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Re: Holiday Food


Tabasco is way too hot for us, but Red Rooster Hot Sauce works. Spicy, with
flavor, but not rip-yourtongue-off hot.

There is definitely an art in home canning. The produce can look like pearls
in the jar.

Daryl


----- Original Message ----- 
From: <Aplfgcnys@aol.com>
To: <gardenchat@hort.net>
Sent: Sunday, December 28, 2003 9:57 AM
Subject: Re: [CHAT] Holiday Food


> In a message dated 12/28/2003 7:56:55 AM Eastern Standard Time,
> pulis@mindspring.com writes:
>
> > I also cook the black-eyed peas with a meaty
> > ham bone and some chopped onion, so it's not just plain old peas. I
wonder
> > if I should throw a hot pepper or two in there. He likes chili.
> >
> >
>
> My grandfather always dowsed his with peppersauce.  In fact he put
> peppersauce on just about everything, especially turnip or collard greens.
Tabasco is a
> good ready-made peppersauce, but he made his own by pouring hot cider
vinegar
> over a bottle full of small hot peppers and letting it sit for a week or
so.
> My grandfather was the editor-publisher of the local newspaper, and people
> brought him all sorts of unusual things hoping to be mentioned in the
paper.
> Once a lady brought him a beautiful bottle full of peppersauce - made with
tiny
> red, yellow and green peppers arrranged in a pattern - really a work of
art.
> My grandmother dumped it all out.  I was too young to realize the
> implications, but I now know she was consumed with jealousy.  Oh well.

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