Texas Fall/Winter thread!

[farmgirl19]

My dad planted a chili pequin plant in our backyard when I was 4, and I think every kid on the block made the mistake of biting one at one time or another.

I love those little peppers, but it takes all day to pick enough of them to make a good batch of sauce!

 

[pacerron]

I also have cold hands. Cold toes too. Don't know for sure what that means.
hugs, Brandi

Poor Sur-Q-lation.
Eat more beans

 

[bindian]

Poor Sur-Q-lation.
Eat more beans

Yea, yea........but the rest of me is warm.
hugs, Brandi

 

[Bird]

The only thing I can tolerate heat wise is cayenne seasoning and pickled jalepenos on nachos. No fresh jalepenos.

Hate tabasco and most other vinegar based sauces.

Cholula sauce is good. Franks Hot sauce is good (cayenne type).

When I was a youngster my family just never used "red pepper" (cayenne), but in 1971 I learned from a Cajun friend that it's a great seasoning when used in proper amounts.

And only in this last year, did I learn of Cholula (here on TBN) and when I mentioned it to some family members, learned that one of my sons-in-law has been using lots of it for years.:laughing: I think as long as I have the Cholula and cayenne, I don't need any others.

 

[pacerron]

When I was a youngster my family just never used "red pepper" (cayenne), but in 1971 I learned from a Cajun friend that it's a great seasoning when used in proper amounts.

And only in this last year, did I learn of Cholula (here on TBN) and when I mentioned it to some family members, learned that one of my sons-in-law has been using lots of it for years.:laughing: I think as long as I have the Cholula and cayenne, I don't need any others.

Rather mild on the Scoville hot rating list at 3,600.
I imagine FG 19 uses nothing milder than 1,000,000.

List of Hot Sauces by Scoville Rating

 

[NativeSon]

Ron,
I thought Chile:confused2: was a country and Chili:licking: is what we put beans or no beans and eat?
hugs, Brandi

You have to speak "Texan.......it's like a whole other language" . And you have to be a Native to spell it. English is a second language for some of us.

Today is a real Windmill Breaker........and there's a "Blue Norther on the way.......Batten down the hatches and keep your wood dry.

Charlie

 

[jinman]

Since hot sauce seems to be the current topic, I'd just like to say that Louisiana Hot Sauce is probably what I use most. I sprinkle it on top of beans, peas, and most green veggies like broccoli. I do like Tabasco too (regular and chipotle are my favorites). I think cooked carrots and Tabasco are a heavenly pairing.:licking: Besides, we gotta keep all those Cajuns on Avery Island employed, don't you know?

A few weeks back, I bought some frozen taquitos. My grandson just discovered them and thinks they are great for breakfast. I haven't convinced him that they are better with a little hot sauce, but he loves them with nothing added.

And now to review our spelling lesson: . . . sigh!

chili - a pepper or a delicious concoction of beef and peppers served in a bowl (not from any can)
chiles - plural of chili, also can be chili peppers for a less ambiguous plural
Chile - that South American country
chilly - too darn cold
chilli - poor spelling

Are you listening, Ron? There will be a test later.:laughing:

 

[pacerron]

I'll probably flunk.
When you get my age you may find that brain farts become recurrent.

 

[Lou66]

So we eat chili in chile when it chilly.. or is it chilly chili in chile has no peppers?:confused3: Anybody up for a bowl of Gumbo with cornbread and a cold beer?.. push the cornbread we have lots of it.:laughing:. Lou

 

[Bird]

I made a couple dozen deviled eggs for Christmas dinner and mentioned that I thought they'd have been better if I'd added some Cholula when I was making them. A daughter said if I'd done that she wouldn't have eaten any of them. But our son-in-law and I sprinkled the Cholula on ours at the table.