Have you ever wondered?

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Originally Posted by mr.ewd

Did anyone try google? lol

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Originally Posted by C-2

LMGTFY or SIWOTI? :D :)

No Alton Brown scientific explanation needed, they are simply inconsistent and that's just the way it is.

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It's all over the place. No solid explanation.


Sent from my Bat Cave

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Originally Posted by riverrunner1984

Yah that was a big debacle. I thought for sure they were going to pack up and move to Texas lol

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I saw that story and called it for what it was...local city corruption at its finest. Only, they didn't count on the media attention, so it was a quick about-face before it drew the attention of the DOJ. Somebody hated their asses...but it wasn't the public :swear

Who works harder;


the people at the DMV

or

the people at the Post Office.

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Originally Posted by Eli

My mouth is on fire...I just hope I'm not up all night bc I've gotta be up at 3:30 am ��


Sent from my Bat Cave

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Watch out for the exit wound :shock:

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Originally Posted by sbs933

watch out for the exit wound :shock:

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😝 👍


ch3no2

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Originally Posted by 314joey

Who works harder;


the people at the DMV

or

the people at the Post Office.

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yes...

I've run through hundreds of pounds of jalapenos over the years for Taco and Tequila Tuesday and have run across the same issue. Typically when making pico I'm using 4-6 of them so law of averages takes over. An old wise messican once told me it had to do with how much water they received while growing the peppers. The less water, the hotter the pepper. Is it true? Hard to say. I typically make a regular batch of pico and then one with some habanero to wake it up a little bit.

If you want to get really gutsy (pun intended) add a ghost pepper to the mix. That will eat a hole in whatever you try and contain it in, including you. Crazy hot!

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Originally Posted by jordy

I've run through hundreds of pounds of jalapenos over the years!

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Explain "run through"

Quote:

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Originally Posted by jordy

I've run through hundreds of pounds of jalapenos over the years for Taco and Tequila Tuesday and have run across the same issue. Typically when making pico I'm using 4-6 of them so law of averages takes over. An old wise messican once told me it had to do with how much water they received while growing the peppers. The less water, the hotter the pepper. Is it true? Hard to say. I typically make a regular batch of pico and then one with some habanero to wake it up a little bit.

If you want to get really gutsy (pun intended) add a ghost pepper to the mix. That will eat a hole in whatever you try and contain it in, including you. Crazy hot!

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It really is a guessing game. But, you'd think that after all these years I'd taste the pepper before putting it into the food.

Quote:

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Originally Posted by 314joey

Explain "run through"

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Pun intended? Lol


Sent from my Bat Cave

Quote:

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Originally Posted by 314joey

Explain "run through"

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Quote:

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Originally Posted by Eli

Pun intended? Lol


Sent from my Bat Cave

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Just seeing who's paying attention. :shhh: