I enjoy growing peppers, and I have varieties of all heat
levels. and as anyone who has ever grown peppers knows,
there is no such thing as a pepper shortage this time of year,
all the plants are pumping out peppers! For me, part of the
enjoyment of growing anything is being able to share.

So, here's the problem, I have found that "hot" is a
relative term. I brought in some peppers to one of my
co-workers who insisted he liked hot peppers. "These
are really, really hot, now," I warned him; but he
assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he
was back in here complaining about my devil peppers.
I didn't have the heart to tell him those weren't even
close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso"
scale. Almost everyone has had Old El Paso salsa at some
time or another, so I ask them what level - mild, medium, or
hot- of Old El Paso salsa would they eat, or would they
consider Old El Paso far too wimpy.Yes, I know there are
far better salsas out there, both homemade and commercial,
but Old El Paso seems to be so ubiquitious, it's a handy reference.
It has narrowed things down a lot, but there are still a few who
are convinced they like much hotter peppers than they really do.

And then there are those annoying people who think that
liking hot peppers somehow makes them kewl. I will confess
to making pepper poppers out of Devil's Tongue peppers
to take to parties just to watch that sort start making all
kind of excuses about why they can't have anything hot
tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope

Is the "scoville" unit scale not working for you? I doesn't sound nearly as
"kewl" as the "Old El Paso" scale but it is a good reference point.
Try this link.
http://www.chile-pepper-sauces.com/scoville.html

Thomas


"Penelope Periwinkle" wrote in message
...
I enjoy growing peppers, and I have varieties of all heat
levels. and as anyone who has ever grown peppers knows,
there is no such thing as a pepper shortage this time of year,
all the plants are pumping out peppers! For me, part of the
enjoyment of growing anything is being able to share.

So, here's the problem, I have found that "hot" is a
relative term. I brought in some peppers to one of my
co-workers who insisted he liked hot peppers. "These
are really, really hot, now," I warned him; but he
assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he
was back in here complaining about my devil peppers.
I didn't have the heart to tell him those weren't even
close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso"
scale. Almost everyone has had Old El Paso salsa at some
time or another, so I ask them what level - mild, medium, or
hot- of Old El Paso salsa would they eat, or would they
consider Old El Paso far too wimpy.Yes, I know there are
far better salsas out there, both homemade and commercial,
but Old El Paso seems to be so ubiquitious, it's a handy reference.
It has narrowed things down a lot, but there are still a few who
are convinced they like much hotter peppers than they really do.

And then there are those annoying people who think that
liking hot peppers somehow makes them kewl. I will confess
to making pepper poppers out of Devil's Tongue peppers
to take to parties just to watch that sort start making all
kind of excuses about why they can't have anything hot
tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope

Is the "scoville" unit scale not working for you? I doesn't sound nearly as
"kewl" as the "Old El Paso" scale but it is a good reference point.
Try this link.
http://www.chile-pepper-sauces.com/scoville.html

Thomas


"Penelope Periwinkle" wrote in message
...
I enjoy growing peppers, and I have varieties of all heat
levels. and as anyone who has ever grown peppers knows,
there is no such thing as a pepper shortage this time of year,
all the plants are pumping out peppers! For me, part of the
enjoyment of growing anything is being able to share.

So, here's the problem, I have found that "hot" is a
relative term. I brought in some peppers to one of my
co-workers who insisted he liked hot peppers. "These
are really, really hot, now," I warned him; but he
assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he
was back in here complaining about my devil peppers.
I didn't have the heart to tell him those weren't even
close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso"
scale. Almost everyone has had Old El Paso salsa at some
time or another, so I ask them what level - mild, medium, or
hot- of Old El Paso salsa would they eat, or would they
consider Old El Paso far too wimpy.Yes, I know there are
far better salsas out there, both homemade and commercial,
but Old El Paso seems to be so ubiquitious, it's a handy reference.
It has narrowed things down a lot, but there are still a few who
are convinced they like much hotter peppers than they really do.

And then there are those annoying people who think that
liking hot peppers somehow makes them kewl. I will confess
to making pepper poppers out of Devil's Tongue peppers
to take to parties just to watch that sort start making all
kind of excuses about why they can't have anything hot
tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope

Is the "scoville" unit scale not working for you? I doesn't sound nearly as
"kewl" as the "Old El Paso" scale but it is a good reference point.
Try this link.
http://www.chile-pepper-sauces.com/scoville.html

Thomas


"Penelope Periwinkle" wrote in message
...
I enjoy growing peppers, and I have varieties of all heat
levels. and as anyone who has ever grown peppers knows,
there is no such thing as a pepper shortage this time of year,
all the plants are pumping out peppers! For me, part of the
enjoyment of growing anything is being able to share.

So, here's the problem, I have found that "hot" is a
relative term. I brought in some peppers to one of my
co-workers who insisted he liked hot peppers. "These
are really, really hot, now," I warned him; but he
assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he
was back in here complaining about my devil peppers.
I didn't have the heart to tell him those weren't even
close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso"
scale. Almost everyone has had Old El Paso salsa at some
time or another, so I ask them what level - mild, medium, or
hot- of Old El Paso salsa would they eat, or would they
consider Old El Paso far too wimpy.Yes, I know there are
far better salsas out there, both homemade and commercial,
but Old El Paso seems to be so ubiquitious, it's a handy reference.
It has narrowed things down a lot, but there are still a few who
are convinced they like much hotter peppers than they really do.

And then there are those annoying people who think that
liking hot peppers somehow makes them kewl. I will confess
to making pepper poppers out of Devil's Tongue peppers
to take to parties just to watch that sort start making all
kind of excuses about why they can't have anything hot
tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope

btw....
according to the scoville scale no pepper is hotter than the habanero, some
of them over 300,000 scoville units.

for what it's worth...

"Penelope Periwinkle" wrote in message
...
I enjoy growing peppers, and I have varieties of all heat
levels. and as anyone who has ever grown peppers knows,
there is no such thing as a pepper shortage this time of year,
all the plants are pumping out peppers! For me, part of the
enjoyment of growing anything is being able to share.

So, here's the problem, I have found that "hot" is a
relative term. I brought in some peppers to one of my
co-workers who insisted he liked hot peppers. "These
are really, really hot, now," I warned him; but he
assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he
was back in here complaining about my devil peppers.
I didn't have the heart to tell him those weren't even
close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso"
scale. Almost everyone has had Old El Paso salsa at some
time or another, so I ask them what level - mild, medium, or
hot- of Old El Paso salsa would they eat, or would they
consider Old El Paso far too wimpy.Yes, I know there are
far better salsas out there, both homemade and commercial,
but Old El Paso seems to be so ubiquitious, it's a handy reference.
It has narrowed things down a lot, but there are still a few who
are convinced they like much hotter peppers than they really do.

And then there are those annoying people who think that
liking hot peppers somehow makes them kewl. I will confess
to making pepper poppers out of Devil's Tongue peppers
to take to parties just to watch that sort start making all
kind of excuses about why they can't have anything hot
tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope

btw....
according to the scoville scale no pepper is hotter than the habanero, some
of them over 300,000 scoville units.

for what it's worth...

"Penelope Periwinkle" wrote in message
...
I enjoy growing peppers, and I have varieties of all heat
levels. and as anyone who has ever grown peppers knows,
there is no such thing as a pepper shortage this time of year,
all the plants are pumping out peppers! For me, part of the
enjoyment of growing anything is being able to share.

So, here's the problem, I have found that "hot" is a
relative term. I brought in some peppers to one of my
co-workers who insisted he liked hot peppers. "These
are really, really hot, now," I warned him; but he
assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he
was back in here complaining about my devil peppers.
I didn't have the heart to tell him those weren't even
close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso"
scale. Almost everyone has had Old El Paso salsa at some
time or another, so I ask them what level - mild, medium, or
hot- of Old El Paso salsa would they eat, or would they
consider Old El Paso far too wimpy.Yes, I know there are
far better salsas out there, both homemade and commercial,
but Old El Paso seems to be so ubiquitious, it's a handy reference.
It has narrowed things down a lot, but there are still a few who
are convinced they like much hotter peppers than they really do.

And then there are those annoying people who think that
liking hot peppers somehow makes them kewl. I will confess
to making pepper poppers out of Devil's Tongue peppers
to take to parties just to watch that sort start making all
kind of excuses about why they can't have anything hot
tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope

Penelope Periwinkle wrote:
I enjoy growing peppers, and I have varieties of all heat levels. and
as anyone who has ever grown peppers knows, there is no such thing as
a pepper shortage this time of year, all the plants are pumping out
peppers! For me, part of the enjoyment of growing anything is being
able to share.

So, here's the problem, I have found that "hot" is a relative term. I
brought in some peppers to one of my co-workers who insisted he liked
hot peppers. "These are really, really hot, now," I warned him; but
he assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he was back in here
complaining about my devil peppers. I didn't have the heart to tell
him those weren't even close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso" scale.
Almost everyone has had Old El Paso salsa at some time or another, so
I ask them what level - mild, medium, or hot- of Old El Paso salsa
would they eat, or would they consider Old El Paso far too wimpy.Yes,
I know there are far better salsas out there, both homemade and
commercial, but Old El Paso seems to be so ubiquitious, it's a handy
reference. It has narrowed things down a lot, but there are still a
few who are convinced they like much hotter peppers than they really
do.

And then there are those annoying people who think that liking hot
peppers somehow makes them kewl. I will confess to making pepper
poppers out of Devil's Tongue peppers to take to parties just to
watch that sort start making all kind of excuses about why they can't
have anything hot tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope


What are Devil's Tongue peppers? I've seen you mention them several times.

Thanks, regards,
Bob

Penelope Periwinkle wrote:
I enjoy growing peppers, and I have varieties of all heat levels. and
as anyone who has ever grown peppers knows, there is no such thing as
a pepper shortage this time of year, all the plants are pumping out
peppers! For me, part of the enjoyment of growing anything is being
able to share.

So, here's the problem, I have found that "hot" is a relative term. I
brought in some peppers to one of my co-workers who insisted he liked
hot peppers. "These are really, really hot, now," I warned him; but
he assured me he liked 'em hot.

Apparently he doesn't like 'em *that* hot, cause he was back in here
complaining about my devil peppers. I didn't have the heart to tell
him those weren't even close to the hottest ones I have.

Anyway, I'm starting to use what I call "The Old El Paso" scale.
Almost everyone has had Old El Paso salsa at some time or another, so
I ask them what level - mild, medium, or hot- of Old El Paso salsa
would they eat, or would they consider Old El Paso far too wimpy.Yes,
I know there are far better salsas out there, both homemade and
commercial, but Old El Paso seems to be so ubiquitious, it's a handy
reference. It has narrowed things down a lot, but there are still a
few who are convinced they like much hotter peppers than they really
do.

And then there are those annoying people who think that liking hot
peppers somehow makes them kewl. I will confess to making pepper
poppers out of Devil's Tongue peppers to take to parties just to
watch that sort start making all kind of excuses about why they can't
have anything hot tonight! Some of them even get all scaredy at the
Lemon Drop poppers, and they're merely hot.


Penelope


What are Devil's Tongue peppers? I've seen you mention them several times.

Thanks, regards,
Bob

On Tue, 19 Oct 2004 20:49:36 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

Is the "scoville" unit scale not working for you?

Uh, no.

What do you think those numbers mean to someone who's
never seen the scale and barely knows the difference in a
bell pepper and a cayenne? The idea is to get a feeling for what
*they* define as hot or mild so I am better able to give them
peppers that they'll enjoy. The problem is a matter of
translation, not of lacking information about the peppers.


I doesn't sound nearly as
"kewl" as the "Old El Paso" scale but it is a good reference point.
Try this link.
http://www.chile-pepper-sauces.com/scoville.html

For whom? Most of my peppers aren't on any Scoville
list I've ever seen. Besides, I already know how hot they
are.


Penelope



--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

On Tue, 19 Oct 2004 20:49:36 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

Is the "scoville" unit scale not working for you?

Uh, no.

What do you think those numbers mean to someone who's
never seen the scale and barely knows the difference in a
bell pepper and a cayenne? The idea is to get a feeling for what
*they* define as hot or mild so I am better able to give them
peppers that they'll enjoy. The problem is a matter of
translation, not of lacking information about the peppers.


I doesn't sound nearly as
"kewl" as the "Old El Paso" scale but it is a good reference point.
Try this link.
http://www.chile-pepper-sauces.com/scoville.html

For whom? Most of my peppers aren't on any Scoville
list I've ever seen. Besides, I already know how hot they
are.


Penelope



--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

On Tue, 19 Oct 2004 20:57:58 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

btw....
according to the scoville scale no pepper is hotter than the habanero, some
of them over 300,000 scoville units.

Define "habanero"


Penelope, who has at least 10 varieties of _C chinense_ this
year.
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

On Tue, 19 Oct 2004 20:57:58 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

btw....
according to the scoville scale no pepper is hotter than the habanero, some
of them over 300,000 scoville units.

Define "habanero"


Penelope, who has at least 10 varieties of _C chinense_ this
year.
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

For whom? Most of my peppers aren't on any Scoville
list I've ever seen. Besides, I already know how hot they
are.

LMFAO,
Well,
Clearly these already established numbers seem to matter little to you.
Do you know the difference between a bell pepper and a cayenne, or for that
matter a habnerro? Anyone can grow nondescript peppers and say they are
"hot" or not.....
I encourage you to go with an established set of standards. Of course I
could grow....hmmm let's see.... Billybobs worlds hottest peppers..and then
say, well "all my rowdy friends say these here peppers are "reasonably hot",
but then again you have the "bubba" that comes along and says " these here
peppers ain't nuthin!"
Just because your peppers aren't on the list means nothing.
Thomas
"Penelope Periwinkle" wrote in message
...
On Tue, 19 Oct 2004 20:49:36 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

Is the "scoville" unit scale not working for you?

Uh, no.

What do you think those numbers mean to someone who's
never seen the scale and barely knows the difference in a
bell pepper and a cayenne? The idea is to get a feeling for what
*they* define as hot or mild so I am better able to give them
peppers that they'll enjoy. The problem is a matter of
translation, not of lacking information about the peppers.


I doesn't sound nearly as
"kewl" as the "Old El Paso" scale but it is a good reference point.
Try this link.
http://www.chile-pepper-sauces.com/scoville.html

For whom? Most of my peppers aren't on any Scoville
list I've ever seen. Besides, I already know how hot they
are.


Penelope



--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

hmmm..
are you not familiar with the habanero pepper? I will be honored to define
this pepper. Please give me a day or two to extract my reference book from
storage (we're moving) and I will happily enlighten you.
Thomas
"Penelope Periwinkle" wrote in message
...
On Tue, 19 Oct 2004 20:57:58 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

btw....
according to the scoville scale no pepper is hotter than the habanero,
some
of them over 300,000 scoville units.

Define "habanero"


Penelope, who has at least 10 varieties of _C chinense_ this
year.
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

hmmm..
are you not familiar with the habanero pepper? I will be honored to define
this pepper. Please give me a day or two to extract my reference book from
storage (we're moving) and I will happily enlighten you.
Thomas
"Penelope Periwinkle" wrote in message
...
On Tue, 19 Oct 2004 20:57:58 -0500, "Thomas"
scythicon311@yahoo(dot)com wrote:

btw....
according to the scoville scale no pepper is hotter than the habanero,
some
of them over 300,000 scoville units.

Define "habanero"


Penelope, who has at least 10 varieties of _C chinense_ this
year.
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"