Actually...

Post #7,014 by Fearless Freep 8/28/01 5:43:03 PM Reply	Actually... I used to carry a bottle of Habenero ("Hot Sauce From Hell") chili sauce with me when I traveled.... Of course any restaurant that served a Habanero-based hot food would probably eventually get sued out of business. ...and would take it out in restaurants and put it on whatever local food I was eating. There are restaurants around here that use Habenero chilis in their food. There are even restaurants where you cannot get the hottest chili foods unless you know the chef and the chef knows you can handle it IIRC - the real difference between red and green is when they are harvested. Jay O'Connor "Going places unmapped to do things unplanned to people unsuspecting"
Post #7,016 by jb4 8/28/01 5:55:09 PM Reply	That's exactly right... IIRC - the real difference between red and green is when they are harvested. Correct. Red chilis are "ripe", while the green are still maturing. Now, Mr. wharris2, you're right about habaneros. But for me, I prefer flavor with my heat; it is my nsHO that Hab's are hot for hot sake, and add basically no flavor to a dish. New Mexican chilis, on the other hand, be they red or green, have a flavor all their own, and add both taste and heat to a dish. They may not be as hot as a Hab (actually, very little else in this world is), but I'll take the flavor of a Middle Rio Grande chili ANYTIME! jb4 (Resistance is not futile...)
Post #7,018 by Fearless Freep 8/28/01 6:04:23 PM Reply	Sorta.. Habeneros are good for the endorphin release and in getting your 'hit' if you're into very hot chili dishes. So you are right that they are only hot for heat sake, with not much flavor, but that's all some people want them for :) But I agree that a good flavored chile, regardless of temperature, is a great spice to almost any dish Jay O'Connor "Going places unmapped to do things unplanned to people unsuspecting"
Post #7,040 by swmcnary 8/28/01 10:39:34 PM Reply	Re: Sorta.. I always felt that a habanero was more flavorful than a jalapeno, scoville unit for scoville unit. The flavor's why I switched from using jalapenos to habs in my green chile. Not to mention using less chile for the same horsepower. I'd like to try one roasted. The jalapeno, for my money, has had its time.
Post #7,020 by Fearless Freep 8/28/01 6:09:44 PM Reply	Also, forgot... ...preperation of the chili can make a large difference in the heat. Freezing and thawing will boost heat output, for example Jay O'Connor "Going places unmapped to do things unplanned to people unsuspecting"
Post #7,044 by wharris2 8/28/01 11:16:36 PM Reply	You're wrong in the flavor I think Habaneros have more flavor than the red peppers or jalepenos; they have a tart, slightly bitter but not quite so taste. (If you're crazy like me, nibble on one someday, it's interesting. Have plenty of water or beer on hand.) Red peppers or jalepenos don't really seem to have much of a taste to them, other than burning on the tongue. French Zombies are zapping me with lasers!
Post #7,067 by jb4 8/29/01 9:23:03 AM Reply	I'm not talking about Jalapenos... ...I'm talking about New Mexico chilis. Hatch chilis. Belen chilis. Alameda 12s and 24s. Those big, fat, long suckers that are grown in the Middle Rio Grande valley of New Mexico south of Albuquerque. cf. La Casita on Business Loop Socorro south of Spring street (assuming, of course, it's still there). Best example of the genre I've found to date (although I will certainly defer to Freep's more up-to-date knowledge and experience for another, better example). jb4 (Resistance is not futile...)
Post #7,069 by wharris2 8/29/01 9:48:54 AM Reply	I thought they were wimpy peppers (Biker Billy) At least, Bill Hufnagle ("Biker Billy Cooks with FIre") seems to imply it, by his selection of peppers in his book. BTW, it's a great book for tasty yet hot recipes. Don't know if it's still available; copyright 1995. French Zombies are zapping me with lasers!
Post #7,046 by wharris2 8/28/01 11:27:46 PM Reply	Ah, fond memories There are even restaurants where you cannot get the hottest chili foods unless you know the chef and the chef knows you can handle it. There used to be such a restaurant near where I worked; I used to go there with several of my coworkers quite frequently. The guy who originally brought me to the place advised the chef that I was somewhat resistant to normal heat. (Apparently, before I came onto the scene, the chef had won the battle of the chili's against him.) I don't think he was ever quite able to win against me. (It was a Chinese/Mongolian restaurant, where you could order spicy Kung Pao if the chef knew you.) I did walk out of that place with sweat running down my head on occasion. Sigh. Out of business, not because of spices but because of marital difficulties in the family that ran the place. If it doesn't hurt coming out, it wasn't worth going in.
Post #7,064 by Fearless Freep 8/29/01 8:52:53 AM Reply	ouch! If it doesn't hurt coming out, it wasn't worth going in. THAT brings back some memories I'd just as soon forget :) Jay O'Connor "Going places unmapped to do things unplanned to people unsuspecting"

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