The green ones are for stews and the red ones are for salads, but what are these ones for?

The green ones are for stews and the red ones are for salads, but what are these ones for?

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  1. 2 months ago
    Anonymous

    cramming.

  2. 2 months ago
    Anonymous

    Salsa

  3. 2 months ago
    Anonymous

    no.
    the green ones are for cheep penny-pinching fricks.
    the red ones are for people who value the quality of their dishes.
    yellow/orange ones are for hipsters.

    • 2 months ago
      Anonymous

      i just pick whatever color best compliments the dish i'm making

      • 2 months ago
        Anonymous

        It's 'complement', dumbfrick.

        • 2 months ago
          Anonymous

          no, I talk to my produce about what I'm cooking and choose whichever one had the nicest things to say

          • 2 months ago
            Anonymous

            Bob Belcher is that you?

    • 2 months ago
      Anonymous

      they are all the same price at my store

      • 2 months ago
        Anonymous

        Impossible unless you just scan them all as green (which we really should be doing because frick big pepper) but the red ones stay on the vine longer so they're more expensive to make

        • 2 months ago
          Anonymous

          no.
          the green ones are for cheep penny-pinching fricks.
          the red ones are for people who value the quality of their dishes.
          yellow/orange ones are for hipsters.

          https://www.sainsburys.co.uk/gol-ui/SearchResults/bell%20pepper/category:13317/sort:price

          • 2 months ago
            Anonymous

            In the US, the red ones are usually the most expensive, with yellow and orange a bit cheaper and green a good drop in price from the rest.

          • 2 months ago
            Anonymous

            >Europe
            Interesting, that they really do socialism for the peppers over there.

        • 2 months ago
          Anonymous

          In the US, the red ones are usually the most expensive, with yellow and orange a bit cheaper and green a good drop in price from the rest.

          >In the US, the red ones are usually the most expensive, with yellow and orange a bit cheaper and green a good drop in price from the rest.
          WOW!

          In Bongland they are all the same price. But I do have a special use for yellow peppers, I use them in my cold rice lunch, along with peas, tomato chunks,sweetcorn and spam.

          I also use them in my fried rice 'drunken blokes' meal. Rice, Yellow peppers, mushrooms, Courgettes, Bacon bits, tomato quarters, oxo cubes, peas.
          It's a slop meal but the way I cook it, will have you spooning out cold stuff from the pan and devouring it like a Neanderthal.

          • 2 months ago
            Anonymous

            Yellow, orange, and red peppers are cook the same and taste the same, any perceived difference is literally just your imagination. Seek treatment.

            • 2 months ago
              Anonymous

              >Yellow, orange, and red peppers are cook the same and taste the same,
              > taste the same
              No they don't.

              If this is bait, well done! I have replied but if you are serious, I feel sorry for you tastelet.

              • 2 months ago
                Anonymous

                Yes they do. Seek help, take the meds they give you.

              • 2 months ago
                Anonymous

                Twat.

                (constantly talks about treatment and Meds)
                Is this numbskull worth my time - N0!

            • 2 months ago
              Anonymous

              I'm trans btw.

    • 2 months ago
      Anonymous

      I posted a side dish we make of them where I'm from here once and was told the technique is basically a confit: slice yellow peppers, heat a good amount of olive oil, add whole garlic cloves, black, oil-cured olives and peppers, salt a bit then lower the heat to maintain a bare simmer.
      Cook, relatively undisturbed (stirring every now and then, of course) until the peppers are greatly reduced and start to take on the slightest bit of colour then stir in sweet parsley and off the heat. It's a late summer thing, when peppers are at their best, so it's usually eaten with summer foods, usually cold/room temperature, like baker's lamb/veal, lamb/veal in tuna/anchovy sauce, fire-grilled/roasted fish, niçoise, bread with salumi, aspics etc
      Just putting it in bread with a crumbly white, salty cheese we make and having it as a sandwich is nice

      We don't natively use greens much where I'm from and reds are used either the same way as the yellows (though never on their own; they're added to the yellow peppers when making the side dish, one per every three yellows or so), stuffed or roasted, skinned, pureed and cooked further with other ingredients to make a sauce.

    • 2 months ago
      Anonymous

      they are all the same price at my store

      https://i.imgur.com/iuwYZLD.png

      [...]
      https://www.sainsburys.co.uk/gol-ui/SearchResults/bell%20pepper/category:13317/sort:price

      In the US, the red ones are usually the most expensive, with yellow and orange a bit cheaper and green a good drop in price from the rest.

      [...]
      >In the US, the red ones are usually the most expensive, with yellow and orange a bit cheaper and green a good drop in price from the rest.
      WOW!

      In Bongland they are all the same price. But I do have a special use for yellow peppers, I use them in my cold rice lunch, along with peas, tomato chunks,sweetcorn and spam.

      I also use them in my fried rice 'drunken blokes' meal. Rice, Yellow peppers, mushrooms, Courgettes, Bacon bits, tomato quarters, oxo cubes, peas.
      It's a slop meal but the way I cook it, will have you spooning out cold stuff from the pan and devouring it like a Neanderthal.

      >Europe
      Interesting, that they really do socialism for the peppers over there.

      Bro's, what does it mean?

      • 2 months ago
        Anonymous

        next time tell ai to use some real language in this

        • 2 months ago
          Anonymous

          idk i dont speak foreign

      • 2 months ago
        Anonymous

        idk i dont speak foreign

      • 2 months ago
        Anonymous

        Those are the funniest color names I've ever seen

        • 2 months ago
          Anonymous

          dutch is a pretty funny language, it's like a parody of english

          • 2 months ago
            Anonymous

            its like german has autism, but the kind that makes you shit yourself instead of build things

          • 2 months ago
            Anonymous

            dutch people prefer to have sex in english

      • 2 months ago
        Anonymous

        >peper rood
        wat nou?

      • 2 months ago
        Anonymous

        >posts indecipherable merchant language
        >expects answers
        i don't know what to tell you bud

        • 2 months ago
          Anonymous

          >indecipherable
          just imagine someone speaking english but with a touch of the down's

        • 2 months ago
          Anonymous

          If you can't decipher that rood = Red
          NEXT to a red bell pepper then I got some bad news for you

    • 2 months ago
      Anonymous

      red for everything. green and yellow are for poorgays who cannot afford to buy ripe peppers.

      Green are best for savory dishes, putting red ones in a meaty sauce that will simmer for hours makes it taste like you dumped a bottle of ketchup in there.

      • 2 months ago
        Anonymous

        and thats a good thing

  4. 2 months ago
    Anonymous

    >but what are these ones for?
    anywhere you'd put a green or red one

  5. 2 months ago
    Anonymous

    theyre all the exact same and you just choose whichever color you like better

  6. 2 months ago
    Anonymous

    Red ones are for roasting, orange ones are for salad, green ones are for the trash

  7. 2 months ago
    Anonymous

    green -> red
    less sweet -> more sweet
    simple as that. Yellow/orange work best for stir fry imo.

    • 2 months ago
      Anonymous

      >simple as tha-ACK

      • 2 months ago
        Anonymous

        Don’t these turn green when cooked?

        • 2 months ago
          Anonymous

          Yes.

          https://i.imgur.com/1h5cfEH.jpg

          >simple as tha-ACK

          Grew those once as well as brown ones. Three brown ones turn red upon cooking and the purple ones turned green. I was sad

          • 2 months ago
            Anonymous

            Grow more and try another experiment. See what happens if you blend them up raw.

            • 2 months ago
              Anonymous

              >See what happens if you blend them up raw.
              Wouldn't be very good. The purple colour is literally only skin deep. They're green on there inside so I'm sure blending them would just get your a bunch of green pulp.

              • 2 months ago
                Anonymous

                And it stays green instead of ripening to yellow and red?

              • 2 months ago
                Anonymous

                If they're left on the plant too long, purple peppers will turn red. I would guess they would turn red inside, too. But to keep them purple, you pick them unripe which invariably means they'd be green inside.

          • 2 months ago
            Anonymous

            Figured. My peppermint is purple on the underside of the leaves, but it shoots bright green as soon at it touches hot water.

            Still, purple/brown peppers are probably kino regardless, want to grow them someday when I have better access to sunlight. Whatever makes them purple is apparently healthy shit.

            • 2 months ago
              Anonymous

              I wonder if the same thing can be done with them as can be done with Asian long eggplants. If you soak them in acidulated water for a bit then deep fry it a few minutes, it remains purple, though less vibrantly/deeply so, turning more lavender or periwinkle in colour. Otherwise, they turn grey-green when cooked.
              I didn't think of doing that with our purples. We only had a single plant and it grew only six peppers the whole season. After the two I cooked turned green, we used the rest as crudites.
              The brown plant grew a whopping two whole peppers lmao.
              While I've never used them myself, I hear black peppers also turn green upon cooking.

  8. 2 months ago
    Anonymous

    snackies

    • 2 months ago
      Anonymous
  9. 2 months ago
    Anonymous
  10. 2 months ago
    Anonymous

    Aren't you forgetting someone

    • 2 months ago
      Anonymous

      based and orangepilled. I usually get these, idk why, I just think they're neat.

  11. 2 months ago
    Anonymous

    I use every colors in salads, for cooked meals red or green.

  12. 2 months ago
    Anonymous

    Red is for roasting

  13. 2 months ago
    Anonymous

    fajitas, but you have to use all 3 to get the taste bonus

  14. 2 months ago
    Anonymous

    red for everything. green and yellow are for poorgays who cannot afford to buy ripe peppers.

    • 2 months ago
      Anonymous

      Yellow are technically the "most ripe"

      • 2 months ago
        Anonymous

        Vitamin C. People don't realise yellow peppers have the most vitamin C out of all the colours.

        Yellow peppers, spinach and raw carrots in a tortilla wrap with hummus is a great healthy, delicious and crunchy snack

        Ah hence the top vitamin c content

  15. 2 months ago
    Anonymous

    The price difference is negligible here so I just grab whatever as long as it isn't green

  16. 2 months ago
    Anonymous

    >tell me what you eat, and I'll tell you what you are

  17. 2 months ago
    Anonymous

    I just buy the multi color pack and use all of them...

  18. 2 months ago
    Anonymous

    I don't know why I'm surprised that Culinaly doesn't know how peppers work

  19. 2 months ago
    Anonymous

    Red ones for everything because red is my favorite color. Green ones because green is my second favorite color and there aren't any red ones or what I'm cooking is already red and I want some color.

    Red tastes better than green. Not only these peppers, but in general red is the tastiest color.

    No idea why anyone would want a yellow one. Yellow is a lame color. The Sun is alright as far as yellows go. But apart from that? Yellow is lacking. I wouldn't eat a bee or a school bus. Why would I eat a yellow bell pepper?

    • 2 months ago
      Anonymous

      whats wrong with bananas and lemons and certain cheeses

    • 2 months ago
      Anonymous

      what about a cantaloupe

    • 2 months ago
      Anonymous

      Red are too soft and sweet, green are the most crisp

      • 2 months ago
        Anonymous

        >paprika
        >soft
        How
        D-did you boil it?

        • 2 months ago
          Anonymous

          I think she needs in comparison to the firmer green ones. Think of it like the difference between a green banana and a ripe one or green tomato and ripe for that matter

          • 2 months ago
            Anonymous

            >needs
            MEANS

  20. 2 months ago
    Anonymous

    skewers!

  21. 2 months ago
    Anonymous

    pizza

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