Text 21988, 44 rader
Skriven 2012-03-03 15:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: AHUA 311
================
 GJ> Have you come across the Red Scorpion?
 ML> No, though I have encountered some of the other candidates
 ML> for that dubious palm. They are all varieties or crosses of
 ML> the Capsicum sinense (less properly known as chinense or
 ML> chinese) that became famous decades ago in its habanero
 ML> manifestation.
 GJ> There used to be an Indian "spiciest"

Bhut jolokia (aka Naga) was the first to beat a million,
but now examples of the Trinidad moruga scorpion have been
tested at two million. By the way I haven't figured out
whether the scorpenis is a hoax.

 GJ> Is there any point in breeding such extreme chiles,
 GJ> except for macho Texans to compete against each other?  At those
 GJ> levels there would be little, if any, other flavours to be enjoyed.

I have no idea - why do they breed bulldogs with flat,
skin-sagging faces? At least the chiles don't suffer as
many of our genetic sports do.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Hot Sauce
 Categories: Sauces
      Yield: 1 servings

     24    Habanero chiles; stemmed and        1 ts Fresh lime juice
      1    Tomato; peeled cored seeded       1/2 ts Salt
      1 c  Chopped red onion               1 1/2 c  White vinegar
      2    Cloves garlic; peeled

  In a blender or food processor, puree chiles, tomato, onion and garlic. Add
  lime juice and salt. Heat vinegar in a small saucepan over medium heat.
  When hot, pour into chile mixture and process until smooth. Allow to cool.
  Pour into a sterilized container. Cover and store, refrigerated, for up to
  6 months. Makes 2 cups. Note: Habanero chiles, also known as scotch bonnet
  peppers, are among the hottest available. Source unknown, from the '90s.

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