Something to ponder
Jul. 17th, 2004 11:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pecuniumI like to cook.
Really... it soothes me, which is part of why I went home to prepare stuff for breakfast, the morning the foal was born.
Today, while I was scrubbing the floor Michael (Sola's boyfriend) surfaced, and asked if he could cook an omelette, since I might be feeling proprietary over the stove.
I do, but not enough to put off the floor, or make him wait. I'd have to say what he made was more a scramble than an omelette (they were made with basil, baby bok choy, and yellow bell pepper).
So I told him to go to town... and he could do anything he wanted with what was there, because everyone else who wanted one had had one, he could even fill the pepper with egg-foam and bake it, for all I cared.
Since I happen to dislike bell peppers (pretty plants, pretty fruits, nasty flavor) I don't cook them for myself. I can ignore anchovies on a pizza, but bell peppers... feh. I'll eat around them (it isn't like cooked spinach, which makes me retch, but I really don't care for them. Sadly a number of the veggies I don't care for, are very popular).
But I was thinking about cooking. I cook with them for other people. There are any number of things I don't care for, which I manage to turn out a fair rendition of.
And I realised I could make a splendid presentation piece out of stuffed peppers... if what I stuffed them with was a savory souffle. Only problem is, happily for me, Maia doesn't care for bell peppers either, so I need some willing victims.
Sigh...
Really... it soothes me, which is part of why I went home to prepare stuff for breakfast, the morning the foal was born.
Today, while I was scrubbing the floor Michael (Sola's boyfriend) surfaced, and asked if he could cook an omelette, since I might be feeling proprietary over the stove.
I do, but not enough to put off the floor, or make him wait. I'd have to say what he made was more a scramble than an omelette (they were made with basil, baby bok choy, and yellow bell pepper).
So I told him to go to town... and he could do anything he wanted with what was there, because everyone else who wanted one had had one, he could even fill the pepper with egg-foam and bake it, for all I cared.
Since I happen to dislike bell peppers (pretty plants, pretty fruits, nasty flavor) I don't cook them for myself. I can ignore anchovies on a pizza, but bell peppers... feh. I'll eat around them (it isn't like cooked spinach, which makes me retch, but I really don't care for them. Sadly a number of the veggies I don't care for, are very popular).
But I was thinking about cooking. I cook with them for other people. There are any number of things I don't care for, which I manage to turn out a fair rendition of.
And I realised I could make a splendid presentation piece out of stuffed peppers... if what I stuffed them with was a savory souffle. Only problem is, happily for me, Maia doesn't care for bell peppers either, so I need some willing victims.
Sigh...
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no subject
Date: 2004-07-18 07:30 pm (UTC)So... I guess I need to figure out how to get all these bell pepper loving types to my table. Next year, I suppose, when I have bell peppers in the ground, and riots of color.
As for why the non-green ones are better, the difference between a green bell, and a red/purple/yellow/ivory/etc., is about two weeks. All they are is immature, so the sugars in the fruit are absent.
For an amusing side note... birds can't taste the heat in peppers. It's a defense against mammalian digestion (which kills the seeds). A bird can eat all the hanbeneros it wants... good for the bird, good for the plant, since the speed, and acidity, of a bird's gut means the seed is still viable when it comes out the other end, some distance from the parent plant.
I need to plant paprikas, to go with the other driable peppers, then I can really cook hungarian foods. The sweet paprika is so mellow one can use it in deserts, for a nutty, earthy, smoky undertone.
TK