Hello Ruth!

10 Nov 24 17:00, you wrote to me:

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

That's alright then.

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

OH NO!!  That's why on my home made hot sauce I don't label other then: X or XX or XXX.  My co worker from sri lanka says my XXX is quite mild and tasty.  Everyone else says it will burn tastebuds from your mouth, then find your mother and burn her's off too.

I only made it once, and gave the rest of the batch to her and she probably put it on cereal.

 RH> varieties of peppers I use. I try for a medium, all the way thru the
 RH> mouth feeling of heat but do let those who don't like heat that it may
 RH> be hotter than they prefer, but well worth a try.

I would like that.

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

Laugh, I bet you are right.


Shawn
... You can tune a piano, but you can`t tuna fish.
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