Text 15810, 72 rader
Skriven 2011-09-17 15:13:00 av Dave Drum (54979.cooking)
     Kommentar till en text av Glen Jamieson (54932.cooking)
Ärende: Fantasy Land
====================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> So the "real world" only exists in USA?

 DD> No, I didn't so much as imply that, Mr. Defensive. The "real world" is
 DD> that which exists outside of Fantasy Land.

 GJ> By implication, our supermarkets only exist in Fantasy Land, as they
 GJ> only label one kind of vegetable as "capsicum", albeit in 3 colours.

Only insofar as you lot have in using a species name (capsicum) for a single
cultivar group of that genus. And the only cultivar group of that genus other
than Capsicum Rhomboideum that does not produce capsaicin.

From www.thechileman.org "A very unusual and scarce wild Capsicum species
initially believed to be a sister to Capsicum Tovarii although after further
study by Eshbaugh in 1988, it has since been omitted from Capsicum species
list. Native to Southern Mexico & South America, this species has pubescent
stems and leaves and yellow flowers. The tiny red fruits have no heat. Now a
synonym for Witheringia ciliata although more recently it has been reclassified
(yet again) as Capsicum rhomboideum."

A picture is at www.wildchilli.eu/forum/viewtopic.php?f=7&t=15 showing an erect
bush-like plant with many cherry-sized red fruit. No description(s) of taste
other than the "no heat" notation.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stuffed Bell Peppers
 Categories: Beef, Vegetables, Rice, Herbs
      Yield: 6 servings
 
      6 lg Green bell peppers
      1 lb Ground beef
    1/2 c  Chopped onion
     16 oz Can diced tomatoes;undrained
    1/2 c  Long-grain white rice
    1/2 c  Water
      1 ts Salt
      1 ts Worcestershire sauce
      2 tb Dried parsley
  1 1/2 ts Dried basil
           Jarred red spaghetti sauce
 
  Preheat oven to 350øF/175øC.
   
  Cut tops from green peppers; discard seeds and
  membranes. Chop enough of the tops to make 1/4 cup,
  set aside. Cook the whole green peppers, uncovered,
  in boiling water for 5 minutes, invert to drain well.

  In a skillet, cook ground beef, onion and the 1/4 cup
  chopped green pepper until meat is browned and
  vegetables are tender. Drain off excess fat. Add
  undrained tomatoes, uncooked rice, water, salt,
  Worcestershire sauce, dash pepper, parsley, and basil.
  Bring to a boil; reduce heat.  Cover and simmer 15
  minutes or until rice is tender.

  Stuff peppers with meat mixture. Cover tops with
  spaghetti sauce and bake uncovered for 30 to 35 min.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... A food is not necessarily essential just because your child hates it.
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