L question

[bruiser]

What's a one L Lama, the Dalai Lama, what's a two L llama, an animal, what's a three L lama, a fire in Boston. :roflblack:

[Chupaca]

:roflblack: :roflblack: cheers up the morning..thanks..!!:thumbup:

[Cruzr Joe]

Bruiser, you need to get busy, you have too much free time. :roflblack::roflblack::roflblack:

Cruzr joe

[jerpinoy]

It's the LA LA LA land, :roflblack::roflblack::roflblack::roflblack:Coffee in the morning is all you need.:roflblack::roflblack::roflblack:

[danlnc]

I had some three L lama Chili in Boston once.

[Cruzr Joe]

I had some three L lama Chili in Boston once.


I bet that wasn't pretty

[Bob Denman]

JOe,
I've got a question about what you guys use down South to "heat up" your chili.
A lot of folks up here that I know tremble if you mention a jalpeno pepper... :shocked:
I like heat; REAL heat!
We use Cayenne and Habanero to wake up the flavor in ours. :thumbup:
Have you guys ever tried the "Ghost Chili"?
Bhut Jolokia; Molten Lava in a jar... :yikes: ;)

3 times hotter than a Habanero... http://smileys.smileycentral.com/cat/16/16_4_39.gif
I'm curious about them. :dontknow:

[Cavman]

What the L are you talking about?

I did get to ask R. Lee Ermey where exactly is "Mamby Pamby Land" last September?

[bruiser]

Bob, if you want real heat, try the Trinidad Moruga Scorpion. Registers 2,000,000 on the Scoville. This sucker will melt the skin off your face. And you can't drink enough milk to kill the heat. This thing is so bad the juice actually penetrates latex gloves. I've heard it referred to as the Chuck Norris of peppers. As to the question, I have to add any peppers in a seperate batch because BB doesn't like real spicey food. I like my chili hot but not to the point that you can't taste anything but the pepper.

[Bob Denman]

That sounds like fun...
thanks for the tip! :thumbup:
Twice the heat of the Ghost Chili! :bowdown:
Sonny-Boy and I once hit a Cluck-U (Co-incidently; they sell wings!) and took their 9-1-1 challenge.
Eat 10 wings without drinking anything...
(The old challenge was 6)
They don't sell this sauce; it stays on site!
First bite; tears flowed like twenty dollar bills at a casino!
I managed six...
Sonny-Boy had one.
Turns out that the sauce was made from pure capiscum... 6 million on the Scoville scale! http://smileys.smileycentral.com/cat/36/36_11_1.gif

[ARtraveler]

If I tried any of those heat levels, I would be off the site and in a hospital or worse. The good ole days were fine though. I ate my share of food that was hot.

[Bob Denman]

I enjoy a good challenge... :D
But the Missus DID get the better of me earlier in the Month...
I had a bowl of salsa that I was planning on destroying while watching the races.
First chip...WOW!! :yikes:
The taste of the Habanero sauce in it was... devastating!
She put two tablespoons of my "Devil's Kitchen" Habbie sauce into the salsa! http://smileys.smileycentral.com/cat/36/36_11_1.gif
I had to gently remind her that Habanero sauce is a lot like a nuclear bomb; a little dab'll do ya!

But I ate it! ;)

[Bob Denman]

Bruiser,
They're describing the Moruga as a "Hot Sweet"...
This bears much further investigation... :thumbup:
The Habanero is also a "Hot Sweet"... ;)
It looks as if I'll be buying flamethrowers this Spring, and poisoning the chili with them! :shocked:
Trinidad Moruga,
Bhut Jolokia,
Habanero...

THREE good reasons to be thankful for the internet shopping experience! :ohyea:

[bruiser]

My nephew sent me a jar of Tennessee Whiskey Habanero Pepper Jelly. He said to nuke some and put it on grilled chicken about ten minutes before it's done. I'll try it after I finish the jar of Duplin Winery Muscadine Pepper Jelly. I like to eat that on some nice warm Pillsbury Grands. We have an East Coast Wings here that has the wing challenge. I just can't do that sort of thing anymore. Like AK, I'd be in a world of pain if I did. A memory comes to mind. I was in Southeast Asia, mommason would come around with a dish we called cow pot. It's real name is Khao Phat. It's a fried rice dish. One day I decided I wanted dome soy sauce on mine. Little did I know that she made hers with a small pepper similar to a ghost pepper. :yikes: Needless to say she had a good laugh as did the guys I was with. None of them warned me. Those were good days. We could get a large plate of hot cow pot, a whole pineapple, and a nice square of delicious yellow cake all for about 10 bhat. Which was about 50 cents. Sure beat C rats. If you just wanted a plate of cow pot it was 5 baht. Most times the meat was pork...

[Cruzr Joe]

JOe,
I've got a question about what you guys use down South to "heat up" your chili.
A lot of folks up here that I know tremble if you mention a jalpeno pepper... :shocked:
I like heat; REAL heat!
We use Cayenne and Habanero to wake up the flavor in ours. :thumbup:
Have you guys ever tried the "Ghost Chili"?
Bhut Jolokia; Molten Lava in a jar... :yikes: ;)

3 times hotter than a Habanero... http://smileys.smileycentral.com/cat/16/16_4_39.gif
I'm curious about them. :dontknow:

Bob

You asked the wrong guy that question, i don't like anything too hot except my women...errr....my wife.

Cruzr Joe

[Bob Denman]

Joe,
Why you old Devil... ;)

Bruiser,
I've had some Habanero Mango sauces that had the most AMAZING flavors... and without the heat! :shocked: It's almost strange to taste the sweetness of a Habanero without the heat sneaking up on you! :thumbup:

[bruiser]

I love mango. I made some mango salsa before. I also like peach salsa. I have had some good mango rum (Capt. Morgan) but prefer his coconut rum and his spiced rum. Oh yeah, had some great mango margaritas in Cancun.

[mowin]

Just reading this thread, i'll be needing some asbestos toilet paper:yikes:

[bruiser]

Just pray for the water to rise :roflblack:

By the way, that's what is refered to as Montezumas Revenge :yikes: