Re: [CH] Re: hot foods as marriage measures
GarryMass@aol.com
Sun, 1 Oct 2000 12:47:15 EDT
In a message dated 10/01/00 12:58:55 AM Eastern Daylight Time,
efalt@zianet.com writes:
<< Grief, I've always thought Tabasco was pretty mild. >>
Efalt; Elsa,
We agree, but non-chileheads have much more tenderfoot tongues (how's that
for a mixed metaphor?) than we do. Imagine the "shelf life" of true Habanero
sauce in a regular American marriage.
"We've been married so long that the hot sauce bottle is down almost an inch!"
Many Ch.D.s carry their own sauces and powders to restaurants because the
ubiquitous "red sauce" is too mild to bother using. For my own part, I carry
homemade chipotle powder laced with apple smoked Pullas, Habs, and Tiny Thais.
If I find I've overdone it, I soften the "blow" in my jar with Hot Smoked
Spanish Paprika, from the SpiceHouse.
Incidentally, I agree with all about Penzey's and their wonderful mail-order
catalogue, but I'm a devotee of "the Spice House" site (same difference?).
Wonderful fresh spices, but de Arbols available only whole, no powder.
And, although they seem to be having trouble with their website, my old
standby the El Pueblito Chile Co. is hard to beat for price and quality. (as
always, if anyone thinks I'm in cahoots with these guys, sue me)
Gareth the ChileKnight