| When a recipe calls for a charred or roasted bell pepper, this is how it's done. |
Char a red bell pepper over a gas flame or under
the broiler until the skin is blackened on all sides.
Let it stand for 10 minutes closed up in a paper bag.
Then peel, seed and slice the pepper. Rinse some
of the blackened skin off under running water if
you like, but you don't need to remove it all.
the broiler until the skin is blackened on all sides.
Let it stand for 10 minutes closed up in a paper bag.
Then peel, seed and slice the pepper. Rinse some
of the blackened skin off under running water if
you like, but you don't need to remove it all.
"I say there, what is it that you're doing"
I'm charring a bell pepper.
"I see, and just what is the good of that?"
It reduces the propensity to fart.
"Oh yes, well, I see. Quite thoughtful."
I'm charring a bell pepper.
"I see, and just what is the good of that?"
It reduces the propensity to fart.
"Oh yes, well, I see. Quite thoughtful."
| The Main Courses Chef presents ... Chared Bell Pepper at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
