Melba's Jammin' wrote:
In article , Rodney
Myrvaagnes wrote:

Go for it!


Mmmm, maybe. The good news on this one is that it didn't use any fresh
fruit. So if I did use all this stuff up, or foist it off on my
unsuspecting friends for Christmas gifts, or sell it to the folks who
visit the bazaar, I could do it again if whimsy suited.



So is it good? Or does it suck? Enquiring minds have a lot invested in
this and you're being evasive...

Best regards, ;-)
Bob

"zxcvbob" wrote in message
...
Jack Schidt® wrote:

"zxcvbob" wrote in message
...


[snip]
BTW, try using habanero peppers in a fruit relish sometime. They have a
fruity perfumey taste that goes well with fruit. Just be careful not to
use too much.

Best regards,
Bob


I like habañeros too, just have trouble making things 'mild' with them.

Jack Overboard


If you have a garden, try getting some seeds for "Trinidad Spice" or
"Granada Seasoning" peppers (or any of a dozen similar varieties.) They
look and smell and taste exactly like normal red or orange habaneros, but
without any heat. My brother grows them. At first I thought "why
bother?", then I realized you could use several of them in a recipe to get
the desired taste, then use 1/2 or less of a real habanero to adjust the
heat.

BTW, one of his mild C. chinenese peppers crossed with a jalapeño, and a
resulting volunteer seedling has fruit that look just like a jalapeño, but
the plant has the form of a habanero (large leaves, fruit borne in
clusters) and the peppers are extraordinarily hot -- perhaps hotter than a
real habanero, with thick walls and very few seeds.

-Bob

Sounds good. The habañero tastes really good; Melinda's hot sauce blends
them with carrots (among other things) and the resulting flavor is kickass.

Jack Kickass

"Melba's Jammin'" wrote in message
...
In article , "Jack
Schidt®" wrote:

I like habañeros too, just have trouble making things 'mild' with them.

Jack Overboard

Habaneros. No ñ. From la ciudad de Habana. En Cuba.
-Barb Nit
--

I get that thiñg oñ my keyboard and I doñ't kñow wheñ to stop!!

Jack OverTilde

in article , zxcvbob at
wrote on 12/10/04 6:58 AM:

Melba's Jammin' wrote:
In article , zxcvbob
wrote:


Melba's Jammin' wrote:

In article , Rodney
Myrvaagnes wrote:

Go for it!

Mmmm, maybe. The good news on this one is that it didn't use any fresh
fruit. So if I did use all this stuff up, or foist it off on my
unsuspecting friends for Christmas gifts, or sell it to the folks who
visit the bazaar, I could do it again if whimsy suited.


So is it good? Or does it suck? Enquiring minds have a lot invested in
this and you're being evasive...

Best regards, ;-)
Bob


Oh, sorry. I put most of the gory details on my webpage. Not fair to
make you look there. Here's what I wrote the


[snip]

You gotta tell us it's on the web page! (Some of us aren't bright
enough to look there first before asking for details)

BTW, try using habanero peppers in a fruit relish sometime. They have a
fruity perfumey taste that goes well with fruit. Just be careful not to
use too much.

Best regards,
Bob
I made some crabapple habanero jelly one year. Very good to take to meeting
of the Fruit Tree Project.
Ellen
--

in article , Jack Schidt® at
wrote on 12/10/04 7:01 AM:


"zxcvbob" wrote in message
...
Melba's Jammin' wrote:
In article , zxcvbob
wrote:


Melba's Jammin' wrote:

In article , Rodney
Myrvaagnes wrote:

Go for it!

Mmmm, maybe. The good news on this one is that it didn't use any fresh
fruit. So if I did use all this stuff up, or foist it off on my
unsuspecting friends for Christmas gifts, or sell it to the folks who
visit the bazaar, I could do it again if whimsy suited.


So is it good? Or does it suck? Enquiring minds have a lot invested in
this and you're being evasive...

Best regards, ;-)
Bob


Oh, sorry. I put most of the gory details on my webpage. Not fair to
make you look there. Here's what I wrote the


[snip]

You gotta tell us it's on the web page! (Some of us aren't bright enough
to look there first before asking for details)

BTW, try using habanero peppers in a fruit relish sometime. They have a
fruity perfumey taste that goes well with fruit. Just be careful not to
use too much.

Best regards,
Bob

I like habañeros too, just have trouble making things 'mild' with them.

Jack Overboard


I finally learned that it is habaneros, no tilde, because the name comes
from Habana ( the city)
Ellen
--