On Thu, 4 Sep 2014 12:01:05 +0100, "Ophelia"
> wrote:

>
>
> "Julie Bove" > wrote in message
> ...
> >
> > "Ophelia" > wrote in message
> > ...
> >>
> >>
> >> "Julie Bove" > wrote in message
> >> ...
> >>>
> >>> "Kalmia" > wrote in message
> >>> ...
> >>>> look for deeper color, or go for size alone? My market sells them by
> >>>> the piece, not weight. I wondered if color affects taste, ripeness or?
> >>>> I have seen ppl weighing a few peppers for the better buy, but the
> >>>> difference is minuscule.
> >>>
> >>> If you mean a bell, I generally would look for a bigger one but I also
> >>> will not buy any that are mushy. I know plenty of people who will buy
> >>> the mushy or wrinkled ones saying they are fine for cooking. I won't.
> >>> So if all of the larger ones are that way I will go for the next biggest
> >>> that is firm.
> >>
> >> When they are raw I find them addictive. I always slice an extra one
> >> because I will pick at it all the time I am cooking)
> >
> > Yes. When I could get them for cheap in CA, I would buy about 3 of each
> > color and cut them up. I ate them with cheese or bean dip.
>
> I prefer them just as they come.

Do you eat hummus, O? Raw cauliflower makes a great dipper for it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.