Comments on: Food Science 101: Hot, Hotter, Hottest http://remarkablepalate.com/blog/2005/08/19/food-science-101-hot-hotter-hottest/ Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you! Tue, 06 Jan 2009 08:22:12 +0000 http://wordpress.org/?v=2.3.2 By: ReMARKable Palate http://remarkablepalate.com/blog/2005/08/19/food-science-101-hot-hotter-hottest/#comment-22 ReMARKable Palate Sat, 20 Aug 2005 00:42:00 +0000 http://remarkablepalate.com/blog/2005/08/19/food-science-101-hot-hotter-hottest/#comment-22 You've got it right! Smaller is hotter, in general. Of course, certain peppers are hotter than others. If you want fire, try Habanero or Scotch Bonnet. For medium strong heat, try Serranos or Jalapenos. And for more mild, but smokier heat, chipotles and pasillas.<br/><br/>There is already a search feature on the site. Since this is a blogger page, there is a search bar at the very top of the page for searching the site. :-)<br/><br/>Unfortunately, I don't have a Guacamole recipe posted yet, but I'll keep it in mind as an addition. As I said for Gazpacho, Guacamole has as many interpretations as it has cooks making it. There is a basic technique, but you can add lots of things to customize it. You’ve got it right! Smaller is hotter, in general. Of course, certain peppers are hotter than others. If you want fire, try Habanero or Scotch Bonnet. For medium strong heat, try Serranos or Jalapenos. And for more mild, but smokier heat, chipotles and pasillas.

There is already a search feature on the site. Since this is a blogger page, there is a search bar at the very top of the page for searching the site. :-)

Unfortunately, I don’t have a Guacamole recipe posted yet, but I’ll keep it in mind as an addition. As I said for Gazpacho, Guacamole has as many interpretations as it has cooks making it. There is a basic technique, but you can add lots of things to customize it.

]]> By: backspacer http://remarkablepalate.com/blog/2005/08/19/food-science-101-hot-hotter-hottest/#comment-21 backspacer Fri, 19 Aug 2005 23:38:00 +0000 http://remarkablepalate.com/blog/2005/08/19/food-science-101-hot-hotter-hottest/#comment-21 what a great tip! my boyfriend does all of our cooking. i must tell him i want it smaller and smaller for hotter and hotter.<br/><br/>i love your flicker too. it's interactive! <br/><br/>here is a request: can you add a "search this blog" box towards the top of your sidebar? I am looking for a guacamole recipe that I want to make this weekend. what a great tip! my boyfriend does all of our cooking. i must tell him i want it smaller and smaller for hotter and hotter.

i love your flicker too. it’s interactive!

here is a request: can you add a “search this blog” box towards the top of your sidebar? I am looking for a guacamole recipe that I want to make this weekend.

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