> Okay green, while I tend to agree with you on the bell peppers, taste bitter, > no heat, substitute something else in the recipe, I'm going to disagree on > the liver. I love liver, have since I was a kid. And ya'll might just as > well forget all that talk about toxins being stored in liver. I don't care. > I smoke, I drink, I eat liver. Oh yeah, and lima beans too! I had a great > recipe for chicken livers from my father that involved cayenne pepper, in a > liquid simmered and served over rice. Somehow I lost it. It was good stuff, > would probably be better with the new generation of pepper powders I have > discovered thanks to all you Chile-heads! Marilyn Livers & Limas! Yep! Chicken livers battered and deep fried... with a liberal sprinkling of Cayenne of course. Now that I have joined this list and heard everybody talking about all the other powders I never knew existed I think I'll have to try one of them either mixed into the batter or sprinkled on. I am waiting for my Jerk sample to arrive... mebbe I'll try that :o) Timbo ==================================== PCSolutions P.O.Box 403 Antioch, TN, 37011-0403 blyrock@bellsouth.net ====================================