I put some Cholula in my beef stew. It was nice.

(That's not a euphemism.)

Hey! Julie made some totally awesome beef stew last night! I used Sriracha. Cholula is Sriracha's b!tch.

Don't know off hand. Kind of like the first image in this link, but peppers hybridize so easily that doesn't tell you much.

Peppers, even of a given variety, also have a lot of variability in flavour and heat. I used a smell test that I developed when I grew these things for a living and they gave me the appropriate amount of nasal tingle that I knew there were hot enough for me.

Peter. Hot sauces work really well for things you are going to serve right away, but for chilli or stew, I find that these meals lose all their heat after the first day. For whatever reason, raw peppers in the same food do not. The quality of he heat, the way it bites is also different. Can't really put it in words, but I really notice it.

Tom, sriracha has been my goto for the last year or so. Good stuff!

I seem to lack the gene to say this word without sounding like I'm drunk.

Whacha puttin' on your eggzz?

Sriracha.

Sireeachee?

Yeah, that.

Joyce loves spending Sundays in the kitchen cooking and watching football. Today, it's an Octoberfest thing with fresh-baked potato bread, Sauerbraten, Carrots in beer, Red Cabbage, Potato soup, Dill Red Bliss Potatoes and Spice Cake with vanilla frosting and apple pie for dessert.

Holy Crap, this place smells better than the best German restaurant I've ever been in!

The menu sounds heavy on the potatoes, but some of it is meant for hours beforehand. It's like an all-day buffet culminating in the main meal with the Patriots game at 4pm!

Life is good!

Mark. . . . . . . . . no pics??????


Yer killin' me!!!!

The food sounds delicious.

I enjoyed the game.

You would.