Skip to comments.
Man grows own chili for spiciest sauce
upi ^
| April 12, 2010
Posted on 04/12/2010 12:03:38 PM PDT by JoeProBono
click here to read article
Navigation: use the links below to view more comments.
first 1-20, 21-40, 41-44 next last
To: JoeProBono
No beans? Heck, the sauce is so hot, you probably don’t even need a fire under the pan.
To: JoeProBono; Slings and Arrows
Jeff Blaine, 53, said he and restaurant owner Satish Sehgal, 62, are using the Naga jolokia, sometimes known as ghost chili, to create a sauce about 400 times spicier than store-bought Tabasco, the New York Daily News reported Monday. Ghost Chili? Well SOMETHING haunted the bathroom, that's for sure...
3
posted on
04/12/2010 12:07:45 PM PDT
by
a fool in paradise
(VP Biden on Obamacare's passage: "This is a big f-ing deal". grumpygresh: "Repeal the f-ing deal")
To: JoeProBono
.
4
posted on
04/12/2010 12:10:33 PM PDT
by
Touch Not the Cat
(Where is the light? Wonder if it's weeping somewhere...)
To: JoeProBono
gotta hav beans...
otherwise it’s just a hotdog condiment
jw
5
posted on
04/12/2010 12:11:24 PM PDT
by
JWinNC
(www.anailinhisplace.net)
To: JoeProBono
"It's very, very hot," Blaine said. "How hot is hot? You can hallucinate from this chili." I WANT it!
6
posted on
04/12/2010 12:12:05 PM PDT
by
CholeraJoe
("And the pony looked a little bored...")
To: JoeProBono
Beans Vrs No Beans - the eternal Chili question!
7
posted on
04/12/2010 12:12:49 PM PDT
by
Raul Raul
To: JoeProBono
Me loves hot, spicy seasonings although the intestines are made of flesh and not cast iron skillet! Love the hot fire in the food but not raging to the point as to burn a hole in the belly either!
8
posted on
04/12/2010 12:14:10 PM PDT
by
tflabo
(Restore the Republic)
To: JWinNC
Chili con carne (literally “Chili with meat”, often known simply as chili) is a spicy stew. The name “chili con carne” is taken from Spanish, and means “peppers with meat.” Traditional versions are made, minimally, from chili peppers, meat, garlic, onions, and cumin, along with chopped or ground beef. Beans and tomatoes are frequently included. Variations, both geographic and personal, may involve different types of meat as well as a variety of other ingredients. It can be found worldwide in local variations and also in certain American-style fast food restaurants. The variant recipes provoke disputes among afficionados, and the dish is used as an ingredient in a number of other foods.
9
posted on
04/12/2010 12:14:22 PM PDT
by
Raul Raul
To: JoeProBono
Bhut Jolokia Assam ghost Chile?
I don’t know where to start...
‘
10
posted on
04/12/2010 12:15:19 PM PDT
by
listenhillary
(Capitalism = billions raised from poverty, Socialism = billions reduced to starvation)
To: Raul Raul
It can be found worldwide in local variations...What's the Scandinavian version? Is it white and bland?
11
posted on
04/12/2010 12:17:15 PM PDT
by
Wissa
(Gone Galt)
To: JoeProBono
I can eat the hot stuff. But I think about the “exit stragedy”. Could incapacitate me for a few days.LOL!
12
posted on
04/12/2010 12:19:32 PM PDT
by
dancusa
(Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy. W. Churchill)
To: listenhillary
This will do in the interim.....
13
posted on
04/12/2010 12:19:38 PM PDT
by
tflabo
(Restore the Republic)
To: Wissa
A Native American legend from Texas, Arizona and New Mexico claims that Chili was a dish taught to them by Venerable Sister María de Agreda. Described as a beautiful young foreign lady dressed in blue (”The Lady in Blue” or “La Dama de Azul”), in the early 1600s. This mysterious lady was a Spanish Nun who taught the Indians how to prepare a dish made with venison, spices and assorted peppers (chilis). Support for this legend can be found in the earliest known record of Sister Ágreda missionary exploits in the New World as recounted in 1670 by Bishop Jose Jimenez Samaniego of Spain. In 1888, Fr. Michael Muller’s book Catholic Dogma also recounts Sister Ágreda’s interactions with Native Americans in Southwestern United States.
To: Raul Raul
Thanks for the interesting story!
15
posted on
04/12/2010 12:25:40 PM PDT
by
Ditter
To: JWinNC
Sloppy Joe without the bread.
16
posted on
04/12/2010 12:27:27 PM PDT
by
PzLdr
("The Emperor is not as forgiving as I am" - Darth Vader)
To: JWinNC; JoeProBono
We Texans would have to hang you from an oak tree if you put beans in chili!
17
posted on
04/12/2010 12:27:30 PM PDT
by
avacado
To: tflabo
I'm not a hot sauce wacko, but whenever I find this stuff on the shelf, I buy all that they have. Small amounts = outstanding flavor.
18
posted on
04/12/2010 12:27:49 PM PDT
by
listenhillary
(Capitalism = billions raised from poverty, Socialism = billions reduced to starvation)
To: Raul Raul
In Texas, the chili is limited to the ingredients you listed [the chilis are dried]. In New Mexico, pinto beans are included, on the side, andf green chilis are used.
Up here in New York, you usually find tomatoes and beans [usually kidney beans]. In Cincinnati they can add onions [two way], cheese [three way, and serve it over spaghetti [four way]. Oh yeah, they put cinammon in it, too.
19
posted on
04/12/2010 12:31:11 PM PDT
by
PzLdr
("The Emperor is not as forgiving as I am" - Darth Vader)
To: Raul Raul
Beans Vs No Beans - the eternal Chili question! How about ground beef or shredded beef?
I won't even ask about macaroni...
Regards,
GtG
PS It's all good!
20
posted on
04/12/2010 12:31:37 PM PDT
by
Gandalf_The_Gray
(I live in my own little world, I like it 'cuz they know me here.)
Navigation: use the links below to view more comments.
first 1-20, 21-40, 41-44 next last
Disclaimer:
Opinions posted on Free Republic are those of the individual
posters and do not necessarily represent the opinion of Free Republic or its
management. All materials posted herein are protected by copyright law and the
exemption for fair use of copyrighted works.
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson