I was catching up on some _OLD_(Sept) digests, when I saw a reference to peppered sherry, and its possible uses. I have been using peppered sherry for years as an additive to cream soups, especially clam chowder. On another note, today I saw (and bought!) some Pace Chipolte Salsa. Our store (SE Idaho) had it in Mild(spit) and Medium(hah). I hadn't seen it mentioned on the list before, so, here what I think: Typical Pace flavor. Heat level aside, Pace products taste like, well Pace products. However, there is a definite smoke aroma, and with the Medium(hah), I found a more-than-expected hotness-well, OK, I got some heat. Unfortunatly, the ingredients list "Mesquite Smoke Flavoring". It is obvious. If you have ever had real chipoltes, or real BBQ, the difference is BIG. They are, I think, trying to cash in on the "smoked is good, chipolte is better" food craze. I suppose, if you can't get chipoltes, real BBQ, or any decent salsa, it might be OK. And I suppose that it mixed with Velveeta (pseudo-smoke salsa with pseudo cheese) might work better than Rotel(R) dip. Done with rambling, probably ought to stick with lurking......... In chiles we trust Bruce Baumgart bruceb@srv.net