#335: The Pepper


vegetables and tomatoes on cutting board

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Sometimes I like to eat peppers. Not like, raw peppers but some green peppers on my sandwich can go a really long way towards improving the flavor profile. (Did I just use the term flavor profile unironically? I’ve never done that before…) Peppers are a fantastic addition to a sandwich, along with jalapenos, to boost its spicy, crunchy taste. Realistically, I don’t eat peppers that often, and the last time I had one was probably the last time I went to Subway or the last time I ate stuffed peppers for dinner, whichever comes first. My taste in peppers comes mostly from my taste in spicy foods in general. I just love anything that has a buffalo scent to it. It’s how I’ve been introduced to a lot of foods for the first time, through buffalo or hot variants of them. For a long time, I’ve been kind of a picky eater, so to try a hamburger for the first time in years, for example, was huge. I remember my cousins bought hot sauce from their local Trader Joe’s for me because they knew I loved it. It was very sweet of them.

I love peppers mostly for the heat they bring to a meal, but in reality I do also enjoy the other aspects of them. The crunch when you bite in, how natural and juicy it tastes. It’s unlike the other fruits in that I wouldn’t eat it alone, but I’m fine eating it with other things as an addition, as I talked about earlier in this. Peppers allow for interesting combinations of flavors in foods that might need the addition.

Did I make you hungry all of a sudden? Sorry about that, that wasn’t exactly my intent in writing this. I just wanted to discuss a topic I’ve never really talked much about before!

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