[Sca-cooks] D.I.Y. Hot Sauce [NYTimes]
Daniel & Elizabeth Phelps
dephelps at embarqmail.com
Fri Nov 28 10:20:22 PST 2008
Thank you, Vicenzo! It's cold and rainy here in Tallahassee, and this warmed
my day right up!
Without deviation from the norm, progress is not possible.
To argue with a person who has renounced the use of reason is like
administering medicine to the dead.
----- Original Message -----
From: "Martin G. Diehl" <mdiehl at nac.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Friday, November 28, 2008 9:04 AM
Subject: [Sca-cooks] D.I.Y. Hot Sauce [NYTimes]
> D.I.Y. Hot Sauce,
> In his blog (http://www.nodwick.com ), Aaron Williams shares this ...
> But if you're like me, all you need to liven up a meal is some
> hot sauce, which appears pretty simple to make. I'm not sure if
> the same prep for canning would be needed to allow it to keep
> longer, but the process should clear any disinterested parties
> out of the kitchen.
> Any thoughts? ... other than, OMG!
> Martin G. Diehl
> Visit my online gallery at Renderosity [3D Artist's Community]
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
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