On Tue, 12 Oct 2004 11:05:23 -0500, Melba's Jammin'
> wrote:

>In article > , George
>Shirley > wrote:
>
>> Jack Schidt® wrote:
>
>> > I like habañeros too, just have trouble making things 'mild' with them.
>> >
>> > Jack Overboard
>> >
>> >
>> Ask Barb sometime about a bottle of hab hot sauce I sent her. IIRC her
>> comment on being asked how it was was "we opened the bottle and heated
>> the house with it all winter."
>>
>> George
>>
>
>Hey, I put some of that Aji de Limon in some chicken soup last night.
>Mercy!! I still have three nearly-full bottles of stuff, Jorge. The
>oldest one is the Millenium version, bottled in May, 2001. It was the
>batch from BEFORE that one that was just right for my tender palate.
>What in sam hill do you use that stuff on? I know, everything. Doesn't
>it kind of kill the taste of whatever you're putting it on, though?
>¡Ay, caramba!


In my limited experience, habaneros are startlingly transparent, never
masking other flavors. Indeed, they put all the ingredients into sharp
relief. And, they have a wonderful fruitiness in addition to the heat.

My problem is I don't like my mouth on fire for half an hour
afterward. Those Grenadan seasoning peppers and such are appealing
because they do get the fruitiness, but they seem to get the heat back
in one generation.




Rodney Myrvaagnes J36 Gjo/a


Does one child rape really change Strom Thurmond's lifetime record?
For better or worse?