Article

2010-03-23 India-Pakistan

It's Gonna be Chili Today and Hot Tomale

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Posted by Deacon Blues 2010-03-23 11:37|| || Front Page|| [10 views ] Top

#1 that guy on Man vs. Food ate some hot wings with a sauce made with these things, it blistered his face on the first bite!

Posted by chris 2010-03-23 13:06|| 2010-03-23 13:06|| Front Page Top

#2 The chili I made turned out to be a grenade, all right. A Gut Grenade. I won't go into details.

But I rather imagine you haven't any intestinal parasites any more... ;-)

Posted by trailing wife on the other computer 2010-03-23 14:48|| 2010-03-23 14:48|| Front Page Top

#3 I dount he has intestines at all if he ate all that chili

Posted by chris 2010-03-23 15:12|| 2010-03-23 15:12|| Front Page Top

#4 Actually water doesn't help. You need to immediately suck on a lemon or lime or drink lots of lemonade. And some bicarbonate of soda.

Posted by Mike Hunt 2010-03-23 16:52|| 2010-03-23 16:52|| Front Page Top

#5 :)

Hi ya Deacon!
I cut the ones you sent into itsy bitsy teenyy weeny little crazed Bikini. I used 1 portion (less than a milligram) in a smallish stew. The stew is still perfectly preserved in the backyard.

:) Yes. I wore gloves and had milk handy.

Posted by Shipman 2010-03-23 17:25|| 2010-03-23 17:25|| Front Page Top

#6 In Buffalo I learnt that the best defence against capsicums is milk. Ordinary capsicums, that is, not the kind mentioned in the article.

Posted by trailing wife on the other computer 2010-03-23 18:10|| 2010-03-23 18:10|| Front Page Top

#7 This could become a new arms race. If the Nepalis ever start weaponizing their version of curry powder, Mama look out!

Posted by Mike 2010-03-23 18:16|| 2010-03-23 18:16|| Front Page Top

#8 For some mysterious reason I'm in the mood for TACO BELL, or Chinese???

Posted by JosephMendiola 2010-03-23 19:15|| na 2010-03-23 19:15|| Front Page Top

#9 Many years ago, I had a Mexican-American friend whose father made hot sauces strictly for hot pepper aficionados. At seven kinds of prices.

He showed me some small, berry-like white peppers about the size of a pea. His father had smuggled them North, not because they were illegal, but because they were unclassified, unknown to botanists. So they were his "secret weapon", worth a fortune in a hot sauce.

Dried and very finely ground, about one of these in a gallon of sauce, and a few drops would be more than even most hot pepper eaters could tolerate.

He said they were discovered by accident, when his father's jack burro had nibbled a few and died, rather unpleasantly.

Posted by Anonymoose 2010-03-23 20:15|| 2010-03-23 20:15|| Front Page Top

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