This may be a stupid question but for most of my life I've been winging it with the pepper mill. Everyone agrees that pepper should be freshly ground, so what do you do when a recipe calls for 1/2 tsp of pepper or some other definite amount? Do you grind it over a piece of wax paper and then measure it, or have you figured out how many turns of the mill it takes to get a specific amount? (Or do you cheat and use the pre-ground stuff--shudder!)