Jack Schmidling wrote:
> What has happened to jalapeno peppers?
>
> The ones in the supermarket more often than not taste like bell peppers.
> I have noticed this over the past few years and it seems to be getting
> worse with time. We used to get a dudd now and then but now we rarely
> find a hot one.
>
> The solution of course, is to grow them ourselves. Well guess what?
>
> The ones from the garden shops have the same problem so we started
> growing our own from seed. Well, guess what again?
>
> This year's jalapenos grown from seeds advertised as hot are perfectly
> sweet. We sampled three different plants from different areas of the
> garden and they are all the same.
>
> Any thoughts?
>
> js
>
I've said over the past few years that the jalapeños taste like
concentrated Bell peppers.

My friend agrees

I like them for substituting green peppers for taste, a little goes a
long way in cooking but
it's missing something. The jalapeño taste.

I believe it is a conspiracy.

wrote:
> Jack Schmidling wrote:
> > What has happened to jalapeno peppers?
> > [ . . . ]

Grow Serranos or Thia Piguinos. If ya want some of our Thais, eat my SPAM
to e-mail me.

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In article >,
Nick Cramer > wrote:

> wrote:
> > Jack Schmidling wrote:
> > > What has happened to jalapeno peppers?
> > > [ . . . ]
>
> Grow Serranos or Thia Piguinos. If ya want some of our Thais, eat my SPAM
> to e-mail me.

But it's not just the heat. There is a freshness, greenness, a
delicateness to roasted ja-lap-pin-nos that you don't get from other
peppers. Ideally you have at least 15 seconds to appreciate them before
you realize that something is terribly wrong. They ain't hot unless they
make me hick-ups.
--
Billy
http://angryarab.blogspot.com/

Billy Rose wrote:
> In article >,
> Nick Cramer > wrote:
>
>> wrote:
>>> Jack Schmidling wrote:
>>>> What has happened to jalapeno peppers?
>>>> [ . . . ]
>> Grow Serranos or Thia Piguinos. If ya want some of our Thais, eat my SPAM
>> to e-mail me.
>
> But it's not just the heat. There is a freshness, greenness, a
> delicateness to roasted ja-lap-pin-nos that you don't get from other
> peppers. Ideally you have at least 15 seconds to appreciate them before
> you realize that something is terribly wrong. They ain't hot unless they
> make me hick-ups.

what's the new hot pepper that the chinese (i think...) developed that's
suppose to be 10 times hotter than any other pepper? i keep hearing
about it, but never catch the name.

rachael simpson wrote:
> Billy Rose wrote:
>> In article >,
>> Nick Cramer > wrote:
>>
>>> wrote:
>>>> Jack Schmidling wrote:
>>>>> What has happened to jalapeno peppers?
>>>>> [ . . . ]
>>> Grow Serranos or Thia Piguinos. If ya want some of our Thais, eat my SPAM
>>> to e-mail me.
>>
>> But it's not just the heat. There is a freshness, greenness, a
>> delicateness to roasted ja-lap-pin-nos that you don't get from other
>> peppers. Ideally you have at least 15 seconds to appreciate them before
>> you realize that something is terribly wrong. They ain't hot unless they
>> make me hick-ups.
>
> what's the new hot pepper that the chinese (i think...) developed that's
> suppose to be 10 times hotter than any other pepper? i keep hearing
> about it, but never catch the name.

Hasn't appeared here, yet...the hottest shown is Indian.

http://en.wikipedia.org/wiki/Scoville_scale

How recent is development of the one you address?


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Blinky the Shark wrote:
> rachael simpson wrote:
>> Billy Rose wrote:
>>> In article >,
>>> Nick Cramer > wrote:
>>>
>>>> wrote:
>>>>> Jack Schmidling wrote:
>>>>>> What has happened to jalapeno peppers?
>>>>>> [ . . . ]
>>>> Grow Serranos or Thia Piguinos. If ya want some of our Thais, eat my SPAM
>>>> to e-mail me.
>>> But it's not just the heat. There is a freshness, greenness, a
>>> delicateness to roasted ja-lap-pin-nos that you don't get from other
>>> peppers. Ideally you have at least 15 seconds to appreciate them before
>>> you realize that something is terribly wrong. They ain't hot unless they
>>> make me hick-ups.
>> what's the new hot pepper that the chinese (i think...) developed that's
>> suppose to be 10 times hotter than any other pepper? i keep hearing
>> about it, but never catch the name.
>
> Hasn't appeared here, yet...the hottest shown is Indian.
>
> http://en.wikipedia.org/wiki/Scoville_scale
>
> How recent is development of the one you address?
>
>

I first heard about it about a month ago. It was on a radio news show.

rachael simpson wrote:
> Blinky the Shark wrote:
>> rachael simpson wrote:
>>> Billy Rose wrote:
>>>> In article >,
>>>> Nick Cramer > wrote:
>>>>
>>>>> wrote:
>>>>>> Jack Schmidling wrote:
>>>>>>> What has happened to jalapeno peppers?
>>>>>>> [ . . . ]
>>>>> Grow Serranos or Thia Piguinos. If ya want some of our Thais, eat my SPAM
>>>>> to e-mail me.
>>>> But it's not just the heat. There is a freshness, greenness, a
>>>> delicateness to roasted ja-lap-pin-nos that you don't get from other
>>>> peppers. Ideally you have at least 15 seconds to appreciate them before
>>>> you realize that something is terribly wrong. They ain't hot unless they
>>>> make me hick-ups.
>>> what's the new hot pepper that the chinese (i think...) developed that's
>>> suppose to be 10 times hotter than any other pepper? i keep hearing
>>> about it, but never catch the name.
>>
>> Hasn't appeared here, yet...the hottest shown is Indian.
>>
>> http://en.wikipedia.org/wiki/Scoville_scale
>>
>> How recent is development of the one you address?
>>
> I first heard about it about a month ago. It was on a radio news show.

Can't find anything on it with a Google search of news items. Perhaps
someone with better google-fu than I can come up with something.

--
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Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Steve Wertz wrote:
> On 19 Jul 2007 02:37:24 GMT, Blinky the Shark wrote:
>
>> rachael simpson wrote:
>>> Blinky the Shark wrote:
>>>
>>>> Hasn't appeared here, yet...the hottest shown is Indian.
>>>>
>>>> http://en.wikipedia.org/wiki/Scoville_scale
>>>>
>>>> How recent is development of the one you address?
>>>>
>>> I first heard about it about a month ago. It was on a radio news
>>> show.
>>
>> Can't find anything on it with a Google search of news items.
>> Perhaps someone with better google-fu than I can come up with
>> something.
>
> Search for "dorset naga" which is really the jolikia. The former
> received much more publicity in the last year than the original.

Ah! I'd never heard of "dorset naga".

It gets fairly confusing.

http://en.wikipedia.org/wiki/Naga_Jolokia_pepper

"The Indians claim it is a C. frutescens,[1] but the derived cultivar
Dorset Naga was assessed as a C. chinense."

That's the only ref to China in the article. It seem to be Indian in
origin, regardless.


--
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Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

wrote:

> I've said over the past few years that the jalapeños taste like
> concentrated Bell peppers.

> I believe it is a conspiracy.

Thank you. I have been reading this thread (which I started) for a week
and tasting jalapenos from the garden and the supermarket.

They are everything that has been said about them.... about the nicest
pepper on earth but they are not hot anymore.

They, like everything else, have been dumbed down for the mushbrained
masses.

If I come across a hot one, I will save the seeds and try to re-culture
them.

We have been screwed again by those who "know" what we should like....
Wonder bread, Bud, chicken breast and now sweet jalapenos

js

--
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On Fri, 20 Jul 2007 18:19:35 -0600, Jack Schmidling >
wrote:

wrote:
>
>> I've said over the past few years that the jalapeños taste like
>> concentrated Bell peppers.
>
>> I believe it is a conspiracy.
>
>Thank you. I have been reading this thread (which I started) for a week
>and tasting jalapenos from the garden and the supermarket.
>
>They are everything that has been said about them.... about the nicest
>pepper on earth but they are not hot anymore.
>
>They, like everything else, have been dumbed down for the mushbrained
>masses.
>
>If I come across a hot one, I will save the seeds and try to re-culture
>them.
>
>We have been screwed again by those who "know" what we should like....
>Wonder bread, Bud, chicken breast and now sweet jalapenos
>
Jack, did the TAM jalapeno come up in the discussion? I've read only
about half the posts in this thread and haven't noticed it's being
mentioned. An agricultural scientist at Texas A&M developed a mild
jalapeno for the salsa industry, which wanted to market mild versions
of salsa to us gringos. I'm on record that this is rather like
developing a strain of slow race horses or tall dachshunds, but few
with power ever listen to me. Anyhow, I'm wondering if your jalapenos
might not be TAM hybrids.

Me, I switched to serranos.
--

modom

--
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Blinky the Shark wrote:
> Steve Wertz wrote:
>> On 19 Jul 2007 02:37:24 GMT, Blinky the Shark wrote:
>>
>>> rachael simpson wrote:
>>>> Blinky the Shark wrote:
>>>>
>>>>> Hasn't appeared here, yet...the hottest shown is Indian.
>>>>>
>>>>> http://en.wikipedia.org/wiki/Scoville_scale
>>>>>
>>>>> How recent is development of the one you address?
>>>>>
>>>> I first heard about it about a month ago. It was on a radio news
>>>> show.
>>> Can't find anything on it with a Google search of news items.
>>> Perhaps someone with better google-fu than I can come up with
>>> something.
>> Search for "dorset naga" which is really the jolikia. The former
>> received much more publicity in the last year than the original.
>
> Ah! I'd never heard of "dorset naga".
>
> It gets fairly confusing.
>
> http://en.wikipedia.org/wiki/Naga_Jolokia_pepper
>
> "The Indians claim it is a C. frutescens,[1] but the derived cultivar
> Dorset Naga was assessed as a C. chinense."
>
> That's the only ref to China in the article. It seem to be Indian in
> origin, regardless.
>
>
thanks, maybe that's why i couldn't figure out what the name was suppose
to be

rae