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Entries from Talk tagged with 'peppers'
Annoying misinformation on TV
I know I tend toward the compulsive side but, once again this morning, I got to hear wrong information being preached as the truth on FN. This time, it was Tyler Florence going on about how the tomatillo is not related to tomatoes but is related to gooseberry. Sigh...
Granted, I have gardened for over 40 years, so the lack of understanding that some chefs display regarding their ingredients might be forgivable. But, the authority with which it is delivered really annoys me. If I remember correctly, Alton Brown said the very same thing regarding this fruit (as if from the same script). For the record (apologies in advance to those who know), tomatillo, like tomatoes, peppers (more on this in a second) and eggplants, are all members of the nightshade family. As is the CAPE GOOSEBERRY, otherwise known as ground cherry, which looks like a small tomatillo but is sweet. REAL gooseberries are related to currants.
I seem to remember Alton Brown dressing down some poor woman who was competing in one of the Next Food Network Star episodes because she said chilies are a type of pepper. He jumped all over her when, in fact, she was right. (No, black pepper is not even remotely related.)
My point is - where's the fact checking? These are two instances that my background enables me to catch with authority. What other misinformation is disseminated?
Yeah, I know, I shouldn't be surprised given how FN has gone. Has anyone else caught any mistakes that should be set right?
too many roasted veggies!
Yesterday I went to the farmers market and bought eggplant, zucchini, red onions, green, orange, and yellow peppers, and portobellos. I roasted/grilled them all under my broiler with just olive oil, salt and pepper (can't have a BBQ in my building). I used about a quarter of the veg on hollowed out baguette with feta and home-made black olive paste for a picnic today...what should I do with the rest of it? Lasagna and pizza come immediately to mind...anything more creative?
Sunchang gochujang...korean red pepper paste.
i bought this paste at my local asian grocery store, but i have no idea how to use it. any information would be helpful.
Peppadew Addiction!!!
Has anyone else been seduced by these sexy little crimson darlings? The sweet, pickled, spicy beauties entice me to the anti-pasto/olive bar every shopping trip. They are wonderful by themselves or with a scwidge of goat cheese pressed ever so gently into their luscious little cavities. The biggest problem is to determine how many days it will be until the next grocery trip to allow enough for my habit.
I'm up to four a day now! Is there a twelve-step program? Does anyone else have this monkey on their back or another daily food addiction?
Growing non-bitter green peppers
DH is ready to submit his annual veggie seed order and wants to grow green peppers. Again. He loves the IDEA of green peppers, loves bringing them proudly into the house ("Look at this - isn't it beautiful?"), but the truth is that each one he's grown is bitter-tasting. He gets insulted when I point this out, and the poor things end up sitting like little organic sculptures on our kitchen counter until they wither away. Does anyone know a variety that we can grow that's pleasant tasting and not bitter?
