more food musings
Mar. 31st, 2014 10:28 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
novapsycheI'm just getting into peppers. Do you like them? If so, which are your favorites?
Most of my life, I avoided overly spicy-hot foods (primarily due to an incident when I was three, where I mistook hot sauce for ketchup). Only recently have I decided to delve into the varieties & complexities of hot peppers.
I've tried poblanos, serranos & habeneros. Poblanos feel really laid back to me, somewhat of a jazzed-up bell pepper: some piquancy, but very mild. Serranos, comparatively, have a much brighter, greener flavor & packs far more punch. It's got a nice little bite to it that lets your tongue know it's there. The difference between seeded & not is striking.
I really enjoy the almost floral flavor of habeneros. I will admit that I've never eaten one with the seeds & membrane still intact, so I have not gotten its full intensity of heat. (Peppers are scored by Scoville Heat Units. Bell peppers are 0; serranos are around 6,000; habeneros clock in at 350,000 SHU.) But, seeded, the addition of the peppers to Mexican dishes & even scrambled eggs is a delightful change of pace.
I would have picked up some Anaheim peppers this weekend, but it was obvious the peppers that were available had been sitting out for some time. They'd started to change colors, right on the shelf.
Most of my life, I avoided overly spicy-hot foods (primarily due to an incident when I was three, where I mistook hot sauce for ketchup). Only recently have I decided to delve into the varieties & complexities of hot peppers.
I've tried poblanos, serranos & habeneros. Poblanos feel really laid back to me, somewhat of a jazzed-up bell pepper: some piquancy, but very mild. Serranos, comparatively, have a much brighter, greener flavor & packs far more punch. It's got a nice little bite to it that lets your tongue know it's there. The difference between seeded & not is striking.
I really enjoy the almost floral flavor of habeneros. I will admit that I've never eaten one with the seeds & membrane still intact, so I have not gotten its full intensity of heat. (Peppers are scored by Scoville Heat Units. Bell peppers are 0; serranos are around 6,000; habeneros clock in at 350,000 SHU.) But, seeded, the addition of the peppers to Mexican dishes & even scrambled eggs is a delightful change of pace.
I would have picked up some Anaheim peppers this weekend, but it was obvious the peppers that were available had been sitting out for some time. They'd started to change colors, right on the shelf.