Bobo Bonobo® wrote:
> On Jul 26, 7:22 pm, Janet Wilder > wrote:
>> Bobo Bonobo® wrote:
>>> On Jul 26, 10:12 am, Janet Wilder > wrote:
>>>> James Silverton wrote:
>>>>> Hello All!
>>>>> There was a recipe in r.f.cooking today using jalapenos where we were
>>>>> instructed to remove the seeds. That might achieve a particular level of
>>>>> hotness but I wonder if people realize that much of the heat is
>>>>> contained in the internal pith and ribs?
>>>> I always remove the seeds *and* the membranes then rinse the peppers. I
>>>> have very, very little tolerance for capsicum-based heat.
>>> You can grow jalapenos with no heat.
>>> http://www.amazon.com/Fooled-You-Jal.../dp/B0016206YG
>>>> --
>>>> Janet Wilder
>>> --Bryan
>> I am growing some with lower heat right now. They add a nice flavor and
>> aren't too hot for me. They are really good when I let them turn red on
>> the plant.
>
> I don't know about "Way-the-heck-south Texas," but when we lived just
> north of Tampa, Florida, our chile plants survived the winter in a
> planter on the stairs. Red and green are both great. Sometimes red
> is hotter. That's always been the case with my NuMex Big Jims.
>> --
>> Janet Wilder
>
> --Bryan

LOL, That echoes my story to a few that doubted me. My first "real"
chili experience in the west (Colorado with real Mexican cooks) was that
I had a bowl of red chili for lunch one day. Loved it... was hot, but
not an issue. Next morning, I had an omelet with green chili on it. I
swear I had three glasses of milk with it to moderate the fire (really
just sweat and heart palpitations), but our eastern folk just can't relate.

Thanks for the memory reminder!

Bob