On Wed, 6 Mar 2024 14:49:01 +0100, D <nospam@example.net> wrote:

>
>
>On Wed, 6 Mar 2024, Bruce wrote:
>
>> On Wed, 6 Mar 2024 10:51:20 +0100, D <nospam@example.net> wrote:
>>
>>> I had 3 fried eggs with cayenne pepper and ghost pepper based chili sauce.
>>> To that 2 dried sausages I found in the refrigerator.
>>
>> You must be a carb fearer. But ghost pepper chili sauce? Store bought?
>> I mean, ghost pepper is HOT.
>
>I try as much as I can to avoid vegetables, so when my wife is not
>controlling me, it's mostly meat. ;)
>
>Well, kind of... it's a specialty store that focuses only on chili sauce,
>so it's as close to "home made" as it gets without actually being home
>made.

Sounds good. Not everybody can or wants to grow their own peppers or
turn them into sauce.

>And yes... it's super hot... but soooo good, but hot. I pay the price the
>next day on the toilet. ;)

Ghost pepper is in the top 10 of hottest peppers in the world.

On Thu, 7 Mar 2024, Bruce wrote:

> On Wed, 6 Mar 2024 14:49:01 +0100, D <nospam@example.net> wrote:
>
>>
>>
>> On Wed, 6 Mar 2024, Bruce wrote:
>>
>>> On Wed, 6 Mar 2024 10:51:20 +0100, D <nospam@example.net> wrote:
>>>
>>>> I had 3 fried eggs with cayenne pepper and ghost pepper based chili sauce.
>>>> To that 2 dried sausages I found in the refrigerator.
>>>
>>> You must be a carb fearer. But ghost pepper chili sauce? Store bought?
>>> I mean, ghost pepper is HOT.
>>
>> I try as much as I can to avoid vegetables, so when my wife is not
>> controlling me, it's mostly meat. ;)
>>
>> Well, kind of... it's a specialty store that focuses only on chili sauce,
>> so it's as close to "home made" as it gets without actually being home
>> made.
>
> Sounds good. Not everybody can or wants to grow their own peppers or
> turn them into sauce.

Yes, I really like the concept and the fact that it is a small business,
so I do try to support them! =)

>> And yes... it's super hot... but soooo good, but hot. I pay the price the
>> next day on the toilet. ;)
>
> Ghost pepper is in the top 10 of hottest peppers in the world.

I am not surprised! Which one is the hottest? Is it even possible to use
the hottest variety for anything useful or is it just for macho purposes?

On Wed, 6 Mar 2024 19:09:55 +0100, D <nospam@example.net> wrote:

>
>
>On Thu, 7 Mar 2024, Bruce wrote:
>
>> On Wed, 6 Mar 2024 14:49:01 +0100, D <nospam@example.net> wrote:
>>
>>>
>>>
>>> On Wed, 6 Mar 2024, Bruce wrote:
>>>
>>>> On Wed, 6 Mar 2024 10:51:20 +0100, D <nospam@example.net> wrote:
>>>>
>>>>> I had 3 fried eggs with cayenne pepper and ghost pepper based chili sauce.
>>>>> To that 2 dried sausages I found in the refrigerator.
>>>>
>>>> You must be a carb fearer. But ghost pepper chili sauce? Store bought?
>>>> I mean, ghost pepper is HOT.
>>>
>>> I try as much as I can to avoid vegetables, so when my wife is not
>>> controlling me, it's mostly meat. ;)
>>>
>>> Well, kind of... it's a specialty store that focuses only on chili sauce,
>>> so it's as close to "home made" as it gets without actually being home
>>> made.
>>
>> Sounds good. Not everybody can or wants to grow their own peppers or
>> turn them into sauce.
>
>Yes, I really like the concept and the fact that it is a small business,
>so I do try to support them! =)
>
>>> And yes... it's super hot... but soooo good, but hot. I pay the price the
>>> next day on the toilet. ;)
>>
>> Ghost pepper is in the top 10 of hottest peppers in the world.
>
>I am not surprised! Which one is the hottest? Is it even possible to use
>the hottest variety for anything useful or is it just for macho purposes?

I have Carolina reaper plants at the moment. That used to be the
number one hottest until a few months ago. We dry them, turn them into
powder and use tiny bits at a time through dishes. You can't just chop
them up and put them through food. Even a square millimeter is way too
hot.

The new hottest is Pepper X, but seeds aren't publicly available
(yet).

I think I'll stick with hot but milder ones from now on. Habanero,
bishop's crown, bird's eye chilli.

On 2024-03-06, Dave Smith <adavid.smith@sympatico.ca> wrote:
>
> It's funny how polarizing marmalade can be. It
> is sort of like lamb where people love it or hate it.

Maybe. I don't like it enough to buy it. I don't hate it enough
to spit it out. I really don't have much opportunity to eat it.

We don't consume enough jam, jelly, preserves, or marmalade to make
it worth buying more than one kind. Strawberry it is, then. Good on
toast as well as PB&J.

--
Cindy Hamilton

On Thu, 7 Mar 2024, Bruce wrote:

> On Wed, 6 Mar 2024 19:09:55 +0100, D <nospam@example.net> wrote:
>
>>
>>
>> On Thu, 7 Mar 2024, Bruce wrote:
>>
>>> On Wed, 6 Mar 2024 14:49:01 +0100, D <nospam@example.net> wrote:
>>>
>>>>
>>>>
>>>> On Wed, 6 Mar 2024, Bruce wrote:
>>>>
>>>>> On Wed, 6 Mar 2024 10:51:20 +0100, D <nospam@example.net> wrote:
>>>>>
>>>>>> I had 3 fried eggs with cayenne pepper and ghost pepper based chili sauce.
>>>>>> To that 2 dried sausages I found in the refrigerator.
>>>>>
>>>>> You must be a carb fearer. But ghost pepper chili sauce? Store bought?
>>>>> I mean, ghost pepper is HOT.
>>>>
>>>> I try as much as I can to avoid vegetables, so when my wife is not
>>>> controlling me, it's mostly meat. ;)
>>>>
>>>> Well, kind of... it's a specialty store that focuses only on chili sauce,
>>>> so it's as close to "home made" as it gets without actually being home
>>>> made.
>>>
>>> Sounds good. Not everybody can or wants to grow their own peppers or
>>> turn them into sauce.
>>
>> Yes, I really like the concept and the fact that it is a small business,
>> so I do try to support them! =)
>>
>>>> And yes... it's super hot... but soooo good, but hot. I pay the price the
>>>> next day on the toilet. ;)
>>>
>>> Ghost pepper is in the top 10 of hottest peppers in the world.
>>
>> I am not surprised! Which one is the hottest? Is it even possible to use
>> the hottest variety for anything useful or is it just for macho purposes?
>
> I have Carolina reaper plants at the moment. That used to be the
> number one hottest until a few months ago. We dry them, turn them into
> powder and use tiny bits at a time through dishes. You can't just chop
> them up and put them through food. Even a square millimeter is way too
> hot.
>
> The new hottest is Pepper X, but seeds aren't publicly available
> (yet).
>
> I think I'll stick with hot but milder ones from now on. Habanero,
> bishop's crown, bird's eye chilli.
>

Sounds like good advice! That reminds me... I read an article some weeks
ago where people complained that Jalapenos have been grown for looks
and that they are no longer as hot as they used to be when they were not
being grown for looks. Caveat emptor!

On 06 Mar 2024 18:34:08 GMT, Cindy Hamilton <hamilton@invalid.com>
wrote:

>On 2024-03-06, Dave Smith <adavid.smith@sympatico.ca> wrote:
>>
>> It's funny how polarizing marmalade can be. It
>> is sort of like lamb where people love it or hate it.
>
>Maybe. I don't like it enough to buy it. I don't hate it enough
>to spit it out. I really don't have much opportunity to eat it.

I won't spit it out either, but I don't like the idea of eating orange
peel.

On 2024-03-06, Dave Smith wrote:

> On 2024-03-06 10:21 a.m., Graham wrote:

>> I intend [...] to make lemon and lavender marmalade
>> - a personal favourite.

> That sounds interesting. It's funny how polarizing
> marmalade can be. It is sort of like lamb
> where people love it or hate it.
>
> I was given some interesting jams [...]
> The other was Rhubarb Ginger [...] spectacular.

By chance I found where my local grocer puts discounted
expired items before they send it to the city / province (?)
compost / methane reclamation facility. I bought a few
bottles of no-name hot sauce and some black garlic jelly.

That stuff is excellent! I do not know if it needs
to be well-aged like that, but I have trouble
tasting garlic in it. It has white wine in it too.

https://laterredu9.com/produit/gelee-dail-noir/

On Wed, 6 Mar 2024 19:35:37 +0100, D <nospam@example.net> wrote:

>
>
>On Thu, 7 Mar 2024, Bruce wrote:
>
>> On Wed, 6 Mar 2024 19:09:55 +0100, D <nospam@example.net> wrote:
>>
>>> I am not surprised! Which one is the hottest? Is it even possible to use
>>> the hottest variety for anything useful or is it just for macho purposes?
>>
>> I have Carolina reaper plants at the moment. That used to be the
>> number one hottest until a few months ago. We dry them, turn them into
>> powder and use tiny bits at a time through dishes. You can't just chop
>> them up and put them through food. Even a square millimeter is way too
>> hot.
>>
>> The new hottest is Pepper X, but seeds aren't publicly available
>> (yet).
>>
>> I think I'll stick with hot but milder ones from now on. Habanero,
>> bishop's crown, bird's eye chilli.
>>
>
>Sounds like good advice! That reminds me... I read an article some weeks
>ago where people complained that Jalapenos have been grown for looks
>and that they are no longer as hot as they used to be when they were not
>being grown for looks. Caveat emptor!

And they were already quite mild. There can't be much heat left then.

On 3/6/2024 1:34 PM, Cindy Hamilton wrote:
> On 2024-03-06, Dave Smith <adavid.smith@sympatico.ca> wrote:
>>
>> It's funny how polarizing marmalade can be. It
>> is sort of like lamb where people love it or hate it.
>
> Maybe. I don't like it enough to buy it. I don't hate it enough
> to spit it out. I really don't have much opportunity to eat it.
>
> We don't consume enough jam, jelly, preserves, or marmalade to make
> it worth buying more than one kind. Strawberry it is, then. Good on
> toast as well as PB&J.
>

I have three. About 90% of what I use is strawberry. I have a jar of
Lambrusco. For an afternoon snack, I may have a few crackers with cream
cheese and a dab of Lambrusco jelly.

I also have a jar of fig preserves. That lasts a very long time as I
don't use if often, but it is good a a nice cheddar cheese. I had some
onion jelly that was good with cheese too.

Dave Smith wrote:

> On 2024-03-06 10:21 a.m., Graham wrote:
>>
>> On 2024-03-06 8:11 a.m., Dave Smith wrote:
>>>
>>> On 2024-03-05 6:39 p.m., Graham wrote:
>>>>
>>>> I spent the afternoon making marmalade so it'll be lentil soup from
>>>> the freezer.
>>>
>>>
>>> My wife has done most of the shopping here and, having difficulty with
>>> citrus, I don't spend much time looking at oranges or other citrus
>>> fruits. As a result, I completely missed the Seville orange if or when
>>> they hit to local stores.  Despite my citrus issues, I had been
>>> considering making a batch of marmalade. I would have got a million
>>> brownie points from my wife. She likes it as much as I do.
>>>
>> Later today I intend buying a large bag of lemons at Superstore
>> (Loblaws) to make lemon and lavender marmalade - a personal
>> favourite.

> That sounds interesting. It's funny how polarizing marmalade can be. It
> is sort of like lamb where people love it or hate it.
>
My only experience has been with store bought orange marmalade and first
ever jar was bought in Florida decades ago. It was *extremely* tart and
next try was one bought here, and it was a 'sweet' orange marmalade. Far
too sweet for me, almost sickeningly sweet.

On Wed, 6 Mar 2024 20:17:22 +0000, ItsJoanNotJoAnn@webtv.net
(ItsJoanNotJoAnn) wrote:

>Dave Smith wrote:
>
>> On 2024-03-06 10:21 a.m., Graham wrote:
>>>
>>> On 2024-03-06 8:11 a.m., Dave Smith wrote:
>>>>
>>>> On 2024-03-05 6:39 p.m., Graham wrote:
>>>>>
>>>>> I spent the afternoon making marmalade so it'll be lentil soup from
>>>>> the freezer.
>>>>
>>>>
>>>> My wife has done most of the shopping here and, having difficulty with
>>>> citrus, I don't spend much time looking at oranges or other citrus
>>>> fruits. As a result, I completely missed the Seville orange if or when
>>>> they hit to local stores.  Despite my citrus issues, I had been
>>>> considering making a batch of marmalade. I would have got a million
>>>> brownie points from my wife. She likes it as much as I do.
>>>>
>>> Later today I intend buying a large bag of lemons at Superstore
>>> (Loblaws) to make lemon and lavender marmalade - a personal
>>> favourite.
>
>> That sounds interesting. It's funny how polarizing marmalade can be. It
>> is sort of like lamb where people love it or hate it.
>>
>My only experience has been with store bought orange marmalade and first
>ever jar was bought in Florida decades ago. It was *extremely* tart and
>next try was one bought here, and it was a 'sweet' orange marmalade. Far
>too sweet for me, almost sickeningly sweet.

Maybe to hide the bitter flavour of the orange peel.

On 2024-03-06, D <nospam@example.net> wrote:
> On Thu, 7 Mar 2024, Bruce wrote:

>> I think I'll stick with hot but milder ones from now on. Habanero,
>> bishop's crown, bird's eye chilli.

> Sounds like good advice! That reminds me... I read an article some weeks
> ago where people complained that Jalapenos have been grown for looks
> and that they are no longer as hot as they used to be when they were not
> being grown for looks. Caveat emptor!

I tend to believe the "hot to mild" transition regarding jalapeños. When
I was a boy of twelve, I snitched one from a grocery and gobbled it up
just outside the front door. I thought I was going to die.
Maybe it's I who have adjusted to pepper heat, but nowadays, most
jalapeños taste like a mildly zingy bell pepper to me.

On Wed, 6 Mar 2024, Leonard Blaisdell wrote:

> On 2024-03-06, D <nospam@example.net> wrote:
>> On Thu, 7 Mar 2024, Bruce wrote:
>
>>> I think I'll stick with hot but milder ones from now on. Habanero,
>>> bishop's crown, bird's eye chilli.
>
>> Sounds like good advice! That reminds me... I read an article some weeks
>> ago where people complained that Jalapenos have been grown for looks
>> and that they are no longer as hot as they used to be when they were not
>> being grown for looks. Caveat emptor!
>
>
> I tend to believe the "hot to mild" transition regarding jalapeños. When
> I was a boy of twelve, I snitched one from a grocery and gobbled it up
> just outside the front door. I thought I was going to die.
> Maybe it's I who have adjusted to pepper heat, but nowadays, most
> jalapeños taste like a mildly zingy bell pepper to me.
>

Same experience for me. Not much joy in those.

jmcquown wrote:

> On 3/5/2024 4:59 PM, ItsJoanNotJoAnn wrote:
> > Bruce wrote:
> >
> > > On Tue, 5 Mar 2024 21:24:40 +0000, ItsJoanNotJoAnn@webtv.net
> > > (ItsJoanNotJoAnn) wrote:
> >
> > > > What's everybody having tonight?
> > > >
> > > > No cooking here as my neighbor and I are heading out to "Texas
> > > > Roadhouse" restaurant.
> > > >
> > > > My first time there and I've peeked at their menu online and of
> > > > course everything looks great.  I'll give a report either
> > > > tonight or Wednesday.
> >
> > > Where would y'all be without your chains?
> > >
> > I would say prison, but that's not the right answer.
>
> Where would Bruce be without some reason to criticize? Where does
> Bruce eat? What does Bruce eat? What does Bruce cook? Hmmmm.
>
> Jill

Don't know and frankly, don't care.

On Wed, 06 Mar 2024 21:00:12 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:

>jmcquown wrote:
>
>> On 3/5/2024 4:59 PM, ItsJoanNotJoAnn wrote:
>> > Bruce wrote:
>> >
>> > > On Tue, 5 Mar 2024 21:24:40 +0000, ItsJoanNotJoAnn@webtv.net
>> > > (ItsJoanNotJoAnn) wrote:
>> >
>> > > > What's everybody having tonight?
>> > > >
>> > > > No cooking here as my neighbor and I are heading out to "Texas
>> > > > Roadhouse" restaurant.
>> > > >
>> > > > My first time there and I've peeked at their menu online and of
>> > > > course everything looks great.  I'll give a report either
>> > > > tonight or Wednesday.
>> >
>> > > Where would y'all be without your chains?
>> > >
>> > I would say prison, but that's not the right answer.
>>
>> Where would Bruce be without some reason to criticize? Where does
>> Bruce eat? What does Bruce eat? What does Bruce cook? Hmmmm.
>>
>> Jill
>
>Don't know and frankly, don't care.

Uh oh, I disagreed with cshenk one time too many!

ItsJoanNotJoAnn wrote:

> ItsJoanNotJoAnn wrote:
>
> > What's everybody having tonight?
>
> > No cooking here as my neighbor and I are heading out to "Texas
> > Roadhouse" restaurant.
>
> > My first time there and I've peeked at their menu online and of
> > course everything looks great. I'll give a report either tonight
> > or Wednesday.
>
> We shared a blooming onion except they call it cactus bites or
> something like that. Very, very good thankfully not that greasy.
>
> I opted for seasoned rice, meh, it could have been a lot better.
> Green beans were good but a tad too greasy and too much liquid
> in the bowl.
>
> Rolls were ok, but my main gripe with the bread is I don't like
> the tops buttered. That just means greasy fingers. The cinnamon
> butter served with it was quite good.
>
> But the New York sirloin was superb!! Perfectly cooked to medium
> rare, very tender, and very flavorful. It was topped with sauteed
> onions and mushrooms. Mmmmmmmmm
>
> My neighbor got a huge thick cheeseburger with all the trimmings.
> She opted for seasoned steak fries, and she said they drool worthy.
> It also came with a very large quarter sliced dill pickle.

So a bit of a hit-miss. Happens often. If you go back, you'll know to
ask for an unbuttered biscuit and well drained vegetables.

https://www.texasroadhouse.com/global-menu

I'd have gone with the steamed vegetables and either house salad or
baked potato. Probably prime rib.

On 2024-03-06, Ed P <esp@snet.xxx> wrote:
> On 3/6/2024 1:34 PM, Cindy Hamilton wrote:
>> On 2024-03-06, Dave Smith <adavid.smith@sympatico.ca> wrote:
>>>
>>> It's funny how polarizing marmalade can be. It
>>> is sort of like lamb where people love it or hate it.
>>
>> Maybe. I don't like it enough to buy it. I don't hate it enough
>> to spit it out. I really don't have much opportunity to eat it.
>>
>> We don't consume enough jam, jelly, preserves, or marmalade to make
>> it worth buying more than one kind. Strawberry it is, then. Good on
>> toast as well as PB&J.
>>
>
>
> I have three. About 90% of what I use is strawberry. I have a jar of
> Lambrusco. For an afternoon snack, I may have a few crackers with cream
> cheese and a dab of Lambrusco jelly.
>
> I also have a jar of fig preserves. That lasts a very long time as I
> don't use if often, but it is good a a nice cheddar cheese. I had some
> onion jelly that was good with cheese too.

I doubt either of us eats strawberry preserves more than once
or twice a month. Maybe less for me.

On those rare occasions when I eat toast, it's usually buttered
and salted.

--
Cindy Hamilton

On 3/6/2024 3:00 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 3/5/2024 4:59 PM, ItsJoanNotJoAnn wrote:
>>> Bruce wrote:
>>>
>>>> On Tue, 5 Mar 2024 21:24:40 +0000, ItsJoanNotJoAnn@webtv.net
>>>> (ItsJoanNotJoAnn) wrote:
>>>
>>>>> What's everybody having tonight?
>>>>>
>>>>> No cooking here as my neighbor and I are heading out to "Texas
>>>>> Roadhouse" restaurant.
>>>>>
>>>>> My first time there and I've peeked at their menu online and of
>>>>> course everything looks great.  I'll give a report either
>>>>> tonight or Wednesday.
>>>
>>>> Where would y'all be without your chains?
>>>>
>>> I would say prison, but that's not the right answer.
>>
>> Where would Bruce be without some reason to criticize? Where does
>> Bruce eat? What does Bruce eat? What does Bruce cook? Hmmmm.
>>
>> Jill
>
> Don't know and frankly, don't care.
>
Bruce the Worthless eats some sort of crap called tempeh.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

cshenk wrote:
> jmcquown wrote:
>
>> On 3/5/2024 4:59 PM, ItsJoanNotJoAnn wrote:
>>> Bruce wrote:
>>>
>>>> On Tue, 5 Mar 2024 21:24:40 +0000, ItsJoanNotJoAnn@webtv.net
>>>> (ItsJoanNotJoAnn) wrote:
>>>
>>>>> What's everybody having tonight?
>>>>>
>>>>> No cooking here as my neighbor and I are heading out to "Texas
>>>>> Roadhouse" restaurant.
>>>>>
>>>>> My first time there and I've peeked at their menu online and of
>>>>> course everything looks great.  I'll give a report either
>>>>> tonight or Wednesday.
>>>
>>>> Where would y'all be without your chains?
>>>>
>>> I would say prison, but that's not the right answer.
>>
>> Where would Bruce be without some reason to criticize? Where does
>> Bruce eat? What does Bruce eat? What does Bruce cook? Hmmmm.
>>
>> Jill
>
> Don't know and frankly, don't care.
>

Hush! Her majesty has always worried about bruce and kuth. You should too.