RE: [CH] Here's more on the pressurized sauce
Clyde Dodge (arnie708@hotmail.com)
Tue, 18 Jan 2000 11:12:39 PST
Any time you get a "fermented" vegetable, you had better assume that it
is not your standard alcohol-type ferment, but the breeding ground for the
bacteria that produces botulism. Throw it out every time.
******************
>From: "Parkhurst, Scott Contractor" <PARKHURS@LEAVENWORTH.ARMY.MIL>
>Reply-To: "Parkhurst, Scott Contractor" <PARKHURS@LEAVENWORTH.ARMY.MIL>
>To: "'Robert Farr'" <rbfarr@erols.com>
>CC: "'CH List'" <chile-heads@globalgarden.com>
>Subject: RE: [CH] Here's more on the pressurized sauce
>Date: Tue, 18 Jan 2000 14:39:23 -0000
>
>
> > Any idea what caused the sauce to ferment?
> > Any other ideas out there?
>
> Huy Fong is located in Rosemead, CA. Just a hop, skip
> and jump from Roswell, NM. You see what I'm getting at?
> It's the space aliens. They're in cahoots with the Feds.
> They're trying to scare us chile-heads away from hot and
> spicy foods, to keep us bland and malleable, easily
> controlled, led like lambs to the slaughter, (oh the irony,
> eh Doug?).
>
> Scott... KCK
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