RE: [CH] Hot Sauce
YODA (yoda@clark.net)
Wed, 14 Jan 1998 12:48:28 -0500 (EST)
I have taken to wearing a nitroglcerin container
In it is a mixture of about 1/3 had powder, 1/3 chilpotle powder
and the other 1/3 McCormicks Hot Jerk seasoning.
Get a lot less strange looks than you get pulling out a baggie
of dried plant at a restaurant.
>
> Yup, I do the same. When they ask if I would like them to grind pepper, I
> DO warn them that they will be there awhile. Also with the freshly grated
> cheese! Wouldn't it be grand if they came around with grinder and dried
> peppers of choice and freshly grind them for ya? That way, you wouldn't
> end up with pepper residue on your hands from crumbling yours that you
> brought from home to spice up your meal. Not to mention the benefit later
> on with facility use, romance, etc. BTW, I got *very* strange looks at
> Ruby Tuesdays last week when I whipped (ooops, there I go again Rael) my
> baggie of hab powder to kick up the level of the only hot sauce available
> (Franks or some Louisianna type) to dip my chicken tenders and twice baked
> taters in! I think my table guests were a bit worried that we might get
> frisked but all went well!
>
> Linda
>
>
--
Jim W My opinions are just that, not my wife's or my employer's
!!Do not assume that your freedoms are assured!! The truth is out there!
Brew and let Brew... Homebrewing is fun. For a Hot Time -- Eat Chiles.