-=> Ruth Haffly wrote to Dave Drum <=-

 DD>   NOTE: Not even wasabi can rescue mushy peas. Leave the
 DD>   peas off and I'll gladly eat this. -- UDD

 RH> Ever see the movie "Cars 2"? the tractor character (voiced by Larry the
 RH> Cable Guy) thinks that wasabi is pistacio ice cream, takes a big bite
 RH> and after recivering, announces that the "pistacio ice cream is
 RH> spoiled". I'll take wasabi in (very) small amounts with sushi but think
 RH> of that clip when I have it.

 DD> I saw the original "Cars" but took a pass on the sequel. And as most
 DD> here know I do like spicy stuff. Just not silly about it.

 RH> Our heat level has gone down since we moved East. Cooking/eating local,
 RH> just don't have the heat in foods that the West has. One exception and
 RH> even that's not as hot as out west is eastern NC pulled pork bbq. The
 RH> sauce is basically vinegar and red & black pepper flakes. Properly
 RH> cooked, the whole hog is mopped with it several times while cooking,
 RH> then when it is done and the meat is chopped, more is mixed in. More is
 RH> available, usually on the table, so you can add more if desired. I like
 RH> it a lot better than the western NC red sauce or the Lexington hybrid.

I fail to understand the names/marketing claimss of some of the hot stuff
being sold these days. Death peppers, Scorpion whatever, etc. Are all of 
their intended customers masochists?

 DD> ... Beyond tasty spicy and heading towards stupid spicy.

 RH> Good way to describe some foods I've had, especially chilis. I make
 RH> mine tasty spicy.

Bland is almost as bad a too fiery. Except you and fix bland and you 
can't remove heat very successfully.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
 Categories: Five, Sauces, Chilies, Garlic
      Yield: 1 Quart
 
      1 qt Mason jar
      1 tb Salt; plain, non-iodized
      1 pt Chilies; dried Serrano,
           - Cayenne, Tabasco, etc.
      1 pt Garlic cloves; peeled
           Distilled white vinegar
 
  Fill the Mason jar with the dried chilies and peeled
  garlic. Dissolve the tablespoon of salt in a cup of
  white vinegar and pour over the chilies and garlic.
  Top up the jar with more vinegar and put the jar in
  a low traffic area to let the chilies rehydrate for
  a day or a few weeks. Add vinegar as needed to keep
  the jar full.
  
  When the chilies are rehydrated empty the contents of
  the jar into a blender or food processor and puree.
  Add vinegar (or water) to get to your desired
  thickness. I like mine to be fairly thick (like catsup
  with an attitude) instead of runny like Tabasco. As
  there is plenty of vegetable pulp in this mix, thick
  is easy.
  
  You can decant into smaller bottles or keep in the
  quart jug.
  
  I have kept some in the ice box for as long as five
  weeks with no ill effects. I can't seem to get it to
  last any longer than that. Apparently the longer it
  sits in the ice box the more of it disappears.
  
  This is a moderately successful attempt to make my own
  "Huy Fong Sriracha Sauce". It's more garlicky than Huy
  Fong and moderately spicy and goes well on almost
  anything. Which, I suspect is why I have never had a
  batch last more than five weeks.
  
  Devised, made. tested, named and approved in Uncle
  Dirty Dave's Kitchen. In the heart of the Great
  American Outback.
  
  MM Format and Recipe by Dave Drum - 23 February 1998
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "Never think you've seen the last of anything." -- Eudora Welty
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