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Old 12-17-2010, 11:29 PM   #11
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The pepper steak I've run into in restaurants has the black pepper and the bells as well. And the recipes in books specify the black pepper though it's not in the name itself.
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Old 12-18-2010, 03:16 AM   #12
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Its about regional cooking, Sichuan food is dryer and spicier than Cantonese.
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Old 12-18-2010, 04:16 AM   #13
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The pepper steak I've run into in restaurants has the black pepper and the bells as well. And the recipes in books specify the black pepper though it's not in the name itself.
I missed something here. Bell's Seasoning? Isn't that a lot like Old Bay?
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Old 12-18-2010, 09:59 AM   #14
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I missed something here. Bell's Seasoning? Isn't that a lot like Old Bay?
They meant bell peppers!
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Old 12-18-2010, 10:31 AM   #15
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They meant bell peppers!
Funny, but I just don't like bell peppers anymore. Old Bay Seasoning sounds pretty good.
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Old 12-18-2010, 10:47 AM   #16
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Funny, but I just don't like bell peppers anymore. Old Bay Seasoning sounds pretty good.
My grandmother would dice her bell peppers, so nicely, add them to the dish and when we sat to eat she would meticulously pick them all out. She liked the flavor, but hated to eat them
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Old 12-18-2010, 10:56 AM   #17
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My grandmother would dice her bell peppers, so nicely, add them to the dish and when we sat to eat she would meticulously pick them all out. She liked the flavor, but hated to eat them
I hadn't had any peppers for awhile, they just got too expensive and I just learned to do without.

When I had the chance to buy some pretty ones at a reasonable price I started putting it into everything that I used to, and discovered I don't like the taste anymore. It's just too strong.

Pepper too. I over peppered one split pea soup too many and realized that everything had that flavor, and that it over powered the flavor of the food, so I pretty much stopped using it. I had also gotten too heavy handed with all the spices, that I made a plain batch of split peas, by the package directions. It was incredibly delicious.

I got the idea from one time I made up a batch of beans and forgot to add the onion and garlic. It was refreshing to taste the beans without those other flavors we take for granted.
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Old 12-18-2010, 01:36 PM   #18
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I had a similar dish this past week....While there may have been a little black pepper in it it certainly didn't play a major role...The "Stars" of the show were the meat and bell peppers.... Very good!!

Your recipe sounds delish Andy!! Thanks for sharing it!
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Old 12-18-2010, 08:10 PM   #19
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Did you know that those red (and orange) bell peppers that are so costly have more vitamin C than an orange? I buy them in late summer, when they are in season and less expensive, dice them into strips and/or 1" squares and freeze in ziplock bags. They hold their flavor quite well, IMHO.
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Old 12-18-2010, 09:28 PM   #20
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The pepper steak I've run into in restaurants has the black pepper and the bells as well. And the recipes in books specify the black pepper though it's not in the name itself.

Clearly you were expecting a different dish. I hope you can find what you're looking for.

Meanwhile, You may want to try my recipe, not as a version of the dish you expected but as a tasty dish. It doesn't have black pepper in it but it's pretty tasty. Call it Bell Pepper Steak instead.
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