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Snails - Response on Threads Part 5

Discussion in 'The Lounge' started by classwife, Feb 22, 2015.

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  1. underwhelmd

    underwhelmd Super Member ECF Veteran

    Nov 22, 2014
    Canada
    The peppers in the bottom staged picture are not cooked. Their contents are...cheese melted.
     
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  2. AttyPops

    AttyPops Yeah, I type stuff. ECF Veteran

    Supporting member
    Found it. They are cooked, just not over-cooked. Till crisp tender.
    Stuffed Peppers

    It does appear to be a stock photo though. Tineye reports it used in several recipes.
    Here's another:
    Peperoni ripieni di riso - La ricetta di Buonissimo
    Anyway, a chef would at minimum blanch the peppers, and would most likely cook them to some degree. Roasted would be nice too (like charred).
     
    • Like Like x 1
  3. underwhelmd

    underwhelmd Super Member ECF Veteran

    Nov 22, 2014
    Canada


    Boiled... weird. From experience doing them on a BBQ, it takes a lot of heat for a long time to get them crispy so boiling doesn't seem like it would do that.

    OK then! lol. Sorry to be a butt-in-ski. I was just following along and wanted to comment.
     
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  4. AttyPops

    AttyPops Yeah, I type stuff. ECF Veteran

    Supporting member
    lol.
    I just added a comment saying that it would be good on the grill. :)
     
  5. SilverBear

    SilverBear Super Member Verified Member ECF Veteran

    Sep 30, 2009
    neap chiffonade
    basil rabe

    @Katmar
     
    • Like Like x 1
  6. underwhelmd

    underwhelmd Super Member ECF Veteran

    Nov 22, 2014
    Canada

    Absolutely love peppers on the grill! Not THE Pepper, just peppers. ;)

    [​IMG]
     
    • Like Like x 4
  7. SilverBear

    SilverBear Super Member Verified Member ECF Veteran

    Sep 30, 2009
    I once tried parboiling the peppers first. Results:

    ... they split open during stuffing/handling
    ... they split open during baking

    The parboiling was because of previous peppers not being fully cooked. I now just allow
    enough time for the baking.
     
    • Like Like x 4
  8. tiburonfirst

    tiburonfirst They call me 'Tibs" Verified Member ECF Veteran

    Feb 23, 2010
    back home
    no time for pepper! :D

    nap time! ;)
     
    • Like Like x 2
  9. AttyPops

    AttyPops Yeah, I type stuff. ECF Veteran

    Supporting member
    NN shipment arrived. :)
     
    • Like Like x 2
  10. SilverBear

    SilverBear Super Member Verified Member ECF Veteran

    Sep 30, 2009
    GRRR!

    The slimeball trash collectors took a lid to one of the barrels!

    WHY would they do that???

    The whores.

    GRRR!!!
     
    • Like Like x 1
  11. AttyPops

    AttyPops Yeah, I type stuff. ECF Veteran

    Supporting member
    You sure? Check down the road...is it windy???????????
    How do you know it was them?
     
  12. SilverBear

    SilverBear Super Member Verified Member ECF Veteran

    Sep 30, 2009
    I looked hither and yon.

    It's not windy.

    I do not know with 100% certainty it was them. Who else would want to touch those
    nasty barrels?

    The slatterns (whoever it may be).
     
    • Like Like x 2
  13. SilverBear

    SilverBear Super Member Verified Member ECF Veteran

    Sep 30, 2009
    ... but put an old battered plastic laundry basket out there and they won't take it.

    Jam it into the recycle bin... they won't take it.

    Put an innocent barrel lid out there (on and secured)... and they take it.


    ETA: Forced to cut the basket into pieces before it would go away.
     
    • Like Like x 4
  14. underwhelmd

    underwhelmd Super Member ECF Veteran

    Nov 22, 2014
    Canada
    In the same way that a dryer has a collection of odd socks hidden "somewhere".... garbagemen collect barrel lids.
     
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  15. SilverBear

    SilverBear Super Member Verified Member ECF Veteran

    Sep 30, 2009
    • Like Like x 4
  16. SilverBear

    SilverBear Super Member Verified Member ECF Veteran

    Sep 30, 2009
    Yes... 'cuz otherwise they'd be all shriveled and leaning due to sog.
     
    • Like Like x 2
  17. FranC

    FranC TWR Co-Moderator Verified Member ECF Veteran

    Supporting member
    Oct 1, 2010
    New Hampshire
    • Like Like x 4
  18. AttyPops

    AttyPops Yeah, I type stuff. ECF Veteran

    Supporting member
    Well, it IS a stock photo. But I don't think any chef would serve them raw.
    Now, I know that's precisely your gripe about the pic, but I think they'd at least blanch em. Maybe trim the edges up.
     
  19. AttyPops

    AttyPops Yeah, I type stuff. ECF Veteran

    Supporting member
    Speaking of dinner: Pork Chops, Fondant Potatoes (haven't done those in a long time), obligatory applesauce, green beans.
     
    • Like Like x 2
  20. AttyPops

    AttyPops Yeah, I type stuff. ECF Veteran

    Supporting member
    Well,

    1) That's why you do it separately.
    2) That's why you don't over cook them.

    Bet I could do it. Dare you.

    Since you're being picky/contrary/skeptical. Try it! Live a little. Experiment. Cook some one way, others differently. Attempt. Contrast. Compare. Julia would be proud of you, Bear. (You said you were studying her)

    Microwave 1
    Boil 1
    Blanch 1 (followed by ice-water dunk)
    Bake 1, but for only 10 minutes, or 5 or whatever.
    Assemble separately, broil to melt cheese.
     
    • Like Like x 2
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