[Sca-cooks] re:long peppers, etc.

[Sharron Albert]

>I love it.  I love hot peppers and grow tabascos, habaneros and 
>jalapenos in the garden. 
>
>I love a good strong, smooth balsamic vinegar.  A pungent kalamata 
>brushetta.  A potent cheese, like Stilton.  A powerful curry.  Cuban 
>mojito sauce.  Wasabi.
>
>Ginger, cilantro and especially garlic. 
>
>These are the joys of adult cooking.
>
>Bam!
>
>
>Duriel

I am so glad you are enjoying the current trends in cooking and 
restaurants. But as somene for whom just a little of a strong spice 
goes a long way, it can be limiting. I'm so sensitive (not allergic) 
to jalapenas, that I have to cap them if I must stand near them (G).

Cubebs, grains of paradise and long pepper coming in? Terrific! They 
have interesting tastes without overwhelming the tastebuds.

Personally I like garlic, citrus, coconut, fresh ginger, curry blends 
light on jalapenas, etc. All tasty, but lack the fire so many chefs 
seem to aim for. Other adult tastes include broccoli and brussel 
sprouts (G).

Morgana, of the overly-sensitive taste buds
-- 

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Morgana yr Oerfa, OP
Winter's Gate/Oertha/West
Per saltire gules and sable, in pale two mullets and
in fess an increscent	 and a decrescent argent.

"Springtime returned... Woods were tinged with a colour
so soft, so subtle that it could scarcely be said to be a
colour at all. It was more the idea of a colour -- as if the
trees were dreaming green dreams or thinking green thoughts."
Jonathan Strange & Mr. Norrell