Russia has imposed sanctions (Page 4): no I didn't. poutine canada's national dish, French fries and cheese curds with brown gravy poured all over it. Heart attack on a plate. you see...

Spiritof27 Loc: Lincoln, CA

smitty wrote:

oh. i feel kinda dumb. btw u spelled putin wrong
but u sure rite bout that a ho
how do dictators like him stay alive let alone in power ?

no I didn't. poutine

canada's national dish, French fries and cheese curds with brown gravy poured all over it. Heart attack on a plate.

you see how well they go together?

I did misspell Vladimir.

smitty Loc: maine

Spiritof27 wrote:

no I didn't. poutine

canada's national dish, French fries and cheese curds with brown gravy poured all over it. Heart attack on a plate.

you see how well they go together?

I did misspell Vladimir.

sorry spirit
didnt get the joke; now i feel REAL dumb
udaman
btw that stuff looks good; maybe a lil franks hot sauce on it, guess why

Spiritof27 Loc: Lincoln, CA

I'd go for some Frank's on it.
But I'll bite. Why?

smitty Loc: maine

Spiritof27 wrote:

I'd go for some Frank's on it.
But I'll bite. Why?

i put that sh>t on everything!
joking...that sh>ts 2 hot 4me
you seen their ads?

Spiritof27 Loc: Lincoln, CA

Yes. And I'm a big fan of it. I don't put it on everything, but I do put it on most stuff. That or Tabasco, depending on how I'm feeling.

smitty Loc: maine

Spiritof27 wrote:

Yes. And I'm a big fan of it. I don't put it on everything, but I do put it on most stuff. That or Tabasco, depending on how I'm feeling.

yous a tough man spirit

Spiritof27 Loc: Lincoln, CA

Got a tough mouth and tongue. Ya got to condition yourself to it. I been eatin Tabasco for about 60 years now and I can go several notches above that pretty comfortably. Some things just gotta have a little heat. Eggs. Frank's is super good on pizza. Nearly addictive.

smitty Loc: maine

Spiritof27 wrote:

Got a tough mouth and tongue. Ya got to condition yourself to it. I been eatin Tabasco for about 60 years now and I can go several notches above that pretty comfortably. Some things just gotta have a little heat. Eggs. Frank's is super good on pizza. Nearly addictive.

do you like Hatch green chile from nm?
it ranges from mild to hot but all have a distinctive flavor
maybe just my untrained palet, but most hot sauces the red type just all taste pretty much similar 2 me.
btw are u familiar with scoville units?

Spiritof27 Loc: Lincoln, CA

smitty wrote:

do you like Hatch green chile from nm?
it ranges from mild to hot but all have a distinctive flavor
maybe just my untrained palet, but most hot sauces the red type just all taste pretty much similar 2 me.
btw are u familiar with scoville units?

I know Scoville units - a scale to measure intensity of heat in peppers. I like the hatch peppers, we get em in the stores here in the summer time. I grow a lot of my own peppers and I use dried that I buy.
There's a big difference in flavors in hot sauce. Tabasco has a very distinct flavor - you can taste the age and the vinegar. Frank's, as another example, is not vinegary at all. And not that hot. Once you become accustomed to the heat, you start to really taste the sauce itself. My wife likes crystal Louisiana hot sauce - it's pretty mild and it's vinegary. She puts it on pizza.

FourchonLa. Loc: Fourchon Louisiana, South Louisiana

Spiritof27 wrote:

I know Scoville units - a scale to measure intensi... (show quote)

I like all three including the different varieties of Tobasco. Take your extra peppers and thread them on some monofilament and hang them up to dry. Works well for me.

Spiritof27 Loc: Lincoln, CA

It's so dry here I've just been laying them out on a table in the back yard. I have a whole bunch of chili de arbol that I dried - very tasty and not too hot. And I've got a bunch of Shis**to peppers I've dried. I haven't tried em yet, but I tasted one and it's not a great success I don't think. The shis**tos are delicious fresh, but mine had very little heat and they don't seem to be packin' a lot of flavor dried. I was picking em and throwing em on the grill with a steak or chicken. Some good eatin.

FourchonLa. Loc: Fourchon Louisiana, South Louisiana

Spiritof27 wrote:

It's so dry here I've just been laying them out on... (show quote)

Will have to give those a try. Haven’t ventured out much, Serrano, cayenne, Tabasco and jalapeño. It’s too humid here so I hang them inside to dry them.

Spiritof27 Loc: Lincoln, CA

Shis**tos are small green Japanese peppers. Not very hot, if at all, but they're like jalapeños, they can sneak up on you and surprise you. And they're very tasty grilled. The chilis de arbol are tiny little red peppers that grow in bunches. I chop em up real fine and use em like the red pepper flakes at the pizzeria. Seeds and all. Let a half dozen sit in some vinegar, add some spice. I love me some peppers. There's so much you can do with em.