In article .com>,
"tintalle" > wrote:

> And I do mean painfully hot!
>
> I made porkchops for dinner. Had a bottle of "authentic" Jamaican Jerk
> seasoning, that I'd never tried before, and decided to give it a shot.
>
>
> I didn't read the label.
>
> Took a few rather healthy tablespoons of the paste, spread it
> generously over the chops and let sit. Popped them in the oven, baked
> till tender and juicy, the lovely aroma filled the apartment.
>
> BF gets home, says "ooh this looks good, what'd ya do with it?" I say,
> "try it!" He does. Pain, a desperate rush to the fridge for milk, and
> a look of horror later, he says "what did you do to it!? !? "
>
> Too hot. Way too hot. Even I could only eat a few bites.
>
> Now the question is, i have all thos lovely, but really really spicy
> pork chopped up and frozen for later use, but i have no clue what to do
> with it.
>
> Any ideas? The flavor was great, just too much heat for my tender
> tongue!
>
> tintalle
>

Chop up the meat fine and try using it as a base for a LOT of chili???

Or just toss it and mark it up to experience.

Next time, TASTE a sauce before drowing the meat in it? ;-D
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson