Recent content by datil paddle

4 habs and 12 cayennes? or did you mean 1-2 cayennes? cause 4 habs and 12 cayennes....dang, --that's hot-- (that blonde rich chick has ruined that phrase for pepperheads.) salsa to me = 2 datils chopped with seeds 4-5 chopped romas 2-3 sprigs culantro* (culantro, not cilantro) one medium...

thanks! thank you, i'll look up the websites for these and add them to my bookmarks! i'm REALLY looking forward to trying that smoked datil sauce! kato, do you know of any chile pepper events in FL? I knew there used to be one in St Pete (florida fiery foods) but can't find any current info...

Re: spanish i see "po' silly texas tonsil chile" when i look at these spanish words quickly altogether :D

spanish from what i remember from basic high school/college spanish, smoked is "ahumado" to smoke (as in cigarettes) is "fumar" confusing? you betcha! ah-ha! according to dave dewitt, 'chipotle' can mean ANY smoked chile in spanish (but i still say we now need a different word for each...

all about me: (well, not all, but somewhat pertinent to this forum) i love hot peppers/sauces (datil in particular) i live in and am from florida (good for growing peppers? you bet!) i love good beer, ale in particular - craft-brewed american, belgian, bavarian are favorite styles. (that's...

since datils and chipotles are two of my favorite peppers, i can't imagine NOT liking a smoked datil sauce. i think chipotle means "little cigar" in spanish - i could be wrong, and datil means "date".....a new spanish name for a smoked datil would be the ticket. but shouldn't someone come up...

i consider myself a bit of a pepperhead (i grow some varieties as a hobby and love hot sauce and spicey food) and one can't be a pepperhead, imho, without trying to make some homemade sauce! i doubt any bottled-sauce purveyor feels threatened by our homemade attempts, after all - one would hope...

i was pondering the use of 'interesting' ingredients and (rather embarrasingly) gushing over kato sauces' use of cilantro and curry in another post, and i saw another FL sauce that had clam juice as an ingredient (tahiti joes), and they also had something made with apple butter which sounds...

beer museum i don't think the beer museum is open anymore....i think it wasn't really a museum per say, that was their gimmick, it was basically a little brewpub/restaurant - but they DID have tons of beer regalia - glasses, shirts, stuff hanging everywhere -- and coasters, and all kinds of...

oh oh! i forgot toppings! shredded cheddar cheese, sometimes i will put a dab of sour cream, depends on my mood and whether i have any on hand -- and can you say CRUSHED CORN CHIPS! you know, fritos! YUMMY!!!

chocolate yes, chocolate is in my "must use" ingredients, tina ;) if anyone has ever tried mexican mole, you'll understand the whole coffee, chocolate, cinnamon angle. it makes for a really deep, rich taste. TRY IT!!! (if you like deep rich flavor, that is....if you prefer tomatoey thin...

Re: nothing against other regions but you're in the right country when it comes to beer! we went to an F1 race in montreal several years ago, the munidial beer festival thing just happened to coincide, they held it down at the wharf area that year - man, it was hotter that day than here in...

holy mole so sorry competition folks, but i DO like beans in my chili. it's how my mamma always made it, so that's how i like it. ;) i use both kidney and pinto. and sometimes even canned corn if the mood strikes me. must-use additions of my own that mom would never have even considered...

walkerswood paste is my favorite store-bought jerk seasoning. i first heard of it eating grilled shrimp at a restaurant - Hops, i think - i begged them to tell me how they make their walkerswood jerk sauce, the bartender said 'oh it's this walkerswood stuff they buy at a store, made in jamaica'...

nothing against other regions it's all good, as they say, but i live in FL and i want to amass a collection of made in FL sauces. maybe some day i'll open a "made in FL" store or something, i dunno....