-=> Ruth Haffly wrote to Shawn Highfield <=-

 RH> Andrea sounds like a friend of mine who thinks anything above a bell
 RH> pepper is too hot.

 SH> Yes that's true.  Black pepper at all is too hot for her.

 RH> Some can take it, others can't. I was reading an article in today's
 RH> paper about a pepper grower who has developed a Pepper X with a
 RH> Scoville Unit # of 2,700,000. He said it took him 6 hours to recover
 RH> from eating one. Now that is one hot pepper!

Chilies come in categories Bland, Mild, Medium, Hot, Firey, and Stupid
Hot. That sounds like it's in the stupid-hot range.

 RH> I like a medium heat, but not to overpower
 RH> everything else or burn my mouth so I can't appreciate the other
 RH> tastes in what I'm eating.

 SH> I'm the same now, I used to like hotter things, but the old stomach
 SH> isn't as happy when I try to burn it. LOL

Actually, did you know that capsaicin (the heat in chilies) can be used
to cure bacterial ulcers? Go figger.

 RH> I used to go for a medium-hot but that was when I was living in AZ and
 RH> HI. Getting older, moving (further) away from pepper growing territory,
 RH> changing my eating habits, etc have toned down my heat level.

Chile tolerance has to be maintained ... as you have learned. I remember
taking Michael Loo to our local Den Chilli Parlor - where he ate five 
(yes 5) bowls of their Firebrand Chilli in one sitting. His name is now
forever enshrined on their "Wall of Flame".

 RH> I know, I like it with onion and/or garlic powder and salt. The
 RH> onion powder is a family tradition; when I married a half Italian, I
 RH> began cooking with a lot of garlic. Tried it on popcorn and liked it
 RH> so...

 SH> I like that, I can't remember where I had it first, probably a friends
 SH> house as a teenager.

 RH> Popcorn was an easy and inexpensive snack in college too. Seemed that
 RH> almost every night the smell of corn popping would waft thru the halls.
 RH> (G)

Was that before the days that microwaves were common? If so that had to 
take some planning and effort.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nacho Popcorn
 Categories: Grains, Cheese, Chilies, Herbs
      Yield: 5 Quarts
 
      5 qt Popped popcorn
    1/2 c  Butter; melted
      2 tb Grated Parmesan cheese
      2 tb Dried parsley flakes
      1 ts Garlic salt
      1 ts Chilli spice mix
      6 dr Hot pepper sauce
 
  Place popcorn in a large bowl. Combine remaining
  ingredients; drizzle over popcorn and toss until
  well coated.
  
  Linda Boehme, Fairmont, Minnesota
  
  Makes: 5 quarts
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
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