tag:blogger.com,1999:blog-622967571199373354.post6030982089855442291..comments2023-04-06T05:58:57.579-06:00Comments on Chew On That: Cooking with the Chili PepperMaxhttp://www.blogger.com/profile/07480172866933609631noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-622967571199373354.post-62050298517140518262007-03-22T10:08:00.000-06:002007-03-22T10:08:00.000-06:00Thanks for the tip painter. I will keep that in mi...Thanks for the tip painter. I will keep that in mind next I cook with chili peppers!Caleyhttps://www.blogger.com/profile/12668630035000343201noreply@blogger.comtag:blogger.com,1999:blog-622967571199373354.post-4393796859244432892007-03-09T13:54:00.000-06:002007-03-09T13:54:00.000-06:00Thoughts on chili peppers.The heat of a pepper is ...Thoughts on chili peppers.<BR/><BR/>The heat of a pepper is primarily in the lighter colored pulp that connects the interior of the pepper to the seeds. By scrupulously trimming a hot pepper you can enjoy the many amazing flavors of even the hotest peppers without bringing tears to your eyes. Many restaurants will not add heat using fresh hot peppers because the heat even in the same pepper species varies. They instead will use dry powdered pepper which makes it easier to control the heat. I have the best luck with starting gently with minced pepper without the connective tissue, tasting and adding more until you reach the desired heat.<BR/><BR/>It can be amazing how much more heat you get by adding the whole pepper.painterhttps://www.blogger.com/profile/05590873581960536009noreply@blogger.com