On Fri, 15 Oct 2010 20:49:52 -0700, Christine Dabney
> wrote:

> On Fri, 15 Oct 2010 20:32:15 -0700, "Bob Terwilliger"
> > wrote:
>
> >If you want the Scotch Bonnet flavor, you have to cut the Scotch Bonnet
> >open. If you want to minimize the capsaicin while retaining the flowery
> >flavor of the chile, you remove the seeds and the membrane. That's pretty
> >elementary knowledge about cooking with chiles.
>
> Not necessarily.
>
> I had a friend a quite a few years ago, who fixed a dish at my house.
> He loved hot foods, even though some of his friends didn't. He saw
> Scotch Bonnets/habaneros on sale in the market, and decided to buy a
> bunch of them and add them to the dish. He did add them whole. I
> know, I saw the dish.
>
> The dish without them (he had made it before) wasn't that bad. When
> he added them it was just too blasted hot, and I couldn't even begin
> to eat it.. Even whole, they added a ton of heat.
>
> Maybe other chiles don't..but these sure did.
>
> So, the heat (at least from my experience) does transfer.
>
They were scotch bonnets! A little goes a long way with them.


--

Never trust a dog to watch your food.