Hi Erich, The list is slow this weekend, and we're always acquiring new chileheaders, so I'm responding to you via the list. I keep a tiny Tupperware salt/pepper shaker in my purse filled with Calvin's powder. And I also have another filled with my own dried powder. Although most times I discretely shake it on, if it isn't a fancy restaurant, I pass it around the table. Once at a Mexican restaurant, the waiter asked what it was, I gave him a taste and he returned with a nice big bowl of special salsa that he made. MMMMMMMMMM it was great!!! He said most of the customers wouldn't be able to handle the heat, but now every time I go in there, I get that special salsa. http://home.earthlink.net/~socalsuz CH #2023 ----- Original Message ----- From: "tucker" <tucker@ticon.net> To: "chile-heads" <Chile-Heads@globalgarden.com> Sent: Sunday, July 30, 2000 2:49 PM Subject: [CH] A little help, if you please... > 1. Many of you mention how you take your own sauces to restaurants, etc. > I have some little packets of Tabasco from Boston Market I keep with me > at all times, and also a little container of crushed red pepper.