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11-21-2006, 04:13 PM
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#11
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Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
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Most of the others we call by their 'names' eg chillis, Scotch bonnets, banana etc. The bog standard green/red/yellow peppers are just that: peppers!
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11-21-2006, 05:25 PM
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#12
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Head Chef
Join Date: Aug 2004
Posts: 2,418
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Green chiles, I hate that term in a recipe. It confuses the heck out of me for the reasons stated above.
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11-21-2006, 05:35 PM
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#13
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Master Chef
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
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Generally (like almost universally) green/red/yellow pepper without any qualifying name (japaleno, ancho, scotch bonnet, etc), is the basic capsicum (bell pepper).
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"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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11-21-2006, 05:42 PM
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#14
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Assistant Cook
Join Date: Jan 2006
Posts: 1,694
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Quote:
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Originally Posted by auntdot
Green chiles, I hate that term in a recipe. It confuses the heck out of me for the reasons stated above.
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BUT that is their name, unless you add Hatch green chile to it. Or NM green chiles.
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11-21-2006, 06:20 PM
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#15
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Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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If the recipe calls for green peppers, it means the blocky, sweet green peppers. If you give them long enough on the plant, they will turn into red peppers. The beautiful, big red, orange and yellow peppers that you find in the produce sections are hybrids of the original green pepper. There is a difference in taste...once they ripen they are sweeter. Some people here do call them bell peppers...some even call them mango peppers.
If the recipe wants hot peppers, it will say so.
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We get by with a little help from our friends
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11-21-2006, 06:49 PM
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#16
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Head Chef
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
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Well, I'm glad we were able to clear THAT up. And in just two pages, too.
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11-21-2006, 06:52 PM
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#17
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Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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We get by with a little help from our friends
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12-05-2006, 08:07 PM
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#18
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Quote:
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Originally Posted by Caine
Well, I'm glad we were able to clear THAT up. And in just two pages, too.
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Hey, you need to set your posts to show 40 per page - in that case it "cleared it up" in less than 1/2 a page for me!   But even with the 40 posts per page it takes forever to figure out how to boil or peel an egg! 
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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12-05-2006, 08:08 PM
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#19
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Quote:
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Originally Posted by ducksscone
I encounter lots of recipes calling for green peppers. Do they mean green bell peppers or what? Seems like disaster awaiting for me.
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l guess you can pick through all the conversation and figure out that if a recipe calls for green pepper they mean sweet green peppers or bell peppers.
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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12-05-2006, 08:21 PM
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#20
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Head Chef
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
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I'm a pepper, he's a pepper, she's a pepper, we're a pepper. Wouldn't you like to be a pepper, too?
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