Guest guest Posted September 25, 2008 Report Share Posted September 25, 2008 *ann1083 wrote: > > I made this tonite and it is wonderful; my DH put hotsauce on his!! > couldn't believe it 'cause the flavor was so wonderful!lol > Ann Thanks, Ann, I'm glad you enjoyed it. Try it some time with spinach in it, preferably fresh or frozen rather than canned; it's great. And closer to authentic that way, too. I tend to add some heat to mine just like your DH does, but then I do that with many, many things. In fact, here are three of my faves: 1. Lace chocolate syrup or hot fudge fairly generously with powdered cayenne or powdered Thai chiles (NOT hot sauce--the salt and vinegar would be awful!); something with more fire than flavor. Spoon over chocolate ice cream. 2. Gently heat peach or apricot preserves. Lace to taste with powdered habanero, lemon drop, or _arivivi gusano_ chiles; the fruity taste of any of those goes perfectly here, and this sundae'll handle a lot of fire. Spoon the hot preserves over the best vanilla ice cream you can afford. 3 .Split a Thai or other small, hot red chile--again, something with more fire than flavor--from the tip almost but not quite to the stem end. (This is easiest with sharp scissors.) Tap the seeds out gently if you like, but leave the membrane. Using the stem as a handle, stir your morning coffee. People think this is nuts until they try it, but it's gooood, especially with cream. Over on the Chileheads' list ( chile-heads-request ), a lot of us gotta have our chile coffee or it's just not morning. Possibly because so many of us are rapidly becoming old crocks, and we need the chile intake to unfreeze our morning arthritis. Rain @@@@ \\\\\\\ * .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2008 Report Share Posted September 26, 2008 Thanks--we'll try these! We've purchased chocolate bars with chile & he loves them so I bet he would like the zip in his coffee! (We definitely are " old crocks " ! lol) Ann , bluezinnia wrote: > > *ann1083 wrote: > > > > I made this tonite and it is wonderful; my DH put hotsauce on his!! > > couldn't believe it 'cause the flavor was so wonderful!lol > > Ann > > Thanks, Ann, I'm glad you enjoyed it. Try it some time with spinach > in it, preferably fresh or frozen rather than canned; it's great. And > closer to authentic that way, too. > > I tend to add some heat to mine just like your DH does, but then > I do that with many, many things. In fact, here are three of my faves: > > 1. Lace chocolate syrup or hot fudge fairly generously with powdered > cayenne or powdered Thai chiles (NOT hot sauce--the salt and vinegar > would be awful!); something with more fire than flavor. Spoon over > chocolate ice cream. > > 2. Gently heat peach or apricot preserves. Lace to taste with > powdered habanero, lemon drop, or _arivivi gusano_ chiles; the fruity > taste of any of those goes perfectly here, and this sundae'll handle a > lot of fire. Spoon the hot preserves over the best vanilla ice cream > you can afford. > > 3 .Split a Thai or other small, hot red chile--again, something with > more fire than flavor--from the tip almost but not quite to the stem > end. (This is easiest with sharp scissors.) Tap the seeds out gently if > you like, but leave the membrane. Using the stem as a handle, stir > your morning coffee. People think this is nuts until they try it, but > it's gooood, especially with cream. Over on the Chileheads' > list ( chile-heads-request ), a lot of us gotta have > our chile coffee or it's just not morning. Possibly because > so many of us are rapidly becoming old crocks, and we need the chile > intake to unfreeze our morning arthritis. > > > Rain > @@@@ > \\\\\\\ > * > > > . > Quote Link to comment Share on other sites More sharing options...
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