blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,392
4 lobed peppers balance better when you cut them in half lengthwise or horizonally. A 3 lobed pepper will be more difficult to balance when you cut them.
The four footed peppers only make a difference if you stuff them standing up. Since go cut them in half vertically, the number of 'feet' becomes irrelevant.
Boy and girl peppers. And I can never remember which is which.
Peppers have no gender.4 is female 3 is male
Peppers have no gender.
Good one Craig.They do if we want them to!
I don't think so. I've never peeled them first. It would also make them less stable by softening them before filling.Okay on to the peppers.
1) I was going to blacken them and remove the skin. Does this warrant the extra work?
Browning always adds flavor.2) I have always used raw meat. I have ground beef and Italian sausage. Does cooking/browning/frying the meat and the other veggie ingredients make a difference?
It's personal preference. You don't need it.3) I usually skip the rice. How important is rice to you guys when making stuffed peppers? I will use some bread crumbs in my meat mixture.
Is there an expiration date on it?4) I have had the tube of anchovy paste since this thread was started long ago. Never opened it and its been in the fridge the whole time. Think its still safe to use and how should I use it in this dish?
I don't think so. I've never peeled them first. It would also make them less stable by softening them before filling.
Browning always adds flavor.
It's personal preference. You don't need it.
Is there an expiration date on it?
You can squirt a little bit into your meat mixture.
I have a half bucket of peppers to can today. I was going to blacken them in the oven, but that softens them. I've used the torch before, I'll go that way and then dice and can, pressure can them. Thanks for the reminder.Blackening them with a hand held torch doesn't effect the structure of the pepper at all! I use this method quite often.
Yes, I remember you saying that before.Blackening them with a hand held torch doesn't effect the structure of the pepper at all! I use this method quite often.
I don't think so. I've never peeled them first. It would also make them less stable by softening them before filling.
Browning always adds flavor.
It's personal preference. You don't need it.
Is there an expiration date on it?
You can squirt a little bit into your meat mixture.
Blackening them with a hand held torch doesn't effect the structure of the pepper at all! I use this method quite often.
Thank you GG. I can always count on you when I need help. Since I had to get them done, I started right after I posted.
Get this. I did what you advised, other than frying the mixture first and did not use any anchovy. But I did make a very flavorful stuffing.
I also used a new product from Costco I found last time I was there. Fire roasted whole tomatoes. San Marzano. Put some in the meat mixture and made a little quick tomato sauce for topping.
Thanks a bunch.