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You all are just plain crazy!

post #1 of 34
Thread Starter 
I did my first round of ABT's today, stuffed the peps with some cream cheese and pepper jack. All I have to say is those of you who can take the heat of these things are friggin' nuts. the mouth is on fire! I am usually a huge fan of spicy food. What a bunch of nuts you all are! Any hints on how to take down the heat to a responsible, PG-13 level for a guy like me? eek.gif
post #2 of 34
did you remove the seed????
post #3 of 34
you must remove the seeds that is where the heat is.PDT_Armataz_01_06.gif
post #4 of 34
Thread Starter 
How completely appropriate that "fireguy" is the first reply. Yep, I seeded the jalapenos. I have had poppers before with no problem but these came out real hot. Maybe a combo of the pepper and the pepper jack.

Anyone ever stuff more mild peppers like Anaheims to deal with heat issues?
post #5 of 34
I've had Pablanos smoked with cream cheese and bacon before.

post #6 of 34
Pull up yer skirt, Sally...sheesh ;{)
post #7 of 34
boy... i always seed and pull that fiberous veiny stuff (dont know what you call it) and never have more than a few that still bite... course I like heat.... dont know what else to tell ya... maybe one of these other guys have a suggestion. sorry... good luck
post #8 of 34
otherwise what he said!!!biggrin.gif
post #9 of 34
use bell peppers..
post #10 of 34
You could use the whole ones in the jars, they have less bite to them. We always have some on hand for tacos. Some fresh ones seem hotter than others PDT_Armataz_01_29.gif.

I grew some in the garden last year and I couldn't eat them, ones from the previous year were ok for me.
post #11 of 34
Always get rid of the seeds and veins.
Some peppers can be hotter than others. I've bought jalapenos that had no bite at all, and I've bought some that were very hot.
post #12 of 34
Thread Starter 
Great replies. You all crack me up. I had a couple that were great, just a nice bite, but others that came out hotter than heck. Maybe the problem was not enough cold beer---problem solved? have a great weekend.
post #13 of 34
Sally-LOL-ya some hotter than others-use a milder pepper maybe.
post #14 of 34
PacNW"Sally" er I mean Steve, I hope you find the appropriate peppers for your little taste buds.... LMAO... ok ok sorry..... man people can be so insensitive wink.gif ... really though let us know if you find something you like better. good luck!!
post #15 of 34
i've had some that tasted like green peppers...no bite at all. but then again, i like the hot stuff (once ate a whole habenero on a bet...won't be doing that again!)
post #16 of 34
post #17 of 34
Pac...gee, the water's a little rough around here. Can't tell you I didn't LOL at a few of these of posts. You might want to try keeping those guys on the cooker longer. The longer Jal's cook, the milder they get. Another suggestion-which may just get me in the same water you're in now-is to microwave'em for 2 minutes before filling and Q'n. Get the cooking started early. Good Luck, Sheila.
post #18 of 34
Hey true on the cooking, but never thought of a slight nuke... BEFORE ya fill 'em I assume. You'd have cheese everywhere..LOL! Good point Dad!

Oh, and on edit... like the oven, the micro is a tool. ALOT less useful I.M.O., but it has a few GREAT uses... let the flaming begin heh! Or nuking?!?
post #19 of 34
I've only done a few batches of abt s , and agree that once in a while, you will get some extra hot jalops wink.gif
So far though , I've always cut them in half lengthwise , then with a small spoon scooped out the seeds AND veins , a quick rinse under running water , pat dry and fill. Haven't had a "burner" yet icon_smile.gif
post #20 of 34
AHHH the pepper, quite a unique little vessel. I grow many varieties each year and the mighty Capsaicin is a tough little soldier. The seeds believe it or not are not the main source of heat its the mylene or the "vien" that runs along the sides of the inner wall. Capsaicin will still be in the pepper but if you take a spoon and scrape the inner walls or another instrument depending on the size of the pepper it will remove the majority of the heat. Just my .02 hope that helps.
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