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Bad peppers
- Thread starter Muckyai
- Start date
on my side the one that
I do not like to grow
it's this one ....
not because of his taste, nor because it is difficult to produce
but you have to get up early to pick up a pound in the day
I do not know his name but I have a production contract for an Asian restaurant. They gave me the seeds and they do not know the variety
I do not like to grow
it's this one ....
not because of his taste, nor because it is difficult to produce
but you have to get up early to pick up a pound in the day
I do not know his name but I have a production contract for an Asian restaurant. They gave me the seeds and they do not know the variety
Not so crazy about these guys, simply known as Bali peppers. Similar to Thai types with upfront heat and in looks... but with a very chemical-like bitter aftertaste, even when cooked. I wont grow these again.
I´m seeing a lot of hate for Bells, which is puzzling. I mean, i don´t really want to grow them, b/c i find them boring and i can buy them dirt-cheap, year-round, from ANYwhere that produce is sold. So, why waste time/space on them? (Confession: sometimes i´ll see a cool looking ¨designer¨ Bell pepper, and feel a little bit tempted.... but i don´t see it happening any time soon.) But, i think if we´re being honest, we gotta admit that Bells make great ¨supporting cast members¨ in a good many dishes. They´re just not ever going to steal the show....
As long as I´m making confessions, I have to say that i really don´t dig on chocolate/brown varieties. Especially the hotter ones. I really want to enjoy them, and i think they tend to look awesome and every piece of my body, aside from my taste buds, wants to enjoy eating those things. I even like the smell of the brown pods, generally. And, as a Ween fan, I feel obligated to give the Brown stuff extra attention....
But, like others who dislike the choco chiles, i find the taste to be acrid and somewhat offensive. Chocolate superhots are a bad experience for me. I like to sample red/yellow/peach superhots b/c i tend to really enjoy the flavor burst i experience before the pain sets in. And, i can still hold onto that flavor while i suffer through it. And, if i´m really lucky, I´ll get to belch hours afterwards and have the flavor repeat on me. Eating a choco super hot is pretty much exactly like that, except that i hate the flavor bursts. Chocolate pods at the Hab SHU level are much more tolerable, in terms of heat, of course, but also in terms to the taste. But, every single time i used them in a dish or just ate ones for S&G, i would basically have 2 thoughts in rapid succession: ¨That wasn´t all that bad actually....¨ followed by ¨but i would´ve REALLY preferred something Yella or Red or whatever....¨ Once we get down to mild brown pods, like Aji Panca, the brown-ness isn´t really a factor. But, again, i usually figure that i´d rather ave picked something red, orange, or yellow...
So, despite all of that, i´m going to grow brown chiles again this year. I have a plan (which probably won´t work) and some ardent wishes (which may come true some day, but probably not in 2018.) The plan is to let the pods sit on the plant until they are very ripe. I was trying this with my JHCs last season, and it seemed to help----a very little bit. Might´ve been the placebo effect. I´m hoping that my tastes will change in time; i know that ppl who love the brown pods don´t experience them the same way that i do and, as a child, i hated cilantro, mushrooms, and hot peppers. Now, i love all three of those things. Maybe, one day, i´ll eat a chocolate pod and really enjoy it...
Sorry to have written so much on this. I guess that most folks weighing in on this one just kinda dislike a few varieties, and that´s something that can be stated succinctly and without reservation. My situation with chocolate chiles is different, b/c i am inexplicably conflicted about it emotionally and i am intellectually drawn to the challenge of reversing my own opinion on them.
As long as I´m making confessions, I have to say that i really don´t dig on chocolate/brown varieties. Especially the hotter ones. I really want to enjoy them, and i think they tend to look awesome and every piece of my body, aside from my taste buds, wants to enjoy eating those things. I even like the smell of the brown pods, generally. And, as a Ween fan, I feel obligated to give the Brown stuff extra attention....
But, like others who dislike the choco chiles, i find the taste to be acrid and somewhat offensive. Chocolate superhots are a bad experience for me. I like to sample red/yellow/peach superhots b/c i tend to really enjoy the flavor burst i experience before the pain sets in. And, i can still hold onto that flavor while i suffer through it. And, if i´m really lucky, I´ll get to belch hours afterwards and have the flavor repeat on me. Eating a choco super hot is pretty much exactly like that, except that i hate the flavor bursts. Chocolate pods at the Hab SHU level are much more tolerable, in terms of heat, of course, but also in terms to the taste. But, every single time i used them in a dish or just ate ones for S&G, i would basically have 2 thoughts in rapid succession: ¨That wasn´t all that bad actually....¨ followed by ¨but i would´ve REALLY preferred something Yella or Red or whatever....¨ Once we get down to mild brown pods, like Aji Panca, the brown-ness isn´t really a factor. But, again, i usually figure that i´d rather ave picked something red, orange, or yellow...
So, despite all of that, i´m going to grow brown chiles again this year. I have a plan (which probably won´t work) and some ardent wishes (which may come true some day, but probably not in 2018.) The plan is to let the pods sit on the plant until they are very ripe. I was trying this with my JHCs last season, and it seemed to help----a very little bit. Might´ve been the placebo effect. I´m hoping that my tastes will change in time; i know that ppl who love the brown pods don´t experience them the same way that i do and, as a child, i hated cilantro, mushrooms, and hot peppers. Now, i love all three of those things. Maybe, one day, i´ll eat a chocolate pod and really enjoy it...
Sorry to have written so much on this. I guess that most folks weighing in on this one just kinda dislike a few varieties, and that´s something that can be stated succinctly and without reservation. My situation with chocolate chiles is different, b/c i am inexplicably conflicted about it emotionally and i am intellectually drawn to the challenge of reversing my own opinion on them.
Edmick said:
I friend saved seeds from a commercial plant and asked me to grow that one for him. Sure he didnt isolate, but still the shape was all over the place. Taste was always the same. So I figure that i the right taste for the thing. Good n warm, only started getting sweet when I let it go all th way to full red. You will probably like it if you let it get fully on ripe.
Red Savinas taste awesome and are hot as hell. They are on my grow list this year. I love them.SavinaRed said:
I agree on the Browns. I do like the brown habanero and brown ghost though.Bicycle808 said:
Have you ever tried Swiss choc Michael. ? Stunning flavour, almost Berry like, mildish heat, smoked over cherry dust and then dried would add superb flavour to any mild dish /sauce / dip. [emoji6].D3monic said:
Hard to get hold off, and not always easy to germinate.
It's in my grow list this year. If I get pods will mail you seeds no problem. [emoji41][emoji106]
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Farmers market Jalapeno.
Sure, they look unique but there was no heat in them at all, and the texture when eating was horrible because of all the corking.
Peperoncini as well, no heat in these either and pretty much useless from a culinary standpoint.
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Sure, they look unique but there was no heat in them at all, and the texture when eating was horrible because of all the corking.
Peperoncini as well, no heat in these either and pretty much useless from a culinary standpoint.
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Dynebag said:
I grow pepperoncini (Stavros)
This will be my 4th season.
They have just enough heat that eating 1 raw does have some heat, pickling adds the heat to the vinegar.
I pickle mine by the gallon....use in salads, pizza toppings, bloody marys(with a spalsh of the vinegar) and as a side with just about any burger of sandwich.
If you want a hot pepperoncini...let it turn red. The downside is the pod walls get thinner on a red pod and they are lousy for pickling as an eater because it's basically a skin.
But it does sure elevate the heat of the vinegar.
Typical orange Habs.. I ate too many over the years, and I can't get past the flavor anymore.
