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AN IDEA! One of my favorite party foods is vegetables and crusty bread with a cheese fondue. I was thinking throwing in a few habs or scotch bonnet peppers would make a REALLY good fondue. I want to try it myself, but I don't have the resources to pull it off (enough friends willing to eat...

Next time I go visit my family in Johnstown, PA I'll pick up a bottle...even if you are from Windber :)

Also check web stores. Especially in the case of the Dave's I know there are webshops that sell them, I think in the $25-$40 range, but I'm not a collector.

I'll get it up after I fine tune it. No I didn't; and I just realized I said "get it up" in the last statement. I wonder if I'm doing this subconsiously or if I'm just really good with puns...

I'm male. I want to know who the alien is...unless it's IGG, which we already knew. It might be alien autopsy time!

Jerk cooking that is! (get your mind out of the gutter people!) I've been working on making an an authentic jerk chicken, as well as using some commercial brands so I know what I should buy when I'm feeling particularly lazy. I'll post findings and pictures at a later date. My goal, should I...

Tha sounds right, but that's only half the battle. You have to have software that will take the incoming signal and translate it to the computer's MIDI processor as well. Just hooking it up isn't enough. Thank goodness for hijacked bandwidth and my parent's neighbors lack of security!

Enjoy the holidays everyone, I'm heading to Pennsylvania to visit family and friends, and more importantly to play poker. If my mom's neighbors have not secured their wireless router by now, I can use their router to keep up with the boards, otherwise you won't hear from me for a while. Marco...

I'm a keyboard player...er I should say used to be before I entered the soul-sucking life of a graduate student. I have a Yamaha S03. It has most of the functionality you could want, including pitch bending (you called it tone shift), and Yamaha pretty faithfully reproduces all the instruments...

Yeah, that's making its way around my work place. For those who are new or forgot my intro post 2+ years ago, I work for Virginia Tech (Nickname - The Hokies), so its a little funnier to us.

This is the easy method: 1 16 oz. bag of cole slaw Habaneros, sliced thinnly and deseed (5 if making for non-chile heads, I used 30) Now there are two slaw dressings I know of, creamy and sweet & sour (my favorite). I don't have a recipe for the creamy stuff that I like more than stuff I can...

That is one HELL of an endorsement, no pun intended. I've been dying to see it myself, just too busy trying to get ready to wrap up the year. Not to sidetrack this thread, but what are your next 3 Coen Bros. favorites - for reference.

All sauces are going to vary slightly from batch to batch, but I would think that a bottle's history might be the prime suspect...was it shaken before every use, how long was it exposed to light (in the bottle), etc.

Will do when I get home Sickmont.

With all the sadness and trauma going on in the world at the moment, it is worth reflecting on the death of a very important person, which almost went unnoticed last week. Larry LaPrise, the man that wrote "The Hokie Pokey" died peacefully at the age of 93. The most traumatic part for his...

I made an old-stand-by last night, Sloppy Joes with a good bit of diced habs with a new, but simple creation - habanero cole slaw. It turned out great, and I think it would be a good way to introduce the hab to a non-chili head since the creammy slaw dressing helps keep it tame.

I started like most people, with cayanne sauces like "Franks" and Crystal, simply because that's what was available and in High School I was pretty much at the mercy of what the parents bought. My senior year in college (2000), I found my first two non-cayanne sauces, Jamacia Hell Fire which I...

You crazy Aussies...its still the 15th here! :) Happy birthday Pam!

Muso's ebay store has been empty for a while. Page might still be up because it's still paid for. Someone else on another thread said he was out of business too.

*WHOA*:!: Alcohol is nothing like a sugar...they both have a caloric component to them, but so do fats and protiens. That fact aside, ethanol (the alcohol in question) boils at 78 C (about 150 F), and will boil off during cooking, leaving the non-volitile components behind. Should be no...