• GinAndJuche
      ·
      8 months ago

      Tomato’s being a particularly egregious example

        • GinAndJuche
          ·
          8 months ago

          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

          • Commiejones [comrade/them, he/him]
            ·
            8 months ago

            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.

  • beef_curds [she/her]
    ·
    8 months ago

    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.

    • YearOfTheCommieDesktop [they/them]
      ·
      8 months ago

      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

    • pudcollar@lemmy.ml
      ·
      8 months ago

      Jalapenos have a specific flavor and they're prolific bearers of fruit, maybe that's part of it

  • Hexbear2 [any]
    ·
    8 months ago

    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.

    • uSSRI [he/him]
      ·
      8 months ago

      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.

      • ElGosso [he/him]
        ·
        8 months ago

        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

        • TraschcanOfIdeology [they/them, comrade/them]
          ·
          edit-2
          8 months ago

          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. bean don't require refrigeration, be they canned or dried.

      • glans [it/its]
        ·
        8 months ago

        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.

    • GinAndJuche
      ·
      edit-2
      8 months ago

      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

      • good_girl [she/her, they/them]
        ·
        8 months ago

        In my experience, Serranos have always been about twice as spicy as Jalapenos. Maybe I've just gotten some seed-packed scorchers?

        • GinAndJuche
          ·
          8 months ago

          I looked it up, they max out several times higher. I must just be in a region with incredibly mid Serrano supply

      • zod000@lemmy.ml
        ·
        8 months ago

        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.

  • Mokey [none/use name]
    ·
    8 months ago

    the worst thing is that they're still going to be too spicy for white people

  • Anne_Teefa
    ·
    8 months ago

    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... boohoo

    • D61 [any]
      ·
      8 months ago

      If you've got the patience, you might be able to dehydrate them to make them feel spicier.

      • Anne_Teefa
        ·
        8 months ago

        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. chefs-kiss 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. sans-shrug

  • GrouchyGrouse [he/him]
    ·
    8 months ago

    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.

    • TraschcanOfIdeology [they/them, comrade/them]
      ·
      8 months ago

      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.