As an experienced foodie and cook I occasionally need to ask what I feel is a "silly" question, here are two of them.
1. I love making roasted red pepper sauces, on their own or with chipotles, flavoured oils, etc. - they're an amazing accompaniment to add to almost any dish... so I'm wondering about those pretty yellow and orange bell peppers. I've never really used them, except for an occasional stir fry for colour. Can I also roast them and purée them like I do with red peppers, or is their flavour different? What about green??? No one seems to roast them and purée green ones for sauces. Any ideas or suggestions, other than antipasti for roasted green, yellow, orange???
2. I just bought a few packages of great bacon that was on sale, so I decided to crisply cook one package for toppings - e.g. caesar salads, potatoes, etc... What is the best way to store crispy, cooked "real" bacon bits? Freezer, fridge?? Should I additionally wrap them in an absorbing paper towel to keep the moisture balance??? How long can I store them?
Thank you in advance for your responses.