Why are they messing with our food? We already have Bell peppers.

http://www.nytimes.com/2004/11/21/na...21peppers.html

What next, chocolate free chocolate? I suppose as long as they are
labelled correctly I won't have to buy them , but you know what
happens at the big chains, the tasteless becomes the norm.
Alas,
Biff

Biff wrote:
> Why are they messing with our food? We already have Bell peppers.
>
> http://www.nytimes.com/2004/11/21/na...21peppers.html
>
> What next, chocolate free chocolate? I suppose as long as they are
> labelled correctly I won't have to buy them , but you know what
> happens at the big chains, the tasteless becomes the norm.
> Alas,
> Biff

What do you think white chocolate is? ;-)


jim

Biff wrote:
> Why are they messing with our food? We already have Bell peppers.
>
> http://www.nytimes.com/2004/11/21/na...21peppers.html
>
> What next, chocolate free chocolate? I suppose as long as they are
> labelled correctly I won't have to buy them , but you know what
> happens at the big chains, the tasteless becomes the norm.
> Alas,
> Biff

What do you think white chocolate is? ;-)


jim

JimLane wrote:

>
> What do you think white chocolate is? ;-)


....and Cheez Whiz.

~john

JimLane wrote:

>
> What do you think white chocolate is? ;-)


....and Cheez Whiz.

~john

Biff > wrote:
>Why are they messing with our food? We already have Bell peppers.

A while back I posted about messing around with a habanero
at the Hard Rock in Las Vegas.

When I didn't hit any of the membrane or seeds, the flesh was
a lot like a bell pepper.

So the point is the heat.

>What next, chocolate free chocolate?

"Carob."

Which tastes even worse than it sounds.

>I suppose as long as they are
>labelled correctly I won't have to buy them , but you know what
>happens at the big chains, the tasteless becomes the norm.

Whatever keeps the prices low on the good stuff, I let
the proles buy by the pound.

--Blair
"It all comes in the same truck."

Biff > wrote:
>Why are they messing with our food? We already have Bell peppers.

A while back I posted about messing around with a habanero
at the Hard Rock in Las Vegas.

When I didn't hit any of the membrane or seeds, the flesh was
a lot like a bell pepper.

So the point is the heat.

>What next, chocolate free chocolate?

"Carob."

Which tastes even worse than it sounds.

>I suppose as long as they are
>labelled correctly I won't have to buy them , but you know what
>happens at the big chains, the tasteless becomes the norm.

Whatever keeps the prices low on the good stuff, I let
the proles buy by the pound.

--Blair
"It all comes in the same truck."

>When I didn't hit any of the membrane or seeds, the flesh was
>a lot like a bell pepper.
>
>So the point is the heat.

I don't know, I think habaneros have their own flavor that I like, seems
different than a bell --although it is sweet.

As opposed to jalapenos, which really is not much more than heat, I can see why
someone would want to capture the flavor of habs without the heat, which can
overpower the but I've found you can do that my using only one, or even a half
a one to flavor an entire batch.

Habanero jelly, with cream cheese and crackers is really good. Think I got the
recipe here a few years ago.

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

>When I didn't hit any of the membrane or seeds, the flesh was
>a lot like a bell pepper.
>
>So the point is the heat.

I don't know, I think habaneros have their own flavor that I like, seems
different than a bell --although it is sweet.

As opposed to jalapenos, which really is not much more than heat, I can see why
someone would want to capture the flavor of habs without the heat, which can
overpower the but I've found you can do that my using only one, or even a half
a one to flavor an entire batch.

Habanero jelly, with cream cheese and crackers is really good. Think I got the
recipe here a few years ago.

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

>This apparently worked out better than the TAM Jalapeno, which is both
>heatless and flavorless.

Maybe if they hadn't called it a heat reduced habanero --called it a new pepper
- people could enjoy it and not feel like they were committing some kind of
capsaicin crime :-)

Joelle

The world is a book and those who do not travel read only one page - St
Augustine
Joelle

Joelle wrote:
>>This apparently worked out better than the TAM Jalapeno, which is both
>>heatless and flavorless.
>
>
> Maybe if they hadn't called it a heat reduced habanero --called it a new pepper
> - people could enjoy it and not feel like they were committing some kind of
> capsaicin crime :-)
>
> Joelle
>
> The world is a book and those who do not travel read only one page - St
> Augustine
> Joelle

I was pondering this, to sell a "new" pepper he would have to spend a
lot of time educating everyone. By ripping a known name, it makes sales
and market penetration easier.

He should grow these only in white and not the usual hab colors to keep
the market confusion down if he really wants to be ethical about it and
use the hab moniker. The white hab, all the flavor and very pale heat.


jim

Joelle wrote:
>>This apparently worked out better than the TAM Jalapeno, which is both
>>heatless and flavorless.
>
>
> Maybe if they hadn't called it a heat reduced habanero --called it a new pepper
> - people could enjoy it and not feel like they were committing some kind of
> capsaicin crime :-)
>
> Joelle
>
> The world is a book and those who do not travel read only one page - St
> Augustine
> Joelle

I was pondering this, to sell a "new" pepper he would have to spend a
lot of time educating everyone. By ripping a known name, it makes sales
and market penetration easier.

He should grow these only in white and not the usual hab colors to keep
the market confusion down if he really wants to be ethical about it and
use the hab moniker. The white hab, all the flavor and very pale heat.


jim

In article >,
JimLane > wrote:

> He should grow these only in white and not the usual hab colors to keep
> the market confusion down if he really wants to be ethical about it and
> use the hab moniker. The white hab, all the flavor and very pale heat.

Or green, the seemingly-universal color of stuff that has less of the
main ingredient in it than the original (decaf coffee, recycled
anything, diesel fuel).

sd

In article >,
JimLane > wrote:

> He should grow these only in white and not the usual hab colors to keep
> the market confusion down if he really wants to be ethical about it and
> use the hab moniker. The white hab, all the flavor and very pale heat.

Or green, the seemingly-universal color of stuff that has less of the
main ingredient in it than the original (decaf coffee, recycled
anything, diesel fuel).

sd

Joelle > wrote:
>
>As opposed to jalapenos, which really is not much more than heat, I can see why

Pickled jalapenos are unique and extremely tasty.

--Blair
"I may get some on my turkey."

Joelle > wrote:
>
>As opposed to jalapenos, which really is not much more than heat, I can see why

Pickled jalapenos are unique and extremely tasty.

--Blair
"I may get some on my turkey."

Joelle > wrote:
>
>As opposed to jalapenos, which really is not much more than heat, I can see why

Pickled jalapenos are unique and extremely tasty.

--Blair
"I may get some on my turkey."

>>As opposed to jalapenos, which really is not much more than heat,

>Pickled jalapenos are unique and extremely tasty.

I still say they get their flavor from being pickled.

And I prefer pickled porcinis myself

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

>>As opposed to jalapenos, which really is not much more than heat,

>Pickled jalapenos are unique and extremely tasty.

I still say they get their flavor from being pickled.

And I prefer pickled porcinis myself

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

>>As opposed to jalapenos, which really is not much more than heat,

>Pickled jalapenos are unique and extremely tasty.

I still say they get their flavor from being pickled.

And I prefer pickled porcinis myself

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

Bubbabob wrote:
> Blair P. Houghton > wrote:
>
>>Pickled jalapenos are unique and extremely tasty.
>>
>> --Blair
>> "I may get some on my turkey."
>>
>
>
>
> Not the watered-down Texas A&M variety. Nearly tasteless no matter what you
> do with them. Unfortunately, you can't tell them from real Jalapeños by
> looking at them. Several times I've taken Jalapeños back to Albertsons and
> demanded a refund when they sell the TAM variety without marking them as
> such.


I'm not so sure it's the TAM variety. Maybe the growers are pampering
the plants with too much fertilizer and water to grow the fruit to size
quickly, and then picking before the heat develops. Look for jalapeños
with cracks. They are usually hot. Also, they are the ones most people
leave behind because they don't look as nice as the unblemished ones.

Bob

Bubbabob wrote:
> Blair P. Houghton > wrote:
>
>>Pickled jalapenos are unique and extremely tasty.
>>
>> --Blair
>> "I may get some on my turkey."
>>
>
>
>
> Not the watered-down Texas A&M variety. Nearly tasteless no matter what you
> do with them. Unfortunately, you can't tell them from real Jalapeños by
> looking at them. Several times I've taken Jalapeños back to Albertsons and
> demanded a refund when they sell the TAM variety without marking them as
> such.


I'm not so sure it's the TAM variety. Maybe the growers are pampering
the plants with too much fertilizer and water to grow the fruit to size
quickly, and then picking before the heat develops. Look for jalapeños
with cracks. They are usually hot. Also, they are the ones most people
leave behind because they don't look as nice as the unblemished ones.

Bob