Ruth Haffly wrote 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.

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!

Chilies come in categories Bland, Mild, Medium, Hot, Firey, and Stupid
Hot. That sounds like it's in the stupid-hot range.

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

Actually, did you know that capsaicin (the heat in chilies) can be used
to cure bacterial ulcers? Go figger.

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.

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".

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)

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.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote 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

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.

If it's bacterial ulcers he can. The heat in the chilies (capsaicin) is
known to kill the bacteria (baccatum pyloreum). (cribbed the following
from Healthline: "capsaicin, the chemical that gives chilies and peppers
their kick, has been shown to inhibit the bacteria H. pylori, the most
common cause of ulcers. Capsaicin has an interesting relationship to
pain: The initial irritation of capsaicin is followed by a numbing
effect. That's why it's used in topical treatments in cream or as a
dermal patch for joint and other pain."

However, if it's a stress caused or aspirin/Alleve, etc. caused ulcer -
leave the chilies alone. Bv)=

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.

If things are too hot, after the second bite my taste buds are numb and
all I can taste is the heat. At chilli cook-offs heat is referredf to as
"up front/early" or "late heat". I prefer a mix of some early heat followed
by the warm, back-of-the-throat glow that is late heat. And not so ot that
I can't taste the subtle flavours in the dish.

Here's a faily mild, tasty chile recipe. I have also made these with red
(ripe) chilies which have a slightly different flavour profile, And a
different "stuffing" from the stuffed Mexi-Bells recipe I sent Saturday.

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

Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings

10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,
- peeled, stems on
10 oz Longhorn (yellow) or Jack
- (white) cheese
1 lg Onion; peeled, in thin
- slivers, opt

MMMMM---------------------------BATTER--------------------------------
1 c A-P flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cornmeal
1 c Milk
2 lg Eggs; slightly beaten

To make batter, combine flour, baking powder, salt and
cornmeal. Blend milk with egg;then combine milk and egg
mixture with dry ingredients. Add more milk if necessary
for a smooth batter.

Cut cheese into slices or batons 1/4" thick and the length
of the chile pods. Make a small slit in roasted chile just
big enough to insert cheese (you can also poke in some of
the slivers of onion at this point).

Heat a deep fryer or skillet w/an inch or so of oil to a
temperature of 375ºF/190ºC.

Using a spoon, dip stuffed chilies in batter then fry in the
hot oil or lard until golden brown. Drain and serve. May be
garnished with green chile sauce if desired.

Uncle Dirty Dave's Kitchen

MMMMM

... "Want some cheese with that whine? -- Dr. Phil McGraw
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

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.

If it's bacterial ulcers he can. The heat in the chilies (capsaicin)
is known to kill the bacteria (baccatum pyloreum). (cribbed the

It's not, we've discussed it different times, including the bacterial
aspect.

However, if it's a stress caused or aspirin/Alleve, etc. caused ulcer
- leave the chilies alone. Bv)=

IIRC, it was caused by NSAIDs so he has to leave chilis alone.

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.

If things are too hot, after the second bite my taste buds are numb
and all I can taste is the heat. At chilli cook-offs heat is referredf
to as "up front/early" or "late heat". I prefer a mix of some early
heat followed by the warm, back-of-the-throat glow that is late heat.
And not so ot that I can't taste the subtle flavours in the dish.

The mix is what we prefer and try for in our competition style chili.
The family friendly one is mild, but I usually bring an assortment of
heat (powdered and liquid) for folks to mix in to taste/heat level
desired.

Here's a faily mild, tasty chile recipe. I have also made these with
red (ripe) chilies which have a slightly different flavour profile,
And a
different "stuffing" from the stuffed Mexi-Bells recipe I sent
Saturday.

Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings

Looks good. I got some pork tamales with red sauce at the farmer's
market this past week. Since Steve can't have the masa (corn), I will
enjoy them all.


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


... Is this a Kodak moment or a Maalox moment?

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

Ruth Haffly wrote to Dave Drum <=-

If it's bacterial ulcers he can. The heat in the chilies (capsaicin)
is known to kill the bacteria (baccatum pyloreum). (cribbed the

It's not, we've discussed it different times, including the bacterial aspect.

However, if it's a stress caused or aspirin/Alleve, etc. caused ulcer
- leave the chilies alone. Bv)=

IIRC, it was caused by NSAIDs so he has to leave chilis alone.

I had that happen with Alleve. Didn't realize what was going on until
I passed out from lack of blood and woke up in the E.R. with a bag of
blood in one arm and a bag of Nexium in the other. Once the ulcers were
healed I tossed my supply of Alleve and went back to eating chilies.

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

8<----- SHORTEN ----->8

Here's a faily mild, tasty chile recipe. I have also made these with
red (ripe) chilies which have a slightly different flavour profile,
And a different "stuffing" from the stuffed Mexi-Bells recipe I sent Saturday.

Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings

Looks good. I got some pork tamales with red sauce at the farmer's
market this past week. Since Steve can't have the masa (corn), I will enjoy them all.

Including my share. I have never been a fan of tamales for some reason.
A popular Springfield chilli dish is a thing called the "Doubleheader"
which is a bowl of chilli served over a tamale. Even buried in good red
chilli I don't care for them. Bv)=

Enchiladas, now. That's a different story.

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

Title: Make Ahead Breakfast Enchiladas
Categories: Pork, Cheese, Breads, Eggs, Dairy
Yield: 5 Servings

8 sl Bacon; cooked, drained,
- crumbled; divided
12 oz Breakfast sausage; cooked,
- crumbled, drained
1 1/2 c (6 oz) shredded extra sharp
- cheddar; divided
6 (6" to 8") flour tortillas
1 1/2 c (12 oz) half & half
4 Extra large eggs
2 ts A-P flour
1/4 ts (ea) salt & black pepper

Spray an 8" X 10" casserole dish with non-stick spray.

Reserve 2 tb of crumbled bacon for sprinkling on top of
enchiladas.

Combine sausage, 3/4 cup of shredded cheese and crumbled
bacon minus the 2 tablespoons reserved for sprinkling on
the top of the enchiladas.

Place about 1/2 cup of the sausage mixture down the
center of a flour tortilla. Tightly roll up and place
seam side down in prepared casserole dish. Repeat with
remaining sausage mixture and tortillas.

Whisk together the half and half, eggs, flour, salt and
pepper. Pour over enchiladas in the casserole dish.
Cover with aluminum foil and refrigerate overnight.

Set oven @ 350ºF/175ºC.

Bake breakfast enchiladas, covered, for 40 minutes.
Remove aluminum foil; sprinkle on remaining 3/4 cup of
shredded cheese and reserved bacon bits. Bake uncovered
for 10 additional minutes or until cheese is melted.

Remove from oven. Allow to cool for 5 to 10 minutes and
serve.

NOTES: You could certainly use store-bought bacon bits
in this recipe.

Feel free to substitute sharp or regular cheddar cheese,
Monterey Jack or Pepper Jack cheese for the extra sharp
cheddar cheese. You can also mix things up by using
several types of cheese.

You can also substitute whole milk for the half and half.

This dish is best if it's allowed to sit in the ice box
for at least an hour prior to baking, but overnight is
best.

Leftovers if any can be reheated or frozen.

Serves 4 to 6

by: Chula King

RECIPE FROM: https://springfieldstatejournalregister-il.newsmemory.com

Uncle Dirty Dave's Kitchen

MMMMM

... This year's only moments of joy were when we could buy toilet paper
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hello Dave!

Looks good. I got some pork tamales with red sauce at the

Including my share. I have never been a fan of tamales for some
reason. A popular Springfield chilli dish is a thing called the

I've always wanted to try one, but they are just not on any menu's here, even the "real" mexican places.


Shawn

... Success usually comes to those too busy to look for it.
---
* Origin: Dirty Ole Town (1:229/452)

Hi Dave,

However, if it's a stress caused or aspirin/Alleve, etc. caused ulcer
- leave the chilies alone. Bv)=

IIRC, it was caused by NSAIDs so he has to leave chilis alone.

I had that happen with Alleve. Didn't realize what was going on until
I passed out from lack of blood and woke up in the E.R. with a bag of blood in one arm and a bag of Nexium in the other. Once the ulcers
were healed I tossed my supply of Alleve and went back to eating
chilies.

I don't know what his wake up call was but it has been some years since
he found out about it.

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

8<----- SHORTEN ----->8

Here's a faily mild, tasty chile recipe. I have also made these with
red (ripe) chilies which have a slightly different flavour profile,
And a different "stuffing" from the stuffed Mexi-Bells recipe I sent Saturday.

Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings

Looks good. I got some pork tamales with red sauce at the farmer's
market this past week. Since Steve can't have the masa (corn), I will enjoy them all.

Including my share. I have never been a fan of tamales for some
reason. A popular Springfield chilli dish is a thing called the "Doubleheader"
which is a bowl of chilli served over a tamale. Even buried in good
red chilli I don't care for them. Bv)=

OTOH, I like them. Probably had them for the first time when we were in
AZ, got some nice home made tamales from a friend one year around
Christmas. She said that the people she used to work with made them at
that time of year & sold them as a fund raiser. Our daughter Deborah was
in a National Guard (She retired with 21 years active duty in August.)
unit that was heavily Mexican-American in the Phoenix area. They had a
tamale making day every year around Christmas, stocking everybody's
freezers for the year. She gifted me with some a couple of times when we
came out; I put them in the camper's freezer until we got home and
enjoyed them sporadically thru out the year.

Enchiladas, now. That's a different story.

They're good too, as are chimichangas. Probably my least favorite
Mexican "street food" (hand held) would be tacos as they fall apart too
easily with the crisp, corn shell. Makes a mess all over the place; I'd
rather eat it at home, over a plate to catch the fall out.


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


... 90% of being smart is knowing what you're dumb at.

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