cayenne pepper - was Re: Stinking Backyard Chickens

[Guest guest]

At 11:17 AM 2/3/2004, you wrote:

>You know, it's funny, I've never liked foods spiced with hot pepper.

>The only foods with " heat " that I've ever liked were derived either

>from mustard or horseradish. Anything pepper, garlic, or ginger

>based I just haven't liked, thoght I can handle very mild versions.

>For this reason I've avoided kimchi. How spicy does it get? I've

>made my own sauerkraut so I'd be willing to try making a batch of

>kimchi. I'll just have to threaten Katja with the leftovers if I

>decide it's too spicy for me!

>

>Ghislaine

mmmmm.....

spicccyy.....

actually though you'll have to threaten nix with the leftovers, and he

would LOVE them, cause garlic makes amber colic. but man, do i miss it!!

speaking of heat...i'm totally going to try the cayenne thing with the

chickens this year, and i'm totally wondering if it will affect the taste

of the meat in the end...yum!

-katja

[Guest guest]

> actually though you'll have to threaten nix with the leftovers, and

he

> would LOVE them, cause garlic makes amber colic. but man, do i miss

it!!

I thought of that when I was typing my threat. Having never had

kimchi before, I'd be okay with leaving out the garlic. *grins*

It's not like I have any basis with which to compare the taste of my

modified kimchi!

Threat stands! ~~~~

Ghislaine

[Guest guest]

At 11:34 AM 2/3/2004, you wrote:

>I thought of that when I was typing my threat. Having never had

>kimchi before, I'd be okay with leaving out the garlic. *grins*

>It's not like I have any basis with which to compare the taste of my

>modified kimchi!

>

>Threat stands! ~~~~

>

>Ghislaine

oh nono - you have to use garlic! i don't think it would be kimchi without

the garlic!

btw, flack family farm makes a DEEE-LIGHTFUL kimchi that is sooo

tasty...and twice as good for being local and properly made.

[Guest guest]

> For this reason I've avoided kimchi. How spicy does it get? I've

> made my own sauerkraut so I'd be willing to try making a batch of

> kimchi.

I have had a Korean kimchi that I call " white " kimchi (not knowing the

proper word for it) that is basically just the cabbage and a (very)

little garlic, possibly a tiny amount of ginger. You can make kimchi to

suit yourself.

Lynn S.

of the " no absolutes " S's...