[CH] Free Bread, free sauce, chiles, & a recipe to all

Jim Campbell (jim@wildpepper.com)
Mon, 12 Apr 1999 10:48:28 +0000 

It's about CHILES!  The free offers appear somewhere in this message.
     We ALL have differences of opinions- this list is supposed to be
made up of people who restrain themselves to only posting about CHILE
related topics, with only slight wanderings about 'Godzilla crows',
'Jicama Vidalia something', and 'knuckle dragging'.  Part of the sublime
beauty of it though, is that the lists have life cycles.  The above
threads ought to date me to a large portion.  I've seen ups & downs
before & learned my 'netiquette manners from a monk named Rael, a brer
named Carpo, a Cardinal named Cameron, a wonderful Colonel, and the list
boss Mike Bowers.  None of whom would have condoned our current state of
affairs.
     Nicotine sulphate, commerically produced, is the effective
ingredient you try to replicate with concoctions of tobbaco.  As it is
manufactured, not 'made', it doesn't carry the threat of viral
contamination a concoction does.  It IS however, an extremely noxious
posion, toxic by inhalation, ingestion, or absorbtion even to humans in
relatively small doses.  I've raised as many as 48,000 chile plants and
as many as 38 varieites- in one season- without the use of it and also
face a similar array of pests.  This positions on this thread have been
made known.  You tempt fate, which we all do in many other ways, by
using concoctions.  I too, forbid the use of tobacco deffering to many
people smarter than me.  I've seen first hand the devastation a virus
can cause and would rather avoid it.  There are too many other remedies
available, both 'organic' and 'commerically' produced for me to risk
it.  The damage produced by bugs is easier to limit or prevent, no
matter what the bug, than is the damage caused by virus.  Viral
infestations area also not self-limiting- the contaminant can be many
more times persistent than bugs.  I hope this ends this thread.
     When I subscribed to the list, part of the manners given to me were
that commercialism was the greatest sin there was.  False modesty would
not be tolerated concerning it as well.  There were to be no 'AOL
apologies' or left handed remarks either- the 'I'm sorry about the rant
but here's my rant to your rant'.  This list was/IS dedicated to solely
chiles, not the espousing of a commercial or political point of view
under a thin veil of relatedness.  Here was what made this list
different- 
     Use the 'delete key' for offending messages, NOT the 'reply to
key'.  If you hadn't the self control necessary to not reply at all,
then at the very least, reply to that person PRIVATELY.  People knew
also to not 'thread' or connect their posts.  You DID NOT append all the
previous text of a message back to the list with a one word or sentence
reply.  You had the brains to find out whether or not your browser was
set to do this as a default.  If you were a commercial site you didn't
EVER DARE to post a 'special offer' to make money under the thin guise
of a reply.
     You were in it for the long haul (I've been through thick & thin
for coming up on 3 years now).  You contributed to the knowldege and
benefit of chiles, kept humor to a G or PG rating.  You understood and
appreciated the fact that this list is INTERNATIONAL in scope- religion
and politics were not appropriate topics.  
     I am making a repeat of the bread offer.  International winners of
the bread offer will get a sample of sauce instead.  Here are the
particulars:  With no fear of them ever being used again, anyone sending
me their name and address will be entered into the bread lottery.  I do
not compile the address into so much as a data base, no mailing lists,
no address books.  I do not send any business literature with the
sample, requests for catalogs will go ignored, no future e-mails, not
even a business card is enclosed.  I'll select names randomly and as my
time from the firehouse & finances permit.  This should also be a long
term address- by long term I'm talking a year or so (I will continue to
select from the list indefinitely so don't send it to me if you're
moving soon- I don't need a piece of mouldy bread sent back to me for
lack of a valid address :-)  Winners will get a slice of bread or a
bottle of sauce.  You MUST agree however, that in sending me your name
you pledge to do the following:  use the delete key, stay subscribed,
contribute positively where possible, be tolerant, & make certain you
don't reply this entire lengthy message back to me or the list (may the
cops of the digest forgive me in advance for the length of this thing
already :-).  
     I made this offer a few weeks back & got only about 30 replies (the
first batch goes out today).  It appeared at the end of a lengthy post
about Chile Pepper magazine.  That told me that either, no one read that
far, or they were tired of that thread and had deleted the message.  I
guess I find out about the 'reading that far' again :-)
     The Indiana Hotluck was a GREAT amount of fun!  About 75-85 people
attended from a 5 state area.  Over 25 different dishes were set out
including spring rolls, Morroccon Curried Lamb, Con Quesos, & my
favorite- Alex's "Sassafras grilled chicken wings with Cuban sauce". 
The hottest dish there (other than the bread of course :-) was that
provided by our gracious hosts from the Thomas Family Winery.  Steve
Thomas made a Thai BBQ that had everybody who tried it dancing (woe to
those that thought some bread would help ;-).  Here is his recipe:

Thai Bbq Chicken Wings 

2# Chicken wings, disjointed 
(2 C) 1 can Coconut milk 
1 med Onion, coarsely chopped 
2 Tbs Garlic, crushed 
2 tsp Turmeric 
2 tsp Thai dried chile, crushed 
2 tsp Galanga (Ka, Laos) fresh or dried (1 tsp), ground 
1 Tbs Coarse salt 

Take all ingredients, except the wings, and ground into a paste with the
consistency of thin yogurt. A food processor may be used for this. Place
in a ceramic or glass bowl and combine with the chicken wings, tossing
to coat. Refrigerate overnight. 

Shake off excess coating and place over hot coals and cook, trying not
to burn. Serve with Lime Sauce.


Lime Sauce 

1 C Thai, fresh chopped 
1 C Onion, red chopped 
1 C Lime juice, freshly squeezed 
1 Tbs Fish sauce 
1 tsp Salt 
2 Tbs Palm, or light brown, sugar dissolved in 
1/2 C Water 
2 Tbs Cilantro, chopped 

I apologize again for the length of the message and, as always, 

I hope this helps!

-Jim C