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35041Re: Chili

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  • Sven Pfitt
    Apr 3, 2006
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      What? Chili with no habaneros?


      --- In Distillers@yahoogroups.com, Robert Thomas <whosbrewing@...>
      > Oh come on!
      > It is now official (although published on Saturday!!) that the
      > chilli peppers come from Dorset in the UK. Alledgedly this breed is
      > usually just stroked across the food to make it hot.
      > Anyway, back to the subject:
      > gotta be mince, because no chewing is required in between glugs of
      > beer. Gotta add 5 whole cumin pods per meal as an "easter egg" to
      > and avoid. Gotta use fresh or (-ve points) pickled chilies. Gotta
      > for too long (damn, the dinner's ready, lets have another drink).
      > Extra points for using the burnt crust on the pan as a fajita!!
      > Cheers all
      > Rob.
      > --- Mark Nelson <mnelson@...> wrote:
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