-
If you need help identifying a pepper, disease, or plant issue, please post in Identification.
Chefs and super hots
- Thread starter Captain Caliente
- Start date
Let's be real here; "gourmet" holds a definition as an adjective in the English language, and has for some time. Our language is alive; these things change.
Despite the dictionary definition , in actuality Gourmet is a fairly useless subjective marketing description (ie Hand Crafted, artisan or artisanal), that offers no real objective information.
The coffee beans I buy at the roaster near my house are Fairtrade, Ecocert Organic, those things mean more than just saying Gourmet.
Morons are paying crazy amounts of money for Kopi Luwak marketed as the most expensive gourmet coffee. .
Most don't know that the supply now comes almost exclusively from caged Civets that are force fed coffee beans .
The civets don't get to pick the best coffee cherries, don't eat the full range of their diet.
Essentially animal cruelty for the sake of giving some nob the perceived experience of the Ultimate Gourmet coffee.
Now I must go , this and the superhots and coffee I had with breakfast has given me a need to use my Gourmet ,Hand Crafted (l like to fold) costco TP.
https://en.wikipedia.org/wiki/Kopi_Luwak#Animal_welfare
The coffee beans I buy at the roaster near my house are Fairtrade, Ecocert Organic, those things mean more than just saying Gourmet.
Morons are paying crazy amounts of money for Kopi Luwak marketed as the most expensive gourmet coffee. .
Most don't know that the supply now comes almost exclusively from caged Civets that are force fed coffee beans .
The civets don't get to pick the best coffee cherries, don't eat the full range of their diet.
Essentially animal cruelty for the sake of giving some nob the perceived experience of the Ultimate Gourmet coffee.
Now I must go , this and the superhots and coffee I had with breakfast has given me a need to use my Gourmet ,Hand Crafted (l like to fold) costco TP.
https://en.wikipedia.org/wiki/Kopi_Luwak#Animal_welfare
Gourmet should be fairly self explanatory in common vernacular. Particularly with the explosion of interest in culinary arts. It says that the extra effort was made to ensure high quality. My hot peppers are grown in a fungicide and pesticide free garden. A honed symbiotic relationship between fish, snails, worms, ladybugs and superhots. The peppers are thick walled and beautiful. The flavor is premium. I know a lot of folks grow peppers and every single one is special. It does not make my hot peppers any less incredible though. And they are.
There is a difference between a grouper filet prepared in a diner as to that prepared in a fine dining establishment. The word Gourmet is a perfect description (adjective) to describe the difference. The word "hand crafted" would indicate that the product is not machined in a factory. The idea that extra love was put into the final product. Some may use these types of words or descriptions flippantly. All for a marketing gimmick. So you are right to be suspicious. But I am not one of those people. I fully understand why I use the term "gourmet superhots" and I believe it to be true. I watch over all of my peppers like they were my little friends. Just waiting to take their place in history as part of one of the greatest sauces ever and meant to be dribbled on some of the finest gourmet food that mankind can stuff into their opinionated pie holes.
At present, one of the finest chefs in North Central Florida is incorporating my sauces into the gastronomic glories he creates on a nightly basis. It is the most "gourmet" restaurant in our city. So...that's what I'm talking about.
There is a difference between a grouper filet prepared in a diner as to that prepared in a fine dining establishment. The word Gourmet is a perfect description (adjective) to describe the difference. The word "hand crafted" would indicate that the product is not machined in a factory. The idea that extra love was put into the final product. Some may use these types of words or descriptions flippantly. All for a marketing gimmick. So you are right to be suspicious. But I am not one of those people. I fully understand why I use the term "gourmet superhots" and I believe it to be true. I watch over all of my peppers like they were my little friends. Just waiting to take their place in history as part of one of the greatest sauces ever and meant to be dribbled on some of the finest gourmet food that mankind can stuff into their opinionated pie holes.
At present, one of the finest chefs in North Central Florida is incorporating my sauces into the gastronomic glories he creates on a nightly basis. It is the most "gourmet" restaurant in our city. So...that's what I'm talking about.
**Mark as best answer.
Guatemalan Insanity Pepper said:
It's a marketing term, and I usually do not like the usage. Gourmet Salsa for example. The word gourmet some elegant curvy script. If it works for them great, personally not a fan.
Caliente, no I am not picking on you or whatever you thought before lol, to back up my case I broke out an old quote!
For sauces, I've had some good ones so that's fine. It's just the branding I dislike.
Caliente, no I am not picking on you or whatever you thought before lol, to back up my case I broke out an old quote!
Sounds ODD for peppers. I would chuckle at anyone using it especially on their produce sales.The Hot Pepper said:I hate that word on hot sauce! Blair's gourmet hot sauce. That would sound cheesy wouldn't it? In the world of niche sauces and superhots, it has no place. Sounds like some snooty shizz that sells on the same shelf as homemade jams made by some old lady named Edith.
For sauces, I've had some good ones so that's fine. It's just the branding I dislike.
Point taken; "gourmet" is pretty much useless as a marketing term, and its inclusion on a label is likely to make me extra skeptical. It's kinda like the term "premium." Only the shittiest beers are described as "premium lager" on their bottles and cans.Ashen said:
And yeah, that's because it doesn't really mean anything. There are no standards or certifications behind subjective terms like "gourmet"...or, "premium," for that matter. It's just an adjective. I wouldn't use it to make any purchase decisions... But I'm completely comfortable using it in discussions with friends, family, and trusted thp members. We know what it means when it's used casually to describe a product or experience.
All that being said, i wouldn't be at anyone using the term "gourmet" to describe pretty much any fresh homegrown chile, or even really any commercially grown pepper beyond what one can typically find at most groceries. I probably wouldn't use that word myself, but i wouldn't call foul, neither.
I give peppers to some local restaurants around me. I might blush a little if ever they referred to my stuff's as "gourmet," but that might be a step up from what they describe'm as nice, which is often something like "really hot peppers that Fat Rob gave us."
"Fancy" ketchup never really took off. 
Bicycle808 said:
I like what you are saying here. It is definitely about perception. If you go to a Mexican restaurant and ask for hot peppers to be sauteed with your fajita fixens the chances of getting a "Premium" pepper are slim to none. You'll get Jalepenos. You might get an habanero salsa. Don't get me wrong. I love all peppers and they love me too. But a Scorpion or 7pot sauteed with your onions for fajitas - and the whole dish is elevated. You are right. People need to look beyond the heat found in this peppers and realize that these are "gourmet". They should be seen as such and they should be consumed as such. I appreciate you guys letting me rant about this. It is a passion.
That's a caveat, it works great at farmers markets for foods.That's the point tho. Marketing, and the perceived value, that you are getting something finer.salsalady said:I used to make Texas Creek PREMIUM Salsa, now I just make "really freaking good, locally hand crafted, all natural, gourmet Texas Creek Salsa" It's kind hard to fit it all on the label, but I have a good graphics person.
NOT peppers!
Captain Caliente said:
No they don't
It's too silly.
salsalady
Business Member
Captain Caliente said:
Just the fact that the pepper is a 7 pot, morugah, douglah or what-have-you does not automatically make them gourmet! There are definitely some GOURMET jalapenos. The word/adjective 'gourmet' means of high quality, something a GOURMET(aka epicurian, someone with a discerning palette, NOUN) would use or eat.
While you may not get a good quality jalapeno at the local Mexi-Cafe for those fajitas, there are definitely 'gourmet' jalapenos at the FM which can be made into epicly delicious poppers or sauteed with some other 'gourmet' veggies for fajitas.
And just because a pepper is a superhot whatever, does not automatically mean it is of 'high quality'.
It seems like that is what you are saying, all supehots are high quality and are something a gourmet (NOUN) would/should use.
you do know i'm kidding.....right?The Hot Pepper said:
salsalady said:
No because I know you sell locally at markets and may use the word, for some reason it seems to fit with some of the jam, jelly, local crowd where gourds are spilling off old broken wagons.
salsalady
Business Member
I was joking about having all this on the label, trying to catch all the buzz words. PS- you were the one who commented PREMIUM sounded like gasoline, so I took it off the label several years ago.The Hot Pepper said:
"really freaking good, locally hand crafted, all natural, gourmet Texas Creek Salsa"
and that kind of is a pretty good description of the local market.
memories