Re: [CH] Chiles in booze
Mike Simmons (msimmons@wnm.net)
Mon, 10 May 1999 22:31:55 -0500
I'm sorry folks,
but to add anything to my George Dickel or anything bottled in TN or KY
would be a sacrilege. Take a shot and eat a pepper is what I say.
-----Original Message-----
From: Charles P Demas <cpd@world.std.com>
To: Shantihhh@aol.com <Shantihhh@aol.com>
Cc: chile-heads@globalgarden.com <chile-heads@globalgarden.com>
Date: Monday, June 05, 2000 11:55 PM
Subject: Re: [CH] Chiles in booze
>On Mon, 5 Jun 2000 Shantihhh@aol.com wrote:
>
>> << I will swear to using dry sherry, >>
>>
>> Mark,
>>
>> This is great and so is Thai Whiskey. Toss a handful of those Thai
chiles in
>> a bottle and wow. I also pop habs chopped into honey for drizzly on
veggies!
>> Chiles of all varieties make Vodka exceptional for cooking and sipping
>> especially if kept in the freezer.
>
>Putting habs or scotch bonnets into vodka makes it too raw, IMO, but if
>you throw in some lemon, or other citrus it mellows it out. We're talking
>about letting it sit for at least a month, and we're talking about the
>whole fruit, not just the juice.
>
>Much better for sipping that way. I've tried some each way at Jim
>McGrath's hotlucks (this weekend, BTW), and mellow is much better.
>
>
>Chuck Demas
>Needham, Mass.
>
> Eat Healthy | _ _ | Nothing would be done at all,
> Stay Fit | @ @ | If a man waited to do it so well,
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> demas@tiac.net | \___/ | http://www.tiac.net/users/demas
>
>