mmmn that hit the spot
mmmn that hit the spot
"The only thing that we learn from torture is the depths of our own moral depravity"
Guest
looks hot!
Nov 5, 1946 - Nov 19, 2018Was that the look on your face when you went to pee without washing your hands? That can get interesting. Just don't ask me how I know.Originally Posted by TriGuy
mmmn that hit the spot
Charter Member
I’ve shied away from habanero peppers in cooking because I don’t like really hot, spicy foods even as I relish moderately spicy foods. I wonder though if habaneros have a distinctive flavor worth the punishment or is the fire what people are after?
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“You can vote your way into socialism, but you have to shoot your way out.” — Too fundamental to have an attribution
Registered Member
To me habaneros have a distinctly metallic taste which I don't like...That and they're too damn hot to enjoy...I'll stay with my jalapenos......Ben
The future is forged on the anvil of history...The interpreter of history wields the hammer... - Unknown author...
Charter Member
Serrano’s are reaching my tolerance level but have no distinctive taste that I can detect. Few of the hot peppers other than jalapeños have an actual taste that register on my pedestrian taste buds, I’m afraid.
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“You can vote your way into socialism, but you have to shoot your way out.” — Too fundamental to have an attribution
when cooking you can moderate the heat of the chili by how long you cook it. The longer it cooks the less hot it becomes. I like the fruity taste of the Habanero. If it toss it in when I braise up the meat before adding the veggies I will get the taste with very little heat. But I like the heat so the chili goes in last
"The only thing that we learn from torture is the depths of our own moral depravity"
Charter Member
A trick I have missed. If it has a nice fruity taste without the overwhelming heat, I need to try that.
I’ve always found salsa when served heated is much zestier than when served cold.
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“You can vote your way into socialism, but you have to shoot your way out.” — Too fundamental to have an attribution
Charter Member
Eric is correct---cooking heat takes the heat down. The other way of knocking down the heat is to use only the outer flesh and leave the membranes and seeds behind.
For soups and stews---stick a tooth pick through them and toss them in the pot whole---you will get a bit of the flavor but very little heat.
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
"Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
“You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis
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