On 2010-03-26, Dan Abel > wrote:

> Individual peppers vary widely in their hotness.

Very much so.

My med high capsaicin tolerance renders jalapeno peppers a tolerable
distraction on my "hot" scale. But, even canned jalapenos, cooked
along with their seeds and fairly hot compared to fresh, didn't
prepare me for my Mexican neighbor's fresh home grown jalapenos.

"Do you like jalapenos?"
"Sure. I eat them all the time" (smug smirk)
"Here. Try ours. We grow them ourselves"
"Ahh-aaah (gasp!) ...aahh!... erk..."
"Are you okay?" (smug smirk)

Those suckers were at least 3 times hotter than any jalapeno I'd ever
eaten, so beware. Chile growers love to pull this kinda thing on the
unwary.

nb

"notbob" > wrote in message
...
> On 2010-03-26, Dan Abel > wrote:
>
>> Individual peppers vary widely in their hotness.
>
> Very much so.
>
> My med high capsaicin tolerance renders jalapeno peppers a tolerable
> distraction on my "hot" scale. But, even canned jalapenos, cooked
> along with their seeds and fairly hot compared to fresh, didn't
> prepare me for my Mexican neighbor's fresh home grown jalapenos.
>
> "Do you like jalapenos?"
> "Sure. I eat them all the time" (smug smirk)
> "Here. Try ours. We grow them ourselves"
> "Ahh-aaah (gasp!) ...aahh!... erk..."
> "Are you okay?" (smug smirk)
>
> Those suckers were at least 3 times hotter than any jalapeno I'd ever
> eaten, so beware. Chile growers love to pull this kinda thing on the
> unwary.
>
> nb
Sounds like you did the neighborly thing and made his day ;o} I've just
started some seeds for a pepper called Zavory. It is a habenero with no
more heat than a jalapeno. Let you know how that turns out.
Janet

In article >,
notbob > wrote:

> On 2010-03-26, Dan Abel > wrote:
>
> > Individual peppers vary widely in their hotness.
>
> Very much so.
>
> My med high capsaicin tolerance renders jalapeno peppers a tolerable
> distraction on my "hot" scale. But, even canned jalapenos, cooked
> along with their seeds and fairly hot compared to fresh, didn't
> prepare me for my Mexican neighbor's fresh home grown jalapenos.
>
> "Do you like jalapenos?"
> "Sure. I eat them all the time" (smug smirk)
> "Here. Try ours. We grow them ourselves"
> "Ahh-aaah (gasp!) ...aahh!... erk..."
> "Are you okay?" (smug smirk)
>
> Those suckers were at least 3 times hotter than any jalapeno I'd ever
> eaten, so beware. Chile growers love to pull this kinda thing on the
> unwary.
>
> nb

Sample with caution. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On Fri, 26 Mar 2010 17:39:28 GMT, notbob wrote:

> On 2010-03-26, Dan Abel > wrote:
>
>> Individual peppers vary widely in their hotness.
>
> Very much so.
>
> My med high capsaicin tolerance renders jalapeno peppers a tolerable
> distraction on my "hot" scale. But, even canned jalapenos, cooked
> along with their seeds and fairly hot compared to fresh, didn't
> prepare me for my Mexican neighbor's fresh home grown jalapenos.
>
> "Do you like jalapenos?"
> "Sure. I eat them all the time" (smug smirk)
> "Here. Try ours. We grow them ourselves"
> "Ahh-aaah (gasp!) ...aahh!... erk..."
> "Are you okay?" (smug smirk)
>
<(non-smug) snort>

your pal,
blake

On Fri, 26 Mar 2010 12:15:28 -0600, Janet Bostwick wrote:

> Sounds like you did the neighborly thing and made his day ;o} I've just
> started some seeds for a pepper called Zavory. It is a habenero with no
> more heat than a jalapeno. Let you know how that turns out.
> Janet

that could be interesting. you hear many people talk about the 'fruity'
flavor tones of habaneros, but they're too damn hot for me.

your pal,
blake