Guest guest Posted January 3, 2003 Report Share Posted January 3, 2003 I found this delicious sounding soup recipe, well actually I just really dug the name. 'All The Reds Soup'. Sounds like it should be spicey, right? Wrong. None of the ingredients listed will give this soup a kick that the name seems to beg for. It has a bunch of red ingredients, but no fire? Doesn't seem proper. So, with any new recipe, I just consider it a starting point of inspiration, and decided to make it my own. But I have a question. I bought a habanero pepper and was wondering if adding one would make a soup that serves 4 to 6 too spicey, or not spicey enough? I like some zip, but not so burning that my kids can't eat it. I know matters of taste are all relative to your perspective, but I was just wanting some general feedback if possible. Should I just add half of one and taste it then see if I can add more? Maybe I am just being a spice wimp. *lol* TIA ~ P_T ~ P.S. I will post it when I fix it and adjust it to my liking. Ay, in the catalogue ye go for men; As hounds and greyhounds, mongrels, spaniels, curs,/ Sloughs, water rugs and demi-wolves, are clept/ All by the name of dogs: -Macbeth III-1, 93-95 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2003 Report Share Posted January 3, 2003 With respect to adding a habanero to soup for 4-6. It depends. Habaneros can vary with respect to how hot they are. I would guess that half would be okay but I'm never sure how much to recommend to people because I'm not that sure what they're used to. I grow habaneros and I would add at least a half but be careful. Also when cutting the habanero, try not to get it on your fingers and definitely be careful with respect to putting your fingers near your eyes or other delicate areas . . . Note - it is always possible to get a wimpy habanero such that you won't notice anything at all. But it usually is better to be able to add more, since it is really difficult to get it out of the soup once you've added it obviously. Butter (like on a piece of bread) and milk (fats) are usually good if you get too much in your mouth. Of course, if you're vegan, well, some other type of fat. (Hm, I'm going to have to think about that one.) Have fun! Gary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2003 Report Share Posted January 3, 2003 Hi ~ P_T ~ . Habs are HOT. The smaller a pepper is, generally, the hotter the pepper will be. I think one hab finely diced maybe a little much for the kids. However that depends on the chile (obviously) and the ingredients of the soup (whether brothy or chunky). Habanero peppers are hotter than jalps, so you may be able to judge on that. I belong to a chili group, and I know they all wish you were posing this question to them, lol. Technically, they know everything about peppers. I'll ask and see if I get a response soon (even if someone here has an answer, they would probably love to chime in, cool people over there). It would probably help to know what type of soup. Check out this scoville chart (middle of the page) to compare how much hotter the habanero is to a jalapeno. http://ushotstuff.com/Heat.Scale.htm I think I have complicated matters here, LOL, sorry. I'll ask the chili gang and see what they think. Cheers, Shawn " If, at first, you do succeed, try to hide your astonishment. " " If, at first, you don't succeed, destroy all evidence that you tried. " " The last four letters in " American " spell out " I Can " . " " Everything's ok in the end, if it's not ok, it's not the end. " ----Original Message Follows---- " ~ P_T ~ <patchouli_troll " <patchouli_troll question about a habanero Sat, 04 Jan 2003 00:39:18 -0000 I found this delicious sounding soup recipe, well actually I just really dug the name. 'All The Reds Soup'. Sounds like it should be spicey, right? Wrong. None of the ingredients listed will give this soup a kick that the name seems to beg for. It has a bunch of red ingredients, but no fire? Doesn't seem proper. So, with any new recipe, I just consider it a starting point of inspiration, and decided to make it my own. But I have a question. I bought a habanero pepper and was wondering if adding one would make a soup that serves 4 to 6 too spicey, or not spicey enough? I like some zip, but not so burning that my kids can't eat it. I know matters of taste are all relative to your perspective, but I was just wanting some general feedback if possible. Should I just add half of one and taste it then see if I can add more? Maybe I am just being a spice wimp. *lol* TIA ~ P_T ~ P.S. I will post it when I fix it and adjust it to my liking. Ay, in the catalogue ye go for men; As hounds and greyhounds, mongrels, spaniels, curs,/ Sloughs, water rugs and demi-wolves, are clept/ All by the name of dogs: -Macbeth III-1, 93-95 _______________ Help STOP SPAM: Try the new MSN 8 and get 2 months FREE* http://join.msn.com/?page=features/junkmail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2003 Report Share Posted January 3, 2003 That was fast! Thanks a bunch, Gary, your information was valuable. I will start with a little, then taste, and add more. I figure if it is a wimpy habanero I can always add some hot sauce and or some cajun seasoning. I will have fun making this tonight. ~ P_T ~ Understanding a person does not mean condoning; it only means that one does not accuse him as if one were God or a judge placed above him. -Erich Fromm, psychoanalyst and author (1900-1980) ~~~~~*~~~~~*~~~~~*~~~~~*~~~~~~~~~~~~~~~~~~~~~~~> , gsmattingly@a... wrote: > With respect to adding a habanero to soup for 4-6. > It depends. Habaneros can vary with respect to > how hot they are. I would guess that half would > be okay but I'm never sure how much to recommend > to people because I'm not that sure what they're > used to. I grow habaneros and I would add at least > a half but be careful. > Have fun! > > Gary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2003 Report Share Posted January 3, 2003 Thanks, this has been very useful; much appreciated. It is always easier to add more spice to a dish than to try and get it out, so I will tread carefully. ~ P_T ~ ~~~~~~~~~~~~~~~~~~~> , " _- MatrixenO -_ " < matrixeno@h...> wrote: > Hi ~ P_T ~ . Habs are HOT. The smaller a pepper is, generally, the hotter > the pepper will be. I think one hab finely diced maybe a little much for > the kids. However that depends on the chile (obviously) and the ingredients > of the soup (whether brothy or chunky). Habanero peppers are hotter than > jalps, so you may be able to judge on that. I belong to a chili group, and > I know they all wish you were posing this question to them, lol. > Technically, they know everything about peppers. I'll ask and see if I get > a response soon (even if someone here has an answer, they would probably > love to chime in, cool people over there). It would probably help to know > what type of soup. > > Check out this scoville chart (middle of the page) to compare how much > hotter the habanero is to a jalapeno. > > http://ushotstuff.com/Heat.Scale.htm > > I think I have complicated matters here, LOL, sorry. I'll ask the chili > gang and see what they think. > > Cheers, > Shawn > > > > " If, at first, you do succeed, try to hide your astonishment. " > " If, at first, you don't succeed, destroy all evidence that you tried. " > > " The last four letters in " American " spell out " I Can " . " > > " Everything's ok in the end, if it's not ok, it's not the end. " > > > > > > ----Original Message Follows---- > " ~ P_T ~ <patchouli_troll> " <patchouli_troll> > > > question about a habanero > Sat, 04 Jan 2003 00:39:18 -0000 > > I found this delicious sounding soup recipe, well actually I just > really dug the > name. 'All The Reds Soup'. Sounds like it should be spicey, right? > Wrong. > None of the ingredients listed will give this soup a kick that the > name seems > to beg for. It has a bunch of red ingredients, but no fire? Doesn't > seem proper. > So, with any new recipe, I just consider it a starting point of > inspiration, and > decided to make it my own. > > But I have a question. I bought a habanero pepper and was wondering > if > adding one would make a soup that serves 4 to 6 too spicey, or not > spicey > enough? I like some zip, but not so burning that my kids can't eat > it. I know > matters of taste are all relative to your perspective, but I was just > wanting > some general feedback if possible. Should I just add half of one and > taste it > then see if I can add more? Maybe I am just being a spice wimp. *lol* > TIA > > ~ P_T ~ > > P.S. I will post it when I fix it and adjust it to my liking. > > Ay, in the catalogue ye go for men; As hounds and greyhounds, > mongrels, > spaniels, curs,/ Sloughs, water rugs and demi-wolves, are clept/ All > by the > name of dogs: > -Macbeth III-1, 93-95 > > > > > > _______________ > Help STOP SPAM: Try the new MSN 8 and get 2 months FREE* > http://join.msn.com/?page=features/junkmail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2003 Report Share Posted January 4, 2003 A substitute for bread or fat is a piece of cucumber - also pineapple. Takes away the pain. best, pat > Butter (like on a piece of bread) > and milk (fats) are usually good if you get > too much in your mouth. Of course, if you're > vegan, well, some other type of fat. (Hm, I'm > going to have to think about that one.) > -- PAT (In London, Ontario) Email List: townhounds- (townhounds/) Personal Email: SANTBROWN Personal Webpage: http://www.angelfire.com/art/pendragon/ ---------- * " Until he extends the circle of compassion to all living things, man will not himself find peace. " - Albert Schweitzer * " Don't be afraid. Just start the tape. " - Anne Rice * " I don't do pawprints. " -- Snoopy ---------- Quote Link to comment Share on other sites More sharing options...
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