[CH] Well I never!
Walter Spencer (g0tuj@g0tuj.karoo.co.uk)
Fri, 12 Mar 2004 13:12:59 -0000
Hi Ch's. Sure am glad that Jim came in with some advice on my query about
BARKERS XXX. One reply out of a possible fifty is very gratifying indeed.
So now I know that BARKERS XXX is only a glorified Jalapeno and not so hot.
Needless to say, those tiny seedlings were whipped out of their beds and
disposed of and replacements hurriedly interred in their place. So now I
have Pequin. Roccoto and a deadly hot, variation of the Scotch Bonnet
family. Ah! Now we shall see what happens in the really HOT CHILE SAUCE
area.
Don't bother trying to grow those sensuous, tantalizing Habanero's, bless
their cotton socks. The weather here is too unpredictable and anyway, my
local Indian Store has them all year round. Couldn't do without those
sizzling hot beauties at any time. Follow me Lads and Lasses, Mince a nice
fat juicy Hab and mix it with around 350 gms of minced Pork or Beef (yes,
even Lamb if you prefer) add a little seasoning if required, a dash or eight
of Stupid Hot Sauce to bring it to peak flavour and then force the mix into
Sausage Skins(Ask your local Butcher to sell you a length, they usually do).
Twist into about 5 lovely juicy Sausages and fry gently in a spoonfull of
Olive Oil. I like to put Mustard Oil into the Frying Pan and bring it to
smoking (Smoking Hot...get it?) Fry to your own fancy and ENJOY! Hottest
regards to y'all. Walt. CH#2218. An old Chile Head from the old country.