Red onion, jalapeno, taco seasoned chicken. Probably about a quarter pound of chicken.
Seasoned chicken on pizza is underrated.
Cost per person, $3.50
Red onion, jalapeno, taco seasoned chicken. Probably about a quarter pound of chicken.
Seasoned chicken on pizza is underrated.
Cost per person, $3.50
I’ve had ‘BBQ chicken’ pizza a few times, and every time it was a nothing-burger, with the chicken just getting lost in the other ingredients. I’ll have to remember taco seasoning if I ever get back to it.
Bonus pet peeve-- I like / don’t like jalapeños. Half the time when I’m looking forward to the heat, they don’t bring it. Or sometimes I’m munching on one as if it was a bell pepper, and it will be in stealth mode, scorching me more than I wanted.
IIRC, sometimes the problem is that they get cross-pollinated with nearby milder peppers (they’re all one species), reducing their heat.
Also. They might all be the same species but they’re different breeds or varieties. Red and green are the same species and the same variety. Just they let the red ones ripen longer. But the yellow and orange ones are a different variety. They will never turn red. Occasionally you’ll find someone selling yellow or orange and if you hold onto them they will turn red. But there are true yellow and orange varieties that will never turn right.
Yeah, I meant just in having the capsicum kick. A low-heat cultivar accidentally cross-pollinating with an otherwise hot jalapeño, diluting its heat.
Also, I said “species,” but I was wrong. I meant genus Capsicum, its members which can commonly interbreed AFAIK, which would be thousands of different types. And I’d completely forgotten that:
Blimey.
The good news with the cross pollination is that it ruins the heat if you plant the seeds from that cross. Doesn’t ruin the heat from the fruit. Unlike corn. Cross pollinate corn and you’ll get bad results immediately. Fortunately that can be solved by just planning different types of corn 2 weeks apart.
Hmm, I didn’t know that about chilis.
Okay, and the pollination window for corn is brief, is what you’re implying?
Yup.
There are two kinds of jalapenos. Traditional ones. All the heat. Then a less spicy version developed by one guy in the 80s and released in 1992. It took over and most retailers have absolutely zero idea which variety they are buying. I wish this was clearly marked.
I can provide too many references for the development of the milder jalapeno if you want.
Well, “>blank< that guy and the horse he rode in on.”
–Old Man Harrison
Even the local cantina seems to mix that up, which is embarrassing, altho I guess if they’re stuck sourcing from Sysco or whatnot then they have limited choice.
I have more rants against Sysco every month. They are destroying restaurants by causing them all to have the same menu.
The jalapeno guy had good intentions. But the market messed everything up.
Funnily enough, there’s a Saturday farmer’s market that meets right next to the cantina, with several local farms being represented. I don’t know how much scale they could really handle in terms of various veggies for a restaurant, but at least they could help them replace that mediocre Sysco cilantro and maybe a couple other herbs.
Unfortunately, the cantina owner seems pretty incurious about that and other significant details of serving good food, which is why I don’t expect them to last. The previous cantina runner in the square was awesome with foodie details, but Covid basically shut him down, sadly.
Thanks a lot, Winnie the Xi.
It’s not the sad herbs. Sysco’s problem is the same frozen heat and serve goods at every restaurant. The same burger patties, buns, cheese, salad dressing, jalapeno poppers, potato bites, breaded chicken, etc.
That probably explains why I’m largely oblivious. I don’t go out much, but when I do it’s usually stuff like SE Asian, Mexican, Soul, and Indian.
This is the way