fossilesque@mander.xyz to Science of Cooking@mander.xyzEnglish · 2 years agoHere’s Why Jalapeño Peppers Are Less Spicy Than Everwww.dmagazine.comexternal-linkmessage-square38fedilinkarrow-up1129cross-posted to: todayilearned@lemmit.onlinetodayilearned@lemmit.onlinefood@hexbear.nettodayilearned@lemmit.onlinehackernews@lemmy.smeargle.fanshotpeppers@discuss.tchncs.defood@hexbear.nethumanities@beehaw.org
arrow-up1129external-linkHere’s Why Jalapeño Peppers Are Less Spicy Than Everwww.dmagazine.comfossilesque@mander.xyz to Science of Cooking@mander.xyzEnglish · 2 years agomessage-square38fedilinkcross-posted to: todayilearned@lemmit.onlinetodayilearned@lemmit.onlinefood@hexbear.nettodayilearned@lemmit.onlinehackernews@lemmy.smeargle.fanshotpeppers@discuss.tchncs.defood@hexbear.nethumanities@beehaw.org
minus-squarefireweed@lemmy.worldlinkfedilinkEnglisharrow-up2·edit-22 years agoI’m surprised the United States “canning authorities” haven’t had something to say about reduced acid in tomatoes. They’re so uptight when it comes to acidity levels in canning…
I’m surprised the United States “canning authorities” haven’t had something to say about reduced acid in tomatoes. They’re so uptight when it comes to acidity levels in canning…