Re: [CH] is it only me?
Doug Irvine (dirvin@bc.sympatico.ca)
Sat, 06 Feb 1999 17:25:23 +0000
Charles Demas wrote:
>
I think that I mentioned this before, but my heat tolerance ia pretty high...I
was in my local grocery which stocks habs and most other peppers, and this
particular day, I had a baggie of habs, beautiful orange habs, really fresh,
hard as rocks,obviously had just arrived, and when I arrived at the check out,
the YL there said, noting my advanced years, "Sir, do you know that those are
the hottest chiles known , and if you are going to use them to cook with, be
careful?" Well, I said to her, " yes, I have used them before, and they are
great" and I proceeded to bite one in half...well the fruit came through first,
and it was just fabulous, so I chewed it up in a hurry, paid her, standing
there with her mouth open, and got outta there fast....well, it was warm! Hot?
Yep, and on the way home, I was hoping some jerk would give me the finger, and
I would have stopped the car, rolled down the window and blinded him forever,
by spitting in his eyes! But, using hot sauces just to get the heat level up to
where all that can be tasted is the capsicin, that is not my idea of a great
dish, which is what I constantly strive for, and sometimes achieve....IMHO a
dish should have a combination of flavors, that compliment each other, and if
the chile in that dish is so overpowering that nothing else can be tasted, then
the cook has failed....those are for chile
cook-offs, where the result is tasted and then thrown out. In my green chile
stew that is on the stove at the moment, the flavor of the cilantro, which I
just added, is now coming through, adding to the tomatillas which were put in
previously, and the chiles which were put in first with the meat....I may add,
either Calvin's powder, or Jim's smoked hab powder at the end if it still
requires heat. My 2 cents worth(Cdn, worth musch less!) Cheers, Doug in BC