As I noted in my previous post, in this week's New York Times column I wrote about the recent discovery of the molecule that contributes the distinctive peppery aroma to black and white pepper--and to Syrah wines. Along the way, I also described some of the strange and not very pleasant aromas that white pepper can have, which range from barnyardy to plastic to medicinal. It was the plastic-medicinal quality that gave away the problem with some really bad pommes purées at a Midtown restaurant: they had been white-peppered to death.
In the printed version of the column, the third-to-last paragraph suggests that all white pepper carries these unpleasant notes. This is not true.