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?

--


James Silverton
Potomac, Maryland

Email, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
> 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?
>
> --
>
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not
I imagine some people realize that. I do.

Tom

Tom Biasi wrote:
> "James Silverton" > wrote in message
> ...
>> 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 imagine some people realize that. I do.


I realized it, but I thought the idea was to get the flavour of the
jalapeno peppers without the added heat of the seeds.

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.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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

On Sun, 26 Jul 2009 10:12:29 -0500, 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.

careful, or they might boot your ass out of texas.

your pal,
blake

On Sun, 26 Jul 2009 10:12:29 -0500 in rec.food.cooking, Janet Wilder
> wrote,
>I always remove the seeds *and* the membranes then rinse the peppers. I
>have very, very little tolerance for capsicum-based heat.

I slice the stem end off, then cut the Jalapeno in half lengthwise. Then
I use the tip of a teaspoon to scrape from the tip of the half-pepper
down to the stem end, removing the seeds and almost all of the ribs.

On Sun, 26 Jul 2009 12:21:53 GMT, "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 can only suppose the people who *want* as much heat from their
jalapeno as possible already know it and will disregard that
particular part of the instructions.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
"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 thought that when a recipe called for deseeding, that meant to
remove everything except the flesh.

Not that the fresh jalapenos I've bought the last few years have much
heat, anyway.

--
Dan Abel
Petaluma, California USA

James Silverton said...

> 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?


Yep. I knew that. It's often mentioned on food programs. The other mention is
to prep with latex gloves. My ex once diced up some for a dish and the next
day she put in her contact lenses and her eyes caught FIRE! She tried another
pair and the same thing. We finally figured out the jalapeno oil in her
fingers didn't just get washed off with a casual soap rinse!!! She was lucky
it caused no eye injury but there was plenty of pain. Lucky it wasn't a
habanero!

Andy
--
I'm no longer a danger to society.

Dan wrote on Sun, 26 Jul 2009 10:30:07 -0700:

>> 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 thought that when a recipe called for deseeding, that
> meant to remove everything except the flesh.

> Not that the fresh jalapenos I've bought the last few years
> have much heat, anyway.

Seeds themselves are the easiest thing to remove and that's all some
people do. The hotness of jalapenos seems very variable but even
cubanelles are too hot for some people while others boast that they like
to chew on jalapenos.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Andy" > wrote in message ...
> James Silverton said...
>
>> 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?
>
>
> Yep. I knew that. It's often mentioned on food programs. The other mention
> is
> to prep with latex gloves. My ex once diced up some for a dish and the
> next
> day she put in her contact lenses and her eyes caught FIRE! She tried
> another
> pair and the same thing. We finally figured out the jalapeno oil in her
> fingers didn't just get washed off with a casual soap rinse!!! She was
> lucky
> it caused no eye injury but there was plenty of pain. Lucky it wasn't a
> habanero!
>

True, also do not take a leak after handling hot peppers. Alcohol dissolves
the oil, so if you have some Vodka handy use that to wash your hands off.

Paul

"Paul M. Cook" > wrote in message
...
>
> "Andy" > wrote in message
> ...
>> James Silverton said...
>>
>>> 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?
>>
>>
>> Yep. I knew that. It's often mentioned on food programs. The other
>> mention is
>> to prep with latex gloves. My ex once diced up some for a dish and the
>> next
>> day she put in her contact lenses and her eyes caught FIRE! She tried
>> another
>> pair and the same thing. We finally figured out the jalapeno oil in her
>> fingers didn't just get washed off with a casual soap rinse!!! She was
>> lucky
>> it caused no eye injury but there was plenty of pain. Lucky it wasn't a
>> habanero!
>>
>
> True, also do not take a leak after handling hot peppers.

I have never had a problem with this.

Dave Smith wrote:

>>> 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 imagine some people realize that. I do.
>
> I realized it, but I thought the idea was to get the flavour of the
> jalapeno peppers without the added heat of the seeds.


I figured it must be a texture issue. Some people don't like the way seeds
feel when they eat them, and they add some bitterness too. Besides, the
seeds would pose a health risk for people like Jill.

Bob

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.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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

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

On Sun, 26 Jul 2009 16:11:49 -0400, "cybercat" >
wrote:

>
>"Paul M. Cook" > wrote in message
<snip>
>>
>> True, also do not take a leak after handling hot peppers.
>
>I have never had a problem with this.
>
<LAUGH!> I can only sympathize with it.

In a related experience, all I did was rub my eyes and I thought I
would go blind! I groped my way to the sink, turned on the cold water
and ran it over my open eyes until I could see (slightly) again. It
was a truly horrible experience, so every time I see precautions about
hands and eyes I say "amen to that".


--
I love cooking with wine.
Sometimes I even put it in the food.

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.

These are a jalepeno which are bred to be less hot. I got the plant at
Lowes. The peppers are quite small, but I have had to water everything
myself as we have not had rain in months.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article >,
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.

Letting them turn red on the plant really does sweeten them. I found
that drought conditions make them hotter so water them plenty!

I bought some nice ones at the store yesterday for the cockatoo. They
are a good source of vitamin C. I'm leaving them at room temp in my
Onion basket to turn red before feeding them to her.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
sf > wrote:

> On Sun, 26 Jul 2009 16:11:49 -0400, "cybercat" >
> wrote:
>
> >
> >"Paul M. Cook" > wrote in message
> <snip>
> >>
> >> True, also do not take a leak after handling hot peppers.
> >
> >I have never had a problem with this.
> >
> <LAUGH!> I can only sympathize with it.
>
> In a related experience, all I did was rub my eyes and I thought I
> would go blind! I groped my way to the sink, turned on the cold water
> and ran it over my open eyes until I could see (slightly) again. It
> was a truly horrible experience, so every time I see precautions about
> hands and eyes I say "amen to that".

I always handle fresh peppers with gloves on...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Sun, 26 Jul 2009 12:21:53 GMT, 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?

IOW, you're just finding out what everybody else has always known.
And it's not "much of the heat", it's *all* of the heat. The seeds
themselves are not hot. They are hot only because they are next to
the ribs/membranes. The peppers do not have pith.

-sw

On Sun, 26 Jul 2009 21:21:34 -0500, Omelet >
wrote:

>I always handle fresh peppers with gloves on...

Those were the days before latex gloves and being smart. I was still
a teenager and didn't know a single person who had ever handled a real
hot pepper.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 26 Jul 2009 18:07:37 GMT, James Silverton wrote:

> Dan wrote on Sun, 26 Jul 2009 10:30:07 -0700:
>
>>> 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 thought that when a recipe called for deseeding, that
>> meant to remove everything except the flesh.
>
>> Not that the fresh jalapenos I've bought the last few years
>> have much heat, anyway.
>
> Seeds themselves are the easiest thing to remove and that's all some
> people do. The hotness of jalapenos seems very variable but even
> cubanelles are too hot for some people while others boast that they like
> to chew on jalapenos.

we can perhaps thank god that hot peppers haven't been utterly standardized
while at the same time complaining about their variability.

your pal,
blake

Janet Wilder wrote:

> Lowes. The peppers are quite small, but I have had to water everything
> myself as we have not had rain in months.

It's being very dry here in north Italy too: farmers started to water theyr
grapes, which is very uncommon. Last time it happened in 2003.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco wrote:
> Janet Wilder wrote:
>
>> Lowes. The peppers are quite small, but I have had to water everything
>> myself as we have not had rain in months.
>
> It's being very dry here in north Italy too: farmers started to water theyr
> grapes, which is very uncommon. Last time it happened in 2003.


I wish I could sell you some of our weather. It has been cool and damp
here. It has rained almost every day for the last month.