RE: [CH] Hot Sauce
Linda Reynolds (lr21@cornell.edu)
Wed, 14 Jan 1998 11:35:42 -0500
>I KNOW what you mean - you go to a nice restaurant where they have these
>pretty little pepper shakers - I always take the top off the pepper too
>AND when the server asks me if I'd like fresh cracked pepper on my salad
>I have them crack the pepper until their arm's almost ready to fall
>off....B-)
>
>Sharen Rund Bloechl
Yup, I do the same. When they ask if I would like them to grind pepper, I
DO warn them that they will be there awhile. Also with the freshly grated
cheese! Wouldn't it be grand if they came around with grinder and dried
peppers of choice and freshly grind them for ya? That way, you wouldn't
end up with pepper residue on your hands from crumbling yours that you
brought from home to spice up your meal. Not to mention the benefit later
on with facility use, romance, etc. BTW, I got *very* strange looks at
Ruby Tuesdays last week when I whipped (ooops, there I go again Rael) my
baggie of hab powder to kick up the level of the only hot sauce available
(Franks or some Louisianna type) to dip my chicken tenders and twice baked
taters in! I think my table guests were a bit worried that we might get
frisked but all went well!
Linda