Chili Pepper Aficiandos?

[Guest guest]

I'm quite fond of MILDLY spicy foods, and when asked to choose, go right for the

'mild.' Since I am not you, I don't know how it is, but for me...when I eat

something that is VERY hot, I lose my sense of taste and go into PAIN mode. I'm

like that with my ears, too. Loud music, like at concerts (electric guitars and

all) is too intense and the noise turns white and I can't really hear it

properly.

 

Back to chilies. I have been using green chili peppers (and dried reds, plus

cayenne pepper) for years in my cooking. I sometimes buy those long green hot

peppers (finger hots?) from my local Indian grocery market, too, but use them

sparingly.

 

When I go shopping, I look at the other chili peppers available, those hot

little Thai peppers, those habaneros...and wonder if I'll ever taste them in my

cooking.

 

I made a Jamaican bean soup the other day (red beans) and it called for a

habanero, so I decided this was the day. I followed the recipe, pierced the

pepper with a fork, and floated it as it stewed for over an hour. When it came

time to taste the food, I was shocked to discover no real heat added from the

pepper, but a distinct, and very delicious, flavor. I hadn't thought of peppers

so much for flavor as for heat. Just to make sure I hadn't chanced upon a lame

pepper, I stuck a fork in it after cooking touched it to my tongue. About ten

minutes later, when I could start feeling my tongue again, I realized that

pepper was definitely 'live.' I ran across another recipe that includes the

habanero and it said to float it and not even pierce the skin, which got me

thinking perhaps that is a trend for these fiery little devils. Since I

survived my Jamaican bean experience, I decided to cook up a batch of black-eyed

peas and found a recipe from Trinidad that listed 1/4 habanero. I added it,

chopped up (de-seed and de-veined) and it turned out perfect for me. The taste

from the pepper was delectable and the heat level, perfect. I didn't really

detect 'heat' but when I stopped eating, my lips had a mild warm glow.

 

I had three bowls.

 

I'm writing all this in case there are other fans of the chili pepper who are

hesitant to kick up to the really hot ones. I realize I still have to be

careful with peppers, and that I could cook something at any time that will land

me in the emergency room of a local hospital, tongue on fire. But with care, I

encourage other pussies like me to venture off into those delicious hot peppers.

 

PS - When I was cutting it, I wore disposable plastic gloves. I once made the

mistake of chopping jalapenos without gloves, and without thinking twice, went

to take a leak and was in discomfort for hours, due to the residual pepper juice

that was still in my hand. Yes, I'm a guy.

[Guest guest]

Some good tips here for those who aren't used to eating 'hot' - thanks for

sharing. Good tip in the P.S. too, although it conjured up images that suggest

maybe TMI

 

For those who DO like to eat 'hot' - and do it on a regular basis (daily, for

us) - remember you can always add extra chilies or different kinds of

chilies/hot peppers to a dish that already contains them. Of course, hottest is

not always best - some dishes are meant to be eaten mild, depending on their

origin.

 

As for the kinds I use, I'm in a dreadful rut: jalapenos, yes but not all the

time; thai green or red chilies, definitely - can't manage without them; long

green peppers (those finger peppers mentioned in the previous email), on

occasion; habaneros, on occasion; Scotch bonnets, rarely (although we just

finished off some this week). And then there are those long peppers - not sure

what they're called - that are mild to middling hot. I roast those in the oven

then freeze them to add to wraps, salads, and a little to just about any other

dish that might call for bell peppers. Oh and of course chipotles in adobo sauce

- gotta have those for various southern bean dishes! Maybe I'm not in such a rut

after all, but I do need to branch out - just that more than a few varieties are

hard to find here.

 

What do the rest of you use most?

 

Best, Pat

 

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http://www.vegandonelight.com/spice

http://beanvegan.blogspot.com

http://river-rambles.blogspot.com

" As long as you derive inner help and comfort from anything, keep it. " Mahatma

Gandhi.

 

 

 

 

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