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Old 05-09-2012, 04:08 AM   #41
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Originally Posted by Bolas De Fraile View Post
Brother H as you are coming over this weekend is it going to be a chilli fest and if so Madge want to know how many toilet rolls she should put in the fridge
yes it is,i'll call at costco on my way over & get an an industrial size pack,have you got room in the freezer?
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Old 05-09-2012, 12:01 PM   #42
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france? nah,they don't like the english,we've whupped 'em too many times over the centuries..........foods good tho'!
I also recall you guys and the US saving them from having to take German speaking lessons a couple of times.
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Old 05-09-2012, 02:29 PM   #43
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Although not a sauce, Wisconsin Cheese Mart carries a Monterey Jack cheese flavored with fresh Ghost Peppers. I just placed an order with them, & although tempted, decided not to waste my $ on something that might just blow the top of my head off with no additional flavors.
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Old 05-09-2012, 03:57 PM   #44
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I also recall you guys and the US saving them from having to take German speaking lessons a couple of times.
yep,me too gourmet,but i guess that's just what we do....................
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Old 05-10-2012, 07:26 AM   #45
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Anyone interested in some mint condition French carbines, circa 1941. They have never been fired and were only dropped once!
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Old 05-10-2012, 10:41 AM   #46
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Anyone interested in some mint condition French carbines, circa 1941. They have never been fired and were only dropped once!
swap ya for a french tank,same year:one very careful owner,4 reverse gears & 1 forward...just in case they got attacked from behind!
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Old 05-10-2012, 01:25 PM   #47
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I'd like to respectfully protest the concept that ghost peppers add spice with "no flavor". Ghost peppers have some of the most complex flavors of any chili I have ever tried (and I make my own hot sauces).

I have used fresh and dried ghost peppers, there are hints of chocolate and sweetness and a completely different taste than any mexican peppers.

As far as being too spicy, its simply a matter of how you implement the pepper into a chili sauce. Dave's, for example, likely uses few other ingredients to bring out the flavors or dilute the spice. I make a "garden ghost sauce" using the dried peppers, roasted red bells, garlic, peppadews,etc. One of the most flavorful, and yeah, still hot, sauce.

I just don't like when something gets right beyond someones personal spice level and they claim it's "empty spice without flavor"
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Old 05-10-2012, 01:35 PM   #48
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Originally Posted by Jolokia View Post
I'd like to respectfully protest the concept that ghost peppers add spice with "no flavor". Ghost peppers have some of the most complex flavors of any chili I have ever tried (and I make my own hot sauces).

I have used fresh and dried ghost peppers, there are hints of chocolate and sweetness and a completely different taste than any mexican peppers.

As far as being too spicy, its simply a matter of how you implement the pepper into a chili sauce. Dave's, for example, likely uses few other ingredients to bring out the flavors or dilute the spice. I make a "garden ghost sauce" using the dried peppers, roasted red bells, garlic, peppadews,etc. One of the most flavorful, and yeah, still hot, sauce.

I just don't like when something gets right beyond someones personal spice level and they claim it's "empty spice without flavor"
A friend of mine has a pepper sauce company. He makes a ghost pepper sauce and gave us a sample. We were too wimpy to try it, so we gave it to a friend who likes really, really hot food. He said it was very tasty.
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Old 05-10-2012, 07:24 PM   #49
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Personally, I cannot taste food that is too hot for me, all I feel is pain and want it to stop. It doesn't matter if someone else can taste the nuances around the heat, I can't taste it. So yes, I am going to describe it as fire with no taste.
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Old 05-20-2012, 03:21 AM   #50
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I want to taste my food. Not heat. If I want heat, I will become a fire eater in the circus.
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