SC - Raw onions in Cincinnati Chili Mac

[Philip & Susan Troy]

> From:          "Gedney, Jeff" <Gedney.J at phd.com>

<snip>
> I have to add nearly a half bottle of Tobasco to get a decent level of
> spiciness. Obviously the other flavors just absorb the first couple of
> teaspoons of Tobasco. ( I think that this must mean that Cincinnati
> actually is negatively spiced)
>
This is interesting.  I cannot remember eating anything that can 
remotely be called spicey while growing up in the area.  Now I find 
that anything is almost too spicey hot for me.  I'm trying to 
acclimate, but the thought of the spiciness of mild salsa causes my 
face to bead up in sweat (just thinking about it).  I make my friends 
try any type of salsa before I taste and warn me of hotness.


Meistres Eowyn ferch Rhys
Barony of Elfsea, Ansteorra  (Fort Worth, Texas)
Central Regional Seneschal
e-mail:  Phyllis.Spurr at tdh.state.tx.us
office phone:  (817) 264-4384
home phone:    (817) 460-1539
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================