OK, so I was watching a Throwdown episode, and two chefs originally from Mexico said that you can tell how much heat is in a Poblano by whether the stem is straight or curved. Supposedly, if the chile is mild, the stem is straight, and if the chile is hot the stem is curved.
They made an amazing dish in the show and really seemed to have their cooking chops.
So, do we think this is legit? If so, does it apply to other chiles, as well? So cool if it works! I've encountered a HUGE range of heat in peppers in my life, and I'd like to be able to tell in advance how much they're going to burn!