58 posts tagged with pepper.
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2 dozen little perfect bell peppers (capsicums), what to do?

I have just taken possession of about 2 dozen small but lovely, ripe, bell peppers, which we call Capsicums here, and I would adore ideas for how best to use them. [more inside]
posted by esto-again on Nov 25, 2016 - 12 answers

Pimp My Peperoncini Pasta

I've had really great peperoncini pastas out at restaurants, but have not been able to replicate them at home - my home cooked version(s) lack flavor (sad and bland) and just don't have that oily, savory slickness you get in a great restaurant version. I've been using this and similar recipes, and am a medium-experienced cook. Anyone have tips, tricks, or a recipe you love? [more inside]
posted by sallybrown on Aug 28, 2016 - 17 answers

Delicious ground pepper recipes

I just bought a new pepper grinder and am looking for some recipes that will let me use it as much as possible. I saw this thread about using whole peppercorns but I am specifically looking for recipes that use ground pepper. My pepper grinder has settings to grind from fine to coarse so any type of recipe that uses large amounts of ground pepper is welcome!
posted by newsomz on Jul 22, 2016 - 22 answers

What is a long hot pepper?

In the Northeast US around Philly (I don't know about anywhere else) the grocery stores sell peppers called only "long hots" or "Italian long hots." They are pretty great for all kinds of purposes. They aren't actually really hot by my standards, but they are tasty, cheap, easy to use, and do have a bit of heat if you don't clean out the seeds. I'd like to grow some in the garden this year, but from the googling I've done people seem to be unclear about what pepper exactly this is. [more inside]
posted by Drinky Die on May 30, 2016 - 16 answers

Sichuan peppercorns .. not very hot .. so help me understand the draw

Don't get me wrong -- I love em. Love the flavor, love the heat, such as it is. But they're not THAT hot, are they? [more inside]
posted by LonnieK on Jan 9, 2016 - 14 answers

I want to create a hot salt, but the ingredients aren't bonding!!

You are not my chef or personal cook. LOL However.... I play around in the kitchen and am looking to create a hot salt. I have the coarse himalayan sea salt and secured some carolina reaper pepper flakes. I got the measurements down. I got my mixing bowl. I'm good to go. the salt and pepper don't wanna stay together! [more inside]
posted by TwilightKid on Sep 9, 2015 - 9 answers

So I've made cardamon pepper gin punch, now what?

I tried to see if I could infuse some bland mixing gin (Gordon's ) with more of the aggressive, 'gin-y' spice flavor I like. So I threw in juniper berries, mulling mix (cinnamon, allspice, orange peel, etc) cardamon pods, lemon peel, and peppercorn and let them sit. Now I have a spicy, cardamon-y, assertive, and very bitter tawney gin. What can I mix with this/how can I use it? [more inside]
posted by The Whelk on Jan 13, 2015 - 21 answers

The Spice Must Flow ( and hopefully season something tasty)

I love spices. I live next to one of the best international grocery stores around. I sometimes get through a crappy day by promising myself I'll buy a bag of star anise (or whatever) when I get home. But the kitchen cabinet's getting bulgy and I don't want anything to go to waste or get stale. Spicy MeFites, help me use this stuff up! [more inside]
posted by theweasel on Nov 17, 2014 - 35 answers

How to get some HEAT in my Chinese food

I live in an extremely whitebread town, and nothing I have done has induced any of the Chinese restaurants to make my food in the least hot. I say "extra hot" or "extra spicy" or "with hot peppers" and the food seems exactly the same. They must have had people complain that what they ordered was "too hot." What can I say in Chinese to get the point across? How do you say the pepper paste stuff that is made out of pepper flakes and oil, and then lots of it?
posted by ackptui on Sep 27, 2014 - 21 answers

Can you identify this chili?

I thought I was buying my usual bird's eye chili plants this spring, but I actually got some kind of "Thai Chili Hot Pepper" that has produced what look like relatively mild jalapenos. I'd just like to be able to estimate the Scoville units to expect before I cook with them. [more inside]
posted by maudlin on Aug 2, 2014 - 9 answers

Mystery Pepper

Help me identify the mystery pepper plant I am growing in my backyard! Pictures: 1, 2, 3. [more inside]
posted by research monkey on Jul 22, 2014 - 10 answers

Suggestions for unusual, exciting condiments

I enjoy foods that have a great deal of flavor. But I'm getting tired of the standard condiments you're likely to find in North America (like ketchup, mustard, Sriracha, Tabasco, salsa, or mango pickle). What are some new condiments for me to try? [more inside]
posted by akk2014 on Jun 18, 2014 - 61 answers

I'm geting in the (chilli) jam

I need some chilli jam/chutney/relish/etc recipes that ACTUALLY FEATURE CHILLIES DAMNIT as I have lots and lots of chillis of varying heat (from none to lots), but most recipes seem to actually be built around other ingredients, with just a few chillis. That will not do. I need recipes that are mostly chillis. Peppers/capsicums are acceptable substitutes, too, I suppose. Thanks AskMe!
posted by smoke on Mar 4, 2014 - 13 answers

Does organic produce taste better than conventional?

The other day I bought some yellow bell peppers at my local grocery store at a discount. When I went to cook them, I noticed they had a much stronger flavor than I expected, which was more complex and tastier to boot. When I looked at the little sticker that was on them I saw that they were labeled organic. I was cutting up some conventionally farmed green peppers at the same time, and compared to the yellow ones they barely had any flavor at all, and a very superficial flavor at that. [more inside]
posted by sam_harms on Jan 22, 2014 - 31 answers

Delicious recipes featuring whole peppercorns

What are some good recipes that use whole peppercorns as an ingredient? [more inside]
posted by mxc on Jan 12, 2014 - 18 answers

Hungarian recipes

My kitchen is full of cabbage, and some dried Hungarian peppers (whole) and sweet Hungarian paprika (powder). What do you recommend I make?? Bonus level 1: South or Eastern Hungarian, if you know any regional specialty. Bonus level 2: vegetarian, but includes more than just the cabbage.
posted by whatzit on Nov 4, 2013 - 10 answers

How does one cash in on the capsicum craze?

Supposing one wanted to cash in on the growing popularity of hot sauce, chiles, hot peppers etc...where should one look to invest? Which companies selling peppers, hot sauces and other fiery foods are publicly traded? Aside from stocks, how else might one invest in the pepper market?
posted by mds35 on Mar 26, 2013 - 8 answers

What was this Sri Lankan Peppercorn?

At a local Sri Lankan festival a few months ago I had what I thought was a fresh black peppercorn - it was a small black ball, smooth on the outside with a bit of salt coating it, and distinctly juicy. A guy was selling little glass jars of them. I think he recommended I put one in my Lion beer. I tried looking up fresh black peppercorns, but apparently they turn black as part of preparation and I can't find anything like this online. I did find peppercorns in salt in a bottle, but they were definitely green. Am I misremembering this, or is this standard food item of some kind?
posted by 23 on Feb 27, 2013 - 14 answers

Its getting hot in here...

Is this chile pepper mill a good idea? What sort of chilies should I put in there? [more inside]
posted by shothotbot on Dec 11, 2012 - 12 answers

What to do with a bumper crop of habanero peppers?

Please help me with your favorite habanero pepper recipes. [more inside]
posted by Hylas on Sep 22, 2012 - 10 answers

Help me make a great mayan mocha!

Recreating a recipe for a spicy "Mayan" mocha: what kind of peppers to use? [more inside]
posted by arnicae on Sep 14, 2012 - 10 answers

Should I move my potted vegetable plants to catch the morning sun?

I have a cherry tomato plant and a few pepper plants (scotch bonnets and jalapenos) in pots in a window that faces due west - they get bright shade until about 3 pm, and then hot, direct sun until about 6:30 pm. Should I move them to the front garden (facing south) in the mornings? [more inside]
posted by cilantro on May 16, 2012 - 4 answers

spices pepper cooking

What are some of your favorite"outside the box" uses for spices? [more inside]
posted by holdkris99 on Dec 21, 2011 - 39 answers

Instead of arresting you, how about some pepper spray?

I'm having an online discussion (which I am trying to keep civil) with a group of people who claim that the police in California have the right to pepper spray anyone who does not obey a police order. How in the world can this be true? I'm not a lawyer - but my gut tells me that there has to be case law to the contrary. Help me out!
posted by dirtmonster on Nov 20, 2011 - 18 answers

I want a marching band jacket for my kid who is too little to march in a band.

I didn't buy this jacket when my kid was a baby. Who spends over a hundred bucks on something so frivolous? I didn't, but have been obsessed with it ever since. Does anything exist on earth that is similar and would suit a preschool-size boy? Boy being the operative word. [more inside]
posted by pinky on Nov 8, 2011 - 15 answers

What to do with a lot of naga jolokia chili peppers

Our CSA gave us 2 1/2 pounds of extremely hot peppers, mostly naga jolokia. I'd like to make a hot sauce that I can give away at Christmastime. What do I need to know to make a sauce that will keep unrefrigerated? I'm open to other applications as well. [more inside]
posted by hydrophonic on Oct 31, 2010 - 19 answers

I picked a 1/16th peck of peppers

What's the best way to dry jalapenos? [more inside]
posted by Camofrog on Sep 11, 2010 - 8 answers

What is wrong with my pepper plant?

What is killing my habanero pepper plant, and how do I save it? [more inside]
posted by Adridne on Mar 21, 2010 - 9 answers

My apartment is filled with Mace!

My lovely husband has just accidentally set off pepper spray in our one-bedroom apartment. We're now hanging out in the building lobby, and have all the windows open and the fans going. Is there anything else we can do to make it so we can go back in the apartment tonight?
posted by EmilyFlew on Nov 14, 2009 - 9 answers

My pepper mill is too advanced for me

I have a William Bounds pepper mill that kind of looks like this except that it has a hard plastic ring around the ball at the top that is impervious to my wrench. It needs to be refilled with more pepper. How do I get the damn thing open?
posted by Saucy Intruder on Sep 27, 2009 - 5 answers

What pepper is this?

PepperIdentityFilter: I serious don't know my peppers. I was trying to pick up serranos, but picked up what looks like the pepper on the left in this image. What is this? A banana pepper? Extra points if someone knows whether if i boil this'll spice up or ruin the chili I plan on making. I plan on boiling this pepper in the sauce prior to adding the meat to it.
posted by miasma on Sep 25, 2009 - 8 answers

Pepper Insanity?

Food Question! Have you ever tried a Naga Jolokia/Ghost Pepper? And survived? [more inside]
posted by batgrlHG on Aug 20, 2009 - 19 answers

What are these glowing eggs doing on my jalapeno plant?

GardenFilter. What insect will these translucent (and possibly glowing) eggs turn into? Photo here. [more inside]
posted by joeyo on Jul 16, 2009 - 5 answers

What did the Pearl Beer "waterfall billboard" in Dallas say in 1996?

What did the old Pearl Beer "waterfall billboard" on I-35 in Dallas say in 1996? Am I crazy in thinking that the lyrics in the chorus of the Butthole Surfers song "Pepper" made direct reference to the text of the sign? [more inside]
posted by unknowncommand on Mar 7, 2009 - 2 answers

(Not too) Hot Sauce Recommendations

I like Green Tabasco sauce. What are some other similarly mild pepper sauces I might enjoy? [more inside]
posted by brandman on Feb 1, 2009 - 20 answers

It burns! It burns!

What is this pepper? The teeny tiny yellow one in the middle. hot hot hot It just kicked my ass (I was warned by the seller, but did it anyway.
posted by zackola on Nov 5, 2008 - 13 answers

What else can I grind in a pepper mill?

What else can I grind in a pepper mill? [more inside]
posted by Lizc on Aug 20, 2008 - 20 answers

Tien Tsin vs de Arbol

Tien Tsin vs. Arbol - Can I use Chili de Arbol in place of the traditional Tien Tsin peppers that I know chinese food recipes call for? Chili de Arbol was the only thing I could find in my (rural, Texas) area easily.
posted by SpecialK on Aug 19, 2008 - 1 answer

Picklers of the world unite!

What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]
posted by goodnewsfortheinsane on Jul 3, 2008 - 17 answers

pepper vinegar

I live in New York City and I'm trying to get a bottle of the southern 'pepper vinegar' pronto (something like 'texas pete's pepper sauce). Anyone know where you can find this southern staple up gotham way? The big grocery store, Fairway, was of no help...
posted by dearleader on Mar 14, 2008 - 10 answers

pepper pesto?

Made some pesto with chili pepper leaves by mistake. Now what? [more inside]
posted by jujube on Feb 28, 2008 - 6 answers

No, not Caledonian headgear...

Where can I find Scotch Bonnet peppers (not habaneros) to buy in the Puget Sound area; or alternatively online? Preferably fresh and not dried. Thanks.
posted by ramix on Jan 18, 2008 - 9 answers

Salt & pepper- which goes in which shaker?

Salt and pepper shakers: Does the salt or the pepper go in the shaker with more holes? And does the salt or the pepper go in the shaker with bigger holes? [more inside]
posted by rawredmeat on Dec 25, 2007 - 46 answers

Tips on cooking or brewing with hot peppers.

Tell me about cooking (or better yet, brewing) with hot peppers. [more inside]
posted by nebulawindphone on Dec 18, 2007 - 14 answers

They taste like BURNING

How does one taste really hot peppers? [more inside]
posted by mezzanayne on Sep 3, 2007 - 17 answers

Help me find my daily grind

I am looking for a new pepper mill, but an Amazon search produces an overwhelming 800 results and very few customer reviews. So I turn to you, my Metafilter test market. I use the mill often enough that Target's selection just isn't cutting it anymore, but I don't know which models and brands offer the most bang for my buck. And, aren't Peugeots cars? It should be manual (not electric), it should have a variable grind, a heft in the hand, and a steel or red finish (though I prefer function over form). Tell me if you've got a great grinder. Thanks in advance everybody!
posted by B-squared on Sep 3, 2007 - 29 answers

My pepper jelly recipe is not quite right. Help me fix it.

I'm looking for a good recipe for hot pepper jelly [more inside]
posted by nanojath on Aug 18, 2007 - 6 answers

My eyes, the burning!

Tricks for sanitizing hands after handling very spicy peppers? [more inside]
posted by adamrice on Jul 22, 2007 - 11 answers

What do I do with pepper jelly?

I received a jar of homemade pepper jelly as a Christmas present. What do I do with it? What is it good to put on? My experience with homemade jelly is limited to what you would put on toast or peanut butter sandwiches, neither of which sounds appealling with anything involving pepper. Ideas?
posted by lawhound on Dec 27, 2006 - 25 answers

Grinding mondo peppercorns

I love Tellicherry pepper, but I need to find a pepper mill that can handle these extra-large peppercorns. [more inside]
posted by wryly on Dec 7, 2006 - 15 answers

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