i cant stop sweating. I feel lightheaded, almost in a stupor. taste buds are raised and sweating, everything is hot yet i have the chills. Face is flushed, scalp has a sheen of sweat.

I dont get this with habernaros,Serrano's or any of the REALLY hot peppers, but for some reason this Asian hot sauce hits hard and FAST, with a tapering afterglow.

MustardMan,

I have the peppers, ready to make into hot sauce. Please give me an idea od your recipe and or methods of making your hot sauce.

Thanks.

Speaking of rats getting here - I wonder what the typical time elapsed is, from paying for the M9, to having it in your hand? Do they ship priority mail?

i had a literature professor named serrano. he was gay and my classmates joked about the crush he had on me. he once told the entire class, about 200 students, that he was telling his therapist about me.

it's pretty fast. say two days to get your shipping notice via email, then three for delivery.

here is mine:

- 1/2 LB habernaros, dried
- 1/2 lb serranos, dried
- 1 cup cayanne pepper
- 1 cup shredded hot garlic, raw
- 1 cup wasabi powder
- 1 cup seasalt
- 1/2 cup fresh ground black pepper
- 1- 1.5 liters wild turkey bourbon.

Everything into the blender, liquefy.

Cant into mason jars, seal and store away. Let the sauce age and the flavors meld.


note there is no oil.... i prefer to use booze as i A) draws out the hot oils...., B) it opens up your taste bud pores and then the hot stuff SLAMS YOU HARD DOWN ON THE MATT!!!!

I think i would have SUED him. <img src="/ubbthreads/images/graemlins/mad.gif" alt="" />

+1 on a good hotsauce....

I do it the same way I do my BBQ sauce - make it up on the spot. A lot of times I'll start with some sort of liquid - say tomato paste if I'm making wing sauce, or booze or oil for more normal hot sauces, then start throwing crap in. Sometimes I'll cook the peppers down into a mushy mash, sometimes I'll puree them raw. I haven't gotten around to doing the style where you keep whole peppers in the sauce soaking, but it's on my to-do list. I also want to smoke some of the jalapenos I'm growing this year to make my own chipotles.

That's a lot to answer, Mag.

Is it always like I'm performing my craft when I take a picture?

Let me put it this way: The temptation to perform "real" photography is always there.

Is it alienating to pull out a $150 canon power shot and just snap a shot for record or memory, and not for art?

Well... First, the cost or quality of the camera is a rather negligible factor. For example, I often take pictures with the very bad camera on my cell phone.

I can make lovely pictures with my cell phone, by the way. I met with a bunch of Busse Kin enthusiasts for dinner, last year, and showed some family snaps on my cell phone. They were all amazed at my cell phone pictures.

That said, I do sometimes make artless record shots with my cell phone, too.

Snapshooting does feel uncomfortable, sometimes, but I'm learning to get over it.

What goes through my mind when someone else is taking my picture?

That depends a lot on context. My best friend's toddlers taking pictures of me, for the joy of it? Erotic photos in bed with my sweetie? Family gathering? Promotional photography? It really depends on context.

Unless something else, such as lust, is preoccupying me, I am usually quite aware of precisely what they are doing, photographically speaking. I am aware of how they are framing, exposing, stabilizing, timing, what sort of perspective they are creating, how the light will look in their picture, etc. Sometimes, I'm aware of my expression and pose, too.

Ideally, none of that will matter during the moment of being photographed; ideally, there will be love and joy and fun, etc., and the rest won't matter.

Thanks, MustardMan.

That's very interesting that you combine four different types of "heat" into your hot sauce. I have considered doing something like that, but not yet tried it.

you gotta try this: take your fresh picked raw chippies, toss in an old cast iron fry pan and use a propane torch to blacken them well. Then toss em into the sauce as normal.....The smoky flavour is incredible.