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If you slice down one side on it like it was a square, you can turn the pepper in a circle, cutting as you go, and remove the edible part without ever touching the seeds or most of the ribs. It is very easy to julienne or dice from that.
This is how I do it. Learned it at some point in the last decade or so. It does make it easier, but I still get annoyed at having to account for them.
If you slice down one side on it like it was a square, you can turn the pepper in a circle, cutting as you go, and remove the edible part without ever touching the seeds or most of the ribs. It is very easy to julienne or dice from that.
This is how I do it. Learned it at some point in the last decade or so. It does make it easier, but I still get annoyed at having to account for them.
What is your vote on this round? Just curious as pumpkin getting brought up has me thinking more about squash.
You know I'm on dirt, I mean carrots.
I'm not even trying to save anything anymore. Y'all's veggie opinions are terrible.
Edit: and squash is fucking delicious. I've never had a squash I didn't like.
Butternut, just slice in in half, scoop out the guts, throw olive oil, salt & pepper on it and cook it at 350 for 30-40 mins. Fucking amazing. Y'all suck.
This is how I do it. Learned it at some point in the last decade or so. It does make it easier, but I still get annoyed at having to account for them.
What is your vote on this round? Just curious as pumpkin getting brought up has me thinking more about squash.
You know I'm on dirt, I mean carrots.
I'm not even trying to save anything anymore. Y'all's veggie opinions are terrible.
Edit: and squash is fucking delicious. I've never had a squash I didn't like.
Butternut, just slice in in half, scoop out the guts, throw olive oil, salt & pepper on it and cook it at 350 for 30-40 mins. Fucking amazing. Y'all suck.
I moved from mushrooms to bell peppers. just don't like them in any real capacity but know it's a harder battle
Most of them taste different Lions mane don’t taste like portobello, kings trumpet don’t taste like button, shiitake doesn’t taste like straw. Etc. They are also versitile, full of helpful nutrients, fill in for more meat - better - in most dishes. It’s probably my favorite on the list. I’m not a giant truffles guy but I will eat those too.
This is how I do it. Learned it at some point in the last decade or so. It does make it easier, but I still get annoyed at having to account for them.
What is your vote on this round? Just curious as pumpkin getting brought up has me thinking more about squash.
You know I'm on dirt, I mean carrots.
I'm not even trying to save anything anymore. Y'all's veggie opinions are terrible.
Edit: and squash is fucking delicious. I've never had a squash I didn't like.
Butternut, just slice in in half, scoop out the guts, throw olive oil, salt & pepper on it and cook it at 350 for 30-40 mins. Fucking amazing. Y'all suck.
I like all of these. I just like squash the least. I’ll be mad about Brussels next round.
bell peppers are good and you could add them to basically anything and it'll be good.
Can't blame low information bell pepper voters, sounds like they are taking a big bite of raw bell pepper core and seeds. They probably think it's a natural cure for cold sores or something.
Bell peppers have not gotten enough hate for sure. If nothing else, the seeds are a pain in the ass.
It's a pain in the ass to make one cut to the top of the bell pepper and pull the core and seeds out with your hand? Takes like two seconds.
So this is the simpleton way to do it, and you don't have to chop off the stem since you can break it off. You can continue the cut like you were peeling back a globe into a map and just keep pairing around the pepper as I suggested earlier. However, this should be pretty f'n simple and basic cooking/prep technique for anyone who is fucking with bell peppers.
I'm not even trying to save anything anymore. Y'all's veggie opinions are terrible.
Edit: and squash is fucking delicious. I've never had a squash I didn't like.
Butternut, just slice in in half, scoop out the guts, throw olive oil, salt & pepper on it and cook it at 350 for 30-40 mins. Fucking amazing. Y'all suck.
That was yesterday. You knew you would be facing a painful stretch of vegetable elimination for some that you like more than others that, unfortunately, most people disagree with. I agree with you on squash. Dad Dog posted a photo yesterday of some lovely squash soup with a little cream drizzle. Maybe it had too much thyme in it, but I'd still have eaten it all the way through. The others you're mad about, not so much. It'll be the goats battling it out after trash like brussels sprouts and broccoli are eliminated. I'll eat spinach, but unless it's flash fried, I prefer to eat it raw as a substitute for lettuce on sandwiches and salads. It is terrible frozen and looks like boiling grass. It's even worse out of the can. It's terrible once it yellows or if it starts to downgrade since the sulfur comes out of it. That's taste and smell. But raw, fresh, baby spinach is okay with me.
It's a pain in the ass to make one cut to the top of the bell pepper and pull the core and seeds out with your hand? Takes like two seconds.
So this is the simpleton way to do it, and you don't have to chop off the stem since you can break it off. You can continue the cut like you were peeling back a globe into a map and just keep pairing around the pepper as I suggested earlier. However, this should be pretty f'n simple and basic cooking/prep technique for anyone who is fucking with bell peppers.
i like her hair and the brevity of the video but also you can just pull out the white stuff with your hands. i'm cooking at home not trying to get a michelin star.
So this is the simpleton way to do it, and you don't have to chop off the stem since you can break it off. You can continue the cut like you were peeling back a globe into a map and just keep pairing around the pepper as I suggested earlier. However, this should be pretty f'n simple and basic cooking/prep technique for anyone who is fucking with bell peppers.
i like her hair and the brevity of the video but also you can just pull out the white stuff with your hands. i'm cooking at home not trying to get a michelin star.
Of course you can. You're home. You can elbow smash it too. But in the time it took you to do that, you could have it cut into dealable pieces. Her way is even faster because it's literally 3 or 4 cuts and then you chop as you wish. If each cut took you a second and then it took you another second to turn the pepper, it's going to take 7 or 8 seconds total to get perfection. I don't think bells have capsicum in them, but this type of technique can also work with very hot peppers if you don't want to get juice on your hands and other body parts. Process is a little different based on shape, but this is an adult forum. People can figure that out easily enough.
I like different color bell peppers. If I'm making a trinity base, I'm usually going to use green. But I'm not against red, yellow or orange. Those are fine too.
That was yesterday. You knew you would be facing a painful stretch of vegetable elimination for some that you like more than others that, unfortunately, most people disagree with. I agree with you on squash. Dad Dog posted a photo yesterday of some lovely squash soup with a little cream drizzle. Maybe it had too much thyme in it, but I'd still have eaten it all the way through. The others you're mad about, not so much. It'll be the goats battling it out after trash like brussels sprouts and broccoli are eliminated. I'll eat spinach, but unless it's flash fried, I prefer to eat it raw as a substitute for lettuce on sandwiches and salads. It is terrible frozen and looks like boiling grass. It's even worse out of the can. It's terrible once it yellows or if it starts to downgrade since the sulfur comes out of it. That's taste and smell. But raw, fresh, baby spinach is okay with me.
That was yesterday
😒😑
All my favorites are getting eliminated in the bottom 12, yeah I'm big mad still. I told you I'm over this survivor. The WHOLE thing. 😡 Not just yesterday.
