Text 33302, 166 rader
Skriven 2015-11-18 07:02:18 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Bell Peppers
========================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> We are using more red, orange and yellow bells instead of the green
 RH> ones; the others are sweeter than the green and we like the taste
 RH> better. I will, sometimes, use a mix of green and one of the other
 RH> colors but rarely straight green any more.

 DD> It must be fairly subtle - I've never detected an increase in "sweet"

 RH> I've noticed one, or maybe it is less of the "green" taste.

 DD> -- rather a (minor) decrease in the kerosene undertone -- which was
 DD> never substantial anyway.

 RH> Depends on the pepper, some have more of a pronounced taste than
 RH> others. i think where/how it's grown has an influence there.

That's (ripeness) probably it. Green bells are immature. And growing 
conditions definitely have an effect on flavour.

 DD> heat in a bell pepper - except some Mexi-bells that I crossed
 DD> successfully using standard bell peppers and jalapenos. Those had a
 DD> minor wakeup. About (I estimate) 1,000 scovilles.

 RH> We did that accidentally in Az--didn't realise the jalapenos would
 RH> cross pollinate with the bells, even at a distance. We had mild
 RH> jalapenos and bells with a bit of a kick to them. The latter were good,
 RH> once we realised what had happened; the former were quite
 RH> disappointing.

 DD> I did it a-purpose after find out how Mexi-Bells come about. The first
 DD> generation fruits have little heat. Second (and subsequent
 DD> generations) are more pungent - but still not light-up-your-life.

 RH> Ours had enough heat to know we'd done something wrong. They had a
 RH> bitter/hot taste, not good.

My Mexi-bells werenot at all bitter. Just a bit pungent. I wonder what else 
(marigolds, maybe?) got crossed into yours.

For me the heat meant I got it right. Unlike the time I cooked with some 
purple bell peppers - which looked so pretty as salad ingredients and 
crudities. Cooked they were greyish and disgusting to look at. Ruined the 
presentation part of the dish.

  8<------ EDIT ------>B

 DD> If I can do it before I snuff my candle I'd like to go to England,
 DD> rent a motorcycle and do Scotland, Belgium, Holland, Denmark, Germany,
 DD> Switzerland, France and back to Blighty. Probably won't happen unless
 DD> I hit the lottery for substantial $$$$.

 RH> We'd like to go back to Germany and HI, go to Italy and do an Alaska
 RH> cruise. Won't finance it with lottery winnings because we don't play.

I don't plat a lot. And I certainly don't count on winning. Even if I hit it 
big the state is currently limiting payouts to $600 cash and an I.O.U. Seems 
the "businessman" governator is holding the budget hostage until he gets his 
way. And the legislature is not passing any of his more egregious 
plans/policies. So, Illinois is grid-locked worse than Wash-dee-cee.

  8<------ EDIT ------>B

 RH> Mom and Dad were teens in the 30's and 40s so JC and elvis were "modern
 RH> music" for them. They were quite settled down by the time those guys
 RH> hit the big time.

My grandmother was berating rock & roll and the "modern" music that "kids" 
listen to in general when my mother reminded her of Marzy Doats, Three Itty 
Fishies, Open The Door Richard and others that were popular in the thirties 
and forties, especially the duo of Skim & Slam .... and offered to go deeper 
into history.

 DD> My only external indication of service is visible when I wear short
 DD> sleeve T shirts. I have an anchor tattooed on my right bicep. My
 DD> brother, Phil, OTOH has

 RH> Steve didn't get any tatoos.

I sort of wish I hadn't. Especially the "babe" on my left arm. But, mine are 
mild compared to some of the professionally done things I am seeing on young 
people these days. Or the jailhouse tattoos.
 
 DD>       Title: Roasted Garlic & Herb Shrimp w/Spaghetti
 DD>  Categories: Seafood, Pasta, Herbs, Sauces, Chilies
 DD>       Yield: 4 Servings

 RH> Forget the spaghetti, give me the shrimp and maybe a piece of bread to
 RH> sop up juices.

The pasta is just a stretcher. As would be rice or tatties. For me - I'll take 
the pasta AND a nice piece of garlic bread (or two).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Scampi w/Pasta & Bread
 Categories: Seafood, Wine, Chilies, Citrus, Pasta
      Yield: 6 Servings
 
      2 lb Large peeled shrimp
     10 cl Garlic
      4 tb Fine chopped coriander
      1 ts Red pepper flakes
      2 tb Butter
      4 tb Olive oil
      1 c  Dry white wine or substitute
           Salt & black pepper
           Parsley
           Juice of 1 lemon
           Pasta or bread
 
  Whereas Scampi actually refers to a kind of lobster and not
  to shrimp, Shrimp Scampi is the common term for a dish of
  the American cuisine using garlic butter and dry white wine
  whether being based on lobster, prawn or well, shrimp
  
  This is a great recipe and is best to be served with pasta
  or garlic bread.
  
  OPTIONAL STEP: Take a pot; pour water into it and a little
  salt. Bring the water to a boil and add your pasta. After
  some 8-10 minutes the pasta should be al dente (see your
  package instructions for details), drain out and set aside
  for later use.
  
  While the pasta is cooking, prepare your ingredients for the
  shrimp scampi. Slice the cloves of garlic nicely and finely.
  Peel off the shrimp and wash them with water cleaning it
  thoroughly. Cut the parsley.
  
  Next take a pan and place it on high heat. Add butter and
  olive oil. Next add the garlic and saute until it turns
  brown. Once this is done, add red pepper flakes to the
  sauteed garlic.
  
  Take a cup of white wine and pour it in the pan with a pinch
  of salt and boil it at high heat for about 2 to 3 minutes.
  Next add the peeled shrimp to the pan cook for another 2-3
  minutes turning them constantly. Make sure that the heat is
  high during the entire process. Next add chopped coriander,
  some pepper and mix.
  
  Take out the boiled pasta onto a serving plate and top it
  with shrimp scampi. Dish it up with parsley and serve right
  away.
  
  TIPS: Shrimp Scampi recipe can also be served with bread or
  steamed rice. You can add vegetables to the rice to make it
  more flavorsome. If you like your scampi hot, add in more of
  red chili flakes or sauteed chili. A fresh note is given if
  you add pesto sauce.
  
  You can also use crayfish or lobster tails for the scampi
  recipe. This would be actually the traditional way. Lightly
  sear the crayfish or lobster tails in unsalted butter and
  enjoy!
  
  From: http://www.epicurean.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If winning isn't everything, why do they keep score? -- Vince Lombardi
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)