[CH] re: Opinions desired
Alex Silbajoris (asilbajo@hotmail.com)
Fri, 19 Jan 2001 13:22:44
>From: Dave Drum <xrated@famvid.com>
>4) Not too much salt or heat.
When I tried a few samples at a cookoff in Grove City near here, some of the
entries were extremely salty. It made me wonder whether that's a particular
style. Kind of like some salty hot sauces - I once asked for the hottest
sauce in a BW3 wings restaurant, and what they gave me was so salty that the
salt kept me from eating it more than the pepper did. It actually puckered
my mouth.
I agree about the level of heat, too. I like to make chile with a large
amount of slightly hot peppers. The red sauce made from reconstituting
dried red peppers is, to me, the heart and soul of a batch of chili. I like
it when you don't really sense a lot of burn until you're just about
finished with a bowl. Of course, you can always add more to your own
serving...
Tell you what, though, that red sauce can stain! Stow the heirloom Irish
linen.
- A
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