Guest guest Posted October 23, 2003 Report Share Posted October 23, 2003 I was watching the cooking channel yesterday and on one of the shows a chef was saying that she learned that growers of jalapeno peppers have bred out some of the heat from the little guys. She didn't understand why anyone would want heat-free jalaps, but she recommended that you taste them first before adding them to a recipe because you cannot tell if they will be as mind as a green bell pepper by just looking at them. ~ PT ~ Assumptions are the termites of relationships. ~ Henry Winkler, actor (1945- ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2003 Report Share Posted October 23, 2003 it was those bastards at texas a & m university who started to breed the heat out of jalapenos....the growers followed. the aggies couldn't leave well enough alone and now i can't find a hot jalapeno to save my life. oh, and they have started doing it to serranos too. i'm pretty bitter about the whole thing! lol! susie --- ~ PT ~ <patchouli_troll wrote: > I was watching the cooking channel yesterday and on > one of the shows a chef was saying that she learned > that growers of jalapeno peppers have bred out some > of the heat from the little guys. She didn't understand why anyone would want heat-free jalaps > > ~ PT ~ The New with improved product search Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2003 Report Share Posted October 23, 2003 , " artichoke72x " <artichoke72x> wrote: oh, and they have started doing it to > serranos too. i'm pretty bitter about the whole > thing! lol! > susie Oh my goodness that was really chile rellenos of you....whew!! LOL. PT...did they mention if these were marketed to the US or anything of that nature. Are they trying to market to the mainstream, more of a mild American palate (if it's so)?? I've gone to several Mexican and Asian restaurants, where they assume I want it mild. Some places ask If I want the dish without jalaps (even though the menu includes them), or some places will ask If I want the dish to be mild...based on assumptions I guess. NOOOOOOOOO, I want to be sweating and screaming on my wayyyyyy outttt, lol. Anywho, no worries....I'm glad they are considerate to those who don't like the heat. I guess ya got to convince some servers that meat burns too! S. > > --- ~ PT ~ <patchouli_troll> wrote: > > I was watching the cooking channel yesterday and on > > one of the shows a chef was saying that she learned > > that growers of jalapeno peppers have bred out some > > of the heat from the little guys. She didn't > understand why anyone would want heat-free jalaps > > > > ~ PT ~ > > > > > The New with improved product search > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2003 Report Share Posted October 23, 2003 So that's what happened to them. I was wondering if I was losing my taste buds. I have found some nice extra hot Hungarian paprika that I use to add heat to my food, and it's kinda smoky-tasting too. It certainly works in TexMex, if you can find it. Oriental heat is hard to find, but the chili sauce is the best for that. And we have no problem adding chili flakes to anything we like. We live just off a Punjabi area, where they have the greatest bulk spices and foods straight from India. And one has a veggie pizza place where, if you ask for hot, and convince him you understand, they make this veggie pizza with hot Indian spices. Wow, out of this world! Donni - ~ PT ~ Thursday, October 23, 2003 1:49 PM jalapeno I was watching the cooking channel yesterday and on one of the shows a chef was saying that she learned that growers of jalapeno peppers have bred out some of the heat from the little guys. She didn't understand why anyone would want heat-free jalaps, but she recommended that you taste them first before adding them to a recipe because you cannot tell if they will be as mind as a green bell pepper by just looking at them. ~ PT ~ Assumptions are the termites of relationships. ~ Henry Winkler, actor (1945- ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2003 Report Share Posted October 23, 2003 OMG, that sounds sooo delicious! I'm packing my bags as I type...please have the door open...it's imperative that I arrive for dinner! I'll pick it up on my way, LOL! Is the pizza crust a chapati or naan...or is it the usually pizza dough dressed up with the yummy spices. Almost time for dinner...everything is downhill after hearing that awesome recipe idea. S. , Donni Irschick <dragonflywings@s...> wrote: > We live just off a Punjabi area, where they have the greatest bulk spices and foods straight from India. And one has a veggie pizza place where, if you ask for hot, and convince him you understand, they make this veggie pizza with hot Indian spices. Wow, out of this world! > > Donni > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2003 Report Share Posted October 24, 2003 It's worth the trip. lol They make a regular pizza crust. I would love to figure out what spices they use to make my own on chapatis. Mmmm. Donni - matrixenos Thursday, October 23, 2003 5:40 PM Re: jalapeno OMG, that sounds sooo delicious! I'm packing my bags as I type...please have the door open...it's imperative that I arrive for dinner! I'll pick it up on my way, LOL! Is the pizza crust a chapati or naan...or is it the usually pizza dough dressed up with the yummy spices. Almost time for dinner...everything is downhill after hearing that awesome recipe idea. S. , Donni Irschick <dragonflywings@s...> wrote: > We live just off a Punjabi area, where they have the greatest bulk spices and foods straight from India. And one has a veggie pizza place where, if you ask for hot, and convince him you understand, they make this veggie pizza with hot Indian spices. Wow, out of this world! > > Donni > Quote Link to comment Share on other sites More sharing options...
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