AlabamaJack
eXtreme
you got that right nova
Why Only "Hot Peppers?"....Shall we discuss "OTHER" peppers too?
- Thread starter Masala Mojo
- Start date
Thing is even with the hottest of the hot whether it's pods or food (except extract induced heat) after the burn has died down you still hjave all the flavour floating around your tastebuds, so it's never just about hot
No quit instigating.texas blues said:ooooh noooooes.....is that a diss on Neil?
Neil is a pro pepper evaluator and respects the pepper.
I would suggest these and see if you like the flavors... datil, fresno, red (ripe) poblano.
By the way NJA, all peppers with heat are "hot peppers" even the mildest. Maybe this is where you are confused a little. If you want to discuss mild and medium heat these are still hot peppers. Anything that registers on the scoville. So when we say hot peppers we could be talking about jalapenos, and not just nagas.
NJa Please feel free to discuss the flavor of the peppers behind the heat and discuss which peppers you think are best for which kind of dishes and why you choose them for that, I don't think I personally have a lot of words for the flavors that are in peppers, though I have seen others discuss the flavors of the other ingredients they mix with different peppers.
For an example, I do not like jalapeños- I don't like the flavor. in anything. I like what I recognize as the flavor of habenero in those that I have tried, but I wouldnt know how to describe that flavor. I am always eager to read peoples reviews when they discuss the flavor of the pepper, and make suggestions to each others recipes on what things go together.
You made a long list of dishes and what kinds of pepper you would use in which chutneys, etc, but you are talking about dishes that are not familiar to me. That is just fine, but you are going to have to break it down a little bit more. I don't know the difference between a masala and a curry, for instance, what are the exact definition of those? I am familiar with dals to an extent and was very interested in your brief discussion about what dals work together.
I love the arrangement of this board actually, I think its got just the right amount of specific and general discussion so that we have the freedom to be creative. Flavors can be discussed anywhere!
Neil does a great job talking about where the burns of different peppers are and does discuss the diffrent flavors too so I think he must have a finely educated palate, as do you, Mr. NJA.
At first I did not see the point in putting different kinds of peppers into one dish, any many folk do here, but this morning I made my eggs with 4 different peppers, in a particular porportion, comiined with a few other vegatables (tomaotes, corn, onions) and I found that the dish seemed more rich and satisfying with the comibination I choose- and I still wouldnt be able to tell you what ingredient added what flavor, or how to describe those flavors.
For an example, I do not like jalapeños- I don't like the flavor. in anything. I like what I recognize as the flavor of habenero in those that I have tried, but I wouldnt know how to describe that flavor. I am always eager to read peoples reviews when they discuss the flavor of the pepper, and make suggestions to each others recipes on what things go together.
You made a long list of dishes and what kinds of pepper you would use in which chutneys, etc, but you are talking about dishes that are not familiar to me. That is just fine, but you are going to have to break it down a little bit more. I don't know the difference between a masala and a curry, for instance, what are the exact definition of those? I am familiar with dals to an extent and was very interested in your brief discussion about what dals work together.
I love the arrangement of this board actually, I think its got just the right amount of specific and general discussion so that we have the freedom to be creative. Flavors can be discussed anywhere!
Neil does a great job talking about where the burns of different peppers are and does discuss the diffrent flavors too so I think he must have a finely educated palate, as do you, Mr. NJA.
At first I did not see the point in putting different kinds of peppers into one dish, any many folk do here, but this morning I made my eggs with 4 different peppers, in a particular porportion, comiined with a few other vegatables (tomaotes, corn, onions) and I found that the dish seemed more rich and satisfying with the comibination I choose- and I still wouldnt be able to tell you what ingredient added what flavor, or how to describe those flavors.
For medium heat....and a different flavor.......AND for limited markets for peppers (like where I live), smoked or roasted jalapenos are a great way to obtain depth and variety.
thehotpepper.com said:
Now, why did nobody say this in the beginning?
Me and my postings.....
need to kick myself in my butt but my feet are wrongly pointed in front.
NJA
Naga Jolokia Addict said:
I'm thinking that this is the only reason men ever get married.....