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Food and Drink Essential to sustain life; near the top of the hierarchy of needs |
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09-03-2007, 11:11 AM | #1 |
Snowflake
Join Date: Mar 2006
Location: Dystopia
Posts: 13,136
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Jalapeņos (This Year)
Must be all the rain we've had in Texas, but the freakin' Jalapeņos are huge, over an inch in diameter (on average). Biggest I've ever seen, to my recollection. And, contrary to my assumption that smaller peppers are hotter, these big boys are also big on heat. My wife explained that the longer they grow, they hotter they get (she's half-Brazillian, she snacked on whole Jalapeņos when she was knee-high to a grasshopper).
We roasted some of these, whole on the grill, and they became challenge peppers (IE, Think you can eat this whole thing?) ... Question: why do roasted peppers get hotter?
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09-03-2007, 11:13 AM | #2 |
lobber of scimitars
Join Date: Jul 2001
Location: Phila Burbs
Posts: 20,774
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Perhaps the wimpier oils and water get evaporated out of them?
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09-03-2007, 11:18 AM | #3 |
Not Suspicious, Merely Canadian
Join Date: Oct 2006
Posts: 3,774
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Maybe there's some chemical change?
Here in western PA our jalapenos are small and wimpy this year - presumably due to the severe drought.
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09-03-2007, 11:23 AM | #4 |
Snowflake
Join Date: Mar 2006
Location: Dystopia
Posts: 13,136
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I'm assuming it's something similar to the reason that cooked fish tastes "fishy" while raw fish doesn't. The heat breaks something down.
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****************** There's a level of facility that everyone needs to accomplish, and from there it's a matter of deciding for yourself how important ultra-facility is to your expression. ... I found, like Joseph Campbell said, if you just follow whatever gives you a little joy or excitement or awe, then you're on the right track. . . . . . . . . . . . . . . . . . . . . . . . . . . Terry Bozzio |
09-03-2007, 11:37 AM | #5 |
Not Suspicious, Merely Canadian
Join Date: Oct 2006
Posts: 3,774
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Sort of like what cold does to the starch in cooked potatoes (ok, maybe not exactly like ...). If you refrigerate cooked potatoes the chemical bonds in the starch change to a form that our bodies can't break down, and all the food value is lost. On the other hand, I suppose that must mean they lose their caloric value ...?? Maybe we can devise calorie-free french fries ...
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The greatness of a nation and its moral progress can be judged by the way its animals are treated. - Ghandi |
09-03-2007, 12:10 PM | #6 |
I can hear my ears
Join Date: Oct 2003
Posts: 25,571
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o-lean?
and while youre at it, figure out why horseradish loses its heat when you cook it....and onions....and garlic.
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09-04-2007, 12:09 AM | #7 | |
Tool. Not the band - you are one.
Join Date: Mar 2007
Location: 501 Northlake Blvd., North Palm Beach FL
Posts: 329
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i dunno, it could be the vodka, but i think i just read this:
Quote:
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09-04-2007, 11:55 AM | #8 |
Looking forward to open mic night.
Join Date: Oct 2006
Location: New Mexico
Posts: 5,148
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We are experiencing a surplus of Chili's and Jalapenos right now. The more you cut the more they grow. My mouth is constantly on fire now. I'm going to start bringing them in to work. Hopefully people will take them.
I'm going to salt and roast them for Fiesta on Friday! I actually think that roasting them makes them less hot Flint. More edible.The size of the pepper is usually an indicator of how hot it will be. Well I think that's right...it's my first pepper growing season.
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09-04-2007, 03:10 PM | #9 |
in a mood, not cupcake
Join Date: Jun 2005
Location: Philadelphia
Posts: 3,034
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Oh, I wish I worked with you. I'd gladly take the chiles off your hands.
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09-05-2007, 02:12 AM | #10 |
Person who doesn't update the user title
Join Date: Jul 2002
Location: Southern California
Posts: 6,674
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Time to start making more New Mex style bowl-o-red. It's largely chile puree, mild chilis mainly and some hot guys in to throttle it up.
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