I just figured out my blog was private......and just figured out how to change it to public......like my thoughts are so important anyways, right?
Posted here: [url]http://www.thehotpepper.com/showpost.php?p=279714&postcount=55[/url] Another useful FAQ: [url]http://www.dslreports.com/faq/security[/url] Just a few things that can help. :)
Created at Barnacle Bill's seafood restaurant, this St. Augustine classic uses the Florida-indigenous datil chile peppers for its heat. If you're familiar with the wonderfully-tasting datil, you'll know that it can carry a lot of fire (usually around 100,000 to 300,000 scoville units). But Dat'l Do-It Datil Pepper Hot Sauce uses only a "dab" (a dab'll do it...er...did it, I assume) of the chile's fire and instead uses it mainly for it's habanero-like flavor in this uniquely-flexible liquid... ...
Eat some peppers, save some elephants? The Elephant Pepper Development Trust is one of the most fascinating associations of which I've heard that has ties to the spicy food industry. They are an African company that both helps in preserving the endangered elephant populations and aiding rural African farmers. You may be wondering what exactly is Elephant Pepper's connection to hot food, or if you visit their website, see that their slogan is the bizarre "Elephants Hate Chilli"? ...
The new dehydrator is on its way. My first one. Did a lot of research and ordered the Good4U 10-Tray. Will post pics when it arrives. This is the start to making my rubs. I have lots of ideas for great rubs (and spices). Thanks to the members that are sending me fresh peppers. I am no gardener! Can't wait! The rubs won't be for awhile. A lot of R&D work ahead. To be continued.
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