Subj : Chilies was: Pancakess
To : Ruth Haffly
From : Dave Drum
Date : Fri Nov 08 2024 11:16:00
-=> Ruth Haffly wrote to Shawn Highfield <=-
RH> Andrea sounds like a friend of mine who thinks anything above a bell
RH> pepper is too hot.
SH> Yes that's true. Black pepper at all is too hot for her.
RH> Some can take it, others can't. I was reading an article in today's
RH> paper about a pepper grower who has developed a Pepper X with a
RH> Scoville Unit # of 2,700,000. He said it took him 6 hours to recover
RH> from eating one. Now that is one hot pepper!
Chilies come in categories Bland, Mild, Medium, Hot, Firey, and Stupid
Hot. That sounds like it's in the stupid-hot range.
RH> I like a medium heat, but not to overpower
RH> everything else or burn my mouth so I can't appreciate the other
RH> tastes in what I'm eating.
SH> I'm the same now, I used to like hotter things, but the old stomach
SH> isn't as happy when I try to burn it. LOL
Actually, did you know that capsaicin (the heat in chilies) can be used
to cure bacterial ulcers? Go figger.
RH> I used to go for a medium-hot but that was when I was living in AZ and
RH> HI. Getting older, moving (further) away from pepper growing territory,
RH> changing my eating habits, etc have toned down my heat level.
Chile tolerance has to be maintained ... as you have learned. I remember
taking Michael Loo to our local Den Chilli Parlor - where he ate five
(yes 5) bowls of their Firebrand Chilli in one sitting. His name is now
forever enshrined on their "Wall of Flame".
RH> I know, I like it with onion and/or garlic powder and salt. The
RH> onion powder is a family tradition; when I married a half Italian, I
RH> began cooking with a lot of garlic. Tried it on popcorn and liked it
RH> so...
SH> I like that, I can't remember where I had it first, probably a friends
SH> house as a teenager.
RH> Popcorn was an easy and inexpensive snack in college too. Seemed that
RH> almost every night the smell of corn popping would waft thru the halls.
RH> (G)
Was that before the days that microwaves were common? If so that had to
take some planning and effort. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Nacho Popcorn
Categories: Grains, Cheese, Chilies, Herbs
Yield: 5 Quarts
5 qt Popped popcorn
1/2 c Butter; melted
2 tb Grated Parmesan cheese
2 tb Dried parsley flakes
1 ts Garlic salt
1 ts Chilli spice mix
6 dr Hot pepper sauce
Place popcorn in a large bowl. Combine remaining
ingredients; drizzle over popcorn and toss until
well coated.
Linda Boehme, Fairmont, Minnesota
Makes: 5 quarts
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
