Re: [CH] item: Some like it Hot

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Peter G wrote:

> Hi folks ,
> 
> here's an item from NYTimes.com    Some Like It Hot, but a New Pepper Is 
> Bred for the Rest
>    http://www.nytimes.com/2004/11/21/national/21peppers.html
> 
> ... unreal

He'll not doubt take a lot more heat over this than his peppers 
produce. What I wonder is how this pepper differs from the Gustoso or 
Venezuelan Sweet Habanero - neither of which are very spicy. Other 
than the colour, that is.

I don't mind the heat of full goose bozo habbies - but, I don't care 
for the taste straight up as they remind me of over ripe apricots. In 
sauces and as part of a jerk - yeah, OK. But, just sprinkled willy 
nilly over a dish to add heat ... nahhhh.

-- 
ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider

Great American Outback
        .___
        \  |,
        /   |
       (  * |
        \   ;
         \_/

... "Make sure that the beer - four pints a week - goes to the troops 
under fire before any of the parties in the rear get a drop." 
--Winston Churchill to his Secretary of War, 1944

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