Novacastrian said:Me thinks that it will be just a tad warm!
My last batch had around 20 frozen O-Habs but wasn't quite hot enough for my liking. I think this one might burn me good.
thehotpepper.com said:
pssst.... it has beans....don't tell TB.
food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
- Start date
My last batch had around 20 frozen O-Habs but wasn't quite hot enough for my liking. I think this one might burn me good.
pssst.... it has beans....don't tell TB.
I saw that. It's still chili just not Texas red. I'd go for this with all those fresh peppers. Are you going to add any dry peppers besides paprika?
No just the fresh, I don't have much of a powder supply at the moment.
That's some burnin' love right there! I'll see you in the Tales from the Loo thread later!!
I hope you clean up your stall first....
Hehe.
Well it's hot alright and damn tasty, see you soon TB 
Thanks Mel and I hope not too....
DAMN, JIMMY!!!
THAT is some TASTY chili!! We'd of been satisfied with a can of Hormel, and you go and break out this GORMET stuff!!
.....sorry......I channel Samuel Jackson from time to time....
THAT is some TASTY chili!! We'd of been satisfied with a can of Hormel, and you go and break out this GORMET stuff!!
.....sorry......I channel Samuel Jackson from time to time....
Hormel is dog food.
I wanted to stop in and give y'all a heads up......
Despite the fact that I didn't have fresh batteries for the camera and thus have no photo documentation, so boooo on me.
BUT... I just made Paul's Scallop Fettuccine and it was out of this world! Paul, thanks so much for posting it and giving me the inspiration to give it a whirl. The only thing I changed was 1. I used Cajun Seasoning instead of Jerk (I couldn't find Jerk
) and I used 3 extra shakes of the 7 Pod Powder, I guess all of those Bloody Marys have boosted my tolerances.
This dish is truly worthy trying and it was so simple to make and if you opt not to give it a try...well, guess you won't know what your missing.
I WILL MAKE THIS AGAIN!
Thanks Paul
Despite the fact that I didn't have fresh batteries for the camera and thus have no photo documentation, so boooo on me.
BUT... I just made Paul's Scallop Fettuccine and it was out of this world! Paul, thanks so much for posting it and giving me the inspiration to give it a whirl. The only thing I changed was 1. I used Cajun Seasoning instead of Jerk (I couldn't find Jerk
) and I used 3 extra shakes of the 7 Pod Powder, I guess all of those Bloody Marys have boosted my tolerances.This dish is truly worthy trying and it was so simple to make and if you opt not to give it a try...well, guess you won't know what your missing.
I WILL MAKE THIS AGAIN!
Thanks Paul
You are quite welcome! I'm very happy you liked it! 
You should try it with the caribbean seasoning!
You should try it with the caribbean seasoning!
Ain't no pic it ain't never happened!
paulky_2000 said:
I intend too!
You should try it with Cajun Seasoning.
Pepperfreak said:I intend too!
You should try it with Cajun Seasoning.
I've tried it w/ Chef Paul Prudhome's seasoning....does that count?
