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Assorted Congratulations Forum for plaudits and kudos for all occasions

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Old October 18th, 2014, 01:54 PM   #51
Sam Flynn
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Quote:
Originally Posted by admin tim View Post
Why anyone wants/needs peppers hotter than a habanero, other for bragging rights, is a mystery.
I got used to the heat of habaņero, Scots Bonnet, Birds' Eyes etc; I guess I built up a tolerance over time. Besides, as I said, I only use about half a teaspoonful of Naga/Scorpion chillies at most. To paraphrase WC Fields, I don't think I could eat a whole one!
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Old February 14th, 2015, 12:02 AM   #52
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I just realized I never posted the team/booth pictures. Oops.

I'll have to shrink them down to fit. Coming Soon.
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Old February 16th, 2015, 07:28 PM   #53
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And here we are on October 10 of last year, in all of our first place glory.

The roaster oven contains the chili. The red and orange peppers on the table are habaneros, the green ones are jalapeņos. The hot sauces in front of the roaster oven are from my collection. The trophies all belong to Charles from his last cookoffs.
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Old February 17th, 2015, 04:50 AM   #54
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Hello Tim. I congratulate you.

Cheers.
LC
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Old March 20th, 2015, 11:59 PM   #55
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News on the chili front:

I am close to perfecting my latest competition recipe, this being for The Full Monty Chili.

Preliminary indications are that it is indeed a winner. It is a bit on the exotic side, containing beef heart and a smoked chili powder, plus a mix of other chili powders. Also a bit of a bother to make, but quick and simple chili recipes haven't won a cookoff for about 50 years now.

I also have a recipe for English Chili that looks pretty good and will post it for the benefit of those unfortunate brits who are otherwise stuck with curry.
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Old March 21st, 2015, 04:12 AM   #56
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Hello Tim. Good luck on this.

Am I to assume its name is derived from the fact that one eats a bit of it and immediately throws himself into the nearest river? (heh-heh)

Cheers.
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