Text 20272, 64 rader
Skriven 2007-09-12 09:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: heat levels 123
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 -> I don't enjoy slicing bell peppers but tend to do it with the
 -> whole blade, which should be sharp enough to penetrate the
 -> skin. I might do it your way if I want a julienne, though.
 HN> I find it a bit more practical when slicing bell peppers with more
 HN> success in getting the thin cellulose "skin" completely cut. for most
 HN> other things I, like you, use the entire blade.

The skin of bell peppers does tend to dull knives quickly.
Sometimes I think about burning the skin off, but usually I
am too lazy to do this.

 -> Blue is good. Does the silicone handle do anything weird like
 -> slip out of your grip?
 HN> Nope, good solid grip, ergonomical, and comfy....the silicone is
 HN> coming off the blade however, so now I am pondering sanding it off
 HN> entirely.

Does (did) it do much good? I.e., in preventing things from
sticking to the blade.

 HN> Depending on the propellent it should retain most of it's potency for
 HN> quite a long time! Went to the Puyallup fair yesterday...tried some
 HN> "extra hot" pepper jelly that was being marketed....wimpy stuff! They
 HN> insisted on "working" me up to the really really REALLY hot
 HN> stuff....what a waste of time the really really REALLY hot
 HN> stuff.....was about a medium to medium+, and the heat tasted mostly
 HN> cayenne(ish).

Yeah. The descriptions are meant for more (shudder) normal
people.

Here's an interesting and (I think) incorrect use of
bell peppers:

Whale Steak
cat: odd, game
servings: 4

4 sl whalemeat @ 150 - 180 g
butter
Salt and pepper, preferably freshly ground
4 onion rings
2 Tb finely diced green or red peppers
1 Tb finely diced parsley
1 Tb finely diced gherkins

Carve the meat into slices of about 1.5 to 2 cm thick,
beat them with your hands and press them into shape.
Preheat the frying pan and melt some butter in it. Brown
the butter before adding the meat. Fry the steaks about
4-5 min on each side. The steaks taste best when they are
medium rare, but they should be warmed right through
and not eaten raw. Serve the steaks on a plate, place an
onion ring on each of them and fill it with peppers,
parsley and gherkins. Potato scollops taste good together
with the steaks. Serve with a bowl of good, crisp lettuce
and salad.

High North Alliance
Source: Opplysningsutvalget for fisk, Maridalsveien 31B, Oslo 1, Norway

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