Recent content by Nick

If you just do a Google search for hot sauce waiver there are a number of examples that you can get an idea from. I wouldn't suggest copying someone word for word, but reading them will at least let you know what you might want to put in one.

We should get them both together on a boat and sink it. I managed to get out of that type of situation better than my father, though. Back in the early 80s while living in New Mexico he went to a barber who had a side hobby: trying to grow the hottest strains of chile he could find. One day...

Years back I had a neighbor in Cali who was growing bhuts. I did the dumb macho thing and ate a whole one in front of him. Ain't no thang. Shortly thereafter I excused myself and went back to my apartment, where I turned the shower on and just let it spray in to my mouth for about ten minutes...

I suppose this is as good a place as any to say that this is the most supportive and helpful community that I've ever been a part of. Everyone here goes out of their way to offer advice and guidance whenever they can, for no personal gain. The vast majority of the threads that I read on this...

I'm not really one for desserts, but I showed this to my girlfriend and my roommate and they both thought it sounded great. That said -- probably the wrong subforum, man. These would all be more applicable: http://www.thehotpepper.com/forum/104-cooking-with-fire/...

Looks delicious, SL! And I love the flower garnish for the rice.

Good god damn, TB. That is stunning.

Thanks, pal. I actually made it for the first time the other week. It's a lot easier on the wallet to just grab some sashimi-grade fish from the asian market and do it up at home. Fancy rainbow rolls et al are still beyond me, but I'm working on it. Can't wait to see what SoFlo is putting...

Thanks man. :)

Ok, I'm full. I call this dish (?) A Korean Guy, a Chinese Guy and a Japanese Guy Walk Into a Bar. It combines elements of Korean (kimchi), Japanese (sushi) and Chinese (moo shu pork) cuisine, all liberally heated the hell up and served with a spicy hoisin dipping sauce. Makin' the rolls...

Teasuh! Huge thanks to Patrick for the powders and seeds. That's the choc bhut powder on top of the kimchi.

Guys, too soon! :)

Sometimes the minute amount of chlorine in regular tap water is enough to kill off the common white mould you find on top of potting soil, as I understand it. Same thing happened to my plants, and after watering with tap water instead it went away. I've heard people ask about the white mould...

Out of curiosity, are you watering your plants with filtered water?