"cshenk" wrote:
>jmcquown wrote:
>
>> While some people (aka "prove your manhood" types) may have a high
>> tolerance to capsicum, they shouldn't dump peppers into everything.
>> I've been to a couple of chili cookoffs and gumbo cookoffs. The ones
>> who covered everything up with hot peppers didn't make it. Cooking
>> requires a blend of flavours, not just a lot of heat.
>>
>> Jill
>
>Yup. Shocked a few folks by winning a texas chili cookoff once and
>later a few elsewhere. I did 'alternative chili' in all cases.
>
>The neatest one was when I got my nimble fingers on 2 lbs live crawfish
>and made a white bean version with some of them propped up on the sides
>looking like they were sunning and others swimming about (evil grin).
>Don't worry, it was very spicy but in different depth layers, not
>actually 'hot'.

The chili recipe I added to the RFC cookbook always gets kudos and I
don't add more than a smidge of hot pepper... I let folks add their
own. Folks who make foods scorching hot it's only because they have
no taste buds whatsoever, not even in their ass.

I'm not a cornbread maven but I don't like the Jiffy brand. I like
the Washington brand muffin mixes but I haven't seen it in stores for
years... it was most like the NYC diner corn muffin, which is not at
all sweet but very gritty with medium ground corn meal.
http://www.foodfacts.com/NutritionFa...-Mix--oz/12876