On 14 Jul 2006 20:27:00 -0700, "maxine in ri" >
wrote:

>
>Damsel in dis Dress wrote:
>> On Fri, 14 Jul 2006 10:13:04 -0700, "Gunner"
>> > wrote:
>>
>> >3. Start at the lower end of the chile scale with say a Anaheim or Poblano,
>> >cooking with it as often as possible. When you move up to another hotter
>> >chile, reduce the number of chilies, say from 3 Jalapenos to 1 the first
>> >time you use it in a recipe.
>>
>> I'm not picking on you, Gunner. You're just lucky.
>>
>> Why do people think that we heat-wimps would want to amp up our
>> tastebuds? I know I don't. I'm happy with my tongue just the way God
>> made it.
>>
>> Carry on, troops!
>> Carol
>
>Same reason people keep posting beet recipes for Barb. Gunner enjoys
>chilies, and assumes that we wimps and weenies just need to be
>introduced to them properly to share the joy.
>
>I think he may have nailed the problem when he mentioned cayanne. That
>stuff is just plain mean, hot for hot's sake. That may be why I can
>eat hot foods outside the house, since a good cook uses chilies, not
>cayenne or tabasco or Dave's Insanity sauce.
>
>maxine in ri

And cayenne and Tabasco are not chilies? How come I am growing them?
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974