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Posted: Sep/20/2009 6:32 PM PST
I love the way you cook! A CHUNK of meat-Whack up them onions! Mix it all together! That's how I cook-who measures? |
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Posted: Sep/20/2009 8:21 PM PST
Well, ya know, save the finesse for the things that need it, that's what I say. A hunk of meat in a stew is a hunk of meat in a stew. 
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Posted: Sep/21/2009 8:38 PM PST
For Gimpy: I have never heard of peeling peppers before freezing them. Is there a reason I don't know? Carolynecat, I Char and peel my peppers before freezing because I don't like what freezing does to the texture of the peel. Also, the charring adds a nice smokey flavor..regardless of whether they are bell peppers or banana peppers or the hotter varieties. What can I tell you, I'm a texture freek! As for the stuffed pepper, Yup, I forgot the rice.. and I like your tweeks, specially the Worcestershire.Good one. Donno about the cheese melted on top. Aimee: your recipe sounds good.. when the snow is on the ground and I start longing for good rib-sticking, tummy warming stews, I will give yours a whirl! damselfly(aka gimpy2) |
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Posted: Sep/22/2009 6:12 AM PST
I see about peeling the peppers. I'll leave mine alone-not much on the smoky flavor in some foods. Oh-and my recipe for stuffing peppers stuffs more than 2-More like 6 to however depending on the size of the peppers. |
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Posted: Sep/22/2009 7:58 AM PST
Roasting is not the only way to remove the tough outer skin, but removing it is desirable for larger peppers unless being chopped in to small pieces. |
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Posted: Sep/22/2009 11:00 AM PST
I guess I've been under a rock, because I am 56 years old, cooking since I was a teenager and have NEVER heard of removing the skin from a bell pepper before freezing or cooking! It must be the area of the country? Learning everyday! |
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Posted: Sep/22/2009 3:41 PM PST
I have not heard of it either and I have frozen peppers for years.......but I do chop them up or slice them .....and I am older than you.HEHe but not so much! I do have a recipe using sliced zucchini.....green pepper rings, sliced onions and hamburger...slices of tomatoes with slices of cheese on top.....just salt and pepper the layers and bake for 40-45 min in 350 degree oven.....take out and put the cheese slices atop and put in oven to melt.......One good meal.......a family favorite! I do not brown the hamburger.......but you could. I also add a 1/4 cup of rice at the bottom of 9x13 dish.....it absorbs the juices of the zucchini and it is GREAT! birdie |
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Posted: Sep/22/2009 6:12 PM PST
If I use frozen peppers without taking the peels off first, especially in a long-cooked dish, the peels come off in the soup/stew and roll up like hard little pieces of plastic. Way worse than tomato skins. If you dice them small enough I guess maybe you wouldn't notice, but I usually throw mine in in pretty big chunks and let them melt into the sauce. My roomate is also a texture freak and she will go through there and pick out every single tiny piece of skin. So I save us both the pain and take them off LOL. |
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Posted: Sep/22/2009 6:30 PM PST
It must be the type of pepper growing in different parts of the country. I cook with mine diced all the time, and I don't think I've ever had that problem. I find Big Bertha to be a thin skinned, long, heavy producing pepper that cooks down real well. I don't know. Maybe it's what we are acclimated to! |
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Posted: Sep/22/2009 7:58 PM PST
Hey birdlover, I like the sound of your recipe, and I have zucs up the yin-yang right now.. I will try it.. About the 1/4 cup of rice..uncooked? I will let you know how I do with it.. I'll be away acouple of days, but will try it when I get back.. prob be a bunch more zucs in the garden by then. Aimee: Your roomie sound like me, I'd probably pick them all out too! LOL damselfly (aka gimpy2) |
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