On Tuesday, February 9, 2016 at 11:13:09 PM UTC-5, Roy wrote:
> On Tuesday, February 9, 2016 at 8:03:56 PM UTC-7, sf wrote:
> > On Tue, 09 Feb 2016 12:09:37 -0800, koko > wrote:
> >
> > >
> > > Just finished making some Red Chile Honey for the Pollo Adovada I'm
> > > making for dinner tonight. This stuff is so good I couldn't wait to
> > > share the recipe.
> > > Here's what I did
> > >
> > > http://www.kokoscornerblog.com/mycor...ile-honey.html
> > > or
> > > http://tinyurl.com/jced2eb
> > >
> > > Here's the recipe. So few ingredients, so good.
> > >
> >
> > Thanks! I'd like to hear how you use it with the pollo adovada.
> >
> > The honey I want to make is called "hot" honey. I think it's just two
> > ingredients: honey and chiles at the heat level you want. My mouth
> > waters every time I think about putting it on cornbead.
> >
> > --
> >
> > sf
>
> Honey and peanut butter yes...honey and chiles...doesn't sound interesting to me. I don't care for chiles at any time. Our Scottish/English/Irish/Norwegian heritage didn't expose us to such foods.

Some of us expand our horizons as we age. I was raised on pretty bland
food (generic Midwestern), but as soon as I got out in the world, I started
trying lots of new flavors. Asian, Ethiopian, Middle Eastern--bring it on!

That said, I'm not that fond of sweet and savory foods, although a touch
of sweet in hot foods is fine. "Glazed" just isn't in my lexicon.

Cindy Hamilton