I buy a lot of jalapenos. Sometimes they're spicy, other times they're not. I store them in a bowl, with my garlic, outside of the refrigerator, on the microwave table. I usually buy about a dozen. They start to turn red after a few days. I've noticed that as they ripen, and start to turn red, that they become spicier. So, even if they aren't spicy to begin with, there is still some hope. I also like the flavor of the red ones. I wonder why they don't sell them when they're red, as they do red bell peppers.
I often saute them, and they lose a lot of their heat when I'm doing so. It is nearly impossible to gauge how much to put in to achieve the desired level of heat. Last night the level was too high and my stomach bothered me a bit this morning. I also find that if I use powdered chiles, or hot sauce, that my stomach bothers me less the next day for the same amount of heat. I believe this is because I don't taste as much of the heat that is actually there when I use fresh jalapenos, as compared to hot sauce, or powdered chiles, but my stomach feels the full brunt of it. So, if I want more heat, but I don't want the after effects I should probably use the latter.
Some people, I've noticed, refer to chiles in general as jalapenos. I don't have a problem with this, in fact, I find it rather endearing, though it can sometimes lead to confusion with the waitstaff at a restaurant, for example.
Thursday, November 29, 2012
Tuesday, November 27, 2012
Finding Extraterrestrial Life
For posterity I would like to note that as science can't truly comment on the existence of life on earth, but only on what is physically observable that we as people correlate with life, which I assure you is not life, I'm pretty sure that scientists will find no life on planets other than Earth. It would definitely be surprising if they did.
I suspect though that they will not use a reasonable definition of life, but a mechanistic one, which most sheepishly accept, and state that they have found life, first the signs of it, and then perhaps life itself, while at the same time implicitly denying it's existence. Such is life...
I had chicken wings last night. Half barbecue and half hot, with the normal fixin's: crushed red pepper, pickled jalapenos, and blue cheese with celery applicators. Also, there were some Fish n' Chips, though they were not proper chips but french fries. I used some malt vinegar on them (and ketchup).
I suspect though that they will not use a reasonable definition of life, but a mechanistic one, which most sheepishly accept, and state that they have found life, first the signs of it, and then perhaps life itself, while at the same time implicitly denying it's existence. Such is life...
I had chicken wings last night. Half barbecue and half hot, with the normal fixin's: crushed red pepper, pickled jalapenos, and blue cheese with celery applicators. Also, there were some Fish n' Chips, though they were not proper chips but french fries. I used some malt vinegar on them (and ketchup).
Monday, November 26, 2012
Confusing General Tso's
I had chinese food last night. It was pretty good. The fried pork dumplings were excellent, the hot and sour was better than the last time I went there. The Prawns in spicy garlic sauce were quite good, and I'm pretty particular about my garlic sauce. The General Tso's chicken was pretty good too, but I must admit that I'm a bit confused about it. This is a pretty upscale restaurant, as chinese restaurants go. It's near Rockefeller center, and it's a bit dear. I couldn't help but wonder when I was eating the general tso's about the chicken.
It was all white meat, and the flavor and texture was good, but it almost tasted like it had been cooked previous to being battered and fried. And the pieces were shaped a little like those in sweet and sour chicken which gives one pause. Normally, this suspicion of precooked chicken would not be a good sign. But I'm confused because the flavor was pretty good. It may be that I'm just trying to justify myself because I chose the restaurant. It's a Sichuan style place.
When I asked for extra red dried chiles on the side, they gave us not only the red dried chiles, but also these nice little red pickled chiles, which I had never seen before. He said he wasn't sure which ones I wanted... I said we'd keep them both.
I think it's a pretty good place.
It was all white meat, and the flavor and texture was good, but it almost tasted like it had been cooked previous to being battered and fried. And the pieces were shaped a little like those in sweet and sour chicken which gives one pause. Normally, this suspicion of precooked chicken would not be a good sign. But I'm confused because the flavor was pretty good. It may be that I'm just trying to justify myself because I chose the restaurant. It's a Sichuan style place.
When I asked for extra red dried chiles on the side, they gave us not only the red dried chiles, but also these nice little red pickled chiles, which I had never seen before. He said he wasn't sure which ones I wanted... I said we'd keep them both.
I think it's a pretty good place.
Tuesday, November 20, 2012
Observations of American Cheese
As if there had not been enough of them, here are some musings on American Cheese:
1) I continue to stand by Land O'Lakes American. Although I've heard that their white is 'cheese' and their yellow is 'cheese food', I can't tell the difference.
2) At the Deli counter the other day I specified a pound of their white, and they gave me white, but 2% fat. I didn't come to terms with it until well after I had brought it home. It was bad.
3) Unlike most people who like American cheese, I'm not going to make apologies for it. I believe a cheese like Land O'Lakes is a high quality product with refined qualities, such as how it melts, and its flavour.
4) I had Kraft Old English slices once, which were really good.
5) I like to eat slices of American cheese before they are put in the refrigerator. After they have been refrigerated they lose something, like ham does. I also like to eat bologna slices before they are put in the fridge, but not much after it has been refrigerated.
6) Generally speaking, what cheese tastes better on a burger?
7) Velveeta is bad, Cheez Whiz is great.
8) Pickles go very well with American cheese. And mustard and pickles go very well on a grilled (or toasted) cheese sandwich. Heat sinks such as tomatoes, when used in such a preparation, can be good, but are a different animal. I'll take bacon.
9) I like swiss on a ham sandwich, unless it is melted, then I prefer American.
10) Generally speaking yellow and white both taste the same. But white reminds me of NJ, especially Atlantic City.
1) I continue to stand by Land O'Lakes American. Although I've heard that their white is 'cheese' and their yellow is 'cheese food', I can't tell the difference.
2) At the Deli counter the other day I specified a pound of their white, and they gave me white, but 2% fat. I didn't come to terms with it until well after I had brought it home. It was bad.
3) Unlike most people who like American cheese, I'm not going to make apologies for it. I believe a cheese like Land O'Lakes is a high quality product with refined qualities, such as how it melts, and its flavour.
4) I had Kraft Old English slices once, which were really good.
5) I like to eat slices of American cheese before they are put in the refrigerator. After they have been refrigerated they lose something, like ham does. I also like to eat bologna slices before they are put in the fridge, but not much after it has been refrigerated.
6) Generally speaking, what cheese tastes better on a burger?
7) Velveeta is bad, Cheez Whiz is great.
8) Pickles go very well with American cheese. And mustard and pickles go very well on a grilled (or toasted) cheese sandwich. Heat sinks such as tomatoes, when used in such a preparation, can be good, but are a different animal. I'll take bacon.
9) I like swiss on a ham sandwich, unless it is melted, then I prefer American.
10) Generally speaking yellow and white both taste the same. But white reminds me of NJ, especially Atlantic City.
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