[CH] Sauces
James Campbell (camkeep@bright.net)
Mon, 19 Apr 1999 10:53:26 -0400
Good morning, I have a couple of questions:
I've tried a couple of brands of pickled whole Serranos and they have less
heat than Whitefield pickled Jalapeņo rings (2 qt, $2.80 at Sam's). The
Serranos are in a saltier brine and have a few carrot slices with them.
Does this packing method reduce their heat? How much hotter should I expect
a pepper to be fresh than pickled?
New topic: I have a couple of lists of peppers listing attributes --
arranged alphabetically and saying things like mild, hot, very hot, etc. Is
there such a list arranged by relative heat? Or with a lot more categories
like 'ice cold, fiery, explosive, devastating, volcanic,
mommee-e-e........', etc?
Is there a similar list for sauces, or are there just too many to start?
Thanks, JC the Other, Bucyrus, OH, US