[CH] Kimchee, hot sauce and amines

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Chileheads,

Was scrounging around for a snack and ran across some months old kimchee.
Variation of Linda Hutchinson's hab kimchee. Good stuff. Hot! Not sure what
all I put in it, but there were jalapeņos and orange habs at least. And I'm
sure some powdered chiles. Just for color.

Speaking of scrounging, the other day I was looking through my unopened
sauces and ran across an unlabeled, 4 oz bottle of red stuff. Don't know why
it was still there but after trying it realized it was some of Cameron
Begg's Red Savina sauce that he was kind enough to give me some years ago. I
used some for DW Mary's dinner the other night. Shoulda seen her eyes light
up! Woo hoo! The sauce is true to the chile, not vinegary, not too thin with
that wonderful Red Savina flavor. One of the best plain sauces I've ever
had.

Jim C--I'm not a chemist, but recall that amines do have a
characteristically fishy odor from my days working in air pollution. Since
amines are substituted ammonia, many, especially the lighter weight ones,
can have an ammonia smell to them. Definitely depends on pH and the
substitution.

Hot regards,

Riley

The power of accurate observation is
frequently called cynicism by those
who don't have it.
- George Bernard Shaw

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