Posted by hairyarms@aussiemail.com.au on March 5, 2007, 6:24 am
I have just eaten a meal (stir fry vege) that included some capsicums
cut freshly from the garden. All looked excellent inside and out.
All are the same batch of seeds that I assume have the same
provenance. Some bits were fine, some were bitter, I cannot tell if
the bad uns were from the same fruit or not. What does this?
I will start doing taste tests to see if it is particular plants or if
there is anything else that the bitter ones have in common, until then
I am baffled.
David
Posted by Jonno on March 5, 2007, 7:45 am
I would suggest capsicums have feelings too.
But read here for some info.
Were they green peppers?
>>>>> > http://www.floridata.com/ref/c/caps_spp.cfm
>>>>> http://www.goodcooking.com/capsicum.htm
Maybe the skin could be removed.
hairyarms@aussiemail.com.au wrote:
> I have just eaten a meal (stir fry vege) that included some capsicums
> cut freshly from the garden. All looked excellent inside and out.
> All are the same batch of seeds that I assume have the same
> provenance. Some bits were fine, some were bitter, I cannot tell if
> the bad uns were from the same fruit or not. What does this?
>
> I will start doing taste tests to see if it is particular plants or if
> there is anything else that the bitter ones have in common, until then
> I am baffled.
>
> David
>
Posted by Teh Most Revernd Bishop of Wil on March 5, 2007, 5:25 pm
The missus ran off with a zucchini and took all the seeds with her?
Posted by brucef on March 6, 2007, 11:48 pm
On Mar 5, 8:24 pm, "hairya...@aussiemail.com.au"
> Some bits were fine, some were bitter, I cannot tell if
> the bad uns were from the same fruit or not. What does this?
The bitterness is from an oil under the skin. You can skin
the capsicum, although it is a bit fiddly. Slice the faces
off the capsicum and place skin side up under the grill
until blackened. Place in a paper bag to sweat until cool
enough to handle. Then peel. The flesh should be sweet.
I do this for a couple of recipes where it makes a big
difference - a pasta sauce or a couscous recipe.
I wouldn't be surprised if there was a lot of variation
in bitterness between different varieties.
Posted by Jonno on March 7, 2007, 3:38 am
brucef@eudoramail.com wrote:
> On Mar 5, 8:24 pm, "hairya...@aussiemail.com.au"
>> Some bits were fine, some were bitter, I cannot tell if
>> the bad uns were from the same fruit or not. What does this?
>
> The bitterness is from an oil under the skin. You can skin
> the capsicum, although it is a bit fiddly. Slice the faces
> off the capsicum and place skin side up under the grill
> until blackened. Place in a paper bag to sweat until cool
> enough to handle. Then peel. The flesh should be sweet.
> I do this for a couple of recipes where it makes a big
> difference - a pasta sauce or a couscous recipe.
>
> I wouldn't be surprised if there was a lot of variation
> in bitterness between different varieties.
>
>
I have already half heartedly to remove the skin, and said that initially.
I have found this myself at times, and accepted this as normal for peppers..
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