So after posting my Chile Challenge entry, my first reader was kind enough to inform me that the heat is in the seeds (thanks Dad). And according to my roommate, the heat is in the seeds and the ribs. Really? I had to find out for myself, so I grabbed the big Ziploc out of the fridge, picked a pretty yellow pepper out of the bunch and cut big chunks off until I got to some decent ribbing. Then I took a caution-be-damned bite.
Oh.
The pretty yellow pepper (I think it's Indian) still has my lips and tongue tingling, a whole glass of milk later. Well, so there we go. First foodie lesson learned: don't judge a pepper by its skin. Or by the flesh, for that matter. The real heat is in the ribbing.
What can I say? I've got a lot to learn. And I'm so looking forward to it.
PS - Whatever you do after handling hot chiles, DON'T TOUCH YOUR EYES!!!
*Addendum, 9/25: My professional culinary consultant brought to my attention that chili and chile, commonly interchanged, are not in fact the same thing and that the correct spelling of the fruit I was describing was actually chile. As anal-retentive as I am about words, I had to check several sources before going back and editing again. Wikipedia, of course, had Chile listed as a country on the western coast of South America. Chili peppers, on the other hand, were in fact the subject of my last two blog postings. Dictionary.com, however, was less decisive. I'll take a chef textbook glossary's word for it. (OnCooking, Prentice Hall, Third Edition).
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