Text 27946, 84 rader
Skriven 2012-08-05 07:06:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Red peppers
===================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> I used to stick with the green bell peppers - mostly because of the
 DD> cost  factor. Many times I'd see huge, green peppers for 99c/ea
 DD> and yellow, orange, or reds of a somewhat smaller size for
 DD> U$1.79/ea. Lately I have been getting my bells (in a
 DD> variety of colours - same price) from the twice weekly
 DD> Farmer's Market here. That's where I got the purple pepper -

 DS> It is rare that the supermarkets do not charge a premium for the
 DS> colored pepper, but a while back ours had them all on sale at 10 for
 DS> $10 (actually $1 each).  We've also noticed that the farmer's markets
 DS> often do not charge a premium, or at least not as much.  I think that a
 DS> premium for colored peppers can be justified on several grounds.  It
 DS> takes longer to grow them, and time to harvest is money.  They are
 DS> probably more perishable -- hence more waste on the way to market.  And
 DS> finally, they do have a higher demand.

Mexico, The Netherlands, Canada, Israel, and Spain export high-quality
greenhouse-grown peppers into the United States. I don't know what the
transport charges are - but, most of the bell peppers (of whatever hue) I see
around here in the stupormarkups are labelled "Produce of Holland". According
to the USDA web site "Colored bell pepper fruits (ripe) attract market values
that are three to five times greater than green fruits, but high fruit quality
and yield of colored fruits are difficult to obtain in open field
environments." I also learned, whilst looking for information to substantiate
what I had been told about the number of acres in Holland under glass for
growing bell peppers - that the Holland grown peppers have thicker walls ...
presumably this lets them travel better. I suspect that the thicker walled
peppers (from my reading) may be considered a separate cultivar. And I never
did find an acres/hectares under glass figure for Netherlands pepper
production. I did find that Florida has "several hundred" acres of greenhouses
with 13' sidewalls in pepper production.
 
 DS> All that said, a price difference of two or three times is enough to
 DS> make us go for the green:-}}

Unless needed for colour accent - like in a salsa/pico de gallo, a garden
salad, etc. the green (mature but not fully ripe) bell pepper has substantially
the same flavour profile ... that is, the slight whiff/taste of number two
diesel/kerosene.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fiery Hot Noodles w/Bell Peppers
 Categories: Oriental, Pasta, Chilies, Vegetables
      Yield: 3 Servings

      2 c  Cooked noodles of your
           - choice
      2 c  Mixed bell peppers; in
           - strips
      2 tb Peanut oil
      2 tb Fine chopped garlic
      1 ts Red chile paste
      1 tb Rice wine vinegar
      2 tb Soy sauce
      1 tb Sugar(opt)

  Cook your noodles according to the packaging directions
  and keep them aside.

  Heat oil in a wok/pan. When its hot add the garlic. Fry
  for a few seconds till slightly golden, add the chile
  paste, rice vinegar, soy sauce and sugar (optional). Mix
  well until everything is boiling together.

  Add the bell peppers and fry till almost cooked but still
  a little crunchy. Now add the cooked noodles and toss
  until everything is combined.

  Serve hot with a big glass full of juice. Trust me you’ll
  need it.

  From: http://www.lovefoodeat.com

  Uncle Dirty Dave's Archives

MMMMM


... Where do you go to get anorexia? - Shelly Winters
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