Prog Chefs Unite!!!

Tonight I am making potato and cream cheese soup with onions and mushrooms.

We'll be having it with toasted roast beef and Swiss cheese sandwiches.

Yeah, I misread what you said.  That goes against the usual rule.  Sweetness is not particularly a characteristic of habanero, prominent capsaicin heat and flavor is.  Well, I'm stumped.  Not a total chili expert but I know a few things. 

Atavachron wrote: It could be a Carribean variety, but those are extremely hot -

Nope, those are hot while green.  Our habaneros are probably another variety.  They go from green to orange but are ready to eat before going orange.  Anyway, if his are thin walled then they aren't our mystery pepper.  These are really dense.  Shape, size, and flesh wise a habanero would be a possibility except they are hot when green.


Edited by Slartibartfast - October 26 2011 at 06:41

I'm thinking it must be some weird cross-breed

It could be a Carribean variety, but those are extremely hot -

Triceratopsoil wrote: Haven't been by here in a while (nor has anybody, really).  This year I was growing a little unidentified pepper plant I bought from a garage sale, and it's sort of got me baffled.  The peppers are bell-shaped, about 5 cm long, and red.  When they are fully ripe they are mild and sweet. The strange thing is, when they are green (as many of them are, the season wasn't long enough for them to ripen on the vine) they are quite hot.  Like, hot enough to make your eyes water and lips burn.  Anyone know what kind of pepper this could possibly be?

maybe an Ancho ?

Larger View	High quality, uniform heart -shaped peppers are dark green, maturing to red, then mahogany. Mildly pungent peppers, 1,500 to 4,500 Scoville units, are 6 inches long and 3 inches wide. They are used fresh, but are also excellent for drying because the fruit is so uniform in size and shape.

Haven't been by here in a while (nor has anybody, really).  This year I was growing a little unidentified pepper plant I bought from a garage sale, and it's sort of got me baffled.  The peppers are bell-shaped, about 5 cm long, and red.  When they are fully ripe they are mild and sweet. The strange thing is, when they are green (as many of them are, the season wasn't long enough for them to ripen on the vine) they are quite hot.  Like, hot enough to make your eyes water and lips burn.  Anyone know what kind of pepper this could possibly be?

I've been making chili for years too, I think pork is crucial and I also like some kind of smokiness (I use chipotles)

Dean wrote: ^ sauce too sweet for the richness of the venison perhaps?

Sickeningly so.  The sweeter red wine I had with it was an awful pairing too.  The underlying flavors were good, but it was just far too much.

Atavachron wrote:   ^ aw, maybe a side of red cabbage might've helped

The potatoes weren't the major problem though.