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My wife is in France and I am on a food holiday.
This morning I had two large jalapenos and one habanero diced and mixed into my scrambled eggs
Tonight I had a Smartone Santa Fe rice and beans to which I added one each habanero, Fresno and jalapeno, about 6 cherry tomatoes and a little cheddar cheese.
Little things can make life wonderful.
This convinces me you have life pretty much figured out.Quote:
Little things can make life wonderful.
Hunter
Wife won't let you eat what you want when she is in town? Maybe you need to figure that out :)
When I am home I do the cooking, when gone my wife goes out :shrug:Quote:
Originally Posted by Phillbo
So---I can't spice to my palate when she is home---I have to spice to hers. My solution to that, is my own ground pepper mix which is about 80% habanero, 10% cayenne and 10% green Thai chilis. I add that over the top like pepper. While that is good I still prefer fresh peppers.
Your taste buds have obviously been scorched into submission and need radical shock therapy to give any response.
The two of you sound like my wife and I. She hates to cook, whereas, I love it. And, so, it works for both of us.Quote:
Originally Posted by Dave Grubb
Hunter
Several years ago when we put a new kitchen in at home our middle son, who is a professional chef, suggested his Mother should just call it her "aesthetic walk through".Quote:
Originally Posted by UTAH
I also bought a plaque which is in the kitchen at the cottage that reads "I only have a kitchen because it came with the house".
All right---back to peppers :cool:
I don't believe my taste buds are burned out, I do believe they are less sensitive of the spiciness of the hot peppers. It also goes beyond my pallet. Thee was a time that I would often break out in a sweat, especially on the top of my head, that does not happen any longer. Despite that I can taste the flavor in all foods very well---much better than when I was a smoker.
A word about availability; it wasn't too many years ago that we had very limited availability to fresh peppers in non-ethnic grocery stores. That has changed. Our local store, who used to have only jalapenos now regularly has a broad selection. Fresnos, which I first encountered and learned to value while living in Utah are now commonly available here. Still, when I am buying in bulk to dehydrate I drive about 25 miles to the Korean grocery store---and with glee fill my cart:hatoff:
I have chili con carne recipes which call for Fresno peppers and I have looked for them here in SA, but I have not found any under that name nor ever recall having seen any. Are they just another in the order of Hatch Green chili’s & anaheim or poblano peppers?
No, they are a distinct variety. I am surprised you don't have them. I always see the full ripened red ones and they have a distinct flavor more complex than a jalapeņo and the heat is above the average jalapeņo. The flavor profile is different enough to make a real difference in your chili. I find it an enjoyable alternative to the less complex flavor of the jalapeņo.Quote:
Originally Posted by wacojoe
They do have a more tougher skin that might move some to take the skin off but I do not find it objectionable and simply leave it on.
Got to search those babies down.