Hi Dave,

Our other major fund raiser food event is the chilli supper. I don't
know how many thousands of gallons of red chilli my friend Les cooked
for the chilli suppers over the years. But with his passing I suspect
that unless someone else steps up that will dwindle.

Most likely will, unfortunatly. But, for as long as it lasts, those
who knew him will keep his memory alive.

I'm sure some will try to "step up" but it will be tough as they don't have the assortment of huge pots that Les used. Many of them were
large, repurposed aluminum pressure canneers. Like this 10+ gallon one
-

https://tinyurl.com/CHILLI-POT

He had three like that and some smaller - but not much smaller ones.
Sara will likely donate them to Habitat for Humanity.

No chance she would donate one to you? I've got a 12 qt Revere Ware
stainless steel that we bought out in in AZ and a 24 qt boiling water
bath canner but even the latter is a couple of gallons short of 10.
Don't know which daughter will lay claim to them eventually.

I'm not a fan of chocolate chimp pancakes either. But many are or they wouldn't be on offer in so many places. The maple syrup woulds be a no
go for me. But, that's just me and my dislike of maple anything except furniture. Bv)=

My favourite sweet toppings for pancakes/waffles are jams, jellies,
fresh fruit, preserves or honey.

i like those as well, but having been raised on nothing but real maple syrup, it still ranks #1 for a topping in my book.

We had real maple sirup (that's the way the maker splled it) from
Funk's Grove - just up the road from here.

My parents knew several farmers who had sugar bushes. Then also, when he
was in high school, for a few years my younger brother tapped some of
the maple trees around our/our neighbor's (with his OK) property. First
year or 2 mom boiled it down on the kitchen stove, then my brother got
enough sap that dad took it outside to the gas grill. That came to a
fast end when something (probably adding sap),spilled and caught fire.
Dad put it out fast but the local fire department was also called in as
a back up. Next year my brother was off to college and my parents went
back to buying syrup.

I still didn't care for it from the start, preferring another locally
made sweetener - sorghum m olasses.

Don't see too much of that around here.

Here's the recipe that Les used for the chilli suppers. I knopw I've posted it before but I'm feeling nostalgic.

Title: Chilli Supper: The Recipe
Categories: Stews, Chilies, Beef, Poultry
Yield: 32 Servings

You will have those feelings for quite a while. Make up a batch of his chili and take it to a homeless shelter or soup kitchen; that'll help
them out and you'll feel better for it.

Strangely enough that's where the leftover chilli from a chilli supper always went. Either St. Jhn's Breadline or 8th Street Mission. Bv)=

Both sound like places that would appreciate a donation like that. When
our older daughter got married, we donated the left overs from the
reception to a local women's shelter. A friend took it over, later told
me that she was told by the director that it was the best donation
they'd had in quite some time.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Our necessities are few but our wants are endless...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I'm sure some will try to "step up" but it will be tough as they don't have the assortment of huge pots that Les used. Many of them were
large, repurposed aluminum pressure canneers. Like this 10+ gallon one
-

https://tinyurl.com/CHILLI-POT

He had three like that and some smaller - but not much smaller ones.
Sara will likely donate them to Habitat for Humanity.

No chance she would donate one to you? I've got a 12 qt Revere Ware stainless steel that we bought out in in AZ and a 24 qt boiling water
bath canner but even the latter is a couple of gallons short of 10.
Don't know which daughter will lay claim to them eventually.

If I asked she probably would. But, I'm not going to ask. I've got a nice stainless steel stock pot with a thick bottom which will make a nice size
batch of chilli. And has, on occasion, done seafood gumbo and other soupy things. But, at 82 I'n not the dynamo tha Les was and I'm winding down a
lot of things.

I'm not a fan of chocolate chimp pancakes either. But many are or they wouldn't be on offer in so many places. The maple syrup woulds be a no
go for me. But, that's just me and my dislike of maple anything except furniture. Bv)=

My favourite sweet toppings for pancakes/waffles are jams, jellies,
fresh fruit, preserves or honey.

i like those as well, but having been raised on nothing but real maple syrup, it still ranks #1 for a topping in my book.

We had real maple sirup (that's the way the maker splled it) from
Funk's Grove - just up the road from here.

My parents knew several farmers who had sugar bushes. Then also, when
he was in high school, for a few years my younger brother tapped some
of the maple trees around our/our neighbor's (with his OK) property.
First year or 2 mom boiled it down on the kitchen stove, then my
brother got enough sap that dad took it outside to the gas grill. That came to a fast end when something (probably adding sap),spilled and
caught fire. Dad put it out fast but the local fire department was also called in as a back up. Next year my brother was off to college and my parents went back to buying syrup.

Is maple sap flammable? I don't know - but it seems a stretch.

I still didn't care for it from the start, preferring another locally
made sweetener - sorghum m olasses.

Don't see too much of that around here.

Sorghum is a close cousin of corn. We still have some family farmers
who grow both syrup sorghum and popping sorghum - which is popped just
like popcorn but tastes very different.

I've made this recipe a couple of times. Good way to use up the excess
oil from a pot of red chilli. I make it in larger quantity though using
3/4 cup tto 1 cup of sorghum kernels. But, I like to share.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Popped Sorghum
Categories: Five, Appetisers, Grains, Chilies
Yield: 1 Servings

1 tb Chile oil; as needed
2 tb Popping sorghum
Salt, sugar, cinnamon

Heat chile oil in a pot over medium heat; add sorghum
and cover pot. Cook, shaking constantly, until the
majority of sorghum is popped, about 5 minutes. Season
with salt, sugar and cinnamon

Recipe by: Alli Shircliff

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Useless Invention: Screen door on a submarine.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I'm sure some will try to "step up" but it will be tough as they don't have the assortment of huge pots that Les used. Many of them were
large, repurposed aluminum pressure canneers. Like this 10+ gallon one
-

https://tinyurl.com/CHILLI-POT

He had three like that and some smaller - but not much smaller ones.
Sara will likely donate them to Habitat for Humanity.

No chance she would donate one to you? I've got a 12 qt Revere Ware stainless steel that we bought out in in AZ and a 24 qt boiling water
bath canner but even the latter is a couple of gallons short of 10.
Don't know which daughter will lay claim to them eventually.

If I asked she probably would. But, I'm not going to ask. I've got a
nice stainless steel stock pot with a thick bottom which will make a
nice size batch of chilli. And has, on occasion, done seafood gumbo
and other soupy things. But, at 82 I'n not the dynamo tha Les was and
I'm winding down a lot of things.

I understand. I'm younger than you and at one time I would have jumped
at the chance to get a big pot like that. I've slowed down a lot,
especially the last 10 years, not doing as much putting up or huge batch cooking any more. It's still fun to do jams or preserves every few
years; Steve is the main consumer of them so a batch will last a good
while. Hate to see the figs on the tree go to waste so we will pick them
and use them in various things but not going out to buy bushels of
produce.

We had real maple sirup (that's the way the maker splled it) from
Funk's Grove - just up the road from here.

My parents knew several farmers who had sugar bushes. Then also, when
he was in high school, for a few years my younger brother tapped some
of the maple trees around our/our neighbor's (with his OK) property.
First year or 2 mom boiled it down on the kitchen stove, then my
brother got enough sap that dad took it outside to the gas grill. That came to a fast end when something (probably adding sap),spilled and
caught fire. Dad put it out fast but the local fire department was also called in as a back up. Next year my brother was off to college and my parents went back to buying syrup.

Is maple sap flammable? I don't know - but it seems a stretch.

It was; I didn't see the incident but heard about it.

I still didn't care for it from the start, preferring another locally
made sweetener - sorghum m olasses.

Don't see too much of that around here.

Sorghum is a close cousin of corn. We still have some family farmers
who grow both syrup sorghum and popping sorghum - which is popped just like popcorn but tastes very different.

I've made this recipe a couple of times. Good way to use up the excess
oil from a pot of red chilli. I make it in larger quantity though
using 3/4 cup tto 1 cup of sorghum kernels. But, I like to share.

Hmmmmmmmmmm, wonder if popping sorgum would affect Steve like regular
corn. I know he can consume sorgum in small quantities as he's used it
for a sweetener in his coffee from time to time.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote in a message to Dave Drum:

huge batch cooking any more. It's still fun to do jams or preserves
every few years; Steve is the main consumer of them so a batch will

My mom still makes Jam and "Salsa" once every few years. As Dad gets more and more picky he will now only eat the jam with chunks of fruit in it and when the fruit is gone he won't touch it.

Hmmmmmmmmmm, wonder if popping sorgum would affect Steve like
regular corn. I know he can consume sorgum in small quantities as
he's used it for a sweetener in his coffee from time to time.

Maybe try a very small bowl for him and see how he does? If doesn't affect him you've got another snack! ;)

Shawn

... Believe those who are seeking the truth; doubt those who find it.
--- timEd 1.10.y2k+
* Origin: Dirty ole' Town (1:229/452)

Ruth Haffly wrote to Dave Drum <=-

If I asked she probably would. But, I'm not going to ask. I've got a
nice stainless steel stock pot with a thick bottom which will make a
nice size batch of chilli. And has, on occasion, done seafood gumbo
and other soupy things. But, at 82 I'n not the dynamo tha Les was and
I'm winding down a lot of things.

I understand. I'm younger than you and at one time I would have jumped
at the chance to get a big pot like that. I've slowed down a lot, especially the last 10 years, not doing as much putting up or huge
batch cooking any more. It's still fun to do jams or preserves every
few years; Steve is the main consumer of them so a batch will last a
good while. Hate to see the figs on the tree go to waste so we will
pick them and use them in various things but not going out to buy
bushels of produce.

We had real maple sirup (that's the way the maker spelled it) from
Funk's Grove - just up the road from here.

My parents knew several farmers who had sugar bushes. Then also, when
he was in high school, for a few years my younger brother tapped some
of the maple trees around our/our neighbor's (with his OK) property.
First year or 2 mom boiled it down on the kitchen stove, then my
brother got enough sap that dad took it outside to the gas grill. That came to a fast end when something (probably adding sap),spilled and
caught fire. Dad put it out fast but the local fire department was also called in as a back up. Next year my brother was off to college and my parents went back to buying syrup.

Is maple sap flammable? I don't know - but it seems a stretch.

It was; I didn't see the incident but heard about it.

According to BASCOM's Safety Data Sheet "Maple syrup is not flammable.
Dispose of waste according to applicable local and national regulations.
Avoid handling techniques which are capable of producing and/or
dispersing fugitive dust. Remove ignition sources." Through the magic
of 'cut & paste'. Bv)=

I still didn't care for it from the start, preferring another locally
made sweetener - sorghum m olasses.

Don't see too much of that around here.

Sorghum is a close cousin of corn. We still have some family farmers
who grow both syrup sorghum and popping sorghum - which is popped just like popcorn but tastes very different.

I've made this recipe a couple of times. Good way to use up the excess
oil from a pot of red chilli. I make it in larger quantity though
using 3/4 cup tto 1 cup of sorghum kernels. But, I like to share.

Hmmmmmmmmmm, wonder if popping sorgum would affect Steve like regular corn. I know he can consume sorgum in small quantities as he's used it
for a sweetener in his coffee from time to time.

Bob's Red Mill sells it. And Amazon has it. Kernels or popped. If it were
me I ask at the local farmer's market to get a small sample and give 'er a shot. If it causes no headaches foe Steve then you've got a snack both can enjot.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Poor Man's Sorghum Syrup Pie
Categories: Pies, Pastry, Dairy
Yield: 6 Servings

Pastry for a one crust pie
1 c Sorghum syrup
1/2 c White sugar
Butter
pn Salt
2 tb Flour
2 lg Eggs
1 ts Vanilla extract
1/4 c Sweet milk

Unroll pastry an place in a buttered pie pan/dish.

Mix all ingredients together, pour into crust and bake
at 325oF/163oC.

You may wish to add pecan or walnut halves to make a
"rich man's" version

Recipe from: http://www.cooks.com

Uncle Dirty Dave's Archives

MMMMM

... Stop this "Put fish we want to get rid of on a plank of wood" thing.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Shawn,

huge batch cooking any more. It's still fun to do jams or preserves
every few years; Steve is the main consumer of them so a batch will

My mom still makes Jam and "Salsa" once every few years. As Dad gets
more and more picky he will now only eat the jam with chunks of fruit
in it and when the fruit is gone he won't touch it.

That's funny. I used to make salsa, before Steve realised he was
allergic to corn. He'd settle down around 7:00/8:00 with a bowl of salsa
and a bag of corn chips most evenings. A couple of times he skipped it
for a day or so, then realised he didn't have the beginnings of a
migraine headache. He'd go back to the corn chips and salsa, then get
the headache indicators. Putting 2 & 2 together, he figured out that the
chips were giving him the headaches. Cut the corn and no more problems.
Now he enjoys salsa with black bean chips (We find them at Wegman's.)
but not as often as every night.

Hmmmmmmmmmm, wonder if popping sorgum would affect Steve like
regular corn. I know he can consume sorgum in small quantities as
he's used it for a sweetener in his coffee from time to time.

Maybe try a very small bowl for him and see how he does? If doesn't affect him you've got another snack! ;)

If I can find some popping sorgum in a small enough quantity. Don't want
to get a big bag of it because I don't eat a lot of popcorn.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

My parents knew several farmers who had sugar bushes. Then also, when
he was in high school, for a few years my younger brother tapped some
of the maple trees around our/our neighbor's (with his OK) property.
First year or 2 mom boiled it down on the kitchen stove, then my
brother got enough sap that dad took it outside to the gas grill. That came to a fast end when something (probably adding sap),spilled and
caught fire. Dad put it out fast but the local fire department was also called in as a back up. Next year my brother was off to college and my parents went back to buying syrup.

Is maple sap flammable? I don't know - but it seems a stretch.

It was; I didn't see the incident but heard about it.

According to BASCOM's Safety Data Sheet "Maple syrup is not flammable. Dispose of waste according to applicable local and national
regulations. Avoid handling techniques which are capable of producing and/or
dispersing fugitive dust. Remove ignition sources." Through the magic
of 'cut & paste'. Bv)=

Something triggered the fire; like I said, I wasn't there at the time
but I trust my parent's reporting.

I still didn't care for it from the start, preferring another locally
made sweetener - sorghum m olasses.

Don't see too much of that around here.

Sorghum is a close cousin of corn. We still have some family farmers
who grow both syrup sorghum and popping sorghum - which is popped just like popcorn but tastes very different.

I've made this recipe a couple of times. Good way to use up the excess
oil from a pot of red chilli. I make it in larger quantity though
using 3/4 cup tto 1 cup of sorghum kernels. But, I like to share.

Hmmmmmmmmmm, wonder if popping sorgum would affect Steve like regular corn. I know he can consume sorgum in small quantities as he's used it
for a sweetener in his coffee from time to time.

Bob's Red Mill sells it. And Amazon has it. Kernels or popped. If it
were me I ask at the local farmer's market to get a small sample and
give 'er a shot. If it causes no headaches foe Steve then you've got a snack both can enjot.

I've not seen it at the farmer's market here, just regular sweet corn.
As I told Shawn, I don't want to buy a lot of it (just enough to pop
maybe one pot's worth) since I don't eat a lot of popcorn. A Bob's Red
Mill bag would be waaaaaaaaaaaaaaay too much.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If your mind goes blank, remember to turn off the sound.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,
On <Wed, 29 Oct 24>, you wrote me:

the headache indicators. Putting 2 & 2 together, he figured out that
the chips were giving him the headaches. Cut the corn and no more problems. Now he enjoys salsa with black bean chips (We find them at Wegman's.) but not as often as every night.

I had not heard how he discovered the corn allergy so now I know! ;) I do like the black bean chips as well.

If I can find some popping sorgum in a small enough quantity. Don't
want to get a big bag of it because I don't eat a lot of popcorn.

That's the thing the bags I can find here are so big as well, but we like and can eat popcorn.... I'm afraid we wouldn't like teh sorgum ones and it would
go to waste.

Shawn

--- Grumble
* Origin: ARRRRRGGGHHH!!!!...Tension breaker, had to be done. (1:229/452)

Hi Shawn,

the headache indicators. Putting 2 & 2 together, he figured out that
the chips were giving him the headaches. Cut the corn and no more problems. Now he enjoys salsa with black bean chips (We find them at Wegman's.) but not as often as every night.

I had not heard how he discovered the corn allergy so now I know! ;)
I do like the black bean chips as well.

It was a case of adding up all the little indicators over the years,
followed by one big A-HA moment. (G) I'll buy a small bag of corn chips
now and again but don't eat nearly as many as Steve does of both the
black bean and sweet potato chips.

If I can find some popping sorgum in a small enough quantity. Don't
want to get a big bag of it because I don't eat a lot of popcorn.

That's the thing the bags I can find here are so big as well, but we
like and can eat popcorn.... I'm afraid we wouldn't like teh sorgum
ones and it would go to waste.

I wouldn't mind trying it if I could find just enough for one batch. But
buying a good sized bag, only to find out we didn't care for it, is a
waste. Mentioned it to Steve and he said he'd be interested in trying it
also since sorgum isn't a corn.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,
On <Sat, 01 Nov 24>, you wrote me:

chips now and again but don't eat nearly as many as Steve does of
both the black bean and sweet potato chips.

Andrea likes the corn chips, but we don't buy them often. NOt sure why.
The sweet potato ones we both like, but the black bean ones are too
"peppery" for her.

I wouldn't mind trying it if I could find just enough for one batch.

Even a small bag for a few batchs. The only thing I can find is a giant package and it's a amazon order.

is a waste. Mentioned it to Steve and he said he'd be interested in
also since sorgum isn't a corn.

I mean, how bad can it be? Popcorn is great. lol

Shawn

* SeM. 2.26 * I shot an arrow into the air, and it stuck.
--- SBBSecho 3.21-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Shawn,

chips now and again but don't eat nearly as many as Steve does of
both the black bean and sweet potato chips.

Andrea likes the corn chips, but we don't buy them often. NOt sure
why. The sweet potato ones we both like, but the black bean ones are
too "peppery" for her.

Andrea sounds like a friend of mine who thinks anything above a bell
pepper is too hot. I like a medium heat, but not to overpower everything
else or burn my mouth so I can't appreciate the other tastes in what I'm eating.

I wouldn't mind trying it if I could find just enough for one batch.

Even a small bag for a few batchs. The only thing I can find is a
giant package and it's a amazon order.

I'd rather try just one batch at first, or just a couple of handsful
from a batch someone else popped up. I am now enjoying some popcorn with
a chocolate drizze--had a church dinner today and it was left when all
but the usual clean up crew had left so I claimed it. (G)

is a waste. Mentioned it to Steve and he said he'd be interested in
also since sorgum isn't a corn.

I mean, how bad can it be? Popcorn is great. lol

I know, I like it with onion and/or garlic powder and salt. The onion
powder is a family tradition; when I married a half Italian, I began
cooking with a lot of garlic. Tried it on popcorn and liked it so...


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... *Everyone is weird. Some of us are proud of it*

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote in a message to Shawn Highfield:

Andrea sounds like a friend of mine who thinks anything above a bell
pepper is too hot.

Yes that's true. Black pepper at all is too hot for her.

I like a medium heat, but not to overpower
everything else or burn my mouth so I can't appreciate the other
tastes in what I'm eating.

I'm the same now, I used to like hotter things, but the old stomach isn't as happy when I try to burn it. LOL

I know, I like it with onion and/or garlic powder and salt. The
onion powder is a family tradition; when I married a half Italian, I
began cooking with a lot of garlic. Tried it on popcorn and liked it
so...

I like that, I can't remember where I had it first, probably a friends house as a teenager.

Shawn
... Beat inflation - steal!
--- timEd 1.10.y2k+
* Origin: Dirty ole' Town (1:229/452)

Hi Shawn,

Andrea sounds like a friend of mine who thinks anything above a bell
pepper is too hot.

Yes that's true. Black pepper at all is too hot for her.

Some can take it, others can't. I was reading an article in today's
paper about a pepper grower who has developed a Pepper X with a Scoville
Unit # of 2,700,000. He said it took him 6 hours to recover from eating
one. Now that is one hot pepper!

I like a medium heat, but not to overpower
everything else or burn my mouth so I can't appreciate the other
tastes in what I'm eating.

I'm the same now, I used to like hotter things, but the old stomach
isn't as happy when I try to burn it. LOL

I used to go for a medium-hot but that was when I was living in AZ and
HI. Getting older, moving (further) away from pepper growing territory, changing my eating habits, etc have toned down my heat level.

I know, I like it with onion and/or garlic powder and salt. The
onion powder is a family tradition; when I married a half Italian, I
began cooking with a lot of garlic. Tried it on popcorn and liked it
so...

I like that, I can't remember where I had it first, probably a friends house as a teenager.

Popcorn was an easy and inexpensive snack in college too. Seemed that
almost every night the smell of corn popping would waft thru the halls.
(G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... The first rule of intelligent tinkering: Save all the parts!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote in a message to Shawn Highfield:

Some can take it, others can't. I was reading an article in today's
paper about a pepper grower who has developed a Pepper X with a
Scoville Unit # of 2,700,000. He said it took him 6 hours to recover
from eating one. Now that is one hot pepper!

I saw that interview with him. He's a machine for sure, now he can eat them on command and doesn't break a sweat. hahahaha

and HI. Getting older, moving (further) away from pepper growing
territory, changing my eating habits, etc have toned down my heat
level.

Just living with Andrea and Bob has brought my heat level way down.

Popcorn was an easy and inexpensive snack in college too. Seemed
that almost every night the smell of corn popping would waft thru
the halls. (G)

Oh so true.

Shawn
... If we agree on everything, one of us isn't thinking.
--- timEd 1.10.y2k+
* Origin: Dirty ole' Town (1:229/452)

Hi Shawn,

Some can take it, others can't. I was reading an article in today's
paper about a pepper grower who has developed a Pepper X with a
Scoville Unit # of 2,700,000. He said it took him 6 hours to recover
from eating one. Now that is one hot pepper!

I saw that interview with him. He's a machine for sure, now he can
eat them on command and doesn't break a sweat. hahahaha

He must have a cast iron stomach. One of Steve's brothers used to like
things extra hot. He told us some years ago that he put in a take out
order in some place for super, extra, extra hot wings. When he came to
pick it up, the whole kitchen crew came out to see who it was that
wanted the wings so hot. Some time later he developed ulcers and now
can't have the hot and spicy foods he used to enjoy.

and HI. Getting older, moving (further) away from pepper growing
territory, changing my eating habits, etc have toned down my heat
level.

Just living with Andrea and Bob has brought my heat level way down.

I prefer to be able to taste other flavors in my food, and if it's hot,
it should be an all over the mouth heat. That's what we try to get with
our chili but so many other chilis we've had seem to concentrate their
heat in just one part of the mouth. That, to us, is not a good chili.

Popcorn was an easy and inexpensive snack in college too. Seemed
that almost every night the smell of corn popping would waft thru
the halls. (G)

Oh so true.

Probably still true of college kids. One of the girl's dorms at Houghton
was partly built into a hillside, The kitchenettes on the bottom 2
floors were on the side in the hill so almost every day (usually morning--breakfast or late evening--popcorn) the smoke detector would go
off, evacuating the whole dorm.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... The first rule of intelligent tinkering: Save all the parts!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hello Ruth!

He must have a cast iron stomach. One of Steve's brothers used to like

He must. Few other people out there that can eat anything and don't suffer, I am sure not one of them. :)

wanted the wings so hot. Some time later he developed ulcers and now
can't have the hot and spicy foods he used to enjoy.

Awww poor guy.

get with our chili but so many other chilis we've had seem to
concentrate their heat in just one part of the mouth. That, to us, is
not a good chili.

That's true. I like the chili Andrea makes, it's quite bland but I kick it up with my blend of hotsauce.

Probably still true of college kids. One of the girl's dorms at
Houghton was partly built into a hillside, The kitchenettes on the
bottom 2 floors were on the side in the hill so almost every day
(usually morning--breakfast or late evening--popcorn) the smoke
detector would go off, evacuating the whole dorm.

Yes probably still true, but they would use a nuker for popcorn now. :)

Shawn 'Tiny' Highfield
... Never believe anything until it's been officially denied.
---
* Origin: Dirty Ole Town (1:229/452)

Hi Shawn,

wanted the wings so hot. Some time later he developed ulcers and now
can't have the hot and spicy foods he used to enjoy.

Awww poor guy.

I think he has adjusted quite well. There are enough other spices he can
use on his foods that add flavor instead of heat.

get with our chili but so many other chilis we've had seem to
concentrate their heat in just one part of the mouth. That, to us, is
not a good chili.

That's true. I like the chili Andrea makes, it's quite bland but I
kick it up with my blend of hotsauce.

The family friendly chili I make is usually on the mild side but I
generally bring an assortment of heat/heat levels for those that want
it. Brought some habenero pepper powder once, labelled "hab". A friend
saw it, thought it said "hot" and used it generously. He soon found out
how hot it was. (G)

OTOH, the true chili I make can vary in heat, depending on the varieties
of peppers I use. I try for a medium, all the way thru the mouth feeling
of heat but do let those who don't like heat that it may be hotter than
they prefer, but well worth a try.

Probably still true of college kids. One of the girl's dorms at RH>

Houghton was partly built into a hillside, The kitchenettes on the RH>
bottom 2 floors were on the side in the hill so almost every day RH>
(usually morning--breakfast or late evening--popcorn) the smoke RH>
detector would go off, evacuating the whole dorm.

Yes probably still true, but they would use a nuker for popcorn now.
:)

For sure, but the popcorn aroma would still waft thru the halls. The
dorm I lived in 3 1/2 years was torn down a while ago but the one I
first lived in (one semester) is still standing....and probably still
setting off smoke detectors.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hello Ruth!

10 Nov 24 17:00, you wrote to me:

I think he has adjusted quite well. There are enough other spices he
can use on his foods that add flavor instead of heat.

That's alright then.

The family friendly chili I make is usually on the mild side but I generally bring an assortment of heat/heat levels for those that want
it. Brought some habenero pepper powder once, labelled "hab". A friend
saw it, thought it said "hot" and used it generously. He soon found
out how hot it was. (G)

OH NO!! That's why on my home made hot sauce I don't label other then: X or XX or XXX. My co worker from sri lanka says my XXX is quite mild and tasty. Everyone else says it will burn tastebuds from your mouth, then find your mother and burn her's off too.

I only made it once, and gave the rest of the batch to her and she probably put it on cereal.

varieties of peppers I use. I try for a medium, all the way thru the
mouth feeling of heat but do let those who don't like heat that it may
be hotter than they prefer, but well worth a try.

I would like that.

For sure, but the popcorn aroma would still waft thru the halls. The
dorm I lived in 3 1/2 years was torn down a while ago but the one I
first lived in (one semester) is still standing....and probably still setting off smoke detectors.

Laugh, I bet you are right.


Shawn
... You can tune a piano, but you can`t tuna fish.
---
* Origin: Dirty Ole Town (1:229/452)

Hi Shawn,

I think he has adjusted quite well. There are enough other spices he
can use on his foods that add flavor instead of heat.

That's alright then.

Yes, I've not heard him say anything about missing the hot stuff.

The family friendly chili I make is usually on the mild side but I generally bring an assortment of heat/heat levels for those that want
it. Brought some habenero pepper powder once, labelled "hab". A friend
saw it, thought it said "hot" and used it generously. He soon found
out how hot it was. (G)

OH NO!! That's why on my home made hot sauce I don't label other
then: X or XX or XXX. My co worker from sri lanka says my XXX is
quite mild and tasty. Everyone else says it will burn tastebuds from
your mouth, then find your mother and burn her's off too.

(G) One of the first recipies I printed off when I joined the echo was
for a Psuedo-Melinda's Hot Sauce, using habenero peppers. Steve made it
a number of times when the girls were home, and continues to make it
now. In 2003 when she was deployed, our younger daughter asked that we
mail her a bottle, so it went, with other goodies as well. When she got
it, different guys in her unit thought they were macho enough to handle
it, but found out they were wrong. Her CO (commanding officer) was
raised in India and bragged about how he could take heat so she offered
him a taste of the sauce. He found a sauce that bested him. (G)

I only made it once, and gave the rest of the batch to her and she probably put it on cereal.

If we take any to church, I warn parents not to let their young children
to try it, sometimes drawing a skull & cross bones on the bottle.

varieties of peppers I use. I try for a medium, all the way thru the
mouth feeling of heat but do let those who don't like heat that it may
be hotter than they prefer, but well worth a try.

I would like that.

It has placed a number of times, outright winning once in our church
super bowl chili cook off. The year it won, I had beef, elk and goat in
it.

For sure, but the popcorn aroma would still waft thru the halls. The
dorm I lived in 3 1/2 years was torn down a while ago but the one I
first lived in (one semester) is still standing....and probably still setting off smoke detectors.

Laugh, I bet you are right.

We're going up for a reunion next year, may ask about it.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hello Ruth!

13 Nov 24 12:08, you wrote to me:

That's alright then.

Yes, I've not heard him say anything about missing the hot stuff.

That's good.

(G) One of the first recipies I printed off when I joined the echo was
for a Psuedo-Melinda's Hot Sauce, using habenero peppers. Steve made

I like the flavour of the habenero, however I probably don't use as many as the recipe calls for. :)

was raised in India and bragged about how he could take heat so she offered him a taste of the sauce. He found a sauce that bested him.

Laugh. Nice! That serves the CO right. :)

If we take any to church, I warn parents not to let their young
children to try it, sometimes drawing a skull & cross bones on the
bottle.

Smart - no one can yell at you that way.

It has placed a number of times, outright winning once in our church
super bowl chili cook off. The year it won, I had beef, elk and goat
in it.

I wish I could eat meat. I'm going to try some agian this weekend and see how I do.

We're going up for a reunion next year, may ask about it.

That should be fun.


Shawn

... If it weren't for C, we'd be using Pasal, BASI, and OBOL.
---
* Origin: Dirty Ole Town (1:229/452)

Hi Shawn,

That's alright then.

Yes, I've not heard him say anything about missing the hot stuff.

That's good.

Yes, as long as he's made the adjustment and is happy about it, there's
nothing to be concerned with.

(G) One of the first recipies I printed off when I joined the echo was
for a Psuedo-Melinda's Hot Sauce, using habenero peppers. Steve made

I like the flavour of the habenero, however I probably don't use as
many as the recipe calls for. :)

was raised in India and bragged about how he could take heat so she offered him a taste of the sauce. He found a sauce that bested him.

Laugh. Nice! That serves the CO right. :)

I understand he was a pretty good guy anyway, just that Deborah caught
him by surprise with the heat of the sauce we sent her.

If we take any to church, I warn parents not to let their young
children to try it, sometimes drawing a skull & cross bones on the
bottle.

Smart - no one can yell at you that way.

As long as they've looked at the bottle, they can't blame me.

It has placed a number of times, outright winning once in our church
super bowl chili cook off. The year it won, I had beef, elk and goat
in it.

I wish I could eat meat. I'm going to try some agian this weekend and
see how I do.

Hopefully all will go well. We've gone vegetarian for a week or so at a
time (complimentary proteins) but usually never longer than that.

We're going up for a reunion next year, may ask about it.

That should be fun.

I'm looking forward to it.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)