- cross-posted to:
- cooking@mander.xyz
- food
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I mean all vegetables are grown for look over taste these days.
idk what the best tomato is but my favorite so far is these little campari tomatoes
Very sweet! I personally like Russian black tomatoes (amazing for tomato sandwich) but campari are amazing with salad. Chunking campari beats using the tiny cherry tomatoes imo for that purpose
Picked and ate the first of the Russian blacks I've grown this season yesterday. It was so fleshy and had such a nice umami flavor and none of the sharp acidity. I'll take a picture of the next one.
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
Bell peppers don't really taste like jalapenos, they lack any of the grassy jalapeno flavor
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
swindled consumers when they realize they finally found the one piece in their adulterated salsa
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
It doesn't have to be that way, but intensive/non-local and non-seasonal agriculture requires ecological degradation that is largely ignored. Not to mention the horrid working conditions the people spraying agrochemicals on food have to endure.
There's plenty of seasonal vegetables in winter, and tons of recipes from cultures that experience harsh winters, too.
don't require refrigeration, be they canned or dried.
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.
Include intensive, industrialized agriculture in there, too. The green revolution was a mistake.
Patented fruit and vegetable varieties must all go. Only collectively owned heirloom seeds in my communist utopia
What's up with honeycrisps? I haven't had the money for them in years but they used to be my favorite
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
It works out, grocery inadequacies aside the region is amazing for growing peppers.
Every year gets better for my area. Thanks, Climate change.
Most grocery stores are terrible about having properly ripe peppers and the flavor and heat levels suffer for it. Serranos are a common victim of this as are the habaneros you mentioned.
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.
Tbf Serranos are superior in the moderately hot pepper world.
the worst thing is that they're still going to be too spicy for white people
Goddamn mayos....
STOP FUCKING WITH MY JALAPENOS, DAMN IT!
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...
If you've got the patience, you might be able to dehydrate them to make them feel spicier.
I did end up air frying them with onions and then blended them up with vinegar, salt, garlic cloves and powder, cayenne, and red pepper flakes. I also simmered it for a little bit too. Et iz spoici n veri tazti.
Probably cost more than a store bought bottle of hot sauce but if ever get a garden going then I'll do it regularly. Or maybe whenever I wanna splurge a lil. 
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.
They're gonna reintroduce "heirloom jalapeños" and mark the price up by ×5
Heirloom varieties of vegetables are cool and good, food biodiversity is crucial to a healthy food system. The markup is a large part bs, and a small part a reflection of how expensive it is to grow non-commercial/not-patented vegetable varieties.
ass can eat them now.
