T1B

wrapped with strips of bacon and pepper.

Thank me later.

Did I mention its a little warm here today.

Current: 97

https://www.kron4.com/weather/current-conditions/

Innocent Bystander wrote: ↑Fri Aug 14, 2020 10:39 pm wrapped with strips of bacon and pepper.

Thank me later.

Are you supposed to cook this, or just eat it all raw?

And which "green peppers" are you talking about?

green bell peppers?




Anaheim chiles?




New Mexico Hatch Valley chiles?




Jalapeños?




Serranos?




Poblanos?




Thai green chiles?




etc

etc

Probably jalapenos, Mikey. I've done a few of those over the years with cream cheese and bacon and they are the bomb.

Screw_Michigan wrote: ↑Fri Aug 14, 2020 10:54 pmProbably jalapenos, Mikey. I've done a few of those over the years with cream cheese and bacon and they are the bomb.

That's what we use. We call 'em armadillos.

Should have taken a picture. It was dark green, had a mild crisp taste. The whole thing was chilled. The bacon was tender. looked kind of like your jalapeno but longer...that cant be right, because jalapenos are hot. And I've never seen Hatch Chili so plump. Thought it was a regular pepper cored and chopped.

I'm sorry. There are some things which taste good, and some things which make you stop in your tracks and re-evaluate your prior concept of, 'damn that was good.'

Screw_Michigan wrote: ↑Fri Aug 14, 2020 10:54 pm Probably jalapenos, Mikey. I've done a few of those over the years with cream cheese and bacon and they are the bomb.

The Empress thai restaurant up here makes the thickest jalapeno poppers above the Arctic Circle. They're a meal, not an appetizer.

These bacon wrapped peppers the bank managers made for Friday were on a whole different level of taste, though. The texture of the bacon pressed against the smoothness of the cream cheese , and the freshness of the peppers -- like eating something picked straight from the garden and chilled -- it tasted green, not processed. I'm mad I can't cook.