Search results

Just tried a place. http://bluburger.com/ fantastic. they have a giant eat-it-in-an-hour-get-it-for-free burger My biggest carnivore friend and I tried http://www.deluxburger.com/ and it was just a little too...steak sandwich, and not enough burger. and I'd be stupid not to mention my...

took it to work. Tried it in a cup of our red. It's fantastic with food. plus it made the cook who ate a hab sweat and cry.

I tried it in MN. It's pushing extract heat. I thought I was tough until that one. I can't say I like the flavor. sort of bitter/citrus like a grapefruit. I don't like grapefruit. I bought a bottle anyway ha ha ha

welcome. There's a restaraunt review section. how about a self review...

Welcome. where at in PA? I grew up around Meadville.

i think you should post it !!

what's it mean there? (hoping for something scandalous)

Dune carries a lot of baggage and decreases instead of progresses as you read the novels. I love Greg Bear. He tackles different levels of sci-fi. His sequal to the lost world called dinosaur summer was a fun read. Eon and Slant were the books that got me started with him. I still love the...

Guajillo. they're big and not that hot. I was supprised at how much heat I actually got out of it. The soup was a mexican albondigas soup but in instead of meatball I used bratwurst...so that sort of defeats the name. I guess we'll have to call it sopa salchicha

Food netwok covered it once. the smoked tomatoes lasted without refridgeration or any other preservation for weeks. i hope someone here has some info too.

I made some soup a couple days ago and just dropped a whole dried pepper pod into the soup rather than flakes or sauces. the heat could be controlled by when you pull it out of the soup

An old caterer addage paraphrased "The only review that matters is how fast the bottle emptied."

As I develop my business plan I have decided that I love recipes that use a whole woozie bottle. yep.

I get on kicks. The last few months have been all about dried puyas. don't know what the are like fresh.

Merry Christmas all!!

another set of posts on the same subject http://www.thehotpepper.com/showthread.php?t=731

Downtown Tempe about a mile and a half from me. http://www.tempe.gov/millcam/ you have to refresh to get a new pic

happy holidays to everyone

if one of the dry spices is mustard try a prepared dijon or yellow mustard, it tends to help hold the consistensy. blending will help but it will probably seperate in the long term anyway.

sweet and heat are counteractive in most cases. let us know what your ratio ended up as.