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Originally Posted by Worth1
"Bell peppers are not meant for cooking".
Explain the holy trinity, stuffed bell peppers, ratatouille and many other dishes that call for cooking bell peppers.
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Not from what I know. Never seen anyone cooking with a bell pepper in eastern europe. The standard for boiling dishes/fried is the light-green to cream peppers mentioned before (yes, for stuffing too) and for things that required grilling or similar is the pointy dark red when ripe types (which are also used for paprika). There's also the flat kind of bell pepper with very thick walls usually used for vinegar storage.
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All bell peppers taste bitter to me.
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Hm, you are definitely more sensitive to bitterness then the average person then. I like to munch on ripe bell peppers as a fruit, since it's so sweet and slightly tangy.