| Michael Odom |
From today's NY Times:
"It's a burning issue for some hot-pepper lovers: Whatever possessed
Kevin M. Crosby to create the mild habanero?
"For Dr. Crosby, a plant geneticist at the Texas A&M Agricultural
Experiment Station here near the Mexican border, the answer is simple:
"I'm not going to take away the regular habanero. You can still grow
and eat that, if you want to kill yourself."
"But for those who prize the fieriest domesticated Capsicum for its
taste and health-boosting qualities, Dr. Crosby and the research
station in the Rio Grande Valley have developed and patented the TAM
Mild Habanero, with less than half the bite of the familiar jalapeņo
(which A&M scientists also previously produced in a milder version)."
Does he like slow athletes and clumsy ballerinas, too? Is his
favorite car a Pinto or a Yugo? Does his wardrobe consist only of
argyle?
modom
"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore
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| notbob |
On 2004-11-21, Michael Odom <modom@un-koyote.com> wrote:
> Does he like slow athletes and clumsy ballerinas, too? Is his
> favorite car a Pinto or a Yugo? Does his wardrobe consist only of
> argyle?
No doubt just a G. Mendel wannabe. Got him his 15 mins, didn't it?
nb
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| George Shirley |
notbob wrote:
> On 2004-11-21, Michael Odom <modom@un-koyote.com> wrote:
>
>
>>Does he like slow athletes and clumsy ballerinas, too? Is his
>>favorite car a Pinto or a Yugo? Does his wardrobe consist only of
>>argyle?
>
>
> No doubt just a G. Mendel wannabe. Got him his 15 mins, didn't it?
>
> nb
Believe it or not some of are happy he did what he did. I can no longer
handle really hot chiles but I do like the flavor and fruitiness of the
hab. I intend to plant some next year from TAMU and enjoy them again.
George
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| zxcvbob |
George Shirley wrote:
> notbob wrote:
>
>> On 2004-11-21, Michael Odom <modom@un-koyote.com> wrote:
>>
>>
>>> Does he like slow athletes and clumsy ballerinas, too? Is his
>>> favorite car a Pinto or a Yugo? Does his wardrobe consist only of
>>> argyle?
>>
>>
>>
>> No doubt just a G. Mendel wannabe. Got him his 15 mins, didn't it?
>>
>> nb
>
>
> Believe it or not some of are happy he did what he did. I can no longer
> handle really hot chiles but I do like the flavor and fruitiness of the
> hab. I intend to plant some next year from TAMU and enjoy them again.
>
> George
>
They already exist; they have names like "Trinidad Spice" and "Grenada
Seasoning", and taste just like habaneros without any heat whatsoever.
When my brother first started growing them, I wondered what was the
point? Then it dawned on me that you could cook with a half a dozen of
them them to get the taste you wanted, then add 1/2 a real habanero (or
even some dried cayenne or arbol peppers) to bring up the heat to
whatever level you wanted.
I'll email him and see if he has any seeds that are not contaminated
with hot pepper genes*, and if so he can mail you some seeds.
Best regards,
Bob
* http://groups.google.com/groups?sel...1@uni-berlin.de
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| Wayne Boatwright |
Michael Odom <modom@un-koyote.com> wrote in
news:f4g1q0hbit77jp31c6s5bmi3ghi8cc8fdd@4ax.com:
> From today's NY Times:
>
> "It's a burning issue for some hot-pepper lovers: Whatever possessed
> Kevin M. Crosby to create the mild habanero?
>
> "For Dr. Crosby, a plant geneticist at the Texas A&M Agricultural
> Experiment Station here near the Mexican border, the answer is simple:
> "I'm not going to take away the regular habanero. You can still grow
> and eat that, if you want to kill yourself."
>
> "But for those who prize the fieriest domesticated Capsicum for its
> taste and health-boosting qualities, Dr. Crosby and the research
> station in the Rio Grande Valley have developed and patented the TAM
> Mild Habanero, with less than half the bite of the familiar jalapeņo
> (which A&M scientists also previously produced in a milder version)."
>
> Does he like slow athletes and clumsy ballerinas, too? Is his
> favorite car a Pinto or a Yugo? Does his wardrobe consist only of
> argyle?
There are people who love the flavor of the habanero but can't physically
tolerate the extreme heat. Just maybe, he was thinking of those.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| malarkey |
"notbob" <notbob@nothome.com> wrote in message
news:k64od.63370$V41.41899@attbi_s52...
> On 2004-11-21, Michael Odom <modom@un-koyote.com> wrote:
>
> > Does he like slow athletes and clumsy ballerinas, too? Is his
> > favorite car a Pinto or a Yugo? Does his wardrobe consist only of
> > argyle?
>
> No doubt just a G. Mendel wannabe. Got him his 15 mins, didn't it?
>
Who is G. Mendel?
;-)
M
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| Bob (this one) |
malarkey wrote:
> "notbob" <notbob@nothome.com> wrote in message
> news:k64od.63370$V41.41899@attbi_s52...
>
>>On 2004-11-21, Michael Odom <modom@un-koyote.com> wrote:
>>
>>
>>>Does he like slow athletes and clumsy ballerinas, too? Is his
>>>favorite car a Pinto or a Yugo? Does his wardrobe consist only of
>>>argyle?
>>
>>No doubt just a G. Mendel wannabe. Got him his 15 mins, didn't it?
>>
>
> Who is G. Mendel?
Gregor Mendel. Geneticist, of sorts.
Pastorio
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| Bob (this one) |
Michael Odom wrote:
> From today's NY Times:
>=20
> "It's a burning issue for some hot-pepper lovers: Whatever possessed
> Kevin M. Crosby to create the mild habanero?
>=20
> "For Dr. Crosby, a plant geneticist at the Texas A&M Agricultural
> Experiment Station here near the Mexican border, the answer is simple:
> "I'm not going to take away the regular habanero. You can still grow
> and eat that, if you want to kill yourself."
>=20
> "But for those who prize the fieriest domesticated Capsicum for its
> taste and health-boosting qualities, Dr. Crosby and the research
> station in the Rio Grande Valley have developed and patented the TAM
> Mild Habanero, with less than half the bite of the familiar jalape=F1o
> (which A&M scientists also previously produced in a milder version)."
>=20
> Does he like slow athletes and clumsy ballerinas, too? Is his
> favorite car a Pinto or a Yugo? Does his wardrobe consist only of
> argyle?
Just in time to offset the Tezpur pepper that runs 850,000 Scoville.
Pastorio
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| sf |
On Sun, 21 Nov 2004 10:28:51 -0600, Michael Odom
<modom@un-koyote.com> wrote:
> Does his wardrobe consist only of argyle?
I was with you up to that jab, bub.
sf
Practice safe eating - always use condiments
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| blake murphy |
On Sun, 21 Nov 2004 10:28:51 -0600, Michael Odom <modom@un-koyote.com>
wrote:
>From today's NY Times:
>
>"It's a burning issue for some hot-pepper lovers: Whatever possessed
>Kevin M. Crosby to create the mild habanero?
>
>Does he like slow athletes and clumsy ballerinas, too? Is his
>favorite car a Pinto or a Yugo? Does his wardrobe consist only of
>argyle?
>
>
>modom
>
i don't see this as objectionable. people praise the 'fruity' taste
of the habenero, along with its fire; presumably crosby's new pepper
retains that.
the new and old seem to be physically distinct; there should be no
confusion.
jack, as a pepper maven, what do you think?
your pal,
blake
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| George Shirley |
zxcvbob wrote:
> George Shirley wrote:
>
>> notbob wrote:
>>
>>> On 2004-11-21, Michael Odom <modom@un-koyote.com> wrote:
>>>
>>>
>>>> Does he like slow athletes and clumsy ballerinas, too? Is his
>>>> favorite car a Pinto or a Yugo? Does his wardrobe consist only of
>>>> argyle?
>>>
>>>
>>>
>>>
>>> No doubt just a G. Mendel wannabe. Got him his 15 mins, didn't it?
>>>
>>> nb
>>
>>
>>
>> Believe it or not some of are happy he did what he did. I can no
>> longer handle really hot chiles but I do like the flavor and
>> fruitiness of the hab. I intend to plant some next year from TAMU and
>> enjoy them again.
>>
>> George
>>
>
>
> They already exist; they have names like "Trinidad Spice" and "Grenada
> Seasoning", and taste just like habaneros without any heat whatsoever.
> When my brother first started growing them, I wondered what was the
> point? Then it dawned on me that you could cook with a half a dozen of
> them them to get the taste you wanted, then add 1/2 a real habanero (or
> even some dried cayenne or arbol peppers) to bring up the heat to
> whatever level you wanted.
>
> I'll email him and see if he has any seeds that are not contaminated
> with hot pepper genes*, and if so he can mail you some seeds.
>
> Best regards,
> Bob
>
> * http://groups.google.com/groups?sel...1@uni-berlin.de
>
So I'm not the only one then! I took a mildly hot pepper I got in Texas
and made it hotter by crossing it with a Thai Hot. You pretty much have
to deliberately cross peppers as they are mostly self-pollinating.
That's one of the ones I use to make my hot sauce.
George
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| Katra |
In article <f4g1q0hbit77jp31c6s5bmi3ghi8cc8fdd@4ax.com>,
Michael Odom <modom@un-koyote.com> wrote:
> From today's NY Times:
>
> "It's a burning issue for some hot-pepper lovers: Whatever possessed
> Kevin M. Crosby to create the mild habanero?
>
> "For Dr. Crosby, a plant geneticist at the Texas A&M Agricultural
> Experiment Station here near the Mexican border, the answer is simple:
> "I'm not going to take away the regular habanero. You can still grow
> and eat that, if you want to kill yourself."
>
> "But for those who prize the fieriest domesticated Capsicum for its
> taste and health-boosting qualities, Dr. Crosby and the research
> station in the Rio Grande Valley have developed and patented the TAM
> Mild Habanero, with less than half the bite of the familiar jalapeņo
> (which A&M scientists also previously produced in a milder version)."
>
> Does he like slow athletes and clumsy ballerinas, too? Is his
> favorite car a Pinto or a Yugo? Does his wardrobe consist only of
> argyle?
>
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore
Sorry, but I think it's an EXCELLENT idea!!!
There is more to peppers than just the heat.
Habanero's have a wonderful flavor, but the bite is
just a bit much. :-o
--
K.
Sprout the Mung Bean to reply...
>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.d...=0&userid=katra
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| PENMART01 |
>Katra
>
> Michael Odom wrote:
>
>> From today's NY Times:
>>
>> "It's a burning issue for some hot-pepper lovers: Whatever possessed
>> Kevin M. Crosby to create the mild habanero?
>>
>> Does he like slow athletes and clumsy ballerinas, too? Is his
>> favorite car a Pinto or a Yugo? Does his wardrobe consist only of
>> argyle?
>
>Sorry, but I think it's an EXCELLENT idea!!!
>There is more to peppers than just the heat.
Agreed. The Bubba-Brained pinheads who slather their food with super hot
peppers can't cook and/or have their taste in their ass (literally) because
they don't taste anything on the upload but they sure do titilate their nether
taste buds on the download.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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| Michael Odom |
On Sun, 21 Nov 2004 11:40:44 -0600, George Shirley
<gshirl@bellsouth.net> wrote:
>notbob wrote:
>
>> On 2004-11-21, Michael Odom <modom@un-koyote.com> wrote:
>>
>>
>>>Does he like slow athletes and clumsy ballerinas, too? Is his
>>>favorite car a Pinto or a Yugo? Does his wardrobe consist only of
>>>argyle?
>>
>>
>> No doubt just a G. Mendel wannabe. Got him his 15 mins, didn't it?
>>
>> nb
>
>Believe it or not some of are happy he did what he did. I can no longer
>handle really hot chiles but I do like the flavor and fruitiness of the
>hab. I intend to plant some next year from TAMU and enjoy them again.
>
>George
Your point is valid, to be sure. Habs have a lovely flavor, and their
heat is fierce. But I've had very good results removing the pithy
placenta where the capsaicin do dwell. You can mild-up your chiles on
your own.
For those who make food on an industrial scale, however, this would be
cost prohibitive. And that is the answer to my headline query, I
suppose.
He was thinking of money.
modom
"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore
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| Michael Odom |
On Sun, 21 Nov 2004 18:24:34 GMT, Wayne Boatwright <wbw@att.net>
wrote:
>Michael Odom <modom@un-koyote.com> wrote in
>news:f4g1q0hbit77jp31c6s5bmi3ghi8cc8fdd@4ax.com:
>
>> From today's NY Times:
>>
>> "It's a burning issue for some hot-pepper lovers: Whatever possessed
>> Kevin M. Crosby to create the mild habanero?
>>
>> "For Dr. Crosby, a plant geneticist at the Texas A&M Agricultural
>> Experiment Station here near the Mexican border, the answer is simple:
>> "I'm not going to take away the regular habanero. You can still grow
>> and eat that, if you want to kill yourself."
>>
>> "But for those who prize the fieriest domesticated Capsicum for its
>> taste and health-boosting qualities, Dr. Crosby and the research
>> station in the Rio Grande Valley have developed and patented the TAM
>> Mild Habanero, with less than half the bite of the familiar jalapeņo
>> (which A&M scientists also previously produced in a milder version)."
>>
>> Does he like slow athletes and clumsy ballerinas, too? Is his
>> favorite car a Pinto or a Yugo? Does his wardrobe consist only of
>> argyle?
>
>There are people who love the flavor of the habanero but can't physically
>tolerate the extreme heat. Just maybe, he was thinking of those.
You're right, I suppose. But you can remove much of the heat by
cutting out the placenta. It appears he was also thinking of big food
factories where such trimming would cost too much to make a product at
a marketable price.
modom
"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore
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| Michael Odom |
On Sun, 21 Nov 2004 19:30:47 GMT, sf <nobody@comcast.net> wrote:
>On Sun, 21 Nov 2004 10:28:51 -0600, Michael Odom
><modom@un-koyote.com> wrote:
>
>> Does his wardrobe consist only of argyle?
>
>I was with you up to that jab, bub.
>
Sorry. It wasn't that good of a jab, at least.
modom
"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore
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