[Sca-cooks] Oops!

[Pixel, Goddess and Queen]

> Also sprach Pixel, Goddess and Queen:
> >Tabasco in the quantities necessary to make mayonnaise the correct color
> >and consistency as Russian dressing is painful. Or so I am told. And when
> >you can't even have bread or beer to offset it, it's worse.
> 
> I guess growing Scotch Bonnets and eating them as a fruit off the 
> bush has skewed my perceptions a bit. I had figured Tabasco was 
> medium, but not ridiculously, hot, and diluting it with mayonnaise to 
> a pinkish, thickish/pourable consistency would presumably cut the 
> heat somewhat.
> 
> OTOH, don't Reubens call for Swiss cheese, too? How can you eat them 
> on Passover?
> 
> Adamantius, nowhere near the fire-eater of his youth, but still quite 
> respectable...

This was of the 
"not-eating-leavening-but-otherwise-ignoring-kashrut-as-per-usual" variety 
of K for P. Part of the problem, I was informed earlier this evening, was 
not that the reubens were too hot to eat, but that nobody was expecting 
them to be at all incendiary in the first place.

Also, apparently, not all of the brotherhood at the time was into 
extremely spicy-hot food.

I think the dill in the lasagne has been the most interesting so far.

Margaret