One of my local supermarkets (Safeway, for any Oz chile-heads) has been refurbished and has started stocking a range of chilli's (my email & my spelling). Anyway imagine my surprise/pleasure to find habs among the more common varieties. Now I have read heaps on this list over the last couple of years but have never seen let alone eaten one. Oh happy days. (I did try to grow them last year however it was a dismal failure). I bought a half dozen and carried them home in great anticipation. I must admit to feeling a little nervous but I took a bite and it was lovely, hot and very fruity and even though I wasn't brave enough to eat the seeds I can now say I have eaten a hab. I bought one into work and dared the guys in the workshop to try one, one the guys popped it in his mouth chewed it said it was nice then got on with his work. I spoke to him the next day and as well as the dreaded ROF he had also nearly died while eating it but too many people were watching for him to admit it. You've gotta love men. The rest of the habs were quartered and put into a bottle of red wine vinegar including seeds and within a week the vinegar is beautiful, gives your lips a real tingle. The other local supermarket has started stocking a couple of new M'cilhenny (sp?) Tabasco sauces, a garlic flavoured one and also one marked mild - reckon we could get the trades description people onto them there. :-)) Does that imply the standard Tabasco is hot?? Seasons greetings to all my C-H friends (yes, that includes you Peter, it's our diversity which makes it such a great list). I have learnt heaps and got some good laughs from the list in the last twelve months. Martin