On Sun, 02 May 2010 02:37:28 -0500, BubbaBob wrote:
> blake murphy > wrote:
>
>> On Sat, 17 Apr 2010 15:58:41 -0500, George Shirley wrote:
>>
>>> On 4/17/2010 2:43 PM, Becca wrote:
>>>> Today, in the supermarket, I saw a jar of jalapenos that were marked
>>>> "not hot". Jalapenos that are not hot, what's the purpose of that? I
>>>> am puzzled, I wonder why anyone would buy those, but I have not
>>>> tired them so I can't say.
>>>>
>>>> Becca
>>>
>>> Some folks just want the flavor, not the heat. My favored non-hot
>>> jalapenos are the TAMU type, developed by Texas A&M University some
>>> years ago. Good flavor but don't burn you coming and going, just
>>> mildly warm.
>>
>> texas a&m was indeed the hotspot in breeding peppers to taste, if you
>> will. the book 'Peppers: A Story of Hot Pursuits' has the dope on
>> jalapeņos, milder versions of which were wanted by chains like taco
>> bell and others:
>>
>><http://www.amazon.com/Peppers-Story-...0679744274/ref
>>=sr_1_11?ie=UTF8&s=books&qid=1271619341&sr=1-11>
>>
>> there's a review of the book he
>>
>><http://www.nytimes.com/1992/07/16/bo...s-putting-the-
>>heat-on-the-taste-buds.html?pagewanted=1>
>>
>> someone here (james?) put me on to this book. it's very entertaining.
>> the author is kind of a pepper fanatic, and he talks to many people
>> involved in breeding and harvesting who are every bit as fanatical.
>>
>> your pal,
>> blake
>>
>
> Texas A&M's pepper breeding program is a sad joke. The state of the art in
> pepper hybridization is, and has been for 30 years, the program at New
> Mexico State University in Las Cruces.
today texas a&m may have been eclipsed by others, but my understanding
(mostly from the book) is that it was definitely the center of the pepper
universe at one time. and it was definitely where some of the milder
peppers were developed for taco bell, jack-in-the-box and other agents of
(a not very hot) satan.
your pal,
blake