Text 25086, 72 rader
Skriven 2012-05-20 18:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Bell Peppers
====================
-=> Quoting Dave Drum to Dale Shipp <=-

 DS> We do like the red because of their flavor, but rarely buy
 DS> orange or yellow unless they are on a sale like this -- which
 DS> is rare.

 DD> The non-green peppers are very minimally sweeter than the
 DD> standard greens. When I buy coloured bell peppers it is more
 DD> for colour variety in presentation of some dish than for any
 DD> other reason.

I find greens "grassy" and a tad bitter, if overcooked. And so I
much prefer ripe coloured ones and will pay double for them (but not
triple or more.)

For a short time here we had a wholesale-retail case lot store that
carried institutional sized containers of pickles, ketchup etc. This
happened when the bigger new Loblaws store opened up and they had
two years to run out on their old lease and they had to do something
with the space. One of my prize finds was 2 gallon jars of smoky
roasted red peppers packed in brine from Greece for something like
$15 each. I bought two of them but never had a chance to get more
when they ran out as the store was gone by then. I made some
excellent hot sauces by whizzing some peppers and brine in a blender
as my base, also lots of paprikash and some dynamite ratatouille
with it. I wish now I had bought several bottles as they keep for
almost forever.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Piperade (Basque Scrambled Eggs)
 Categories: Eggs, Ham, Onion, Spanish
      Yield: 2 Servings

      2 tb Olive oil
      1 c  Thinly-sliced onion
      2    Green bell peppers; cut
    Into strips
      1 lb Tomatoes; peeled and
           Roughly chopped
      2 ts Chopped garlic
      2 tb Chopped fresh basil
    Salt and pepper
      4    Eggs
      4 sl Ham; fried or grilled
           Fried bread croutons

  Heat olive oil in a large saute pan and cook onion until softened
  and beginning to turn golden. Add peppers and cook 15 minutes,
  until tender. Add tomatoes, garlic, basil and season to taste with
  salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat
  eggs in a small bowl, add to tomato mixture, and stir until they
  begin to thicken; remove from heat before they solidify. Serve on
  heated plates, topped with fried ham slice or slices, and
  surrounded with croutons.

  Recipe by: David Rosengarten

  From: Nancy Pallotta

MMMMM

Cheers

YK Jim


... Occupy Wall Street protests: Goldman Sachs long in pepperspray futures

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