On May 7, 4:34*pm, Landon > wrote:
> On Sat, 07 May 2011 14:53:04 -0500, zxcvbob >
> wrote:
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> >On 5/7/2011 11:08 AM, Landon wrote:
> >> On Fri, 06 May 2011 23:39:19 -0500, >
> >> wrote:
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> >>> Bryan wrote:
> >>>> On May 6, 8:25 pm, Mark > *wrote:
> >>>>> Bryan wrote:
>
> >>>>>> I found it when I was looking for info on Japanese chilies.
> >>>>>>http://www.clovegarden.com/ingred/chili.html#H1
> >>>>>> I saw the Japanese ones at Global Foods and bought a package. *Good
> >>>>>> taste, but not much heat.
> >>>>> That's basically what defines Japan chilis. *All the flavor
> >>>>> and a lot less heat. *I stopped using those a long time ago
> >>>>> in favor of Thai and arbol chilis.
>
> >>>> I love the taste of Arbols. *Like cayennes, but better. *The only ones
> >>>> I don't like much are the habanero varieties. *They remind me of
> >>>> tropical fruits that I dislike. *This year I've planted NuMex Big
> >>>> Jims, Serranos, Jalapenos and one Habanero for the heat. *I'm going to
> >>>> put a few of those Japanese seeds in too.
>
> >>>> --Bryan
>
> >>> If you want lots of heat without the frooty taste of habaneros, try
> >>> Tabasco. *One Tabasco plant will give you plenty of peppers for eating
> >>> fresh, once it *finally* starts producing.
>
> >>> Bob
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> >> If heat alone is what is desired, tabascos are a weak choice. They are
> >> so far down the heat levels of peppers that it would be crazy to use
> >> them for only that purpose if absence of taste is desired.
>
> >> The Australian Butch T. @ *1.46 million heat units
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> >> British Naga Viper @ 1.38 million
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> >> India's Bhut Jolokia @ 1.1 million
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> >> California's Red Savina @ 800 thousand
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> >> Trinidad Scorpion @ 800 thousand
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> >> Trinidad 7-Pot @ 800 thousand
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> >> South African Fatalii @ 500 thousand
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> >> The Tabasco has 50 thousand scoville heat units.
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> >I said *if you don't like the taste of habaneros* fresh tabascos are a
> >good choice. *They have a good flavor and are hot and juicy, and they
> >don't taste anything like a Capsicum chinense.
>
> >-Bob
>
> I wasn't finding fault with what you've said Bob. Only expanding the
> information.
>
> I misunderstood you and thought *no flavor* was the desired effect. I
> sometimes use the very hottest peppers for just that reason.
>
> Some dishes have very mild flavors that are almost undetectable, but
> contribute to the over-all taste of the entire dish.
>
> If the precise flavor of the pepper is not already one of the desired
> tastes, then the addition of that flavor would detract from the
> over-all taste of the dish.
>
> While this may be agreeable to some, others may wish the dish to taste
> as intended by the author of the recipe being used.
>
> If spiciness is desired as an addition to that precise taste, a tiny
> bit of a very hot pepper can be used to provide that spiciness without
> affecting the flavor for most people.

For enough hot to be useful with enough taste to be joyful, I like
pickled cherry peppers, red or green. (Fresh are great too, but harder
to get.) They are a bit milder than jalopenos, but tastier. I don't
put them _in_ mac&cheese, but eat them on the side.

Jerry
--
Engineering is the art of making what you want from things you can get.