Comments on: Comments on 18146

Post number 18146

Fat Buddha — Sun, 30 Jun 2002 10:18:56 -0800

Chillies. Everything you never wanted to know about the fiery stuff can be found here. Apparently they provide a natural high.

By: sugarfish

sugarfish — Sun, 30 Jun 2002 11:15:41 -0800

mmm, i had green chile on my pizza yesterday. in fact, i eat green chile on most anything. and really, there's nothing like getting some fresh roasted in the fall. mmmmmm chile yay.

By: delmoi

delmoi — Sun, 30 Jun 2002 11:29:38 -0800

As opposed to the 'synthetic' high's of marijuana, cocaine, and opium?

By: Gilbert

Gilbert — Sun, 30 Jun 2002 11:34:00 -0800

Cool! I'm just about to have more jalapeño and piquin peppers than I know what to do with. Looks like it's time to do some pickling. mmmm, pickled.

By: MiguelCardoso

MiguelCardoso — Sun, 30 Jun 2002 12:12:24 -0800

Shock! Horror! Obiwanwasabi! The Canadians are about to release an authentic-sounding version of our much celebrated piri-piri sauce. Is nothing sacred? Dammit: the recipes on these Pepperhead people's website also ring true! ;)

By: mr_crash_davis

mr_crash_davis — Sun, 30 Jun 2002 12:18:45 -0800

I just finished a 12" Subway® steak-and-cheese sandwich, the only way I have ever eaten them. No condiments, no vegetables, double portion of jalapeños. Muy bueno.

By: FullFrontalNerdity

FullFrontalNerdity — Sun, 30 Jun 2002 13:23:23 -0800

MiguelCardoso: Recently there was an article in Saveur about frago piri-piri. I tried it, with a few modifications, and its been a hit! Of course, it helps if you have a nice hardwood charcoal fire going in your Big Green Egg to roast the birds over, to give them that wonderful, smoky taste.

By: iconomy

iconomy — Sun, 30 Jun 2002 13:45:06 -0800

Capsaicin is touted to do everything from curing arthritis to being an indispensible diet aid. I always found it interesting (and frustrating) that all the birds around here could eat the peppers, buds, leaves and all from my garden and never feel the effects of it, but insects stay as far away as possible. This year we started up extra habenero plants, and surrounded our tomatoes with them. No bugs on the tomatoes at all.

By: Satapher

Satapher — Sun, 30 Jun 2002 14:11:13 -0800

marijauna smoke is a natural high too. the word "natural" is a silly consumer lasso.

By: chino

chino — Sun, 30 Jun 2002 14:46:55 -0800

That's a great link, Fat Buddah; I can't believe I haven't seen it before. I'm a little hurt that they didn't list Chile Pepper magazine, which I edit. Warning: Corporate-manifestation-of-self link

By: MUD

MUD — Sun, 30 Jun 2002 16:29:14 -0800

This reminded me of the Indian toddler who thrives on chiles. Not that I understand how you can get into the Guinness Book of Records for eating chiles at a young age but there you go.

By: cyniczny

cyniczny — Sun, 30 Jun 2002 18:04:33 -0800

If you're in Sydney, check out the Fiery Food Festival that's coming up from 12-14 July, 2002. There's a chilli-eating contest, cook-offs and the usual fun had at these types of things.

By: sugarfish

sugarfish — Sun, 30 Jun 2002 18:27:58 -0800

chino: kickass, you edit chile pepper? i sell that at work. it goes pretty fast, too. rad.

By: rushmc

rushmc — Sun, 30 Jun 2002 19:03:42 -0800

Is the chilehead mailing list kaput? I was on it for years, but lost track. Current favorite homemade salsa recipe: habaneros; green tomatoes; tomatillos; sweet onion.

By: Frasermoo

Frasermoo — Mon, 01 Jul 2002 01:19:29 -0800

I eat here at least once a week. Peri-peri goodness.