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Re: Today I Learned
Posted: Thu 02 Nov, 2023, 3:00 pm
by Anke
Bell peppers are only about 100 years old.
Thes are cultivars of the same species as cayenne and jalapeños.
Re: Today I Learned
Posted: Thu 02 Nov, 2023, 5:36 pm
by Bee
Anke wrote: ↑Thu 02 Nov, 2023, 3:00 pm
Bell peppers are only about 100 years old.
Thes are cultivars of the same species as cayenne and jalapeños.
Do you have sources? O.o
Re: Today I Learned
Posted: Fri 03 Nov, 2023, 2:13 pm
by Anke
Bell peppers are only about 100 years old:
https://en.wikipedia.org/wiki/Bell_pepper
" The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary.", citing as source Sasvari, Joanne (2005). Paprika: A Spicy Memoir from Hungary. Toronto, ON: CanWest Books. p. 202. ISBN 9781897229057.
cultivars of the same species:
https://en.wikipedia.org/wiki/List_of_C ... cum_annuum
Re: Today I Learned
Posted: Fri 03 Nov, 2023, 3:59 pm
by Bee
...oh, okay, the mild/sweet varieties are new. I was very confused because to the best of my knowledge, bell peppers have existed for thousands of years
The source says the mild ones are almost the only varieties cultivated nowadays, though? Which is wild to me, I only tasted them for the first time a few years ago! Our bell peppers are mostly still spicy :)
Re: Today I Learned
Posted: Fri 03 Nov, 2023, 4:56 pm
by InspectorCaracal
Bee wrote: ↑Fri 03 Nov, 2023, 3:59 pm
...oh, okay, the mild/sweet varieties are new. I was very confused because to the best of my knowledge, bell peppers have existed for thousands of years
The source says the mild ones are almost the only varieties cultivated nowadays, though? Which is wild to me, I only tasted them for the first time a few years ago! Our bell peppers are mostly still spicy :)
TIL bell peppers being considered the word for mild peppers is a regional thing!
i bet this is similar to when i was like "wait, paprika isn't spicy" and everyone was like "????" at me, like, ten years ago
Re: Today I Learned
Posted: Fri 03 Nov, 2023, 5:08 pm
by Bee
InspectorCaracal wrote: ↑Fri 03 Nov, 2023, 4:56 pm
Bee wrote: ↑Fri 03 Nov, 2023, 3:59 pm
...oh, okay, the mild/sweet varieties are new. I was very confused because to the best of my knowledge, bell peppers have existed for thousands of years
The source says the mild ones are almost the only varieties cultivated nowadays, though? Which is wild to me, I only tasted them for the first time a few years ago! Our bell peppers are mostly still spicy :)
TIL bell peppers being considered the word for mild peppers is a regional thing!
i bet this is similar to when i was like "wait, paprika isn't spicy" and everyone was like "????" at me, like, ten years ago
there are several paprika (as in the spice) varieties! We usually keep sweet (which I guess i plain? just the bell peppers), spicy (added black pepper at some point in the process), and smoked in the pantry
Re: Today I Learned
Posted: Fri 03 Nov, 2023, 5:36 pm
by InspectorCaracal
Bee wrote: ↑Fri 03 Nov, 2023, 5:08 pm
InspectorCaracal wrote: ↑Fri 03 Nov, 2023, 4:56 pm
Bee wrote: ↑Fri 03 Nov, 2023, 3:59 pm
...oh, okay, the mild/sweet varieties are new. I was very confused because to the best of my knowledge, bell peppers have existed for thousands of years
The source says the mild ones are almost the only varieties cultivated nowadays, though? Which is wild to me, I only tasted them for the first time a few years ago! Our bell peppers are mostly still spicy :)
TIL bell peppers being considered the word for mild peppers is a regional thing!
i bet this is similar to when i was like "wait, paprika isn't spicy" and everyone was like "????" at me, like, ten years ago
there are several paprika (as in the spice) varieties! We usually keep sweet (which I guess i plain? just the bell peppers), spicy (added black pepper at some point in the process), and smoked in the pantry
yeah i've had the regular and smoked, but i've never in my life had spicy paprika, which made it super weird when a whole bunch of people insisted paprika is ALWAYS spicy and i was like ???????
Re: Today I Learned
Posted: Sat 04 Nov, 2023, 8:07 am
by Anke
I did a bit of searching on German websites. The two common varieties of paprika you can get probably anywhere that sells spices are sweet and spicy, with sweet clocking in at 0-10 scoville and spicy at 100-500. (What people call "spicy" differs widely by frame of reference :D)
The difference is that for the sweet version the white ribs/walls of the fruit as well as the seeds are removed. Those contain capsaicin, and are included in the spicy version. Haven't found mention of using black pepper here. :)
Re: Today I Learned
Posted: Sat 04 Nov, 2023, 2:27 pm
by Bee
Anke wrote: ↑Sat 04 Nov, 2023, 8:07 am
I did a bit of searching on German websites. The two common varieties of paprika you can get probably anywhere that sells spices are sweet and spicy, with sweet clocking in at 0-10 scoville and spicy at 100-500. (What people call "spicy" differs widely by frame of reference :D)
The difference is that for the sweet version the white ribs/walls of the fruit as well as the seeds are removed. Those contain capsaicin, and are included in the spicy version. Haven't found mention of using black pepper here. :)
Oh yeah I've just checked and some spicy paprikas are made with spicier bell peppers, but others just add black pepper. Depends on the brand :o
Re: Today I Learned
Posted: Tue 14 Nov, 2023, 3:26 pm
by Anke
a) Space shuttle tires were pressurised so much that if they did not explode on landing, they were a serious hazard when they finally exploded.
b) To make these tires explode in a controlled fashion, NASA mounted a camera and the main part of a power drill on the chassis of a remote controlled model tank.
https://www.thedrive.com/news/nasa-buil ... ttle-tires
