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.
>
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>