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Comment by Philip & Diana Harvey on December 1, 2013 at 3:01pm

Them that wants to cook, can cook, them that wants to taste, can taste, Sez I.

I'm cooking and Al (Cane Rattler) sounded ready to compete, There's always "way to much" at these events, I've never heard anyone complain....

Comment by Bruce on December 1, 2013 at 3:05pm

You need to prove that by me, and since I am the newest and can't cook to save my life... I'll judge your chili :)

Comment by regis101 on December 1, 2013 at 4:33pm

Au contraire, mon ami.  Newbies are the ones that must prove theyselves.

hint:  When in doubt, add more heat

Comment by Bruce on December 1, 2013 at 5:03pm

More heat = more burnt n'est-ce pas?

 

Comment by regis101 on December 1, 2013 at 5:17pm

No no.  More heat = more Scoville

Comment by Bruce on December 1, 2013 at 5:19pm

Not how I cook :P

Comment by westywoman (Melissa) on December 1, 2013 at 6:47pm

"In Scoville's method, a measured amount of alcohol extract of the capsaicin oil of the dried pepper is produced, after which a solution of sugar and water is added incrementally until the "heat" is just barely detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale".

What sort of alcohol?

Comment by Bruce on December 1, 2013 at 6:55pm

Scoville... isn't that just outside of Roseville?

Comment by regis101 on December 3, 2013 at 5:07pm

So, I been stinkin'.  Well maybe not yet.

I can bring Fritos, cheese, macaroni and/or hot dogs.

Huh?

Frito pie.  Chili mac.  Twin chili cheese dogs.

Ooo La La

Comment by westywoman (Melissa) on December 3, 2013 at 8:22pm

Nasty, Regis. I know you are better than that. We are a gourmet group, after all. More along the lines of pinky-dough-wrapped Polish organic chicken sausage, macaroni and spinach soufflé au gratin and grass-fed pork chile verde with organic vegetables.

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