Re: [CH] dressing

The NorthEast ChileMan (thenortheastchileman@attbi.com)
Mon, 25 Nov 2002 20:14:51 -0500

Alex wrote:
Along the same lines as putting pepper in  bird seed to keep squirrels out,
I put pepper into my foods to discourage  varmits (aka co-workers,
especially the overnight customer support crew)  from raiding my food.

This just happened recently at work. There's 3 of us who like our food
"spiced". None of us like it ridiculous, but we all have different heat
levels we like. One of us got a bottle of "Ass Burnin' MoFo *"HOT"*" sauce
or whatever that if you took a toothpick & put a single pinhead size drop on
something, your mouth spent a half hour recovering & we put the bottle in
the company fridge for "future" consideration on what to do with it.
     WEEEELLLLLLL the new guy sat down & thought he'd try some. I'm the type
that I always warn everyone that "it's hot" but wasn't watching the newbie
spritz liberal amounts of this sauce on his snabbitch. I've never seen
anyone run that fast & I swear if he could've put his mouth under the water
cooler & just let it pour down his throat, he would have. Yes, it's funny
right now, but I was concerned at the time. I've read but never saw anyone
"hurt" from peppers, but was concerned this might be it.
   I am smilin' right now,
       Paul

----- Original Message -----
From: "Alex Silbajoris" <asilbajo@hotmail.com>
To: <chile-heads@globalgarden.com>
Sent: Monday, 25 November, 2002 10:37 AM
Subject: Re: [CH] dressing


>
> >From: "Mike Shimek" <mike@dmfarms.com>
>
> >Alex, why are you hiding all the good stuff at the office?
>
> One of my habits is to go get lunch at a nearby grocery store's salad bar,
> but get the dressing separately (at less cost than buying it as salad by
> weight).  So I'll have a bottle of something on hand in the office
> refrigerator.  As with many offices, we have some people who like to take
> food that other people brought.  >
> Sometimes that leads to experimentation - so, why not try a habanero ranch
> dressing?  With this particular one, the garlic and mustard flavors add a
> nice element.
>
> - A