[CH] back on the hab and peanut butter sandwich thread
Tara Deen (tara@es.usyd.edu.au)
Wed, 12 Jul 2000 08:35:47 +1000
Hi all,
At the prompting of John Farrel, I tried a fresh hab and peanut butter
sandwich today.
Ingredients: 2 slices bread, peanut butter to cover, 1 fresh hab, run
through a garlic mincer, a sprinkling of salt and pepper.
I have always used peanut butter and sambal oelek sandwiches as a lunch
when in the field (sure beats devon and cheese or plain lettuce when
you're a vegetarian!), and lately have had a couple of PB & Encoma hab
sauce (but as Gary Castleton points out, that ain't hot!). I've just
eaten it and while it had a great flavour, all I got was a tang. I
expected to be jumping up and down and reaching for the banana by now.
Now I know I've been eating hot chile all my life, but I am curious as
to why this is.
1) This was a commercially grown chile, maybe it's just not hot? It
certainly wasn't as hot as my home-grown Thai hots or Indian (both
around 8-9)
2) Maybe I just didn't add enough hab and I should try 2 or 3?
3) Did the starch in the bread and oil in the PB kill some of the heat?
4) Do I really have to wait until my habs grow until I get some real
pain?
The plants I rescued from the possums at the old place back at Easter
are bouncing back and despite it being winter are merrily flowering and
setting fruit. Two hab plants, one indian, two jals and one very
odd-looking anaheim plant (amazing what these plants can survive).
On top of that, I've got Lilac cayenne and Guajillo seedlings up out of
the soil (but still with just seed leaves), and lots more just biding
their time!
I'm loving this mild winter weather but I want fresh home grown chiles,
so bring on spring...
Tara
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______________________________________________________
Tara Deen
School of Earth Sciences
Division of Geology and Geophysics
Building FO5
University of Sydney NSW 2006
Phone: 61-2-9351 4271
Fax: 61-2-9351 0184
email: tara@es.usyd.edu.au
______________________________________________________