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Use A Proper Pepper
In the sausage and pepper thread only sheldon and maybe one other mentioned the fact that he was using the wrong peppers. Although I like green bell peppers they're not the best on a sausage sandwich. shemp calls them frying peppers which from what I can gather is more of a catagory. Here's a seed company page with what they call frying peppers and the real names of the plants. The only one I regulary see in stores is the Marconi. <http://www.mariseeds.com/seedcatalog/italianfry.html> I don't know about that company but most of our container garden this year came from Baker Creek. They've got some of the same seeds. I recommend this company. They even have Melrose seeds which until recently at least were only available in Chicago. http://rareseeds.com/vegetables-p-z/peppers/sweet.html This is a history of the Melrose pepper. It's the pepper of choice in Chicago for sausage and pepper, Italian Beef, and pepper and egg sandwiches. http://home.comcast.net/~suzyq9/MarioQPeppers.html Two others that would be in the "frying pepper" camp would be the Ramiro and the Ancient. Ramiro is Italian and Ancient is considered European. Ancient is almost always availabe here. http://www.sunselect.ca/products/ramiro/index.html http://www.sunsetproduce.com/product...ancient-sweets Banana peppers are also good but it's a crapshoot as far as how hot they'll be. Hungarian Wax peppers are similar to Banana peppers and also vary in heat. Sometimes I see them labled hot and they really are hot! Damn near jalopeno's but with more flavor. I've mentioned all this before in bits and pieces but now it's all together so I can easily make my shopping list for next year. Lou |
Use A Proper Pepper
On 7/31/2011 1:42 PM, Lou Decruss wrote:
> > In the sausage and pepper thread only sheldon and maybe one other > mentioned the fact that he was using the wrong peppers. Although I > like green bell peppers they're not the best on a sausage sandwich. > > shemp calls them frying peppers which from what I can gather is more > of a catagory. Here's a seed company page with what they call frying > peppers and the real names of the plants. The only one I regulary see > in stores is the Marconi. > > <http://www.mariseeds.com/seedcatalog/italianfry.html> > > I don't know about that company but most of our container garden this > year came from Baker Creek. They've got some of the same seeds. I > recommend this company. They even have Melrose seeds which until > recently at least were only available in Chicago. > > http://rareseeds.com/vegetables-p-z/peppers/sweet.html > > This is a history of the Melrose pepper. It's the pepper of choice in > Chicago for sausage and pepper, Italian Beef, and pepper and egg > sandwiches. > > http://home.comcast.net/~suzyq9/MarioQPeppers.html > > Two others that would be in the "frying pepper" camp would be the > Ramiro and the Ancient. Ramiro is Italian and Ancient is considered > European. Ancient is almost always availabe here. > > http://www.sunselect.ca/products/ramiro/index.html > > http://www.sunsetproduce.com/product...ancient-sweets > > Banana peppers are also good but it's a crapshoot as far as how hot > they'll be. > > Hungarian Wax peppers are similar to Banana peppers and also vary in > heat. Sometimes I see them labled hot and they really are hot! Damn > near jalopeno's but with more flavor. > I suppose it depends on how hot you want your peppers to be. I don't know anything about "Italian Frying Peppers" but I like the light green Cubanelle peppers that currently are selling for much the same price as green sweet peppers. They are just a bit hotter than green peppers and also work well in a number of Thai dishes, like Drunken Noodles; talk about cross-cultural contamination! -- James Silverton, Potomac I'm *not* |
Use A Proper Pepper
On 7/31/2011 1:42 PM, Lou Decruss wrote:
> > In the sausage and pepper thread only sheldon and maybe one other > mentioned the fact that he was using the wrong peppers. Although I > like green bell peppers they're not the best on a sausage sandwich. > > shemp calls them frying peppers which from what I can gather is more > of a catagory. I mentioned Italian peppers, by which I meant what I see called Italian frying peppers, and I think they are really Cubanelle. I don't see them labelled that way often. Long and pale green. Nothing hot about them. > Here's a seed company page with what they call frying > peppers and the real names of the plants. The only one I regulary see > in stores is the Marconi. The frying peppers I'm talking about do look like the Marconi except for the color. nancy |
Use A Proper Pepper
On 7/31/2011 3:50 PM, Dan Abel wrote:
> In >, > James > wrote: > > >> I suppose it depends on how hot you want your peppers to be. I don't >> know anything about "Italian Frying Peppers" but I like the light green >> Cubanelle peppers that currently are selling for much the same price as >> green sweet peppers. They are just a bit hotter than green peppers and >> also work well in a number of Thai dishes, like Drunken Noodles; talk >> about cross-cultural contamination! > > I suppose everybody is really sick of hearing about this, but of course > peppers aren't native to either Italy or Thailand. They are a New World > product. > Of course, but what a wonderful effect they had on cooking from Portugal to Japan! -- James Silverton, Potomac I'm *not* |
Use A Proper Pepper
In article >,
James Silverton > wrote: > On 7/31/2011 3:50 PM, Dan Abel wrote: > > In >, > > James > wrote: > > > > > >> I suppose it depends on how hot you want your peppers to be. I don't > >> know anything about "Italian Frying Peppers" but I like the light green > >> Cubanelle peppers that currently are selling for much the same price as > >> green sweet peppers. They are just a bit hotter than green peppers and > >> also work well in a number of Thai dishes, like Drunken Noodles; talk > >> about cross-cultural contamination! > > > > I suppose everybody is really sick of hearing about this, but of course > > peppers aren't native to either Italy or Thailand. They are a New World > > product. > > > Of course, but what a wonderful effect they had on cooking from Portugal > to Japan! Not to mention potatoes, tomatoes and corn! -- Dan Abel Petaluma, California USA |
Use A Proper Pepper
Nancy Young wrote:
>Lou Decruss wrote: >> >> In the sausage and pepper thread only sheldon and maybe one other >> mentioned the fact that he was using the wrong peppers. Although I >> like green bell peppers they're not the best on a sausage sandwich. >> >> shemp calls them frying peppers which from what I can gather is more >> of a catagory. > >I mentioned Italian peppers, by which I meant what I see called >Italian frying peppers, and I think they are really Cubanelle. >I don't see them labelled that way often. Long and pale green. >Nothing hot about them. > > > Here's a seed company page with what they call frying >> peppers and the real names of the plants. The only one I regulary see >> in stores is the Marconi. > >The frying peppers I'm talking about do look like the Marconi except for >the color. There are various varietals but most stores I've shopped call those that look something like these Italian frying peppers... picked these today, weren't quite ready: http://i51.tinypic.com/2rqm6ua.jpg It was a very poor gardening year, so much rain at the onset that most everything drowned, and then hot and no rain at all... plus it was the year of the rabbit, lots of tiny bunnies found a way to squeeze through my fence. But all in all it's not awful, I got lots of summer squash, my peppers are picking up, cukes are coming in, tomatoes will be late but are fine: http://i54.tinypic.com/1424qxc.jpg I cut way back on how much I plant the last couple of years, I can't eat it all and it's not so easy to give it away. I experimented this year and tried some honeydews, time will tell: http://i54.tinypic.com/312yeee.jpg One of my apple trees finally managed to fruit: http://i56.tinypic.com/2ldhs1e.jpg One of my plum trees too: http://i52.tinypic.com/2hobtdj.jpg I'd not want to earn my living as a farmer. |
Use A Proper Pepper
On 7/31/2011 9:00 PM, Brooklyn1 wrote:
> Nancy Young wrote: >> I mentioned Italian peppers, by which I meant what I see called >> Italian frying peppers, and I think they are really Cubanelle. >> I don't see them labelled that way often. Long and pale green. >> Nothing hot about them. > There are various varietals but most stores I've shopped call those > that look something like these Italian frying peppers... picked these > today, weren't quite ready: http://i51.tinypic.com/2rqm6ua.jpg Looking good! I never had luck growing them, and when I did get some it was never enough to make sausage and peppers. I gave up on them. Gotta buy something at the farmer's market. > It was a very poor gardening year, so much rain at the onset that most > everything drowned, and then hot and no rain at all... We had the same weather here. > plus it was the > year of the rabbit, lots of tiny bunnies found a way to squeeze > through my fence. Same here. First I accidently picked up a pile of bunny babies, then I caught a rabbit making a nest in my cucumber plants. Shoo! In the end all they ate were my sunflowers. Oh, well. > But all in all it's not awful, I got lots of summer > squash, my peppers are picking up, cukes are coming in, tomatoes will > be late but are fine: http://i54.tinypic.com/1424qxc.jpg I cut way > back on how much I plant the last couple of years, I can't eat it all > and it's not so easy to give it away. I experimented this year and > tried some honeydews, time will tell: > http://i54.tinypic.com/312yeee.jpg > One of my apple trees finally managed to fruit: > http://i56.tinypic.com/2ldhs1e.jpg > One of my plum trees too: > http://i52.tinypic.com/2hobtdj.jpg > I'd not want to earn my living as a farmer. All your stuff is looking really good. And I would hate to rely on crops for my living. Those are some hard working people and not much is in their control. nancy |
Use A Proper Pepper
On Sun, 31 Jul 2011 22:26:31 -0400, Nancy Young <email@replyto> wrote:
>On 7/31/2011 9:00 PM, Brooklyn1 wrote: >> Nancy Young wrote: > >>> I mentioned Italian peppers, by which I meant what I see called >>> Italian frying peppers, and I think they are really Cubanelle. >>> I don't see them labelled that way often. Long and pale green. >>> Nothing hot about them. > >> There are various varietals but most stores I've shopped call those >> that look something like these Italian frying peppers... picked these >> today, weren't quite ready: http://i51.tinypic.com/2rqm6ua.jpg > >Looking good! I never had luck growing them, and when I did >get some it was never enough to make sausage and peppers. I >gave up on them. > >Gotta buy something at the farmer's market. > >> It was a very poor gardening year, so much rain at the onset that most >> everything drowned, and then hot and no rain at all... > >We had the same weather here. > > > plus it was the >> year of the rabbit, lots of tiny bunnies found a way to squeeze >> through my fence. > >Same here. First I accidently picked up a pile of bunny babies, >then I caught a rabbit making a nest in my cucumber plants. Shoo! >In the end all they ate were my sunflowers. Oh, well. > > > But all in all it's not awful, I got lots of summer >> squash, my peppers are picking up, cukes are coming in, tomatoes will >> be late but are fine: http://i54.tinypic.com/1424qxc.jpg I cut way >> back on how much I plant the last couple of years, I can't eat it all >> and it's not so easy to give it away. I experimented this year and >> tried some honeydews, time will tell: >> http://i54.tinypic.com/312yeee.jpg >> One of my apple trees finally managed to fruit: >> http://i56.tinypic.com/2ldhs1e.jpg >> One of my plum trees too: >> http://i52.tinypic.com/2hobtdj.jpg >> I'd not want to earn my living as a farmer. > >All your stuff is looking really good. And I would hate to rely on >crops for my living. Those are some hard working people and not >much is in their control. Thanks. Even a little home garden is a lot of work and very iffy. It's really a hobby, over time I don't believe any home gardener actually saves money on produce. The reward is in seeing ones crop grow and having *some* fresher produce. Anyone who complains about the prices of food at the market ought to try their hand at home gardening. Home gardening and home canning was justified years ago, before there was frozen food, hydroponic farming, and air freight. I still remember when there wasn't much produce other than root vegetables at market in winter. During winter at fancy schmancy restaurants in NYC a salad was jello with canned fruit cocktail, how do yoose think the Waldorf Salad was born? There's a reason why salad plates were made to look like lettuce leaves, and table centerpices were wax fruit. |
Use A Proper Pepper
On Sun, 31 Jul 2011 13:59:15 -0400, James Silverton
> wrote: >I suppose it depends on how hot you want your peppers to be. I don't >know anything about "Italian Frying Peppers" but I like the light green >Cubanelle peppers that currently are selling for much the same price as >green sweet peppers. They are just a bit hotter than green peppers and >also work well in a number of Thai dishes, like Drunken Noodles; talk >about cross-cultural contamination! Yeah. Those are good too. Lou |
Use A Proper Pepper
On Sun, 31 Jul 2011 16:17:48 -0400, Nancy Young <email@replyto> wrote:
>On 7/31/2011 1:42 PM, Lou Decruss wrote: >> >> In the sausage and pepper thread only sheldon and maybe one other >> mentioned the fact that he was using the wrong peppers. Although I >> like green bell peppers they're not the best on a sausage sandwich. >> >> shemp calls them frying peppers which from what I can gather is more >> of a catagory. > >I mentioned Italian peppers, by which I meant what I see called >Italian frying peppers, and I think they are really Cubanelle. >I don't see them labelled that way often. Long and pale green. >Nothing hot about them. Sorry I couldn't remember who said it and didn't feel like re-reading the whole thread. Around here nothing is labled frying peppers. The first time I heard the term was here. > > Here's a seed company page with what they call frying >> peppers and the real names of the plants. The only one I regulary see >> in stores is the Marconi. > >The frying peppers I'm talking about do look like the Marconi except for >the color. Those are good. They must be popular as I see the seeds are sold out. Lou |
Use A Proper Pepper
Nancy Young wrote:
> > I mentioned Italian peppers, by which I meant what I see called > Italian frying peppers, and I think they are really Cubanelle. > I don't see them labelled that way often. Long and pale green. > Nothing hot about them. As a kid I remember "Italian sweet peppers" were used on pizzas and when fried together with sausage. I loved them. Somewhere along the line it became popular to put bell/green peppers on pizzas and fried together with sauage. Bell/green peppers are one of my strongest dislikes. Lately I've seen cubanelle's in stored. I tried them. I love them. Whatever chemical is in bell peppers that I dispise is not in cubanelles. I have no idea if they are the same breed that I remember as "Italian sweet peppers" but they look like them. Every so often I see free pimento peppers aka paprika peppers. To me those work great in those same applications. Whatever chemical that is in pimento peppers that some find hot I do not detect. |
Use A Proper Pepper
On 8/1/2011 10:53 AM, Lou Decruss wrote:
> On Sun, 31 Jul 2011 16:17:48 -0400, Nancy Young<email@replyto> wrote: > >> On 7/31/2011 1:42 PM, Lou Decruss wrote: >>> >>> In the sausage and pepper thread only sheldon and maybe one other >>> mentioned the fact that he was using the wrong peppers. Although I >>> like green bell peppers they're not the best on a sausage sandwich. >>> shemp calls them frying peppers which from what I can gather is more >>> of a catagory. >> >> I mentioned Italian peppers, by which I meant what I see called >> Italian frying peppers, and I think they are really Cubanelle. >> I don't see them labelled that way often. Long and pale green. >> Nothing hot about them. > > Sorry I couldn't remember who said it and didn't feel like re-reading > the whole thread. No worries, I wouldn't expect you to notice or remember that. I just wanted to clarify what I meant by Italian peppers. > Around here nothing is labled frying peppers. The > first time I heard the term was here. Funny how regional things are. >> The frying peppers I'm talking about do look like the Marconi except for >> the color. > > Those are good. They must be popular as I see the seeds are sold out. I gave up on peppers, luckily the farmer's market always has piles of them. If I had a large garden I'd try again. nancy |
Use A Proper Pepper
On 8/1/2011 11:33 AM, Doug Freyburger wrote:
> Nancy Young wrote: >> >> I mentioned Italian peppers, by which I meant what I see called >> Italian frying peppers, and I think they are really Cubanelle. >> I don't see them labelled that way often. Long and pale green. >> Nothing hot about them. > > As a kid I remember "Italian sweet peppers" were used on pizzas and when > fried together with sausage. I loved them. Somewhere along the line it > became popular to put bell/green peppers on pizzas and fried together > with sauage. Bell/green peppers are one of my strongest dislikes. You're not the only one, I see people say that often. It almost makes me wonder if it's a cilantro thing because I don't get it. I love green bell peppers (especially on my pizza, with sausage) and don't know what's objectionable about them if people like other peppers. I'm not crazy about ripe bell peppers, too sweet, but I'll eat them no problem. > Lately I've seen cubanelle's in stored. I tried them. I love them. > Whatever chemical is in bell peppers that I dispise is not in > cubanelles. I have no idea if they are the same breed that I remember > as "Italian sweet peppers" but they look like them. I have a feeling that 'Italian' 'frying' 'sweet' peppers covers a bunch of different varieties. nancy |
Use A Proper Pepper
"Nancy Young" <> wrote > On 8/1/2011 11:33 AM, Doug Freyburger wrote: >> Nancy Young wrote: >>> >>> I mentioned Italian peppers, by which I meant what I see called >>> Italian frying peppers, and I think they are really Cubanelle. >>> I don't see them labelled that way often. Long and pale green. >>> Nothing hot about them. >> >> As a kid I remember "Italian sweet peppers" were used on pizzas and when >> fried together with sausage. I loved them. Somewhere along the line it >> became popular to put bell/green peppers on pizzas and fried together >> with sauage. Bell/green peppers are one of my strongest dislikes. > > You're not the only one, I see people say that often. It almost > makes me wonder if it's a cilantro thing because I don't get it. > I love green bell peppers (especially on my pizza, with sausage) > and don't know what's objectionable about them if people like > other peppers. > > I'm not crazy about ripe bell peppers, too sweet, but I'll eat > them no problem. > >> Lately I've seen cubanelle's in stored. I tried them. I love them. >> Whatever chemical is in bell peppers that I dispise is not in >> cubanelles. I have no idea if they are the same breed that I remember >> as "Italian sweet peppers" but they look like them. > > I have a feeling that 'Italian' 'frying' 'sweet' peppers covers > a bunch of different varieties. > > nancy Side-stepping just a bit on this thread, tonight I made a white sauce for potatoes. Used black pepper. Yick. The black pepper made the white sauce look dirty. I've never given white pepper a try. On the top of my shopping list will be some white pepper but I am clueless. Are there varieties and is one more powerful than another? Distinctly different taste? Polly |
Use A Proper Pepper
"Polly Esther" > wrote in message ... > > "Nancy Young" <> wrote > On 8/1/2011 11:33 AM, Doug Freyburger wrote: >>> Nancy Young wrote: >>>> >>>> I mentioned Italian peppers, by which I meant what I see called >>>> Italian frying peppers, and I think they are really Cubanelle. >>>> I don't see them labelled that way often. Long and pale green. >>>> Nothing hot about them. >>> >>> As a kid I remember "Italian sweet peppers" were used on pizzas and when >>> fried together with sausage. I loved them. Somewhere along the line it >>> became popular to put bell/green peppers on pizzas and fried together >>> with sauage. Bell/green peppers are one of my strongest dislikes. >> >> You're not the only one, I see people say that often. It almost >> makes me wonder if it's a cilantro thing because I don't get it. >> I love green bell peppers (especially on my pizza, with sausage) >> and don't know what's objectionable about them if people like >> other peppers. >> >> I'm not crazy about ripe bell peppers, too sweet, but I'll eat >> them no problem. >> >>> Lately I've seen cubanelle's in stored. I tried them. I love them. >>> Whatever chemical is in bell peppers that I dispise is not in >>> cubanelles. I have no idea if they are the same breed that I remember >>> as "Italian sweet peppers" but they look like them. >> >> I have a feeling that 'Italian' 'frying' 'sweet' peppers covers >> a bunch of different varieties. >> >> nancy > > Side-stepping just a bit on this thread, tonight I made a white sauce for > potatoes. Used black pepper. Yick. The black pepper made the white > sauce look dirty. I've never given white pepper a try. On the top of my > shopping list will be some white pepper but I am clueless. Are there > varieties and is one more powerful than another? Distinctly different > taste? Polly I don't like white pepper. It's just black pepper with the black part ground off. But... It's a very fine grind like powder. I prefer a coarse grind even if it is black. The fine ground tastes too hot to me. |
Use A Proper Pepper
Julie wrote:
> I don't like white pepper. It's just black pepper with the black part > ground off. But... It's a very fine grind like powder. I prefer a > coarse grind even if it is black. The fine ground tastes too hot to me. Buy whole white peppercorns and grind them as coarsely as you like. That's what I do. Bob |
Use A Proper Pepper
"Bob Terwilliger" > wrote in message eb.com... > Julie wrote: > >> I don't like white pepper. It's just black pepper with the black part >> ground off. But... It's a very fine grind like powder. I prefer a >> coarse grind even if it is black. The fine ground tastes too hot to me. > > Buy whole white peppercorns and grind them as coarsely as you like. That's > what I do. The black specks don't bother me. |
Use A Proper Pepper
In article om>,
"Bob Terwilliger" > wrote: > Julie wrote: > > > I don't like white pepper. It's just black pepper with the black part > > ground off. But... It's a very fine grind like powder. I prefer a > > coarse grind even if it is black. The fine ground tastes too hot to me. > > Buy whole white peppercorns and grind them as coarsely as you like. That's > what I do. I keep two pepper grinders on my table, one black and one white. Or you can buy coarse grind white pepper from Penzeys: http://www.penzeys.com/cgi-bin/penze...itepepper.html -- Dan Abel Petaluma, California USA |
Use A Proper Pepper
"Dan Abel" > wrote in message ... > In article om>, > "Bob Terwilliger" > wrote: > >> Julie wrote: >> >> > I don't like white pepper. It's just black pepper with the black part >> > ground off. But... It's a very fine grind like powder. I prefer a >> > coarse grind even if it is black. The fine ground tastes too hot to >> > me. >> >> Buy whole white peppercorns and grind them as coarsely as you like. >> That's >> what I do. > > I keep two pepper grinders on my table, one black and one white. Or you > can buy coarse grind white pepper from Penzeys: > > http://www.penzeys.com/cgi-bin/penze...itepepper.html I don't need white. I have two pepper grinders. One for black and one for mixed. |
Use A Proper Pepper
On Mon, 1 Aug 2011 21:20:37 -0700, "Julie Bove"
> wrote: > >I don't like white pepper. It's just black pepper with the black part >ground off. Actually they're the same berry harvested at different levels of maturity, the black outer husk is washed off. http://www.penzeys.com/cgi-bin/penze...ppercorns.html |
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