> Here in Sheboygan, or at least my house, an Italian sausage is nothing > without the tomato sauce with strips of onion and green pepper in it > cooked down to a pepper/onion/tomato paste. Ladle over a grilled sausage > a HUGE hard roll (to hold all the juices) and that's mighty good eatin' > (Hoo, Doggies!) That's right, I'm from the redneck side of town. Say - an envelope with some mysterious reddish powder showed up at my office the other day. I haven't opened it yet - that will be done tomorrow (Thursday) at the weekly luncheon meeting of the Illinois Chilli Society. I do enjoy sharing with my friends - and they never know what I will bring next for show-and-tell. Last week it was the bonus bottle of "Fiery Hot Habanero Sauce" that I got as a bonus in my order from Mild to Wild. Definitely hot - but, either not as hot as I expected - or, I am developing more of a jones than I thought. And sweet, too. All who tried it approved. BTW - if y'all have the weekend of July 15th & 16th open there is going to be a gathering of foodies, chileheads and natural foods folks in my back lot.... My sister and I are hosting a picnic on Sunday the 16th which won't, strictly speaking, be a hot-luck. But, several of the foodies are 'heads - some even members (or former) of this list so heat will not be out of place. For those who want to spend an overnighter - I am working on a group discount at a decent motel. And any head who wishes to judge the Illinois State Championship Chilli Cook-off (ICS) on Saturday the 15th has a blanket invite from the organizers. I am ditching that cook-off to host the picnic - but, I'll probably judge. Even though people from both coasts, Canadia and (maybe) Mexico will be at this deal - it's just an informal gathering of friend who have met over the electrons in cyber-space. The only people not welcome are food cops. <GGG> ENJOY!!! -------- UNCLE DIRTY DAVE'S KITCHEN -- Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider