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.

On Tuesday, September 2, 2014 4:39:04 PM UTC-7, Kalmia wrote:
> 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

I go for the deepest red I can find. They are sweeter.

"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.

On Tue, 2 Sep 2014 16:54:41 -0700 (PDT), ImStillMags
> wrote:

>On Tuesday, September 2, 2014 4:39:04 PM UTC-7, Kalmia wrote:
>> 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
>
>I go for the deepest red I can find. They are sweeter.

Ditto. Deepest red is sweeter.
Janet US

Julie Bove wrote:
>Kalmia wrote:
>
>> 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.

I don't buy red bells at market, or any of those different colors they
call Holland peppers, they're pricey and haven't much flavor, the ones
I eat I grow myself... market peppers are no comparison to home grown,
even green ones at market taste blah. A few times I bought those
cello bags of four peppers of different colors, they are totally
tasteless... they add color to a dish but zero flavor.
These are red peppers:
http://i62.tinypic.com/i5vkah.jpg

On Tue, 2 Sep 2014 16:39:04 -0700 (PDT), Kalmia
> wrote:

> 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.

I just go for a decent red color. When they're all practically the
same size and color, I go for shape.


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

On 9/2/2014 6:39 PM, Kalmia wrote:
> 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.
>

I look for ones that feel heavier in proportion to their size. Odds
are they have thicker flesh than the others, and that's what I prefer.

On Tuesday, September 2, 2014 7:39:04 PM UTC-4, Kalmia wrote:
> 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.

Depending on usage:

If for stuffing, I look for ones that will sit flat.

If for cutting up, I look for ones that can be dissected easily, i.e.
ones that have slightly outward bulging, very symmetrical sides, and
generally four of them rather than three. Then a knife stroke down
each side easily and quickly removes the flesh from the seeds and pith
with minimal wastage.

If for roasting, I look for ones with the broadest, flattest sides,
since I generally roast them by cutting off the sides as slabs and
putting them on a baking sheet under the broiler and I want them to
roast evenly (although I do poblanos and Hatch chiles over the open
flame of the gas stove. Dunno why, probably simply habit.)

If I have no idea what I'm going to do with them, I go for "red enough"
and weight. :-)

--
Silvar Beitel

Sqwertz wrote:
>Brooklyn1 wrote:
>
>> These are red peppers:
>> http://i62.tinypic.com/i5vkah.jpg
>
>Those are nice, red peppers. Especially the jalapenos. Red jalapenos
>are hard to find here even in Tex-ass.

Some years I get a bumper crop, this year was too wet an cold, none
of my pepper plants survived.

On 9/2/14, 7:54 PM, ImStillMags wrote:
> On Tuesday, September 2, 2014 4:39:04 PM UTC-7, Kalmia wrote:
>> look for deeper color, or go for size alone? .... I wondered if color affects taste, ripeness or?
> I go for the deepest red I can find. They are sweeter.

Exactly. I buy according to the dish I expect to cook.

-- Larry

On 9/3/14, 3:52 AM, Sqwertz wrote:

> Those are nice, red peppers. Especially the jalapenos. Red jalapenos
> are hard to find here even in Tex-ass.

I grow my own here in FL. One of the biggest surprises has been how long
it takes for the jalapenos to turn red -- around an extra two weeks.

-- Larry

wrote in news:5c2145e2-19a3-48c8-92c3-
:

> If for stuffing, I look for ones that will sit flat.

Time to find some good red peppers for stuffing.

In the words of Ken Shabby: "Oy 'aven't 'ad it in weeks."

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On Wed, 03 Sep 2014 10:18:27 -0400, Brooklyn1
> wrote:

>Sqwertz wrote:
>>Brooklyn1 wrote:
>>
>>> These are red peppers:
>>> http://i62.tinypic.com/i5vkah.jpg
>>
>>Those are nice, red peppers. Especially the jalapenos. Red jalapenos
>>are hard to find here even in Tex-ass.
>
>Some years I get a bumper crop, this year was too wet an cold, none
>of my pepper plants survived.
My pepper plants have just begun to bloom -- two months late. The
weather has been so off and on-ish, extremely hot or cold. Not a good
growing year at all.
Janet US

"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)



--
http://www.helpforheroes.org.uk/shop/

"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.

"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.

--
http://www.helpforheroes.org.uk/shop/

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.

"sf" > wrote in message
...
> 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.

No. I was only saying I find fresh peppers addictive when I am slicing them
for a recipe. I wouldn't do it just otherwise.

--
http://www.helpforheroes.org.uk/shop/

On Thu, 4 Sep 2014 12:34:33 +0100, "Ophelia"
> wrote:

> No. I was only saying I find fresh peppers addictive when I am slicing them
> for a recipe. I wouldn't do it just otherwise.

I rarely use bell peppers in any form, but I can't imagine a fully
functioning kitchen without a bag of onions and at least one head of
garlic.


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

"sf" > wrote in message
...
> On Thu, 4 Sep 2014 12:34:33 +0100, "Ophelia"
> > wrote:
>
>> No. I was only saying I find fresh peppers addictive when I am slicing
>> them
>> for a recipe. I wouldn't do it just otherwise.
>
> I rarely use bell peppers in any form, but I can't imagine a fully
> functioning kitchen without a bag of onions and at least one head of
> garlic.

Yep, and mushrooms)


--
http://www.helpforheroes.org.uk/shop/

On Thu, 4 Sep 2014 13:51:10 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Thu, 4 Sep 2014 12:34:33 +0100, "Ophelia"
> > > wrote:
> >
> >> No. I was only saying I find fresh peppers addictive when I am slicing
> >> them
> >> for a recipe. I wouldn't do it just otherwise.
> >
> > I rarely use bell peppers in any form, but I can't imagine a fully
> > functioning kitchen without a bag of onions and at least one head of
> > garlic.
>
> Yep, and mushrooms)

You're right! I used a good half pound last night.


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

"sf" wrote:
> "Ophelia" wrote:
>
>> No. I was only saying I find fresh peppers addictive when I am slicing
>> them for a recipe. I wouldn't do it just otherwise.

I keep diced dehy peppers for when I need only a small quantity or for
the times I don't have any or what I have has spoiled... also since
they're already diced they are very handy for many cooked dishes.

> I rarely use bell peppers in any form, but I can't imagine a fully
> functioning kitchen without a bag of onions and at least one head of
> garlic.

Carrots and celery too... and I always have potatoes. I don't
normally keep bell peppers as a staple, I buy them as needed because
they don't have a long shelf life... I also grow my own but can't
count on the weather cooperating... dehys are very handy.

sf wrote:

>On Thu, 4 Sep 2014 13:51:10 +0100, "Ophelia"
> wrote:
>> "sf" > wrote in message
>> ...
>> > On Thu, 4 Sep 2014 12:34:33 +0100, "Ophelia"
>> > > wrote:
>> >
>> >> No. I was only saying I find fresh peppers addictive when I am slicing
>> >> them
>> >> for a recipe. I wouldn't do it just otherwise.
>> >
>> > I rarely use bell peppers in any form, but I can't imagine a fully
>> > functioning kitchen without a bag of onions and at least one head of
>> > garlic.
>>
>> Yep, and mushrooms)
>
>You're right! I used a good half pound last night.

I don't keep fresh mushrooms as a staple, too perishable so I buy only
as needed... but I keep a selection of dehys, perfect for cooked
dishes, and their flavor is more concentrated than fresh.

"sf" > wrote in message
news
> On Thu, 4 Sep 2014 13:51:10 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 4 Sep 2014 12:34:33 +0100, "Ophelia"
>> > > wrote:
>> >
>> >> No. I was only saying I find fresh peppers addictive when I am
>> >> slicing
>> >> them
>> >> for a recipe. I wouldn't do it just otherwise.
>> >
>> > I rarely use bell peppers in any form, but I can't imagine a fully
>> > functioning kitchen without a bag of onions and at least one head of
>> > garlic.
>>
>> Yep, and mushrooms)
>
> You're right! I used a good half pound last night.

)
--
http://www.helpforheroes.org.uk/shop/

"Brooklyn1" > wrote in message
...
> "sf" wrote:
>> "Ophelia" wrote:
>>
>>> No. I was only saying I find fresh peppers addictive when I am slicing
>>> them for a recipe. I wouldn't do it just otherwise.
>
> I keep diced dehy peppers for when I need only a small quantity or for
> the times I don't have any or what I have has spoiled... also since
> they're already diced they are very handy for many cooked dishes.
>
>> I rarely use bell peppers in any form, but I can't imagine a fully
>> functioning kitchen without a bag of onions and at least one head of
>> garlic.
>
> Carrots and celery too... and I always have potatoes. I don't
> normally keep bell peppers as a staple, I buy them as needed because
> they don't have a long shelf life... I also grow my own but can't
> count on the weather cooperating... dehys are very handy.

I dehydrate various veg if I think they are 'going over' but I do love my
bell peppers fresh

--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...

>> I prefer them just as they come.
>
> Do you eat hummus, O? Raw cauliflower makes a great dipper for it.

I grew up eating raw veggies with no dip. I don't know when the dip became
so popular or maybe it always was and we just never had it. So I like plain
veggies too. But if I am going to eat dip, it is some kind of bean. I also
like plain olive oil and salt for carrots.

sf wrote:
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

yawn!

Ophelia wrote:
>
> I dehydrate various veg if I think they are 'going over' but I do love my
> bell peppers fresh

I charred a bell pepper over the gas stove flame last night, then cut
it into strips and into the freezer. I'll use that this weekend to
make baked beans. :-D

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> I dehydrate various veg if I think they are 'going over' but I do love my
>> bell peppers fresh
>
> I charred a bell pepper over the gas stove flame last night, then cut
> it into strips and into the freezer. I'll use that this weekend to
> make baked beans. :-D

Whatever floats your boat ;-)

--
http://www.helpforheroes.org.uk/shop/