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Shishito peppers

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Has anyone seen these in Vancouver? They seem to be very popular in restaurants in the US - had them in Vegas at Nobu - flash-fried, lightly salted and totally addictive. Saw them in SF too, but didn't have a chance to try them...

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  1. They look identical to padron peppers, but after some research I see they're slightly different. I had the padron peppers prepared the same way at a Portland market; got addicted; tried looking for them here; found them IIRC at one of the farmer's markets (Trout Lake or Main St.). Maybe they'll have shishito.

    6 Replies
    1. re: el_lobo_solo

      Kimura-san used to have them on his menu frequently but that was the only place I've seen them around town alas. They do taste quite different than padrones, though I love both.

      1. re: grayelf

        Just noticed they have/had them at Pidgin in April: http://www.theglobeandmail.com/life/f... and they appear to still be on the menu: http://www.pidginvancouver.com/Menu.aspx

        1. re: grayelf

          Thanks Greyelf - Cibo had them a while ago too - I'm just waiting for the craze to hit the City!

        2. re: grayelf

          I think the biggest difference between them is that padrons are a spicy pepper. Though they are usually harvested before they mature, every batch of padrons I've ever had has had at least one super spicy one sneak in. Shishitos are always mild.

          1. re: NoMoreSnuggles

            I beg to differ - at Nobu the majority of the shishito peppers were mild to mildly spicy but every once in a while you'd hear someone hooting and hollering and desperately looking for water. And the hot ones were really HOT!

            1. re: Quattrociocchi

              I've had the same experience as you, Quattro. It's a bit of Russian roulette with both varieties, part of the fun!