RE: [CH] Own Sauces to Restaurants
dlaw (dlaw@wenet.net)
Mon, 10 Jan 2000 22:58:47 -0800
[lurk_mode=off]
=-----Original Message-----
=From: owner-chile-heads@globalgarden.com
=[mailto:owner-chile-heads@globalgarden.com]On Behalf Of green56
=Sent: Saturday, January 08, 2000 10:20 AM
=To: Chile-Heads@globalgarden.com
=Subject: [CH] Own Sauces to Restaurants
=
=
=Well, 'Heads...
=
=I've read here for I don't know *how* long, how so many of you'd gather
=up your sauces/powders and head out to whatever restaurant you were
=planning on going to. Once there, you'd doctor-up your food.
=
=I've always thought, "How BALLSY!" Man, I could never do THAT!"
=
=Well, she did - and had a blast!
{snip}
Hi all,
In my pocket at this moment is a Starbuck's after-coffee-mint tin that has
gone to it's reward. It holds my travelin' stash of chile pequin. It
always amazes me how much crushing a couple of these over a burger or a bowl
of soup enhances my lunch.
The pequin's are nice for traveling/at work because they don't leak out of
the case like some powders I have tried. They have that wonderful pill
shape that disintegrates with a light roll between the fingers. I have some
smoked red savina's that I powdered (thank you Art Peirce for organizing the
NoCA buy) but it leaks into my pocket and, once, onto my klennex pack. It
is embarrassing to explain to your coworker why you started crying and
sneezing in the middle of a meeting. so I stick to the pequins.
Eat hot.
Think hot.
Love hot.
Doug (well south of Vancover)