[CH] cans, chickens, calibrations

Alex Silbajoris (72163.1353@compuserve.com)
Mon, 15 Feb 1999 09:00:34 -0500 

Kids,

About nursery containers:  The nurseries I worked at called these "cans"
and sized them by gallon capacity.  Yes, most places are fighting to get
rid of them, so if you ask somewhere and they want to sell them, go on down
the road.  

Just be aware of some risk of bringing a plant disase or pest into your
gardens, unless you sterize them.

As for feeding chickens:  Not long ago I heard a news story about a plan to
feed tumeric to chickens, to improve the color of the meat.  The reporter
kept asking whether this made the meat taste like curry - arrgh!  got to
sit that person down and explain that curry flavor does not come from
tumeric.  Still, I often see some _really_ yellow chicken meat, and I
wonder.

Thanks, Mark S., for adding my page to your list
(http://www.angelfire.com/oh/alexsleaves).

Andy Barnhart wrote:

"I'm not sure that we CHers have established any calibration reference for
what a real CH is."


Oh, I can't resist.  With tongue in cheek, I offer these suggested
guidelines.  Before a person even reaches level one, there must be a
conscious decision made to seek out hot flavor.  From there ...


Group One


1.  You decide to risk all the consequences and put one dash of Lousiana
hot sauce in your big pot of chili.


2.  You are willing to put a dash of Tabasco sauce into a meal often enough
to finish out the bottle just as the sauce is turning from red to brown.


3.  You are crazy enough to use one entire Taco Bell sauce packet in a
cheap lunch (3a for mild; 3b for hot).


4.  You order an Asian restaurant dish made with a few hot peppers, but you
are sensible enough to fish out the peppers and leave them on the plate.


5.  You order the same dish and eat at least one of the peppers, seeking
the thrill.  You have now crossed the middle line.


Group Two


6.  You begin to try hot sauces you have never heard of before, and develop
an interest in discovering new flavors and aromas.


7.  You gradually rationalize that blurred vision and ringing in the ears
is a normal component of eating a meal.


8.  You make a hobby of asking various restaurants to make a dish "hot" for
you, and compare their efforts.


9.  When you were a child, you used to loosen pizza-shop pepper shaker lids
so the peppers would dump out on someone's food.  Now you do it to
yourself.


10. You awaken under a table, surrounded by the familiar yellow boots of
paramedics, and your first thought is "I hope I didn't spill the powder
this time."

     Alex Silbajoris  72163.1353@compuserve.com
     get a vial with a lid that snaps itself shut, I say