So I think the popularity of these is because people like to burn them and peel the skin off. i'm not sure how many times i've seen this done on the food network and PBS and if there is anyone who doesn't know how to do this who watches those channels i don't know what to say.
These are also frequently used to bring a splash of color to a dish. BUT here is the problem they don't taste that good. okay for a not so objective opinion, they are incredibly strong and a little goes a long way yet they are so frequently found in "fancy" food and even more so in faux fancy food like Applebee's and TGI Fridays attempts at bringing some class to their bar menus.
Am I alone in feeling like these are far too represented in dishes? Is this really the only way to bring some red into a dish?
Anything you'd like to suggest that can single handedly ruin a dish?
too much fish sauce can make me cringe
mealy tomatoes or soft apples