Text 33358, 87 rader
Skriven 2015-11-19 23:50:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 33315 av Jim Weller (1:123/140)
Ärende: Re: peppers
===================
 -=> On 11-18-15  21:38,  Jim Weller <=-
 -=> spoke to Dale Shipp about peppers <=-

 DS> We use both green and red.  The orange and yellow always seem to cost
 DS> more and don't seem to add anything different from the reds except for
 DS> color contrast.

 JW> Lately my store has been having specials on occasion where the red
 JW> and even the yellow and orange peppers are priced as cheaply as the
 JW> green and if they do that, I load up in bulk on all four of them at
 JW> the same time. The color contrast is nice as long as it doesn't come
 JW> with a huge premium.
 
That makes sense.  The only time we would bother with the other colors
is when they are equal in price to the reds, which is not all the time.


 DS> There are reds that look like ripe green bell peppers
 DS> in shape (and that is probably exactly what they are)
 DS> and there are
 DS> reds that are longer.  We like the second variety better.

 JW> That could be a number of varieties but in my part of the world they
 JW> are usually Italian sweet peppers. (You can google images to see if

I did a bit of research.  The pepper I was talking about is given the
market name of "La Rouge" (sometimes labeled as la rouge red pepper by
those who do not grok to the redundancy).  Below is a url that shows a
picture:

http://tinyurl.com/rouge-pepper


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRED'S HOTTEST SHRIMP
 Categories: Seafood, Hot
      Yield: 1 Servings
 
      1 lb Medium Shrimp, Shelled And
           - Deveined, Shells Reserved
    1/2 c  Water
      2 ts Tabasco Pepper Sauce
      1 tb Catsup
      1 ts Salt
  1 1/2 ts Sugar
        pn White Pepper
      4 tb Olive Oil
      1 sm Green Pepper, Cut Into
           - 1/2-Inch Cubes
      1 sm Red Pepper, Cut Into
           - 1/2-Inch Cubes
      4    Minced Garlic Cloves
    1/2 c  Diced Onion
      1 tb White Wine
 
  Fred Ferretti, who writes a regular column in Gourmet magazine, is
  rumored to carry a flask of Tabasco sauce on his hip.  He insists
  this is an exaggeration, but he has been known to shake droplets of
  the pepper sauce even on dim sum.  Here's his recipe for shrimp with
  a real kick.

  In a small saucepan, combine the shrimp shells with the water and
  boil for 10 minutes.  Remove the shells and reserve the stock.  In a
  small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco
  sauce, catsup, salt and sugar; set aside.  Heat 1-1/2 tablespoons of
  oil, add the bell peppers and saute for 1 minute, then remove the
  peppers and set aside. Wipe the pan clean and add the remaining 2-1/2
  tablespoons oil and the garlic and onion.  Cook over high heat for
  about 4 minutes, or until the onion is softened and translucent.
  Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
  The shrimp should begin to curl.  Add the reserved peppers and stir,
  cooking for about 30 seconds.  Stir the Tabasco sauce mixture and
  pour it into the skillet, mixing all ingredients thoroughly. Remove
  the pan from the heat and transfer the shrimp with the sauce to a
  warmed serving dish.  Serve immediately with cooked rice.
  
  From: The Tabasco Cookbook.
 
MMMMM


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