Bell Peppers: Food of the Devil

Apparently there do exist so brilliant mastermind chefs in this world, and I fully intend to patron their restaurants as soon as possible. The New York Times runs an article today about top chefs and how their dislike for certain foods affects restaurant menus.

"Other ingredients are almost universally snubbed by chefs. Green bell peppers, that staple of chili and the catered crudité, are possibly the most-loathed ingredient.

"They're headache-y," said Anita Lo, chef at Annisa. "For some reason I've never gotten past the flavor."

Brian Bistrong of the Harrison doesn't like the way green pepper lingers. "If you eat one, you're going to taste it the rest of the meal," Mr. Bistrong said. "I got rid of them when I finally had some authority. Now that I'm the boss, I can not have them."

Dan Barber, who won't let green peppers into the kitchens of either Blue Hill Restaurant in Manhattan or Blue Hill at Stone Barns in Pocantico Hills, N.Y., called the problems with the vegetable "multitiered."

"First, I don't like the flavor," he said. "And I've learned more about them. They're an immature pepper. You're eating a vegetable before it's supposed to be picked."

Tasha Garcia, one of the chefs of Little Giant, recoils when she tastes anything that reminds her of it."

So there you have it. I recommend Annisa, the Harrison, Blue Hill Restaruant, and Little Giant as first-rate restaruants, if for no other reason, principle.
(Thanks Laura!)