I think extra green might be the way to go. I used to love onions and peppers on my cheesesteak but it's been a decade or two since the green peppers tasted like anything to me.
Maybe it's the peppers that have changed the same as the supermarket tomatoes.
But I thoroughly suspect it's my sense of smell and taste that's failing with age.
Christy is right. Green peppers of any kind are NOT RIPE ... why do people eat them? If I were to choose, I'd recommend either Korean or Thai red peppers with the seeds stripped out of them (not the flesh around the seeds, where the flavor is, just the seeds)....but good luck finding a sandwich shop that has them. That is why I carry a small jar of Korean red pepper flakes in my truck for those times I just have to say hold the peppers then add my own for flavor. Sheesh.
These are jalapeños but they are not hot. Shown is a photo of a sandwich I made, but this incident happened yesterday at Taste of Philly across the street. They used to be hot jalapeños at Taste of Philly but now they are mild. I ordered extra jalapeños to compensate but I know that will not work. I must alter it at home for increased heat. They have a strange system. To fetch your sandwich they must leave the register station in the front and hasten off and disappear in the back then return. When I mentioned this to the guy, that extra green chile will not increase the heat, that extra green is blithely fulfilled with bright green chiles instead of dull olive green chiles he fell about the place laughing on the other side of the counter. For some reason he found that incredibly funny. Bright green chiles instead of dull ones in fulfillment of extra green chiles. But then he also thought "For we love them so" was hilarious too and I thought, damn Man, those quips are not that funny. But it did lead to a protracted and friendly discussion about roasted Hatch chiles now available roadside all over the place.
7 comments:
I think extra green might be the way to go. I used to love onions and peppers on my cheesesteak but it's been a decade or two since the green peppers tasted like anything to me.
Maybe it's the peppers that have changed the same as the supermarket tomatoes.
But I thoroughly suspect it's my sense of smell and taste that's failing with age.
So, here's to EXTRA GREEN chiles.
* raises coffee mug in whimsical salute *
yum!
I miss Philly cheese steaks with hot cherry peppers, but my arteries don't. Are hot cherry peppers only a Baltimore variation?
I just smashed a bug crawling across the screen of my laptop.
That's not like me.
Well, I guess it is, now.
Christy is right. Green peppers of any kind are NOT RIPE ... why do people eat them? If I were to choose, I'd recommend either Korean or Thai red peppers with the seeds stripped out of them (not the flesh around the seeds, where the flavor is, just the seeds)....but good luck finding a sandwich shop that has them. That is why I carry a small jar of Korean red pepper flakes in my truck for those times I just have to say hold the peppers then add my own for flavor. Sheesh.
These are jalapeños but they are not hot.
Shown is a photo of a sandwich I made, but this incident happened yesterday at Taste of Philly across the street. They used to be hot jalapeños at Taste of Philly but now they are mild. I ordered extra jalapeños to compensate but I know that will not work. I must alter it at home for increased heat. They have a strange system. To fetch your sandwich they must leave the register station in the front and hasten off and disappear in the back then return. When I mentioned this to the guy, that extra green chile will not increase the heat, that extra green is blithely fulfilled with bright green chiles instead of dull olive green chiles he fell about the place laughing on the other side of the counter. For some reason he found that incredibly funny. Bright green chiles instead of dull ones in fulfillment of extra green chiles. But then he also thought "For we love them so" was hilarious too and I thought, damn Man, those quips are not that funny. But it did lead to a protracted and friendly discussion about roasted Hatch chiles now available roadside all over the place.
Know why my jalapeno poppers are hotter the next day?
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