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Old 08-01-2005, 12:30 PM   #11
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Quote:
Originally Posted by RPCookin
The Scoville ratings have to be taken with a grain of salt too, as seemingly identical peppers can vary widely in the heat they produce. My wife had Chiles Rellenos in La Paz, Baja California several years ago. The plate came with 2 apparently identical stuffed Poblano peppers After 2 bites, she said that they were way too hot for her, and ate everything else on her plate, then asked me if I wanted the second pepper. I took it and gingerly tested it, and found it as mild as a green bell pepper. Then I tried a bite of the one she had eaten from and thought I was eating raw habaneros. I've also seen big (though not as dramatic as that) differences in jalapenos, seranos, and other types.

I like to cook with peppers, but I generally go easy until I know what I have....

This is very true because of all the cross breeding in the pepper world.

It can also happen in your garden through cross pollination.
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Old 08-01-2005, 12:33 PM   #12
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http://www.fiery-foods.com/dave/profile_hab.html
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Old 08-01-2005, 04:22 PM   #13
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Diced a habanaro and tossed it in a soup.

There is a problem with this. It's not so much the heat in the soup as soup can easily get around your lips/chin. Parts of my face burned for 4 hours. I was at work, otherwise I would have given myself a yogurt facial!
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Old 08-01-2005, 04:35 PM   #14
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Quote:
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Parts of my face burned for 4 hours. l!



Been there!
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Old 08-01-2005, 04:40 PM   #15
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Quote:
Originally Posted by jennyema


Been there!
Me too although it has not always been my face or hands
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Old 08-01-2005, 04:58 PM   #16
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Me too although it has not always been my face or hands
Oh my
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Old 08-01-2005, 05:04 PM   #17
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Me too although it has not always been my face or hands
gb we don't even want to know
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Old 08-01-2005, 05:07 PM   #18
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Yeah that was a mistake I only made once. I sure learned the value of using gloves!

Actually it is kind of interesting...this happened from jalopeno peppers that my brother grew and gave me. I was making chili and used those peppers. I did not use gloves. I tasted the peppers as I was chopping them and there was NO heat whatsoever. I am talking zero heat. Well just so everyone knows and does not make the same mistake I made, just because you don't feel the heat on your tongue does not mean that you wont feel it on your skin. I was in pain (lots of pain) for 7 or 8 days on many parts of my body. Water seemed to re-activate the pain so every morning when I took my shower it was horrible.
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Old 08-01-2005, 05:19 PM   #19
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I've talked with a guy that grows the Red Savina's.

Try a bucket of pure mush on ye ol' crotch.
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Old 08-01-2005, 05:38 PM   #20
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Quote:
Originally Posted by RPCookin
The Scoville ratings have to be taken with a grain of salt too, as seemingly identical peppers can vary widely in the heat they produce. My wife had Chiles Rellenos in La Paz, Baja California several years ago. The plate came with 2 apparently identical stuffed Poblano peppers After 2 bites, she said that they were way too hot for her, and ate everything else on her plate, then asked me if I wanted the second pepper. I took it and gingerly tested it, and found it as mild as a green bell pepper. Then I tried a bite of the one she had eaten from and thought I was eating raw habaneros. I've also seen big (though not as dramatic as that) differences in jalapenos, seranos, and other types.

I like to cook with peppers, but I generally go easy until I know what I have....
Yep! My dad invited me over to try some hungarian wax peppers he had grown. I have eatin alot of these before. Ok....so I take a couple bites and they are not hot at all...he says keep eating them....I did and suddenly found my mouth on fire. Real wierd.
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