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

[Kathleen A Roberts]

On Tue, 09 May 2006 11:06:58 -0400
  Johnna Holloway <johnna at sitka.engin.umich.edu> wrote:
> And they didn't serve salsa or hot sauce on everything.
>
both dear heart and i lament how the Fiery Foods Festival 
has become a hot-a-thon in recent years (and damned 
expensive).  used to be a lovely way to while (and munch) 
away an afternoon.  tasting, smelling, sipping a beer.... 
ah, the good old days!

the last time we attended it seemed like the point was for 
each product to be hotter than the next.  so hot there was 
no flavor.

i remember a lovely jamaican ginger/garlic/pepper sauce 
one year.  and vacuum packed green chilies.  the pyrats 
with mild sauce but great schtick.  but recently, salsa 
and the hotter the better seems to be the call of the day.

okay, i'm a wimp at times, but connor almost killed 
himself one year with Dave's Insanity Sauce.   and the 
habeneros on the polar shrimp...  okay, so he nearly kills 
himself every time we go, but at least we learned about 
mineral water taking care of the oil. ;)

cailte
(the 'c' is for chipotle)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
University of New Mexico
Office of Freshman Admissions
Administrative Asst. III
505-277-6249