Hi Shawn,

 RH> wanted the wings so hot. Some time later he developed ulcers and now
 RH> can't have the hot and spicy foods he used to enjoy.

 SH> Awww poor guy.

I think he has adjusted quite well. There are enough other spices he can
use on his foods that add flavor instead of heat.

 RH> get with our chili but so many other chilis we've had seem to
 RH> concentrate their heat in just one part of the mouth. That, to us, is
 RH> not a good chili.

 SH> That's true.  I like the chili Andrea makes, it's quite bland but I
 SH> kick it up with my blend of hotsauce.

The family friendly chili I make is usually on the mild side but I
generally bring an assortment of heat/heat levels for those that want
it. Brought some habenero pepper powder once, labelled "hab". A friend
saw it, thought it said "hot" and used it generously. He soon found out
how hot it was. (G)

OTOH, the true chili I make can vary in heat, depending on the varieties
of peppers I use. I try for a medium, all the way thru the mouth feeling
of heat but do let those who don't like heat that it may be hotter than
they prefer, but well worth a try.

 RH> Probably still true of college kids. One of the girl's dorms at RH>
 Houghton was partly built into a hillside, The kitchenettes on the RH>
 bottom 2 floors were on the side in the hill so almost every day RH>
 (usually morning--breakfast or late evening--popcorn) the smoke RH>
 detector would go off, evacuating the whole dorm.

 SH> Yes probably still true, but they would use a nuker for popcorn now.
 SH> :)

For sure, but the popcorn aroma would still waft thru the halls. The
dorm I lived in 3 1/2 years was torn down a while ago but the one I
first lived in (one semester) is still standing....and probably still
setting off smoke detectors.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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