--- Alex Silbajoris <asilbajo@hotmail.com> wrote: > > At this year's Open Fields, I picked a full plastic > grocery bag with fatalis > and a few habs. This went into a fairly evil hot > sauce built on a base of > cooked squash and sweet potato. > > This is the batch, cooking _outside_ > > http://img.photobucket.com/albums/v311/HabaneroHead/Open%20Fields%202006/sauce_stove.jpg > > I used my favorite Le Creuset pot. When I was > finished, I gave it a normal > washing, nothing special. After it dried, I could > still smell that > fatali/hab aroma in it, and I wondered how much heat > was lingering with that > aroma. > > (At the 1999 OF, I was cooking habs in a 12-qt > stockpot, and one person > said, "You'll never be able to use that pot for > anything else." But I never > had any problem with it.) > > This morning, I used a leftover chicken carcass to > make a batch of soup in > the same pot I used for the sauce. I added no heat > except for a few black > peppercorns. I couldn't smell much pepper aroma in > the soup, but there was > still a faint aroma on the inside of the lid. > > I just turned off the heat and strained the broth, > and I'm sipping a sample > mug as I type. *pauses* So, yes, there is a faint > heat in the background, > but for me at least it's just right! > > ...besides, it's turning cold and rainy, it's > soup-making season again! > > - A > > > Was it your intent to simply make us drool or will you PLEASE share the recipe for the soup???? T ===== Tina Brooks VP Marketing, Peppermaster Hot Sauces www.peppermaster.com Brooks Pepperfire Foods Inc. Phone: (514) 393-3430 26 St. Jean Baptiste, East Rigaud, Quebec, Canada J0P 1P0