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10-03-2015, 12:30 PM   #19636
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QuoteOriginally posted by Rupert Quote
Mix a teaspoon of this in a quart of water and still have more kick than those little "teaser" sauces!
Yeah, but it's the taste of the smoky tobasco that I like, and even if I use your formula, I probably won't taste anything for a long, long time.

10-03-2015, 01:18 PM   #19637
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QuoteOriginally posted by THoog Quote
I probably won't taste anything for a long, long time.
Well, amazingly that Trinidad has a great flavor, and if used properly, can be a real asset to many foods. But you are right, just a few spilled drops can ruin a good pair of boots, not to mention what it does when it hits your toes!



Regards!
10-03-2015, 01:42 PM   #19638
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QuoteOriginally posted by Rupert Quote
Well, amazingly that Trinidad has a great flavor, and if used properly, can be a real asset to many foods. But you are right, just a few spilled drops can ruin a good pair of boots, not to mention what it does when it hits your toes!



Regards!
That sauce is not "heat augmented". Some of them have pure capsicum added just to boost the Scoville units. This one doesn't. It's just the peppers, salt, vinegar, etc. It's hot, damned hot, but it's not just hot. You can actually taste the fruit.
You must be just a bit tougher than I. You said your bottle lasted six weeks but I still have part of mine left.
10-03-2015, 01:51 PM   #19639
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A friend of mine grows habaneros, then dries and grinds them into habanero death dust.
A little dab'll do ya!



10-03-2015, 01:56 PM - 1 Like   #19640
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Should we just skip on to the REAL stuff?

10-03-2015, 03:19 PM   #19641
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QuoteOriginally posted by Parallax Quote
You said your bottle lasted six weeks but I still have part of mine left.
Well, I did lose a few drops on that boot! You better use yours more often, it only has a shelf life of 800 years!

Regards!
10-03-2015, 08:32 PM   #19642
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Terribly quiet here for the past few hours. Has hociR finally infiltrated the resistance...
10-03-2015, 11:21 PM   #19643
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QuoteOriginally posted by Ex Finn. Quote
We do eat Lutefisk, Sammon, pickled herring, reindeer and such.


Sammon?




10-04-2015, 12:09 AM   #19644
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QuoteOriginally posted by Rupert Quote
can ruin a good pair of boots

I have heard of foods that would "blast your socks off", but this is a whole new dimension.
10-04-2015, 12:14 AM   #19645
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QuoteOriginally posted by FantasticMrFox Quote
Yes, did that very frequently when living in Ghana, and again when visiting a Malaysian friend and his mother made tons of extremely hot food for me. I still don't get why spicy food seems to be commonly associated with gastrointestinal distress afterwards?
I still don't get why so many people have a problem with hot food. Last night I went out with some Englishmen to watch the World Cup game that Australia won. The menu was curry and pints (not half litres like one of them complained he was served in Europe). The curry we were warned was spicier, well it tasted like a beef stew. Not much spice of any kind. I do not get the day after talk even though I often eat hot food.

---------- Post added 10-04-15 at 05:57 PM ----------

The first chili sauce I ate was 'Sin Sin' brand. Haven not seen it for years.

A few years ago my wife cooked some taro stems, but not for the required 2 hours to break up the salicylic acid. The result was I nearly choked in reaction. A few weeks later I was visiting a friend at Fort Collins and we had a dish of jalapeno peppers. They were a hot food but the problem was the same sensation caused by the salicylic acid. So I will keep to other peppers which have never given me this effect.
10-04-2015, 01:03 AM   #19646
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QuoteOriginally posted by tim60 Quote
Last night I went out with some Englishmen to watch the World Cup game that Australia won.
That just sort of happened to slip in, did it?



QuoteQuote:
The menu was curry and pints (not half litres like one of them complained he was served in Europe).
Half litres? Lucky bastards. Around here everybody seems to serve .4 litre glasses - at half litre prices, of course.

QuoteQuote:
The curry we were warned was spicier, well it tasted like a beef stew.
Don't you just hate when that happens??

Jalape˝os aren't my favourite pepper either. Too acidic.

Oh, and vinegar belongs in the culinary world about as much as sulfuric acid does. Truly stuff of the hociR's making
10-04-2015, 07:34 AM   #19647
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QuoteOriginally posted by Rupert Quote
Well, amazingly that Trinidad has a great flavor, and if used properly, can be a real asset to many foods. But you are right, just a few spilled drops can ruin a good pair of boots, not to mention what it does when it hits your toes!



Regards!


Ariat boots I see.


Great choice!
10-04-2015, 07:39 AM   #19648
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Only five more days, and still another 353 posts to go. That means another 70+ posts per day.


Let's get posting!
10-04-2015, 07:40 AM   #19649
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Ok. 351.
10-04-2015, 08:03 AM   #19650
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I like spicy food, but I've never really understood the point of EXTREME hot sauce and eating ghost chillis and things
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