i suppose i could tolerate raw onions, but not peppers. green peppers (all subway has) are kinda bitter as it is, i prefer red. plus red has more vitamins so i use it as an excuse to never eat green peppers
i suppose i could tolerate raw onions, but not peppers. green peppers (all subway has) are kinda bitter as it is, i prefer red. plus red has more vitamins so i use it as an excuse to never eat green peppers
my mate ate a whole plate of raw onions once when he was high.
I can't even taste the difference between green, yellow, red, and orange peppers. I thought they were all the same thing, just with a different pigment.
that sounds awful. That's not food porn, that's food injustice.
kramwest1 said:I love all peppers all ways.
I have copied Iron Chef Morimoto and made roasted pepper nigiri (I believe the battle was bell peppers--red only?). The red pepper really can look like fish.
Not my pic, but essentially the same thing:
Oooh those look good.
I've seen [bold]A[\bold] bell pepper episode, but I think the one I saw was all colors because I seem to recall Alton explaining the different properties of each one. But hell, maybe it was Red only and he just felt like doing that anyways because he's Alton.
I can't do onions or peppers; they upset my stomach. Even when cooking, I've learned my lesson with onions. I barely put any in, if any. Garlic doesn't cause the same issue, so I'll usually just use more garlic.
If the onions are cooked enough so that they're really soft and hardly noticeable, it's usually okay. I just would rather leave them off.
Caramelized Onion And Fig Jam
3 TBL. Olive Oil
6 Cups Red Onion--Chopped (approx. 3 large)
1 tsp. Light Brown Sugar
½ tsp. Coarse Salt
1 ½ Cups Good Dry Red Wine
1 Cup Dried Figs--Chopped
¼ Cup Ruby Port
Goat Cheese
Baguette
Heat olive oil in a large sauté pan and add onions.
Cook over medium heat, stirring often, until onions soften.
Continue cooking, reducing heat if necessary until the onions begin to caramelize--approx. 30 minutes.
Sprinkle with sugar and salt and continue cooking until well browned--approx. 15 minutes.
Stir in the wine and increase heat to medium.
Cook, stirring occasionally, until liquid evaporates and the onions are jam-like.
Add figs and port and cook until thickened.
Serve at room temperature or store in refrigerator.
Makes approx. 2 cups.
Spread goat cheese on baguette slice and top with jam.
1 tablespoon butter
1 large onion, diced
3 eggs
1/3 cup heavy cream
1/3 cup shredded Swiss cheese
1 (9 inch) unbaked pie crust
Directions
Preheat oven to 375 degrees F (190 degrees C).
Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft.
In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions.
Bake in preheated oven for 30 minutes, or until eggs have set.
I think I won't eat them cooked because I have such a hatred of the when they are raw. Red onions in any form just need to go away and die. They probably aren't so bad cooked but I just can't deal with them
Hehe, this is funny because I always thought everyone liked onions but me growing up.
Apparently I'm one of the only people here who will eat onions. Raw. Cooked. Red onions or not.
btw, if anyone doesn't know how to roast a pepper...This was on the Japanese version.
If anyone wants to try it, it's so easy. Just be sure to get all of the skin off the pepper after roasting, and then marinate the pepper in soy sauce for a little bit.
BTW--to me, there is too much rice on those nigiri in that picture.
Here's a caramelized onion recipe I made at Christmas. (And I need to make it again. )
It's a beautiful, deep purple color.