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Oops! I neglected to mention that I live in Vancouver, Wash.

I use Dan-t's inferno white hot all the time, but at the current time I no longer have a supplier. It is made in Toronto, Canada. I would like to know if any of you folks are familiar with the sauce, especially someone in Canada for I would like to know how I can get some?

What is the difference between chili powder and Mexican chili powder and would someone give the me an actual receipe for one or both of them. I realize it can be varied to taste but I would like to have a good starting point. Thanx

I have read El Yucateco is one of the most used sauces in Mexico. We get it here in Washington state in the small Mexican stores for about $1.89 +/-. According to what I've read the red is an eight on the scale the green a nine and the xxxbrown a ten. I use it all of time and carry it with me in...

I must apologize for one of my shortcomings but unfortunately, as I have mentioned in the past I have a memory like a flash cube. Awhile ago one of you mentioned that you put some habs in beer and let it set for a week and then used it in your chili. I dont' remember who or where and I was...

I see these pictures and wonder how you put them in these threads, would someone explain the procedure. I have seen it somewhere in one of the threads but unfortunately I have a memory like a flash cube.

I have all three of them and they are all labeled Chile Habanero. In tasting them I feel that the green is the hotter. But non the less they are all pretty good.

El Yucateco has three different sauces. If you were to use the scale for comparison, the red is an 8, the green is a 9 and the brown or xxx is a 10. I hear it is one of the most used sauces in Mexico.

I guess I spelled that wrong it's Harissa isn't it?

Well considering that I am still new at the game will someone tell me what Tarissa is?

You mentioned Belize, have you tried Marie Sharp's Belizean Heat? I got into it and it is a real nice sauce with a fair amount of heat.

I believe they are called fitments, the bottle dispenser type cover with a hole in it. I have been searching the net for a place where I can buy a few of them but can't find one. I am not in a position for making my own hot sauce at this time and would like to get just a few without having to...

I have been using Marie Sharps "Belizean Heat" and the more I use it the better I like it.

Still learning and looking to again shortcut experimenting. Its hard to get fresh peppers here in Washington USA. Sometimes they have them and next time not. I like sweet pickles as well sweet apples for snack. I have been buying a jar of the pickles and slicing a Hab or two and putting it in...

It mixes very well. As for an amount...experiment. If your sauce is thick you can get bigger needles. I also keep some of the sauce I want in a jar as opposed to a bottle, it's easier to fill the needle. One thing you might want to watch, you know how popcorn in the nuker will burn if done too...

Has anyone heard of or used "Angostura bitters" in their chili? I came across this in a chili recipe book my wife got. It is in Black Bean chili.

Try loading a hypodermic with your favorite hot sauce and injecting it in a bag of microwave popcorn then tape the hole and nuke it. Works great.

Is there any good websights to order these things? Here in the Vancouver (WA) area there is not a whole lot of variety for peppers, powders or anything. My growing facilities are nothing to write home about and space is at a premium. I figure I can order things for now.

I'm back with more questions. I was reading about some of the hot and spicy meals you folks eat and I noticed your mentioning using Haberno powder or Haberno flakes for example. What is the difference between them and their use? Another question is where do you get these things? I am slowly...

Do you have a good recipe for pickling without a real strong vinegar taste? I would prefer the pickle taste to strong vinegar. But if I CAN get a reasonably mild taste it would be great. Any help is appreciated.