Subj : Peas was: Chilies
To   : Dave Drum
From : Ruth Haffly
Date : Thu Dec 12 2024 12:21:23

Hi Dave,

 DD> I saw the original "Cars" but took a pass on the sequel. And as most
 DD> here know I do like spicy stuff. Just not silly about it.

 RH> Our heat level has gone down since we moved East. Cooking/eating local,
 RH> just don't have the heat in foods that the West has. One exception and
 RH> even that's not as hot as out west is eastern NC pulled pork bbq. The
 RH> sauce is basically vinegar and red & black pepper flakes. Properly
 RH> cooked, the whole hog is mopped with it several times while cooking,
 RH> then when it is done and the meat is chopped, more is mixed in. More is
 RH> available, usually on the table, so you can add more if desired. I like
 RH> it a lot better than the western NC red sauce or the Lexington hybrid.

 DD> I fail to understand the names/marketing claimss of some of the hot
 DD> stuff being sold these days. Death peppers, Scorpion whatever, etc.
 DD> Are all of their intended customers masochists?

I think once they started with names along that line, they had to
continue each time they came out with something hotter. Tho I don't know
what could be hotter than death, except maybe H***fire. (G)


 DD> ... Beyond tasty spicy and heading towards stupid spicy.

 RH> Good way to describe some foods I've had, especially chilis. I make
 RH> mine tasty spicy.

 DD> Bland is almost as bad a too fiery. Except you and fix bland and you
 DD> can't remove heat very successfully.  Bv)=

True; I'd rather heat up bland than cool down too hot. Those are the
times to pile on the sour cream/stir it in well and have a big glass of
milk on the side. We try to make out chili with a bit of heat that goes
from the lips to the throat, but not so hot that you can't taste the
other ingredients.  We've tasted enough "one note" chilis in the chili
cook offs at our church to know the difference. (G)


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


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