We just got our grill last week - are loving it, everything we make on
it seems to taste fantastic.

I noticed, looking at online recipes for roasted red peppers, that most
say to remove the charred skin - we leave it on. Is this bad somehow?
I think that stuff tastes great.

I was looking because we're currently roasting them dry or with a little
brushing of oil, then putting oil on them when they come off the grill.
A local deli makes roasted red peppers that we've been buying
regularly - Italian style, in olive oil and seasonings, and we're
planning to try doing that ourselves soon, so I'm trying to decide if we
should remove the skins or not.

Thanks.

-S-

On 6/10/2014 12:16 PM, Sqwertz wrote:
> On Tue, 10 Jun 2014 11:29:41 -0400, Steve Freides wrote:
>
>> We just got our grill last week - are loving it, everything we make on
>> it seems to taste fantastic.
>>
>> I noticed, looking at online recipes for roasted red peppers, that most
>> say to remove the charred skin - we leave it on. Is this bad somehow?
>> I think that stuff tastes great.
>
> It all depends on the thickness of the skin. Hatch chiles, for
> example, are really thick-skinned and tough so they are usually peeled
> after roasting. Capsicums and some other peppers, not so much. Some
> people also have a presentation issue with the charred skins. It's
> all a matter of preference.
>
> -sw
>

I don't know about chilies, but charring of meat supposedly produces
carcinogens.

On 2014-06-10 11:29 AM, Steve Freides wrote:
> We just got our grill last week - are loving it, everything we make on
> it seems to taste fantastic.
>
> I noticed, looking at online recipes for roasted red peppers, that most
> say to remove the charred skin - we leave it on. Is this bad somehow?
> I think that stuff tastes great.
>
> I was looking because we're currently roasting them dry or with a little
> brushing of oil, then putting oil on them when they come off the grill.
> A local deli makes roasted red peppers that we've been buying
> regularly - Italian style, in olive oil and seasonings, and we're
> planning to try doing that ourselves soon, so I'm trying to decide if we
> should remove the skins or not.
>


I peel them. They have a sort of waxy texture I am not fond of. I put
them i a bag for a few minutes and the skins are easily ripped off.

What is simpler and easier is to buy large jars of roasted red pepper.
They are absolutely no work at all to prepare and they are dirt cheap
compared to buying peppers and roasting them.

On Tue, 10 Jun 2014 12:23:21 -0400, Travis McGee >
wrote:

> On 6/10/2014 12:16 PM, Sqwertz wrote:
> > On Tue, 10 Jun 2014 11:29:41 -0400, Steve Freides wrote:
> >
> >> We just got our grill last week - are loving it, everything we make on
> >> it seems to taste fantastic.
> >>
> >> I noticed, looking at online recipes for roasted red peppers, that most
> >> say to remove the charred skin - we leave it on. Is this bad somehow?
> >> I think that stuff tastes great.
> >
> > It all depends on the thickness of the skin. Hatch chiles, for
> > example, are really thick-skinned and tough so they are usually peeled
> > after roasting. Capsicums and some other peppers, not so much. Some
> > people also have a presentation issue with the charred skins. It's
> > all a matter of preference.
> >
> > -sw
> >
>
> I don't know about chilies, but charring of meat supposedly produces
> carcinogens.

Are we dead yet?

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Tue, 10 Jun 2014 12:25:33 -0400, Dave Smith
> wrote:

> What is simpler and easier is to buy large jars of roasted red pepper.
> They are absolutely no work at all to prepare and they are dirt cheap
> compared to buying peppers and roasting them.

They taste good too.

--
All you need is love. But a little chocolate now and then doesn't hurt.

In article >, says...
>
> We just got our grill last week - are loving it, everything we make on
> it seems to taste fantastic.
>
> I noticed, looking at online recipes for roasted red peppers, that most
> say to remove the charred skin - we leave it on. Is this bad somehow?

Charred = carbonised, said to be a potential carcinogen.

Janet UK

On 6/10/2014 10:29 AM, Steve Freides wrote:
> We just got our grill last week - are loving it, everything we make on
> it seems to taste fantastic.
>
> I noticed, looking at online recipes for roasted red peppers, that most
> say to remove the charred skin - we leave it on. Is this bad somehow?
> I think that stuff tastes great.
>
> I was looking because we're currently roasting them dry or with a little
> brushing of oil, then putting oil on them when they come off the grill.
> A local deli makes roasted red peppers that we've been buying
> regularly - Italian style, in olive oil and seasonings, and we're
> planning to try doing that ourselves soon, so I'm trying to decide if we
> should remove the skins or not.

I love them, too, and I usually don't bother to remove the skins. If
they bother you, roast them evenly on the grill, then put them
immediately into a paper bag, close it, and let them steam in there
for about five-ten minutes, after which you can pull the skins off
pretty easily.

Sqwertz wrote:
> On Tue, 10 Jun 2014 11:29:41 -0400, Steve Freides wrote:
>
>> We just got our grill last week - are loving it, everything we make
>> on it seems to taste fantastic.
>>
>> I noticed, looking at online recipes for roasted red peppers, that
>> most say to remove the charred skin - we leave it on. Is this bad
>> somehow? I think that stuff tastes great.
>
> It all depends on the thickness of the skin. Hatch chiles, for
> example, are really thick-skinned and tough so they are usually peeled
> after roasting. Capsicums and some other peppers, not so much. Some
> people also have a presentation issue with the charred skins. It's
> all a matter of preference.
>
> -sw

Just using plain old peppers from the store. They come in a
plastic-wrapped 3-pack at Whole Foods, one each: red, orange, and
yellow. Are these "bell" peppers, perhaps? That's what I'd call them
since I don't know any better.

-S-

On 2014-06-10 12:45 PM, sf wrote:
> On Tue, 10 Jun 2014 12:25:33 -0400, Dave Smith
> > wrote:
>
>> What is simpler and easier is to buy large jars of roasted red pepper.
>> They are absolutely no work at all to prepare and they are dirt cheap
>> compared to buying peppers and roasting them.
>
> They taste good too.
>


They do. I love them. I pick them up once in a while when I see them on
sale for $4-5 for a large jar, and there must 20 of those suckers in there.

On 6/10/2014 12:23 PM, Travis McGee wrote:

> I don't know about chilies, but charring of meat supposedly produces
> carcinogens.

True. People that eat grilled food often die after 60 or 70 years.

Seriously, people that eat fire cooked food all their lives have a
higher incidence of stomach cancer, but many in the study were tribesman
that ate all food cooked over a fie.

On 2014-06-11 3:31 PM, Steve Freides wrote:

>> $7 for three bell peppers? Does someone make you put it in your cart
>> at gunpoint? Sheesh!
>
> Don't shoot me, I'm just the messenger. It is proof positive of the
> need to shop around.
>
>

It wouldn't surprise me. Around here peppers are usually at least $
apiece in most stores. I like to get my produce from a local discount
grocery that has good produce at good prices. Their peppers are often
odd shapes, not the nice, perfectly shapes ones. They work for me and
they are less than half the price.

As I mentioned in previous post.. there are a lot of peppers in a $4-5
jar of roasted red peppers. They are ready to eat and only a fraction
of the price of roasting fresh peppers.