04 Oct 2011
A little factoid:
Armed with this knowledge I decided to turn to the humble banana, a well known purveyor of quality Ethylene to help with the ripening of my left-over Scotch Bonnets.
...these fellas were all green 2 days ago! Good work humble bananas :-)
Personally I find that a green chilli is much like eating spicy grass, a little bitter and chloroformish - whereas a brightly coloured chilli has so much more depth of flavour; akin to being kicked in the face by a fruit. This is what we should all strive for in our chillis.
Nota Bene - I have decided on my next "ideas" post, shall be making it soon, it's a goodun!