I'm Molly and I'm Matthew and this is spilled milk the show where we cook something delicious

eat it all and you can't have any and today we're talking about white pepper white pepper

white pepper and this was suggested by us on some recent episode and I I don't remember which one. Oh, no, it wasn't

suggested on a recent episode. What happened is after we taped an episode, I was standing in your

dining room next to your spice shelf. I said, hey, have we done white pepper? Because I saw this bag of

white peppercns that now...

This makes sense now.

Right here.

So we're doing this episode.

Thanks, host Molly.

Thank you, host, Molly, for suggesting this.

You've come up with quite a few episodes.

Thanks.

You're probably ahead of several of our listeners.

Yeah, okay.

Do you have any white pepper memory lane, or was that your white pepper memory lane or was that your white pepper memory lane?

That was my white pepper memory lane.

But what I will say is like most of us, I keep black pepper at home in a pepper mill

the same type that you have here, the magnum unicorn or something.

The magnum bonum.

And I hate pink peppercorns.

Oh, okay.

...