▲ 899 ▼ onions (media.piefed.zip) submitted 2 days ago by RickyRigatoni@piefed.zip to c/lemmyshitpost@lemmy.world 279 comments fedilink hide all child comments
[–] Warl0k3@lemmy.world 2 points 1 day ago* (2 children) How are you for Mushrooms? Also a supertaster and I just cannot understand how anyone can eat them - they're so oppressively fungal. Them and Jalapenos (nearly all pungent peppers in fact) are the two people always pull the "HoW cAn'T yOu LiKe It It'S sO gOoD!!" reaction with me... permalink fedilink source parent hideshow 4 child comments replies: [–] KuroiKaze@lemmy.world 2 points 1 day ago Canned sliced button mushrooms are pretty easy to eat. I mostly eat the fun kind of mushrooms which are very unpleasant to get down but worth the health benefits. permalink fedilink source parent [–] 5318008@lemmy.ml 2 points 1 day ago* (1 child) For jalapeños and other peppers, the pithy center is where most of the pungency comes from. It's also more bitter than the rear of the pepper. If you chop into quarters lengthwise, it's easy to cut the seeds and pith away from the flesh. You're the left with a milder, sweeter result. ... in case you're in an experimental mood. permalink fedilink source parent hideshow 2 child comments replies: [–] Warl0k3@lemmy.world 1 point 1 day ago I appreciate the suggestion! It's not the pungency that's an issue though, but the flavor of the pepper itself - it absolutely overwhelms every other ingredient in the dish with a quite unpleasant flavor, even when pith, seeds and ends have been removed. The same is true of bell peppers, though I find them less overpoweringly strong flavored. There are a few varieties that don't do it - Pequin peppers are quite munchable, as are bird's eyes, but the staple 'spicy' peppers in the US (ancho, jalapeno, habanero, poblano, aleppo, cayenne, tobasco, chipotle, etc) all unfortunately fall under the heading of "blechy" for me.... permalink fedilink source parent
[–] KuroiKaze@lemmy.world 2 points 1 day ago Canned sliced button mushrooms are pretty easy to eat. I mostly eat the fun kind of mushrooms which are very unpleasant to get down but worth the health benefits. permalink fedilink source parent
[–] 5318008@lemmy.ml 2 points 1 day ago* (1 child) For jalapeños and other peppers, the pithy center is where most of the pungency comes from. It's also more bitter than the rear of the pepper. If you chop into quarters lengthwise, it's easy to cut the seeds and pith away from the flesh. You're the left with a milder, sweeter result. ... in case you're in an experimental mood. permalink fedilink source parent hideshow 2 child comments replies: [–] Warl0k3@lemmy.world 1 point 1 day ago I appreciate the suggestion! It's not the pungency that's an issue though, but the flavor of the pepper itself - it absolutely overwhelms every other ingredient in the dish with a quite unpleasant flavor, even when pith, seeds and ends have been removed. The same is true of bell peppers, though I find them less overpoweringly strong flavored. There are a few varieties that don't do it - Pequin peppers are quite munchable, as are bird's eyes, but the staple 'spicy' peppers in the US (ancho, jalapeno, habanero, poblano, aleppo, cayenne, tobasco, chipotle, etc) all unfortunately fall under the heading of "blechy" for me.... permalink fedilink source parent
[–] Warl0k3@lemmy.world 1 point 1 day ago I appreciate the suggestion! It's not the pungency that's an issue though, but the flavor of the pepper itself - it absolutely overwhelms every other ingredient in the dish with a quite unpleasant flavor, even when pith, seeds and ends have been removed. The same is true of bell peppers, though I find them less overpoweringly strong flavored. There are a few varieties that don't do it - Pequin peppers are quite munchable, as are bird's eyes, but the staple 'spicy' peppers in the US (ancho, jalapeno, habanero, poblano, aleppo, cayenne, tobasco, chipotle, etc) all unfortunately fall under the heading of "blechy" for me.... permalink fedilink source parent
