[Sca-cooks] OOP - Green Peppers and Mangoes

[Phil Troy / G. Tacitus Adamantius]

Also sprach Martin G. Diehl:
>OTOH, I want to know about Bell Peppers in potato salad --
>just when did that become OK?  Never saw them there while
>growing up, but now sometimes see more bits of green pepper
>than potato (almost).

Obviously you've been remiss. Ceaseless vigilance is the price of 
liberty, after all.

I didn't know there were such strict rules for potato salad. One of 
the best I've had included tiny haricots vert

>  For that matter, when did Italian peppers go out of fashion
>as a key ingredient in 'Italian Sausage and peppers'?

You mean, in proportion to onion? Or thin-walled Italian "frying" 
peppers, in lieu of Bell peppers, concerning which I suspect it's a 
matter of shelf life and convenience of transportation? It may be 
that Bell peppers have a longer growing season, or a perceived longer 
season because they survive better being thrown into crates and being 
shipped all over the place in refrigerated railroad cars and such. 
Somewhat akin to the mysterious phenomenon in which tomatoes in 
low-quality restaurants never seem to be ripe.

Adamantius
-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04