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#16
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How do you use your excess bell peppers?
In article . com,
Sheldon wrote: "Pandora" wrote: Make a bell peeper sauce. Is that like big pecker sauce? hehe Sheldon Hide the children. The "sickness" is back with delusions of grandeur. Go on Sheldon and tell us the story again, about how the "Forest Pansy reached out and grabbed (your)... oh never mind. hehe." -- FB - FFF Billy http://angryarab.blogspot.com/ |
#17
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How do you use your excess bell peppers?
On Aug 8, 12:37?pm, Billy Rose wrote:
In article om, James wrote: Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them? Will they turn red if you let them hang? Peppers no longer continue to ripen once picked. But if you pull the entire plant up by its roots and hang the plant upside down in a paper bag the peppers already formed on the plant will ripen somewhat more. Those perfect looking Holland peppers are produced in a controlled environment as well. Most sold in the US are produced in CA and FL. Sheldon |
#18
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How do you use your excess bell peppers?
On Aug 8, 2:26?pm, James wrote:
On Aug 8, 1:30 pm, "readandpostrosie" wrote: my husband, the gardener, slices all the leftover peppers and throws them in the freezer! "James" wrote in message ups.com... Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them?- Hide quoted text - - Show quoted text - Some how I ended up with 25 plants including extras from other gardeners. I started Carnavil Mix seeds and got yellow, orange, purple, and green peppers. Guess I'll leave some to turn red. Most of those vibrantly colored peppers are hot house grown in a scientifically controlled environment. It's near impossible to grow such specimens in the home garden. http://www.ars.usda.gov/is/np/mba/jun05/pepper.htm Sheldon |
#19
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How do you use your excess bell peppers?
Sheldon wrote:
"Pandora" wrote: Make a bell peeper sauce. Is that like big pecker sauce? hehe Lol...and ya know all those Italian blokes *are* uncircumcised. -- Best Greg |
#20
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How do you use your excess bell peppers?
Billy PRIMRose wrote:
In article . com, Sheldon wrote: "Pandora" wrote: Make a bell peeper sauce. Is that like big pecker sauce? hehe Sheldon Hide the children. The "sickness" is back with delusions of grandeur. Go on Sheldon and tell us the story again, about how the "Forest Pansy reached out and grabbed (your)... oh never mind. hehe." You obviously really DUG the story, otherwise you wouldn't mention it, eh...??? Didja hear the one about the Forest Pansy and the Forest Elf... -- Best Greg |
#21
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How do you use your excess bell peppers?
Steve Sqwertz cluelessly wrote:
On Wed, 08 Aug 2007 12:39:43 -0700, Sheldon wrote: Peppers no longer continue to ripen once picked. I guess that's why all my jalapeno and serrano peppers from the grocery store turn from green to red at home after a few days. And you don't even have to put them in a bag to ripen, do you, Sqwirtz? That's because the BAG is on yer HEAD...as it is most of the time when you post. Read the subject header, the subject at hand is BELL peppers...next you'll be trying to interject snarky comments about ground black pepper, etc.... -- Best Greg |
#22
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How do you use your excess bell peppers?
"James" wrote in message ps.com... Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them? We freeze them after removing the seeds/core and use them in cooking. Last years crop lasted us almost all winter. Peppers and onions are one of our favorites. We also use them sliced thin on home made pizza. |
#23
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How do you use your excess bell peppers?
On Aug 8, 8:19 am, James wrote:
Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them? I like them stir fried in peanut oil with garlic and a little bit of beef or a tiny pinch of msg. I also add some crushed chilies, and right at the end, some soy sauce. --Bryan |
#24
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How do you use your excess bell peppers?
In article om,
Gregory Morrow wrote: Billy PRIMRose wrote: In article . com, Sheldon wrote: "Pandora" wrote: Make a bell peeper sauce. Is that like big pecker sauce? hehe Sheldon Hide the children. The "sickness" is back with delusions of grandeur. Go on Sheldon and tell us the story again, about how the "Forest Pansy reached out and grabbed (your)... oh never mind. hehe." You obviously really DUG the story, otherwise you wouldn't mention it, eh...??? Nah, it's a illustrative short story of questionable taste. About as short as Sheldon's . . . good taste. Didja hear the one about the Forest Pansy and the Forest Elf... Well, I don't have to Freud to see someone's obsessing. I appreciate your attention fella but I'm not hinged to go that way. -- Best Greg -- FB - FFF Billy http://angryarab.blogspot.com/ |
#25
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How do you use your excess bell peppers?
James wrote:
Any good recipes that use a lot of them? Here are two recipes much prized by people who like bell peppers (I am not one of them). The first one is a peperonata recipe from _Cucina Italiana_ compiled by Accademia Italiana della Cucina. (Notice: a 'glass' measure, as defined in the book, is 150-200 ml) Green and red peppers can be used instead of or in addition to yellow ones. The second recipe is from _Trattoria_ by Patricia Wells, complete with her comments. Peperonata Vegetable stew with peppers 700 g (1.5 pounds) yellow bell peppers 350 g (0.8 pounds) ripe tomatoes 350 g (0.8 pounds) onions 1/2 glass (75-100 ml/2.5-3.4 US oz) vinegar 1/2 glass (75-100 ml/2.5-3.4 US oz) oil salt Wash the peppers, remove the seeds and membranes, and cut in thin strips. Peel and core the tomatoes. Peel and mince the onions. Put the vegetables in a large casserole with a well-fitted cover. Salt and add the oil. Cover and slowly cook over moderate heat for about 1 hour. The peppers must be just ready by now. Pour in the vinegar and cook everything through for a few minutes longer. As soon as the sauce thickens, transfer the dish to a platter and let cool. The dish can be served cold, warm, or hot. Oven-Roasted Peppers Peperoni al Forno Whenever I have a batch of these delicious red and green roasted peppers at hand, I feel secure, as though my larder were somehow complete. These peppers can wear many hats: as a quick lunch with a slice of grilled bread; as a sauce tossed with warm pasta, as a member of a lovely antipasto table. I've sampled these at trattorias all over Italy. Sometimes they are roasted and served as is with just a touch of oil and salt and sometimes they have a nice vinegary tang. Take your choice. Be sure to watch the peppers as they bake: the goal here is peppers that a re soft and fully cooked, with most of the skin still attached. If they scorch, or bake at too high a temperature, the skins fall away and the peppers become unpleasantly dry or rubbery and sometimes bitter. Should you also find yellow or orange peppers in the market, try all four varieties for a festival of colour. Or, if you are partial to red peppers, stick with a single hue. Even those who profess a dislike for peppers will be surprised by the sweetness of this dish. 4 red peppers (about 1 1/2 lb, 750 g) 4 green peppers (about 1 1/2 lb, 750 g) 4 tablespoons extra-virgin olive oil Fine sea salt to taste 1 tablespoon best-quality red wine vinegar (optional) 1. Preheat the oven to 350°F (180°C, gas mark 4) 2. Wash the peppers, quarter them and remove the seeds and membranes. Place in a covered baking dish large enough to hold them comfortably. Toss with the oil and season lightly with salt. 3. Cover and place in the centre of the oven. Bake for 1 to 1 1/2 hours, turning the peppers from time to time so they do not scorch. Remove from the oven and, if desired, toss with the vinegar. Taste for seasoning. Serve warm or at room temperature. Yield: 8 to 10 servings as an appetizer Victor |
#26
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How do you use your excess bell peppers?
Gregory Morrow wrote:
Steve Sqwertz cluelessly wrote: Sheldon wrote: Peppers no longer continue to ripen once picked. I guess that's why all my jalapeno and serrano peppers from the grocery store turn from green to red at home after a few days. And you don't even have to put them in a bag to ripen, do you, Sqwirtz? That's because the BAG is on yer HEAD...as it is most of the time when you post. Read the subject header, the subject at hand is BELL peppers...next you'll be trying to interject snarky comments about ground black pepper, etc.... Even hot peppers don't ripen once picked. With some varieties if picked when almost fully ripe they may ripen further some almost imperceptible amount, but they will definitely rot before they ripen noticably. Peppers are a fruit and ripening fruit means an increase in sugar content, not a change in color... color change is an indicator of ripeness ONLY while still on the plant. Peppers may turn color while dehydrating but that is not ripening, that's oxidation... if peppers are kept moist they will rot (rotting peppers change color too). Some fruits continue to ripen after picking but peppers are not one of those. The color change sqwertz notices on his store bought is a combination of rot and oxidation.. he has no idea how long ago those store bought were picked. Once picked peppers should be consumed as soon as possible, or otherwise preserved (pickled/dehydrated). I grow bell pepeprs and hot peppers, especially lots of jalopenos... no way a store bought is gonna taste anywhere as good as my freshly picked home grown.... and I pick em at all different stages, from nubile green crispy critters to saggy wrinkled old bag reds. http://faq.gardenweb.com/faq/lists/p...024032752.html Sheldon |
#27
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How do you use your excess bell peppers?
On Aug 8, 8:37 am, "Michael \"Dog3\" Lonergan"
wrote: James dropped this groups.com:in rec.food.cooking Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them? I guess my question would be how many do you have? I like to dice them and put them in a hot wok with seasoned oil and do a stir fry with them. Of course I add meat and other things to the stir fry. For some reason I really like them with a course grind of black pepper. Here is a recipe I found a awhile back. This is not a stir fry but you could certainly use a wok. It sounds tempting with a few of my own variations. I have yet to try it but think I'll give it a go as a side dish this weekend. I think I'll serve it with some grilled peppered steak. Bell pepper rings are fried and seasoned. INGREDIENTS: 2 pounds green peppers (about 6 medium), cut into 1/4-inch rings 3 tablespoons salad oil 1/2 teaspoon garlic salt 1/2 teaspoon salt PREPARATION: Remove ribs from pepper rings. Heat oil in large skillet. Add pepper rings; cook, over high heat and stirring frequently, until tender-crisp, about 5 minutes. Sprinkle with garlic salt and salt. Serve at once. Makes 6 to 8 servings of pepper rings. That's pretty much what I do, but I'd specify a decent oil (peanut), and the salt would all come from soy sauce added about a minute or two before plating. I also use a tiny bit of msg if I'm not adding any meat, and either add crushed red chiles just before the soy sauce, or cayenne sprinkled on afterward. --Bryan |
#28
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How do you use your excess bell peppers?
On Aug 8, 11:26 am, James wrote:
Some how I ended up with 25 plants including extras from other gardeners. I started Carnavil Mix seeds and got yellow, orange, purple, and green peppers. Guess I'll leave some to turn red. That's a lot of peppers for a home garden, especially when they don't particularly agree with you. Letting some of the green peppers ripen all the way to red will buy you some time. Red ones are sweeter and may bother your stomach less, too. A stir fry of beef, onion, a mixture of colored peppers, a smashed garlic clove, a pinch of cayenne, and a few tablespoons of curry paste is a fast way to use some up. Good over steamed rice. Or, beef or chicken, onion, peppers, and black bean and garlic sauce for a completely different taste. (Chop 2 TB each garlic and fermented/preserved black beans, 2 TB soy sauce, 2 TB sherry, 1/4 cup water for a fast sauce). We have frozen chopped bell peppers, green and red, successfully. Liked the ones frozen raw better than those frozen after blanching. They lose their crispiness, but not their taste. You might try roasting/grilling a bunch of peppers and skinning the blackened surface off, then freezing. That's the best flavor for many dishes and I don't see why freezing them wouldn't work. Roasted peppers are sold jarred in oil, but for home purposes freezing is safer. -aem |
#29
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How do you use your excess bell peppers?
Bobo Bonobo® wrote:
On Aug 8, 8:19 am, James wrote: Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them? I like them stir fried in peanut oil with garlic and a little bit of beef or a tiny pinch of msg. I also add some crushed chilies, and right at the end, some soy sauce. --Bryan I can't believe someone would put msg on their own food. I spend lots of time trying to avoid it, and make sure the chinese restaurants don't use it. They lie a lot. |
#30
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How do you use your excess bell peppers?
Steve Wertz wrote:
On Wed, 08 Aug 2007 12:39:43 -0700, Sheldon wrote: Peppers no longer continue to ripen once picked. I guess that's why all my jalapeno and serrano peppers from the grocery store turn from green to red at home after a few days. -sw They get sunburn under electric lights. |
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