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Double pink eye. Working from home. Can't catch a break.

That looks so good.     Great job. 

hearth

folks never seem to grasp that concept due to the availability of food in our consumer world.      What made me appreciate it was attempting to preserve enough to last my family through a winter.   Then noticing when we ran out, if this had been 100 years ago, we would have starved.   Very...

The type of people that eat food with mystery sugars are not the type of people that read labels.    Just sayin' 

Another happy customer! I cannot wait to dig into these! The packaging was fantastic, and everything arrived safely. Talk about fast. Ordered and delivered during the same week. I appreciate the great service. I also can't wait to dig into these spice samples.

  It's too late.  The mob has spoken. :rofl:   Dedicated to Chilima:     https://www.youtube.com/watch?v=8B7xr_EjbzE 

  I'm thinking I could enjoy this with some olive oil, pepper flakes and some sourdough.   yum 

  That is how I know of the junk yard near me.  Restored a 1969 cougar with my dad when I was younger.  Still have the membership to the classic muscle club. lol

Done correctly a mole is heavenly when combine with other flavors.   I have also had some TERRIBLE mole sauces.   Based on previous experience this recipe looks really solid and I wouldn't hesitate. 

Oo.  I'm feeling some Smoked Chorizo with this.      Thanks Scovie! 

Part of the difference is growth habits of the genus of the pepper.    You can read a bit about that here: http://www.thechileman.org/guide_species.php    Not all peppers are the same.    Even within the same genus of pepper the species can have much different growth habits.   Some are early...

How much are you willing to spend?   I can call my local classic junk yard and see what they have around here.   Shipping from the states might be expensive.     Here is a good database I have used to locate parts.  Sometimes there are more common vehicles that use the same part.  Like Mustangs...

  I'm looking forward to your processing and tasting!   I have been following this topic.     I'm going to be experimenting with some ferments this year.  I really like the depth it adds to sauces. 

    I just did the same.    As soon as I have some disposable income I'll be buying a couple sauces from what I can see on his site.    Look forward to doing business with ya Justaguy