[CH] A little help, if you please...

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  Heads,

  Since the information I request is nothing new to the list, please
respond privately. I am interested in two things:

1. Many of you mention how you take your own sauces to restaurants, etc.
I have some little packets of Tabasco from Boston Market I keep with me
at all times, and also a little container of crushed red pepper. What I
would like to know is,  what are some of the sauces that others carry
around that would need no refrigeration; and could last for months at a
time in ones pocket, or wherever?

2. What is the concentration, and any do's and don'ts for the
application of the dish soap mixture for aphids on chiles. I think
someone said no antibacterial, and that it has to directly contact the
little basta*&%, but that's all I remember.

Thank you very much,

--
Erich
C-H # 2099

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