What I would like to say to this plank is

"Oh Dear, did we get out of the wrong side of the pram this morning
Diddums. Perhaps someone will come along and change your nappy and
you'll feel better."

but I'm not that rude.

What I will say is

" Depends on the strength of your chili powder and your personal tastes.
Our chili powder comes from an Indian grocer in the UK and is hot enough
for us, the added heat from the fresh pepper makes it just right"

Steve



wrote:
> Steve Y wrote:
>> For 2lbs of meat, ie just under 1Kg, I would use a teaspoon of chili
>> plus a whole fresh pepper (cayenne w/o seeds) plus some freshly ground
>> black pepper. You must have the equivalent of 3 tablespoons of "pepper"
>> in total in that recipe and I would imagine it will be "well hot"
>
> People like you shouldn't make chili. What's the ****ing point of 1
> tsp chili powder for 2 lbs of meat? Moron.
>
> Just stick to your poached eggs and farina, you obviously can't handle
> anything stronger.
>