Building a Burger

[karadekoolaid]

All that looks just great. Nothing more satisfying than a make-your-own-burger day!!
I do have to ask though:
What is a tamed jalapeño? Does it come on a lead? Is it caged before eating? Does is do party tricks?

 

[SandwichShortOfAPicnic]

All that looks just great. Nothing more satisfying than a make-your-own-burger day!!
I do have to ask though:
What is a tamed jalapeño? Does it come on a lead? Is it caged before eating? Does is do party tricks?

I wondered that myself and looked into it not long ago because I assumed they’d been through some sort of chemical process to take the sharp edge off but no they are a hybrid chilli. A jalapeño shape and texture tamed by introducing bell pepper to reduce the heat.

They are imo a delightful pickle everyone seems to enjoy.

 

[Morning Glory]

So we went off to vote and then the birthday celebration begin with an easy 'light lunch' of burger n chips.

Wagyu burger
Mild Gherkins
Thin Sliced Red Onion
Iceberg lettuce
Arlintia Vine Grown Tomatoes
Tamed Jalapeños
Blacksticks Blue Burger Cheese Slices
Toasted Plain or Brioche Bun
Spiced Mayo, Tomato ketchup, Classic
Mayo
Triple Cooked Gastropub Chips with
Smoked Chilli Sea Salt
Beer battered onion rings

Outdoor cooking to save on the cleaning up.

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Everyone stacked their burger however they preferred.

Looks great!

 

[karadekoolaid]

jalapeño shape and texture tamed by introducing bell pepper to reduce the heat.

Interesting. Jalapeños are one of the mildest chiles around and indeed, some barely bite, but then I remember you're not a "pepper"fan, are you?

 

[SandwichShortOfAPicnic]

Interesting. Jalapeños are one of the mildest chiles around and indeed, some barely bite, but then I remember you're not a "pepper"fan, are you?

I'd like to be, I've had several attempts to train my palate but whatever the receptors are for chilli I definitely have too many

 

[Mountain Cat]

Jalapenos are not very hot - usually. But i have run into some that definitely are much hotter than normal. No, not out to Thai pepper heat levels, but could have a bit of a kick to them.

 

[karadekoolaid]

whatever the receptors are for chilli I definitely have too many

You need to train them. they're receptors, not repellants.

 

[JAS_OH1]

I'd like to be, I've had several attempts to train my palate but whatever the receptors are for chilli I definitely have too many

For me, it's the effect they have on the way out that is more bothersome than eating them!

 

[SandwichShortOfAPicnic]

For me, it's the effect they have on the way out that is more bothersome than eating them!

Ah yes that too but I never think of that when I’m eating them

 

[karadekoolaid]

Chiles are rich in vitamin C and, when dried, vitamin A. They're also full of capsaicin which is an enzyme that burns when entering into contact with water. Capsaicin triggers the same chemicals in the brain as chocolate does (apparently), which might possibly explain the Mexican miracle called Mole. (Moh-lay).
I've been interested in chiles for over 25 years and will quite happily go into a Farmer's market , pick up a chile and eat it there and then. That doesn't mean I go ballistic and consume Carolina Reapers for breakfast; no, not a chance. No way am I going to get a heart attack at Borough Market.
The milder chiles (jalapeños, poblanos, banana, wax chiles, and the Mediterranean guindillas) add a lot of flavour to a dish IF you're not afraid of the heat. The severely hot ones (Naga Jolokia, Carolina Reaper, Red habaneros, Trinidad Scorpion) need to be treated with the utmost respect.

 

[pocofan]

I saw a guy on tv brushing his smash burger with mustard. I tried it. Don’t really taste the mustard but it does enhance the flavor.