Text 5731, 57 rader
Skriven 2013-10-11 18:17:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: hospitally stuff
========================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> :-}}  Do you also bring in one of those tiny bottles of tabasco like
 DS> they put into the Army's Meals Ready to Eat?  Our son has acquired a
 DS> liking for things hot and often has a bottle of hot sauce of some kind
 DS> with him.

 DD> Actually, no. I don't care for Tabasco. I do, however have a
 DD> Tupperware picnic S&P thing that used to have ground habanero and
 DD> ground smoked habanero in it. It currently has ground chipotle on one
 DD> side and cayenne on  the other. It stays
 DD> in the travel bag with the salt shaker. If carrying my own hot sauce
 DD> the default is Cholula.

 DS> Understand, and I also like Cholula better than Tabasco.

Tabasco makes a jalapeno sauce that has a quite nice flavour, even if not all
that hot. Trappey's is also good stuff - without that nasty
sour-fermented-rotted taste that plagues Tabasco. It's also based in New
Iberia, LA. The company was founded in 1898, when Louisiana entrepreneur (and
former McIlhenny Company employee) B.F. Trappey grew tabasco chilies from Avery
Island seed.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chilli-Stuffed Potatoes
 Categories: Potatoes, Chilli, Dairy, Chilies
      Yield: 6 servings

      6 lg Russet baking potatoes
     28 oz (2 cans) chilli w/beans
  1 1/2 c  Cheddar cheese; shredded
  1 1/2 c  Dairy sour cream
      4    Green onions; chopped
      2 tb Trappey's Jalapeno Peppers;
           - drained, chopped

  Bake or microwave potatoes. Pour chilli in saucepan and
  add peppers; heat over medium heat. Slice open potatoes
  and fluff insides with fork.

  Top with cheese, chilli, sour cream and green onions.

  Makes 6 servings.

  From: http://www.bgfoods.com

  Uncle Dirty Dave's Archives

MMMMM

 


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