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Interesting Matt fact #682: revisited

Friday, December 7, 2012 | 0 Comment(s)

Just for jollies i'm reposting an old blog that i'm guessing most of you reading now didn't read then . . . so . . . yah.  Because i can get creative juice from my stone brain at the moment, i will harken back to a juicier time.

Enjoy.  
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I like green peppers.  That is not the interesting fact. You should have known that because that is not interesting.  I say that i like green peppers because I have a fairly extensive "no fly zone" when it comes to vegetables, (I'm looking at you eggplant.  asparagus.  brussel sprouts.) that the green pepper is nowhere near.

*tangent.  Whenever I tell someone that I don't like eggpant, their first reaction is one of pity.  I don't know why, but I see it, and it's there.  After that split second when the part of their brains that mediate "appropriate behavior" kick in, their tune changes in a more Hare-Krishna direction.  By which I mean--conversion.  "oh, I make it so it tastes just like a chicken cutlet."  But here are the problemS that I have with that.
1) If I want to eat something that tastes "just like a chicken cutlet," why don't I just eat a chicken cutlet.

In my mind, they respond, "oh, but eggplant is so much better for you."

2) In almost all cases, this is true.  the EXCEPTION of course being when you bread and deep fry the shit out of either of them.  At that point, I don't really think the health benefit margins are too thick.

3) It is an insult to food to think that the preferred preparation of a food would be to try and mask its taste to taste like something else.  Now I realize that this totally imaginary conversation I'm having is about chicken/eggplant cutlets, so getting all philosophical about the place of food is a bit of a reach, if not just completely nit-picky.  But you're forgetting something.

I'm having an imaginary conversation with myself.  So I can BE reach-y and nit-picky.  that said, I respect eggplant enough to realize that people enjoy it.  And I am ok not being one of those people.  Let's just leave it at that.

end tangent*

This was a blog about an interesting fact about me if you recall.  ADD is amazing.
Anyways.  When I cut open a green pepper, and you get that weird white almost foamy stuff that connects the inner pepper walls to the seedy core.  That white stuff.  Freaks.  Me.  Out.   I think it's gross and otherworldly.  It's a totally green food, why is there white in there.  And the consistency is totally inconsistent with the rest of the vegetable.   The pepper iscrisp and firm. The alien white crap is limp and fungus-y, and is the vegetive equivalent of the limp "dead fish" handshake.  Fuck that freaky white shit. (seen here on the viewer's right side)

On a separate note, I respect garlic for having an outer skin that knows its place.  You squeeze (great word--Q & Z, both 10 points) a garlic clove hard enough and that skin will slip right off.  It realizes that its function is to act as a barrier up to the point that the garlics innards are being accessed, at which point, its job is over and the quicker it gets out of the way the better.  Good on' yah garlic skin.
Not onions.  Onion skin will cling and grasp at itself like saran-wrap on, well, saran-wrap.  it can be an awful bother.  Fuck you onion skin.

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