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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
I mean all vegetables are grown for look over taste these days. 
Just eat bell peppers or anaheims or something and leave my jalapenos alone.
I legit don't get the point when there's so many pepper varieties.
Its not so people who can't handle spice can eat more, it's so that companies making industrial quantities of salsa, etc. can get a more consistent spice level but the same jalapeno flavor by using a mild pepper and adding capsaicin as needed
Which isn't to say its good or normal, shit sucks
Then just use bell peppers and add more capsaicin
Bell peppers don't really taste like jalapenos, they lack any of the grassy jalapeno flavor
then use bell peppers and grass
White people do anything to avoid adding spice
but then they cant legally tell people it has jalapeno in it, nor do they probably taste the same. Could probably get it pretty close though I admit
capsaicin extracts have a hideous chemical flavor, it's better to just use peppers at the level you want
Jalapenos have a specific flavor and they're prolific bearers of fruit, maybe that's part of it
It's all food, with maybe one exception, honeycrisp apples, but all sub variants of the honeycrisp are worse! In an effort to appeal to mass market, all food is being purposely made more bland. Then you gotta pay more for "high quality tasty food" it's disgusting. Food science is a mistake, return to grandma cross breeding heirlooms.
It's a result of breeding for shipping across the country and storage too. Heirloom tomatoes could never make it to a grocery store intact. And a demand to eat everything out of season.
I mean on one hand yes, on the other hand, I don't want to eat salted beef and dried pumpkins all winter like they did pre-refrigeration
Salted beef would be a luxury. More like salt cod - and I don't mean an angry gamer
well, cod's gone 
So dried pumpkin, cabbage, potatoes, pickled food, apples, beans, lentils, nuts, grain, and cheese it is
Food science is a mistake
only under capitalism
I'll raise you.
food science is a broad subject. it includes all kinds of objectively good things like the addition of iodine, folates and other nutrients to food. also it includes sanitation and quality control which are more required under capitalism.
people talking shit about science in food are advocating for sawdust in bread, spoiled milk and lead just about fucking everywhere.
serrano gang is accepting applications
Edit: incorrect, I must just have never had a good Serrano
Serrano has always been milder though. Shit, last time I bought some habs from a regular store they were mild enough for a midwestern child who’s yet to learn ranch is optional
In my experience, Serranos have always been about twice as spicy as Jalapenos. Maybe I've just gotten some seed-packed scorchers?
I looked it up, they max out several times higher. I must just be in a region with incredibly mid Serrano supply
My condolences
It works out, grocery inadequacies aside the region is amazing for growing peppers.
Big Cracka creates the problems and sells us the “cure”
:lmayo: 
Capitalism has gone too far this time
Big Salsa can take my yard peppers out of my cold dead hands
gods those are some productive plants.
last year i had like baskets overflowing from just 3 plants.
So that's why my 
ass can eat them now.
Serranos seem to be on the upswing
Tbf Serranos are superior in the moderately hot pepper world.
Fyi, if you grow your own jalapenos, if you want them to be spicier, basically starve them of water. Literally use the least amount of water necessary to keep it alive and 'healthy' and it should make for good peppers. Source- I googled how to make jalapenos spicier because I thought roasting them made them hotter.... Only makes them milder... 
the worst thing is that they're still going to be too spicy for white people
They're gonna reintroduce "heirloom jalapeños" and mark the price up by ×5
Goddamn mayos....
STOP FUCKING WITH MY JALAPENOS, DAMN IT!
So this is why I have been forced to buy like 12 at a time just to make sure I end up with a few hot enough to make Pico de Gallo.
Fuckers.
this is the level 
have stooped to 
Funny you should mention that, I bought some jalapeno cheetos and I noticed they're a lot more mild now.
goddamn 's. If it doesn't make me cry, it ain't spicy.
Those of us interested in jalapenos have known about this for a while, and constantly curse that professor at A&M. The article posted here mentioned it in a two sentence throwaway line, but most of the reason is because the jalapenos grown aren't like monsanto corn: the pepper pollen got out and now it's basically wild and runs rampant when you are growing them.
Then, you know, the contribution of breeders wanting the less spicy version just made things worse. Way worse.
Cowards
: "Ummmm.....no one owes you flavor, sweaty! It's porky's right to remove flavor if he wants."
My tummy instincts tell me this is what happens when crackers and capitalism run the sciencey science stuff
fication - 
I learned about this at my local farmers market.
If you get your jalapenos from people who are aware of this, they buy the good seeds and grow and sell those. It made a lot of sense once she explained it.
Once in a while though, I don't mind the store bought ones if I dont want as much heat. They do end up tasting like a green pepper though
I prefer the poblanos myself. flavorful, smoky, and with enough heat for the average POC like me
I tried some "tamed" jarred jalapeno slices from the store recently that were pretty good, mainly cuz I have less desire to shit fire than I used too. Just jalapenos with little spice basically.