Illustrated recommendation, and it does produce quite a bit of fresh pepper with every turn. The magazine though has replaced the Magnum as their best pepper mill, with the Cole & Mason as their new favorite. The new winner apparently had better precision in terms of grind size. We’ve been using the Magnum for more than a decade now (actually broke one already) and really like the rather coarse grind we get out of it.

I just wish someone would grow Kampot peppers here.

By: Lee

Lee — Tue, 20 May 2014 15:39:18 +0000

I think I overstated my previous answer. I’m just a McCormick pepper bottle with built-in grinder.

By: betty q.

betty q. — Tue, 20 May 2014 13:04:17 +0000

Footloose, MM, and Lee!…don’t now if you are aware but there is a PINKY pepper mill! …not kidding! That is the name if the pepper mill!…beats your Rubirosa, Magnum!!!!

One of these days, I would like to own a PINKY!

By: Connie C

Connie C — Tue, 20 May 2014 12:31:22 +0000

Ha! Ha! Ha! Ha! Lee and Footloose.

By: Footloose

Footloose — Tue, 20 May 2014 10:46:08 +0000

@Lee, as I wrote above, mine is a magnum so no pepper mill envy there either.

By: Betchay

Betchay — Tue, 20 May 2014 06:43:15 +0000

Amusing and interesting. Just finished reading Vanity Fair’s The legend of Rubirosa…what a life! thanks Footloose! :)

By: dianne

dianne — Tue, 20 May 2014 05:56:43 +0000

“There’s something really satisfying about twisting the top of a wooden pepper mill and seeing the ground pepper pepper the food.” – yes! and the aroma, like you said. I don’t like buying ground pepper because it sometimes has this burnt smell and taste and I heard some unscrupulous producers mix in ground dried ampalaya seeds. tsk tsk…