(no subject)

Inagaddadavida (rael64@qwest.net)
Tue, 17 Dec 2002 12:26:48 -0700 

I still say such is Blasphemy.  Some things aren't meant to be 
"enjoyed" by everyone.   It's pure marketing, pure dirty capitalism.  
Ego.  Environmental pollution.  Stupidity.  Damned humans.

(back to my existentialism studies)

(Bah.  Humbug.)

(have been taking flatbread, covering it with chunky peanut butter (vs. 
that sugary crap), covering it with Brother CaJohns Smoke Dust, and 
then heating it in the oven for a minute or two.  Damn simple 
sustenance.)

Peace, Hendrix, and Chiles.......
Rael64


On Tuesday, December 17, 2002, at 10:49  AM, Rob Solarion wrote:

> Seasons Greetings To All The ChileHeads!  Here is an article from the
> Dallas Morning News, published back on October 13.  This is 
> interesting in
> that I personally have noticed that local grocery-store habaneros don't
> seem to have nearly so much heat as a couple of years ago.  Maybe it is
> just my "imagination".  Best Wishes For 2003!  Roberto
>
> *
>
> LAS CRUCES, New Mexico (Associated Press) -- New Mexico State 
> University
> scientists say they've taken the heat out of habaneros with a new 
> pepper
> born to be mild.
>
> The NuMex Sauve Red and the NuMex Suave Orange habaneros are ready to 
> be
> released to the chile-loving public.  Seed is available from NMSU's 
> Chile
> Pepper Institute.
>
> The researchers received the seeds from Houston chile aficionado Bill
> Adams, who liked their mild flavor and sent them to the Chile Pepper
> Institute.  NMSU researchers conducted seeding trials last year.
>
> As a special promotion for the new chile varieties, institute director 
> Paul
> Bosland and colleagues at NMSU's Agricultural Experiment Station 
> passed out
> samples of the Suave varieties to university administrators and 
> students
> around campus.
>
> "They trust us," Mr. Bosland said with a grin.
>
> The hottest variety of habaneros -- Red Savina -- is about 23 times 
> hotter
> than the normal tongue-burning jalapeņo.
>
> "Habaneros have unique flavors as chile peppers, but most people just
> couldn't taste them because they're so hot," Mr. Bosland said.
>
> Eric Votava, a senior research specialist and chile breeder at NMSU 
> who did
> much of the field work for the mild habaneros, said the new varieties 
> have
> a citrusy flavor with an orange-lemony overtone.
>
> "You'll feel a sensation of heat more in the back of your mouth and 
> throat,
> as opposed to a jalapeņo, where you'll feel the heat on the tip of your
> tongue and lips," he said.  "People can now taste these exotic flavors
> without being afraid of setting their mouth on fire."
>
> In the short term, the largest market for the pepper will be home
> gardeners, Mr. Bosland said.  Bigger markets will come later.
>
> "For 400 years we had green chile, and it's only been in the last 20 
> years
> that the mainstream commercial companies have looked to be part of 
> that,"
> he said.
>
> The new habaneros look like a cross between traditional compact 
> habaneros
> and a Scotch bonnet, another of the world's hottest chiles, which 
> often is
> used in jerk sauces and Caribbean salsas.
>
> In the field, the plants are taller than their hotter cousins and yield
> about the same number of peppers, NMSU said.
>
> The name "suave" is Spanish for mellow or smooth.
>
> "We wanted to emphasize the nature of these chile peppers," Mr. 
> Bosland said.
>
> DEGREES OF HEAT
>
> Chile peppers are rated in Scoville heat units:
>
> 577,000 Rating of the habanero Red Savina
>
> 25,000 Rating of a normal jalapeņo
>
> 835 Suave Orange
>
> 580 Suave Red
>
> [COMMENT:  580?  That probably isn't much "hotter" than a bell pepper! 
>  RS]
> .
>
>
>
>