WTF is up with every single “ethnic” food place throwing bell peppers into every single dish. Its disgusting. Pad Thai? Throw in a handful of green peppers. Chinese Food? Throw in a handful of green peppers. Stirfry? Throw in nothing but bell peppers and the sweetest grossest sauce you can find – and if that’s not enough why not add in some molasses just for shits and giggles?
The bell pepper originated in South America – so let’s keep it in the Mexican, Chilean, etc. foods and keep it where it belongs.
Just to make a point, I pick out every single fucking piece of nasty, green pepper (Most restos around here are too cheap to even go high class and use red ones), and pile it on a napkin next to my plate – just so they know how terrible it is.
Gross.
Oh and PS: if you’re serving a noodle / rice dish that comes with onions… maybe cook them first – nothing worse than raw onions in a Thai noodle dish or stir fry. —I’m WHITE And Even I Know More About Ethnic Foods Than Most Places Here
This article appears in Jan 17-23, 2013.
Why don’t you just order the dish without peppers? I’m sure good restaurants would comply with a customer’s wish.
http://1mut.com/wp-content/uploads/2011/08…
Today, China is the worlds largest producer. In the 1490’s pepper seeds were brought to Spain, from there they spread all over Europe and Asia. Are the recipes your eating from possibly over 500 years old? If not, leave the poor peppers alone. Also, any thoughts on pizza?
Loooovvvve green peppers. If you’re so put out by this, OP, perhaps cooking at home would be a better (and cheaper) option.
Actually OB, if its ethnic food. In my experience, its rarely made around here the way its done in the area of origin.
THat is ,also in my experience, decidely so for Japanese, Korean & Mexican ….& I have yet to find a Jamaican fish patty here , that even comes close to the delishious ones I’ve had in Jamaica !
PS , if you’ve ever eaten a fresh hawaiian pineapple, with red streaks through its yellow flesh ….. no other pineapple comes close !
This sparked my interest for some silly reason. OB, red peppers are simply ripened green peppers, thats not being cheap or high class. You also mention a Pad Thai dish, I would assume you only have yours served with raw banana leaves, more authentic that way. Your assertion that Pad Thai comes with onions, your complaint being that they were undercooked, is completely wrong. Traditionally they would be served with scallions, not cut up onions. You also hint that Stir Fry is a dish that doesn’t live up to your standards. Stir Frying is a pair of Chinese cooking techniques for preparing food in a wok, no rules of ingredients apply. So, your white, and have no idea about ethnic food but bitch about them not getting it right.
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Today, China is the worlds largest producer. In the 1490’s pepper seeds were brought to Spain, from there they spread all over Europe and Asia.
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So you’re saying that “ethnic food” isn’t just a time capsule of culinary history, that HAS to adhere to old standards only?
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If not, leave the poor peppers alone.
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Anyone hear Chris Crocker wailing this?
😀
PisP
This bitch sounds familiar. The overuse of green pepper in restaurant food. Face it OP, you just don’t like green pepper.
Is it possible to order “Authentic Ethnic Food” while still insisting that they hold the cholera and liver flukes?
Dear Paul,
I was saying that in response to the OB’s opinion that they were not ethnic, not true for 500 years is what I meant. Also, the OB saying the Mexican comment about peppers, also not true and a little silly to leave a vegetable for only two countries to consume because it originally grew there. Ethnic food could be a time capsule depending on how many years you include. You then say “that HAS to adhere to old standards only?”, if that was the case, my first post would have contradicted itself. If old standards applied, I would have agreed with the OB, I obviously do not.
Thanks for the info, James Beard.
PisP
I was giving the info to the OB, but your welcome Paul. James Beard is also an outdated reference, he left the world shortly after I was entering it. But on that note, can you call me Sheldon Cooper next time, he’s pretend smart, like me. And we both resemble the stature of a preying mantis, or grasshopper.
‘Cholera and liver flukes’ – fucking A, Ivanski – almost spit out a mouthful of split pea soup on that one.
‘Love in the Time of Cholera and Liver Flukes’ – a possible sequel?
…with Javier Bardem and Penelope Cruz in the inevitable Miramax production. >: )
“WTF is up with every single “ethnic” food place throwing bell peppers into every single dish”
So, Mr. Ethnic Food Expert, you’ve tried EVERY SINGLE dish offered on the menus at EVERY SINGLE “ethnic” food place in HRM, have you?
Pfft. You probably think that spaghetti noodles are Italian, too.
You’re obviously not going to the right restaurants, skippy. For example, I’ve been to a couple of outstanding Thai restaurants that have no trace of pepper in their Pad Thai whatsoever. I suggest you stop frequenting places with names like Bob’s Thai Garden and explore some of the more diverse eating establishments this city offers.
I’d also like to weigh in on the whole “authentic” debate. What makes something, (in this case, food) authentic? It’s not fair to pigeon-hole a particular dish as authentic Chinese or authentic Mexican or authentic Indian etc, etc, because it is so regionally diverse. A dish prepared in one region of a country (or even part of a region of a country) maybe prepared in a completely different way in another part or region, even though it may be referred to in the same manner. Also, dishes will change and evolve over time, with introduction of new ingredients, new cooking methods, etc. So a dish that was made a certain way back 200 years ago, for example, maybe vastly different to the same dish prepared today, but BOTH can be authentic. Just my 2 cents.
What you KNOW is North American-style ethnic-styled food.
Want ethnic food? Go to the country of origin – don’t eat at a tourist-based resto there either – and find where the locals eat.
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Pfft. You probably think that spaghetti noodles are Italian, too.
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YOUWATCHYOURFUCKINGMOUTHSPAGHETTIISSACRED!!!
PisP
Hey, buddy. Riding yer bike in the winter?
Ride safe!
Mi scusi, il mio amico.
No, unfortunately. The bike is all tucked away for the winter. I’m waiting, (impatiently), for the warmer weather so I can break it out again. I’m dying on Metro transit!
Spaghetti is the plural form of the Italian word of spaghetto, meaning thin string. In the 12th century, pasta was worked into long thin forms in southern Italy, the popularity then spread. Spaghetti is an emblem of Italian Cuisine, and is cooked to a softer consistency outside of the country. Avast; Was your comment about spaghetti not being Italian based on the pasta factories not being in Italy? Or was it that factories outside of Italy use a different wheat? Any thoughts on pizza?
Is this a repeat bitch or is it just me? I would never hate on the peppers
http://www.thecoast.ca/LovetheWayWeBitch/a…
I’m all about the scoville units…
If a pepper doesn’t have capsaicin, I don’t eat it.
The opposite of the way it was intended, I’m sure.
My comment was based on articles that I read like this one:
http://recipes.howstuffworks.com/marco-pol…
“A majority of food historians credit the Arabs for bringing pasta, along with spinach, eggplant and sugar cane, to the Mediterranean basin. By the ninth century, Arab groups had expanded into Sicily and southern Italy, likely bringing along noodle-making techniques learned from their Eastern neighbors. By the 12th century, Arabs had also taught Italians their methods for drying pasta, which they would have used for preserving the food while traveling.”
My thought on pizza is that I love the stuff. Thin crust preferably, with minimum of toppings. I really dig margherita, (tomato, basil and mozzarella), but I’m not overly fussy. As long as it isn’t a big grease wheel. Not certain about the true origins. And you?
Piatta is absolutely amazing! One of the best pizzas I’ve ever had the joy of wrapping my laughing gear around. Unfortunately, it’s a little on the pricey side so it’s not somewhere I can afford to go everytime I’m craving a bit o’ za.
Of course, Salvatore’s and Bramoso are fantastic too.
Equally as brilliant is Downtown Pizza at this place:
http://www.portsmouthgaslight.com/
Although, I don’t think they deliver to HRM.
Bam, just looking for a bite, lol. I didn’t know the origins of spaghetti before the Italians stole it, good call. Our thoughts on pizza seem to be similar, maybe a friendship could evolve? Maybe at Sal’s in the hydrostone, minimal toppings is the rule, seriously 3 or less, we could have a roasted garlic with sauteed mushroom pizza?
Avast; How can we see eye to eye now, after all we’ve been through. Fuck it, I’m just going to KOD and wiping the grease on my face.
Pad Thai …english translation -boiled rubber bands !
more, you cook, right? i have a salt cod patty recipe that is very good. simple, spicy, crispy. portuguese/carib
i am not crazy about green peppers either, red are sweeter, and when roasted, with feta and a dollop of balkan yogurt is ambrosia
they make me belch
Adding green peppers is just a cheap way to bulk up the food volume.
I can’t eat peppers or carrots, but they’re in EVERYTHING. But it’s nothing to get bent out of shape over. Either order the dish without the peppers or pick them out. I DOUBT you’re pissing anyone off or making a point by picking out the green peppers. I pick out the carrots and peppers all the time and it’s really no big deal.
http://www.youtube.com/watch?v=-NNzI3RTZ7I
had some when I ate a mucho burrito…
hotter than hell.