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Old 07-30-2005, 06:45 PM   #11
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There are lots of secret weapons in chili making. I've cooked in cookoffs, and lots of people have little last-minute additions to the pot. I know I always liked a touch of lime juice at the very end of cooking. I also use a bit of white pepper in the seasonings because it adds a bit of "front bite" - the heat from white pepper hits at the front of the mouth. Lots of peppers heat up the back of the tongue.


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Old 07-30-2005, 09:31 PM   #12
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right on, thanks

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Old 08-08-2005, 10:46 PM   #13
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the chili fest was held this evening. all went well. the lamb chili proved to be the hit of the night, although the red chicken chili had its admirers too. But alas there were leftovers, so we're finishing what we started on wed eve! kewl
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Old 08-09-2005, 05:11 AM   #14
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When participating in a cook-off (I did this weekend, a hot wings cook-off in East Dubuque), I always vote to go with the unusual. About half the participants, maybe more, will go with something traditional. A few others will go for shock value (i.e., heat and more heat instead of other flavors). My neighbor did a combination of Thai curry and Jamaican jerk spices, and pulled in second prize for "most original". In fact, I think the wings could have used a good dose of salt, but didn't say anything because I'm an acknowledged salt-a-holic. Let's just say the wings disappeared and a good time was had by all. But .. when participating in a cook-off, I recommend going with something most people have not had before. Don't get weird, just make your dish have something original to it. Oh, neither I nor my neighbor got a chance to taste anyone else's wings, we got so busy.

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