Melba's Jammin' wrote:
> In article >, Rodney
> Myrvaagnes > wrote:

>>Go for it!
>
>
> Mmmm, maybe. The good news on this one is that it didn't use any fresh
> fruit. So if I did use all this stuff up, or foist it off on my
> unsuspecting friends for Christmas gifts, or sell it to the folks who
> visit the bazaar, I could do it again if whimsy suited.
>
>

So is it good? Or does it suck? Enquiring minds have a lot invested in
this and you're being evasive...

Best regards, ;-)
Bob

"Melba's Jammin'" > wrote in message
...
> In article > , "Jack
> Schidt®" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>
>> >> HTHIT, sorry I missed the thread. I blame myself.
>> >
>> > Y'know, every time I see someone flogging himself, I start to think he
>> > likes it -- in a kinky sort of way. "-)
>>
>> Well, like I said in another post, it's just me and my shadow. :P
>>
>> Jack Self
>
> Well, ya know what they say about sex: It's like Bridge. If you don't
> have a good partner, you'd better have a good hand. "-)
> --

Haha! Or I could say 'I'm dating myself'

Jack Onamatic

"zxcvbob" > wrote in message
...
> Jack Schidt® wrote:
>
>> "zxcvbob" > wrote in message
>> ...
>>
>
> [snip]
>>>BTW, try using habanero peppers in a fruit relish sometime. They have a
>>>fruity perfumey taste that goes well with fruit. Just be careful not to
>>>use too much.
>>>
>>>Best regards,
>>>Bob
>>
>>
>> I like habañeros too, just have trouble making things 'mild' with them.
>>
>> Jack Overboard
>
>
> If you have a garden, try getting some seeds for "Trinidad Spice" or
> "Granada Seasoning" peppers (or any of a dozen similar varieties.) They
> look and smell and taste exactly like normal red or orange habaneros, but
> without any heat. My brother grows them. At first I thought "why
> bother?", then I realized you could use several of them in a recipe to get
> the desired taste, then use 1/2 or less of a real habanero to adjust the
> heat.
>
> BTW, one of his mild C. chinenese peppers crossed with a jalapeño, and a
> resulting volunteer seedling has fruit that look just like a jalapeño, but
> the plant has the form of a habanero (large leaves, fruit borne in
> clusters) and the peppers are extraordinarily hot -- perhaps hotter than a
> real habanero, with thick walls and very few seeds.
>
> -Bob

Sounds good. The habañero tastes really good; Melinda's hot sauce blends
them with carrots (among other things) and the resulting flavor is kickass.

Jack Kickass

"Melba's Jammin'" > wrote in message
...
> In article >, "Jack
> Schidt®" > wrote:
>
>> I like habañeros too, just have trouble making things 'mild' with them.
>>
>> Jack Overboard
>
> Habaneros. No ñ. From la ciudad de Habana. En Cuba.
> -Barb Nit
> --

I get that thiñg oñ my keyboard and I doñ't kñow wheñ to stop!!

Jack OverTilde

in article , zxcvbob at
wrote on 12/10/04 6:58 AM:

> Melba's Jammin' wrote:
>> In article >, zxcvbob
>> > wrote:
>>
>>
>>> Melba's Jammin' wrote:
>>>
>>>> In article >, Rodney
>>>> Myrvaagnes > wrote:
>>>
>>>>> Go for it!
>>>>
>>>> Mmmm, maybe. The good news on this one is that it didn't use any fresh
>>>> fruit. So if I did use all this stuff up, or foist it off on my
>>>> unsuspecting friends for Christmas gifts, or sell it to the folks who
>>>> visit the bazaar, I could do it again if whimsy suited.
>>
>>
>>> So is it good? Or does it suck? Enquiring minds have a lot invested in
>>> this and you're being evasive...
>>>
>>> Best regards, ;-)
>>> Bob
>>
>>
>> Oh, sorry. I put most of the gory details on my webpage. Not fair to
>> make you look there. Here's what I wrote the
>>
>
> [snip]
>
> You gotta tell us it's on the web page! (Some of us aren't bright
> enough to look there first before asking for details)
>
> BTW, try using habanero peppers in a fruit relish sometime. They have a
> fruity perfumey taste that goes well with fruit. Just be careful not to
> use too much.
>
> Best regards,
> Bob
I made some crabapple habanero jelly one year. Very good to take to meeting
of the Fruit Tree Project.
Ellen
--

in article , Jack Schidt® at
wrote on 12/10/04 7:01 AM:

>
> "zxcvbob" > wrote in message
> ...
>> Melba's Jammin' wrote:
>>> In article >, zxcvbob >
>>> wrote:
>>>
>>>
>>>> Melba's Jammin' wrote:
>>>>
>>>>> In article >, Rodney
>>>>> Myrvaagnes > wrote:
>>>>
>>>>>> Go for it!
>>>>>
>>>>> Mmmm, maybe. The good news on this one is that it didn't use any fresh
>>>>> fruit. So if I did use all this stuff up, or foist it off on my
>>>>> unsuspecting friends for Christmas gifts, or sell it to the folks who
>>>>> visit the bazaar, I could do it again if whimsy suited.
>>>
>>>
>>>> So is it good? Or does it suck? Enquiring minds have a lot invested in
>>>> this and you're being evasive...
>>>>
>>>> Best regards, ;-)
>>>> Bob
>>>
>>>
>>> Oh, sorry. I put most of the gory details on my webpage. Not fair to
>>> make you look there. Here's what I wrote the
>>>
>>
>> [snip]
>>
>> You gotta tell us it's on the web page! (Some of us aren't bright enough
>> to look there first before asking for details)
>>
>> BTW, try using habanero peppers in a fruit relish sometime. They have a
>> fruity perfumey taste that goes well with fruit. Just be careful not to
>> use too much.
>>
>> Best regards,
>> Bob
>
> I like habañeros too, just have trouble making things 'mild' with them.
>
> Jack Overboard
>
>
I finally learned that it is habaneros, no tilde, because the name comes
from Habana ( the city)
Ellen
--

On Tue, 12 Oct 2004 11:05:23 -0500, Melba's Jammin'
> wrote:

>In article > , George
>Shirley > wrote:
>
>> Jack Schidt® wrote:
>
>> > I like habañeros too, just have trouble making things 'mild' with them.
>> >
>> > Jack Overboard
>> >
>> >
>> Ask Barb sometime about a bottle of hab hot sauce I sent her. IIRC her
>> comment on being asked how it was was "we opened the bottle and heated
>> the house with it all winter."
>>
>> George
>>
>
>Hey, I put some of that Aji de Limon in some chicken soup last night.
>Mercy!! I still have three nearly-full bottles of stuff, Jorge. The
>oldest one is the Millenium version, bottled in May, 2001. It was the
>batch from BEFORE that one that was just right for my tender palate.
>What in sam hill do you use that stuff on? I know, everything. Doesn't
>it kind of kill the taste of whatever you're putting it on, though?
>¡Ay, caramba!


In my limited experience, habaneros are startlingly transparent, never
masking other flavors. Indeed, they put all the ingredients into sharp
relief. And, they have a wonderful fruitiness in addition to the heat.

My problem is I don't like my mouth on fire for half an hour
afterward. Those Grenadan seasoning peppers and such are appealing
because they do get the fruitiness, but they seem to get the heat back
in one generation.




Rodney Myrvaagnes J36 Gjo/a


Does one child rape really change Strom Thurmond's lifetime record?
For better or worse?

>zxcvbob wrote:


>BTW, one of his mild C. chinenese peppers crossed with a jalapeño, and a
>resulting volunteer seedling has fruit that look just like a jalapeño,
>but the plant has the form of a habanero (large leaves, fruit borne in
>clusters) and the peppers are extraordinarily hot -- perhaps hotter than
>a real habanero, with thick walls and very few seeds.
>
>-Bob
>
Hmm.. It has always been my understanding that a habanero, or variant thereof,
can not cross pollinate with a jalapeno. Same genus ( capsicum ) but different
species ( chinense vs.anuum ). I've always been led to understand that genetic
differences are too great to allow cross pollination.
I've grown habaneros and variants for years, and have not noticed a tendency of
chinense chiles to be "borne in clusters".
This seems to be a trait in some cultivars of capsicum anuum, however.
Not looking to argue with you Bob, just adding my 2 cents.

Jim

Jim wrote:

>> zxcvbob wrote:
>
>> BTW, one of his mild C. chinenese peppers crossed with a jalapeño,
>> and a resulting volunteer seedling has fruit that look just like a
>> jalapeño, but the plant has the form of a habanero (large leaves,
>> fruit borne in clusters) and the peppers are extraordinarily hot --
>> perhaps hotter than a real habanero, with thick walls and very few
>> seeds.
>>
>> -Bob
>>
>
> Hmm.. It has always been my understanding that a habanero, or variant
> thereof, can not cross pollinate with a jalapeno. Same genus (
> capsicum ) but different species ( chinense vs.anuum ). I've always
> been led to understand that genetic differences are too great to
> allow cross pollination. I've grown habaneros and variants for years,
> and have not noticed a tendency of chinense chiles to be "borne in
> clusters". This seems to be a trait in some cultivars of capsicum
> anuum, however. Not looking to argue with you Bob, just adding my 2
> cents.
>
> Jim



I dunno about the borne in clusters thing, that was my mom's
description. My brother is the horticulture major, and he thinks the
plants look like chinense peppers. He didn't describe the blossoms, I
should get him to take some close-up pictures off the flowers.

I have read elsewhere that C. chinense and C. anuum can cross, which
kind of means to me that they are not *really* different species.
However a horse and a donkey can cross to yield a mule (which is
sterile). My brother discribed the pepper fruits having very few seeds
-- like they didn't pollenate very well. I'll bet the seeds are
sterile. He took some cuttings from the plant to try to keep them alive
for next year. (His pepper plants always grow way too large to dig up
for the winter.)

Bob

> zxcvbob wrote:


>I dunno about the borne in clusters thing, that was my mom's
>description. My brother is the horticulture major, and he thinks the
>plants look like chinense peppers.

Hi Bob,
The funny thing is, there is a great deal of diversity in the appearance of
various c.chinense cultivars.
I have several varieties presently growing.
I have some generic orange habanero plants, a couple of red habanero plants ,
and some Jamaican Hot Yellows. These all have medium green, rather narrow
smooth leanes.
I also have some Jamaican Hot Chocolate plants, which have much darker green,
wider,wrinkled leaves.
Then I have some Fataliis.Very dark green, very wrinkled, very wide leaves.
These are all c. chinense varieties, but they look very different.

>I have read elsewhere that C. chinense and C. anuum can cross, which
>kind of means to me that they are not *really* different species.

Well, by biological definition, they are different species. Same genus,
different species.
It really doesn't matter much to me, as long as the chiles were good. :-)

BTW - I smoked some habaneros last weekend. Wonderful stuff. Sweet, smoky, and
you get about 3-4 seconds to enjoy the flavor before the fire kicks in. WOW!!!

Jim