| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1871.1 | this is a tough one... | IOWAIT::WILDE | Ask yourself..am I a happy cow? | Thu Jul 13 1989 14:20 | 22 |
| First, maybe you haven't tried ROASTED peppers in your recipes....they can
convert many "no way will I eat that stuff" types. To roast:
Place 1/2 pepper (green or red) cut-side-down on a greased
cookies sheet. Broil until the skin is bubbled and black.
drop immediately into a plastic bag and seal for 10 minutes.
remove the skin with the dull side of a knife. Use the pepper
in recipes (won't work for stuffed peppers, but makes lots
of other recipes quite wonderful).
Substitutes:
If you want to stuff something, use zuchini or other squash, hollowed
out and blanched for a few minutes in boiling water, then drained, in
place of peppers. Large Zuchini or eggplant are nice for this stuff.
If you want the flavor, well, I guess I would try a combo of sweet red
onion and celery, a light dusting of white pepper, to come up with the
same sort of flavor in a dish.
For color, you might try pimento (red) or zuchini (green) or even scallions.
Chive also is a nice green touch.
|
| 1871.2 | use big pieces | WJO::JEFFRIES | the best is better | Thu Jul 13 1989 15:30 | 3 |
| Instead of substituting, make sure the peppers are in big enough
pieces that you can readily remove them before serving the dish, sort
of what you would do with bay leaf.
|
| 1871.3 | | HOONOO::PESENTI | JP | Thu Jul 13 1989 17:43 | 6 |
| Either that, or puree them. Or, better yet, let them pick the peppers out.
If they don't like it they can always cook for themselves. I'm always amazed
by people who display hereditary dislike for vegetables.
- JP
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| 1871.4 | NOTHING TASTES LIKE A GOOD BELL PEPPER | MOOV00::GESELL | | Fri Jul 14 1989 17:17 | 9 |
| Jonnie: I can't think of a single replacement for peppers and I agree
they do have a wonderful flavor. I would core a whole pepper or two,
place it in my sauce and cook it whole for the duration. Then, before
serving time, remove the pepper, cut it up and save it for my serving.
Betcha no one would know the difference, unless of course they saw your
sauce laden pepper. Worth a try?
Elaine
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| 1871.7 | An alternative method of roasting peppers | DLOACT::RESENDEP | Live each day as if it were Friday | Tue Jul 18 1989 16:12 | 28 |
| RE: Note 1871.1 Substitutes for Bell Peppers? 1 of 3
>First, maybe you haven't tried ROASTED peppers in your recipes....they can
>convert many "no way will I eat that stuff" types. To roast:
>
> Place 1/2 pepper (green or red) cut-side-down on a greased
> cookies sheet. Broil until the skin is bubbled and black.
> drop immediately into a plastic bag and seal for 10 minutes.
> remove the skin with the dull side of a knife. Use the pepper
I roasted peppers under the broiler for a while, but if you're doing a lot
of them, and do them often, it gets quite time-consuming. I found a much
easier way: go to your local hardware store and spend $12.00 on one of
those small propane torches. It will roast a pepper in about 20 seconds
flat!
It's also good for browning meringue, caramelizing the sugar on creme
brulee, blanching tomatoes, repairing broken plumbing, and lots of other
things. (^:
> in recipes (won't work for stuffed peppers, but makes lots
> of other recipes quite wonderful).
Aren't roasted peppers used for chile rellenos? They're stuffed (sort of).
Pat
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| 1871.8 | I LOVE the torch idea! | IOWAIT::WILDE | Ask yourself..am I a happy cow? | Tue Jul 18 1989 18:05 | 11 |
| Pat,
I love the idea of the torch....handy tool for sure!
RE: stuffed peppers....well, yes a chile relleno IS stuffed, but not
your traditional (dare I say, "midwestern") hamburger/rice stuffed
green peppers. A chile relleno isn't even made with a sweet green pepper,
but one with a "zip" to it.
D-from-New-Mexico
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| 1871.9 | PEPPERS: Substitues for Bell Pepper | BOOKIE::AITEL | Everyone's entitled to my opinion. | Wed Jul 19 1989 15:46 | 15 |
| I can eat raw ripe bell peppers, and grow them in my garden.
Also, small amounts of green ones, raw, don't bother me. But
I get terrible indigestion from any sort of cooked green
pepper, and the taste of the dish is really bad to me. It's
sort of sour and bitter, combined. Maybe there's something in
cooked green peppers, just like there is in cooked turnips, that
some people taste and some people don't. It isn't imagination,
with cooked turnips - it's a genetic "ability", just like being
able to roll your tongue lengthwise.
I don't think you'd be able to fool me unless you used either very
ripe peppers or very small amounts of pepper. I tend to be able
to discern even small amounts of things that make me ill.
--Louise
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