[Sca-cooks] ANOTHER SPICY STORY
Terry Decker
t.d.decker at worldnet.att.net
Sun Mar 24 12:58:58 PST 2002
About twenty or so years ago, I got my hands on some Nigerien chili powder.
There was a note on the container saying it was very hot and you needed to
cut your normal amount in half. Okay.
I was cooking chili con carne Mary of Agreda for a mixed bag of fire eaters
including Count Finn Kelly O'Donnell, who never met a pepper too hot. Since
I wasn't out to kill anyone, I cut the chili powder to one-third the regular
amount. The resulting chili was so hot, half a dozen stalwart souls didn't
finish their bowl. One stout fellow managed to force his way through it.
And Finn Kelly and I each had two bowls of the hottest and one of the most
flavorful chili con carnes I've ever encountered.
I had a little over a quart remaining in the pot, so I packaged it up in
half pint containers and froze it. For the next year, I used one or two
spoonfuls to boost the flavor of various meat sauces. I really wasn't up to
that third bowl.
If I ever come across Nigerian chili powder again, I'll start at about
one-eighth of the normal amount and work up.
Bear
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