A cold day needs a hot soup.

[Mik]

A nice pot of sweet and hot pepper soup. one each orange, red and yellow sweet pepper, one anaheim, one poblano and one small but mighty serrano. Some onion and smoked parprika and chicken stock. Tasting really good.

Base recipe:

https://www.food.com/recipe/tri-colour-sweet-pepper-soup-412524#reviews

[Copper]

Yes, winter weather, today's lunch

[jon-nyc]

That can has almost 2 full grams of sodium in it.

[Copper]

That's why I don't eat the can.

[Jolly]

@Mik said in A cold day needs a hot soup.:

A nice pot of sweet and hot pepper soup. one each orange, red and yellow sweet pepper, one anaheim, one poblano and one small but mighty serrano. Some onion and smoked parprika and chicken stock. Tasting really good.

Base recipe:

https://www.food.com/recipe/tri-colour-sweet-pepper-soup-412524#reviews

Good lookin' soup. Sure is the weather for it. 🥶🥶

[Mik]

Healthy, too. The Serrano pepper really made it - nice low heat, and a ton of sweet pepper flavor.

[Aqua Letifer]

That looks excellent!

[Mik]

Tis.

[jon-nyc]

I hate green peppers. Aggressive little fucks. I swear you could put a teaspoon of it in three gallons of chili and every single bite you’d taste that foul weed.

[jon-nyc]

ChatGPT with the confirmation:

Yes, the flavor of green bell peppers is indeed quite assertive, and they are notable for their low detection threshold. The distinctive taste and aroma of green peppers come from compounds known as methoxypyrazines, particularly 3-isobutyl-2-methoxypyrazine (IBMP).

Key Points:
1. Detection Threshold:
• Methoxypyrazines are extremely potent flavor compounds with detection thresholds in the range of 2–10 parts per trillion (ppt) for humans. This means that even trace amounts can be perceived by our taste and smell receptors.
• Their low threshold makes green peppers stand out in dishes, even when used in small quantities.
2. Assertive Flavor Profile:
• The flavor is often described as grassy, earthy, or herbaceous, which can dominate more subtle flavors in food or beverages.
• The strong flavor can polarize opinions—some people enjoy it, while others find it overwhelming.

[Mik]

I felt exactly the same that way when I was a kid. The taste was instantly recognizable and repugnant. I think it came from a church outing where we had pizza with green peppers and I ralphed it up later.

[Copper]

Yes, instant nausea

[George K]

Mrs. George likes green bell peppers on her pizza. On Pizza Night, we get two pizzas - hers has peppers, and I'm good without.

Not that I dislike them (at all!), but just not on pizza.

And, don't make me post that picture of Denver pizza again.

[jon-nyc]

Comparison to other flavors. Note that some are measured in parts per million or billion, not trillion like green peppers.

The detection threshold for methoxypyrazines in green peppers—around 2–10 parts per trillion (ppt)—is exceptionally low and far lower than the detection thresholds for most flavor compounds in other foods. Here’s how it compares to some notable examples:

Methoxypyrazines (Green Peppers)
• Threshold: 2–10 ppt.
• Remarkable for its grassy, herbaceous, and earthy profile.
• Extremely potent, detectable in minuscule concentrations.

Other Notable Food Compounds:
1. Vanillin (Vanilla)
• Threshold: ~2,000–4,000 parts per billion (ppb).
• Sweet and aromatic, requiring much higher concentrations to be perceived compared to methoxypyrazines.
2. Capsaicin (Chili Peppers)
• Threshold: ~100–300 ppb.
• Spicy and pungent, but still detectable in significantly higher amounts than methoxypyrazines.
3. Isoamyl Acetate (Banana/Artificial Banana Flavor)
• Threshold: ~1,000–2,000 ppb.
• Fruity and sweet, often used in candy and drinks, but much less potent than green pepper compounds.
4. Allyl Isothiocyanate (Mustard/Wasabi)
• Threshold: ~1 ppb.
• Known for its sharp, pungent heat, it has one of the lower thresholds among pungent compounds but is still far above methoxypyrazines.
5. Geosmin (Earthy Flavor in Beets/Soil)
• Threshold: ~5–10 ppt.
• Similar in potency to methoxypyrazines, geosmin contributes earthy flavors and can be detected in extremely low concentrations.
6. Diacetyl (Butter/Popcorn Aroma)
• Threshold: ~0.05–1 ppm (parts per million).
• Detectable at a much higher threshold compared to green peppers’ methoxypyrazines.
7. Eugenol (Clove)
• Threshold: ~20–50 ppb.
• Spicy, warm, and aromatic, but less potent than methoxypyrazines.

Comparison Overview:
• Methoxypyrazines in green peppers are among the most potent food compounds, rivaling or exceeding the sensitivity thresholds of other highly potent compounds like geosmin or certain sulfur-containing compounds.
• The detection threshold for methoxypyrazines is thousands to millions of times lower than that of most common food flavors like vanilla, banana, or butter.

This explains why even a small amount of green pepper can dominate a dish, while much higher quantities of other flavor compounds are needed to have a similar impact.

[jon-nyc]

100x+ more detectable than fucking hot peppers.

Foul, foul weed.

[89th]

Love green peppers, including on pizza. Funny how tastes can vary. I love black licorice too (in moderation) whereas I know 80% of the population hates it.

Also @Copper i love the chunky Chili w/Beans option too. Usually have a few on standby on cold days where I want a quick chili lunch.

[George K]

@89th said in A cold day needs a hot soup.:

I love black licorice too (in moderation)

YES!

[jon-nyc]

Me too.

[89th]

Must be positively correlated with intelligence.

[Mik]

I like all forms of licorice.