[Ansteorra] Re: Botolf's "Death Chile"

Jay Yeates jyeates at realtime.net
Sat Jul 27 06:46:21 PDT 2002


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- -----Original Message-----
From: ansteorra-admin at ansteorra.org
[mailto:ansteorra-admin at ansteorra.org] On Behalf Of Cameron Lewis
Sent: July 27, 2002 - Saturday 01:41

...
* .... Your Chile does sound nummy but you might not make a very big
pot of it, the last time I saw "nuclear" chile made, VERY FEW bowls
were eaten, most were thrown away, and the expensive leftovers were
thrown out.


...
sad how times have changed, must be that influx of northern &
westerners who immigrated down here ... (grin).  sadly it did tone
down out local offerings beginning in mid-80's.  today, the Texas
Chili Parlor's XXX offering is a sad shadow of it's former self
except on "habanero night".

years back at a event i created a 5 gallon vat of "the mongolian
death" (elk base).  it was received very well indeed and have some
great pic's of most of the then chiv' at the event clustered around
the vat sopping up the leftovers with anything they could find ...
hardly had to wash the pot out at all.

and hot is totally a relative concept, dependent on how yo are raised
and what you enjoy.  most of the percieved "nuclear" chili i've had
of late is moderatly spicy at best, bland at worst (g).  over the
years more than one borderline feast has been made edible by suitable
application of sambal (red chili paste) from the jar under the table
(don't leave home without it)

reminds me, about time to drop in on V.Sir Seann (another long-time
chili-head, and a master of salsa's) and see how our communal chili
gardens are doing .. hopefully the habenero's and scotch bonnets will
be ready (time to fire up the smoker and start roasting & smoking the
bounty of the garden for use this fall/winter) .. and their pantry is
a wonderland of base suaces and condiments from many exotic places
that all share on common denominator, seriously hot & spicey (the
one-drop kinda stuff)


'wolf
it's not how hot you make it, it's how you make it hot

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