Subj : Pancakess
To   : Shawn Highfield
From : Ruth Haffly
Date : Wed Nov 06 2024 13:38:57

Hi Shawn,


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.

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!


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

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.


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.

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)

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