*grin* yeah... nice little article; it's sure been fun experimenting with various peppers, I got started when I was gifted with a rather lovely array of dried and fresh peppers when Ace & Eric moved off to Amsterdam... that experience sent me searching for the *tastiest* peppers; hell, you can always add heat - but the *flavor* of a poblano negro, or a lovely pasilla... mmmmm, magic... I do lean toward starches - bread, rice, potatoes - to really cut the heat if I get a bite that's too hot... yoghurt and cheese are good for backing off the general heat of a dish if your dish is just a little bit too hot, though.
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timeasmymeasure
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Date: 2010-03-30 05:47 am (UTC)yeah... nice little article; it's sure been fun experimenting with various peppers, I got started when I was gifted with a rather lovely array of dried and fresh peppers when Ace & Eric moved off to Amsterdam... that experience sent me searching for the *tastiest* peppers; hell, you can always add heat - but the *flavor* of a poblano negro, or a lovely pasilla... mmmmm, magic...
I do lean toward starches - bread, rice, potatoes - to really cut the heat if I get a bite that's too hot... yoghurt and cheese are good for backing off the general heat of a dish if your dish is just a little bit too hot, though.