-=> Denis Mosko wrote to Dave Drum <=-

 DD> AVERAGE SHU SCALE
 DD> Pepper            SHU (Scoville Heat Units)
 DD> Sweet Bell Pepper 0
 DD> Pimento           100-500
 DD> Cubanelle         100-1000
 DD> Anaheim           500-2500 *
 DD> California        500-2500 *
 DM> Why "California"?
 
Because that's where that chile is grown. 

 DD> New Mexico        500-2500 *
 DM> 2) Where are it?

Between Texas and Arizona, South of Colorado and North of Mexico. 
 
 DD> Poblano (fresh)   1000-2000 **
 DD> Ancho (dried)     1000-2000 **
 
        8B
 
 DD> Bhut Jolokia      850,000-1M
 DD> Trinidad Scorpion 1.2M-2M
 DD> Carolina Reaper   2.2M
 DM> 3) And where are it?

The Carolinas are two states (North and South) located on the Southeast
coast of the USA.
 
 DD> This list is by no means (nor is it intended to be) complete.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hobbes' North Carolina Bbq Sauce
 Categories: Bbq, Sauces, Chilies
      Yield: 1 Pint
 
      1 c  Apple cider vinegar
      2 ts Red pepper
    3/4 c  Water
      1 ds Sugar
    2/3 c  Minced onions
      1    Bay leaf
      1 cl Garlic; crushed
    2/3 ts Thyme
    1/2 ts Salt
      3 tb Peanut oil
      1 ts Ground black pepper
 
  Combine all the ingredients in a small saucepan. Bring to
  a rapid boil, then simmer for 5 minutes. Remove from heat,
  cool, and store your bottle in the frig.
  
  You can play around with the ingredients but the vinegar
  and red pepper are the main jewels.
  
  Recipe By: Hobbes
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: South Carolina Mustard BBQ Sauce
 Categories: Bbq, Sauces, Chilies
      Yield: 2 Cups
 
      4 tb Butter
    1/2 md Onion; grated
    1/2 c  Yellow (prepared) mustard
    1/2 c  Brown sugar
    1/2 c  Cider vinegar
      1 tb Colman's dry mustard
      1 ts Cayenne
      1    Bay leaf
           Salt
 
  Use this sauce toward the end of barbecuing meat because the
  sugar will caramelize fast, then burn. So leave it until the
  last 45 minutes or so, and paint it on in coats, letting
  each coat cook into the meat a bit before adding the next
  one.
  
  Heat the butter over medium heat until it's frothy, then
  add the onion and saute for 3-4 minutes. Do not let the
  onions brown.
  
  Add everything else, stir well and simmer slowly for 30
  minutes or more.
  
  Makes about 2 cups.
  
  From: http://simplyrecipes.com/recipes
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A study has found that chicken tastes most like chicken.

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