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Rio Grande Skillet with flecked with abundant pepper at Village Inn. For the Macro Mondays group. Topic: Speckled. Happy Macro Monday!
ODC-Peppers
I read it was good to put cinnamon bark in the peppercorns. I have no idea why, but it sure smelled good!
Day 10
Making salad. Taking pictures.
OK, I've made it 10 days into the year with a pic a day. Think I'm going to jump into the deep end and officially join the 365 group. Watch for my cutting edge series on socks!
Blushing and socially awkward, peppers are quite intelligent, but extremely shy, rarely speaking to humans. Please do not stare at them, that stuns their nervous systems, inducing short term paralysis. Occasionally, peppers morf into extroverts, hot and spicy; walking the walk, and talking the talk. You can eat them but they resent it, and would prefer otherwise.
Ever since I first saw Edward Weston's work back when I was just experimenting with photography in the early sixties I have been fascinated by his Peppers series. This is a bit of an homage to Mr. Weston.
They grow pepper trees as landscaping at work. They're beautiful wispy trees and now they smell fantastic! I see them in my patio, I must have them, I never learn.
Anyway, off back home to Europe to work for a month or so. So my postings my become a little haphazard and my visits even more so. Please be patient.
Today is day 57 of Project 365.
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#pepper
Capsicum L. è un genere di piante della famiglia delle Solanaceae, originario delle Americhe ma attualmente coltivato in tutto il mondo. Oltre al noto peperone, il genere comprende varie specie di peperoncini piccanti, ornamentali e dolci.
Secondo alcuni, il nome latino "Capsicum" deriva da "capsa", che significa scatola, e deve il nome alla particolare forma del frutto (una bacca) che ricorda proprio una scatola con dentro i semi. Altri invece lo fanno derivare dal greco kapto che significa mordere, con evidente riferimento al piccante che "morde" la lingua quando si mangia.
Storia
Il peperoncino piccante era usato come alimento fin da tempi antichissimi. Dalla testimonianza di reperti archeologici sappiamo che già nel 5500 a.C. era conosciuto in Messico, presente in quelle zone come pianta coltivata, ed era la sola spezia usata dagli indiani del Perù e del Messico. In Europa il peperoncino giunse grazie a Cristoforo Colombo che lo portò dalle Americhe col suo secondo viaggio, nel 1493. Poiché Colombo sbarcò in un'isola caraibica, molto probabilmente la specie da lui incontrata fu il Capsicum chinense, delle varietà Scotch Bonnet o Habanero, le più diffuse nelle isole.
Introdotto quindi in Europa dagli spagnoli, ebbe un immediato successo, ma i guadagni che la Spagna si aspettava dal commercio di tale frutto (come accadeva con altre spezie orientali) furono deludenti, poiché il peperoncino si acclimatò benissimo nel vecchio continente, diffondendosi in tutte le regioni meridionali, in Africa ed in Asia, e venne così adottato come spezia anche da quella parte della popolazione che non poteva permettersi l'acquisto di cannella, noce moscata, ecc.
Il frutto venne chiamato peperone a causa della somiglianza nel gusto (sebbene non nell'aspetto), con il pepe, Piper in latino. Il nome con il quale era chiamato nel nuovo mondo in lingua nahuatl era chilli o xilli (leggi cìlli o scìlli), e tale è rimasto sostanzialmente nello spagnolo del Messico e dell'America Centrale (chile) e nella lingua inglese (chili) e pure in alcuni nomi di varietà, come il chiltepin (C. annuum var. aviculare), derivato dal nauhatl chilitecpintl o peperoncino pulce, per le dimensioni e il gusto ferocemente piccante. Il chiltepin è ritenuto l'antenato di tutte le altre specie. Nei paesi del Sudamerica di lingua spagnola e portoghese, invece, viene comunemente chiamato ají, modernizzazione dell'antillano asci. La parola in lingua quechua per i peperoncini è uchu, come nel nome usato per il rocoto dagli Inca: rócot uchu, peperoncino spesso, polposo.
Prepare 1/4 cup of quinoa per pepper. While it's cooking, make a sauce of:
• chilli-infused olive oil (or use regular EVOO and a diced chilli to taste
• lemon juice
• good dash of Italian Herbs
• crushed clove of garlic
• couple of teaspoons of capers
•±8 Kalamata olives, quartered
• either some quartered cherry tomatoes or a heaping tablespoon of tomato paste
• splash of Maggi sauce
• splash of leftover vinegars from capers, dill pickles and jalapeños
•salt and freshly ground pepper
Mix it all up and let it blend for several minutes, then toss in the amount of cooked quinoa you want, toss, and put into halves of four-lobed peppers — important! If they're not four-lobed, you won't be able to sit them properly in your baking dish!
Lightly oil a baking dish, place the stuffed peppers, add a couple of mushroom slices and sprinkle with paprika.
Bake until the pepper shell is tender but not mushy — I used a microwave combi, 180° (350°F) plus micro level 1, for ±20
minutes.
Enjoy!
Table salt and cracked Pepper!
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Three individuals of Macroscopic Solutions, LLC captured the images in this database collaboratively.
Contact information:
Mark Smith M.S. Geoscientist
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Daniel Saftner B.S. Geoscientist and Returned Peace Corps Volunteer
daniel@macroscopicsolutions.com
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The pepper is looking good just before it became part of dinner, this evening!!
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A Derby built class 108 dmu has just left Clifton Junction Station and passes Pepper Hill box forming a service from Manchester Victoria to Blackburn .
15.10 on 27/7/1981
Arrived home last night after 3 weeks on vacation and 36 hrs of traveling home. The groceries were in short supply to say the least
The Anaheim chili pepper is named for the California city of Anaheim. A type of chile pepper that is about a 6" in length, is green in color, and has a mild to medium-hot flavor.When the chile is dried, it turns a dark burgundy color. It is sometimes referred to as the New Mexico chile, but the actual New Mexico chiles are a bit hotter. Anaheim chiles are a good complement to egg dishes, stews, and vegetable dishes could also be used in salsa or on salads.(SG)
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Peppers has had a nice afternoon of grazing and he's waiting for me to let him back into the goat/sheep pen. The sky is hazy from Canadian wildfires.
(Capsicum)
Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". The term "bell pepper" or "pepper" or "capsicum" is often used for any of the large bell shaped capsicum fruits, regardless of their color. The color can be green, red, yellow, orange and, more rarely, white, purple, blue, pink, rainbow, aqua, violet, maroon, black and brown, depending on when they are harvested and the specific cultivar. Green peppers are less sweet and slightly more bitter than red, yellow or orange peppers. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest are fruit allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet. ~ Wiki