Re: OT: Number of total Posts on site.
 

mac, with cats? that is one of the reasons my X left me. hmm, Growltigga and i have more in common than I knew. My X never made me sleep on the couch though.

Re: OT: Number of total Posts on site.
 

Mac, you have a very warped and sick mind - if you want to pursue that line of enquiry, just ask Gryphin what he gets up to with marmots!!

Gryff, I dream of being on the sofa, this is where I get to be if I have leapt tall buildings in a single bound, flown through the air like a bird and picked up a train all by myself. Unfortunately, I am normally on the cat's cushion (ie a cushion in the hallway that the mogs sleep on) because normally I trip over the kerb, fly through the air because I have forgotten to pull my underpants up and say "look at the choo choo"

Mac, personally, I think Tesco is winding us up (apologies tesco if you digestive tract is made of reinforced tungsten) - that recipy is just not edible

Re: OT: Number of total Posts on site.
 

Growtigga, I hope you make it to Boston some day. I'll buy the wine. At the moment I have not witty come back. You are keeping my dates very amused and they don't even understand what we are talking about. Every consider a job in as a stand up comiedian?

Re: OT: Number of total Posts on site.
 

cooking instructions

Here are the ingredients

4 Limes
2 large Onions
4 Sweet Red Peppers
4 Green Peppers
lots of Red Chilli Peppers ( around 100)
12 Habanero's
12 Chipotle
30 Sweet Peppers
25 jalepeno's
30 cayenne
4 carrots
1 to 2 whole clove of garlic ( or is it bud )
salt
pepper
dried chillie powder
1 spanish onion
water
white vinager
12 tomatoes


1. Chop up all the onions and put them in a bowl.

2. Seperate the garlic buds for roasting.
3. wash the tomatoes and place them in a bowl
4. Shread the carrots and put them in a bowl
5. Get the blender out and the biggest pot you have in the house to hold the sauce.
P.S.( this makes 12 500ml jars)

Preheat oven to 375 and then roast the garlic
In a frying pan cook the onions for 7 minutes and then add the carrots and cook for another 10 minutes.
Drain the onions and carrots and blend then in the mixer until they are pureed (SP)
Add the roasted garlic buds and continue blending

Pour this mixture into the big holding bowl

Now blend the tomatoes and add this to the bowl

CLean up the area. and the bowls and get ready for the next phase

1. Peel the limes and cut in quarters and place in a bowl

2. Get the vinager ( 1L to 1.5L )and set aside
3. Set aside 500 mL of water
4. Pour the spices you want into a small cup and set aside ( cumin, pepper, chilli powder etc... )
5. set the salt aside as well.

6. Make sure you have everything in place and a few empty bowls for the stems and seeds of the peppers.

7. Wash the sweet peppers , green peppers and red peppers.
8. Cut the peppers and practice removing seeds and stems.
9. Add the peppers to the blender and blend them into a liquid ( add vinager and water to get the blending going , ( this is done by judgement and experience))
10. Add them to the pot
11. Blend the limes and add them to the pot
12. Give the big pot a stir ( for about 2 minutes )
STOP
Now add the spices and give it another stir.
Taste the sauce. It should be sweet with a garlic aftertaste. The limes should kick in right before the garlic takes over. The texture should be as a thick sauce ( thicker than tabasco with tiny chuncks of stuff!!!) Almost like a stone ground mustard.
Now determine if you will need more of any of the previous ingredients and if you do get them ready to add to the sauce ( but set them aside until the next step is done)

13. Put gloves on and wash the cayenne ,chipotle, jalepeno and chilli peppers.
14. Set them aside to be cut up.
15. Wash the Habanero's and set them aside.( Be very careful with habanero's)
16. Put the mask on
17. Cut up the cayenne peppers and remove the stems and seeds (set them aside in a bowl).
18. Blend the cayenne peppers as you did the sweet peppers and add them to the pot.
19. Repeat this task for the chipotle, jalepeno and chilli peppers ( Remember to remove the stems and seeds and set them aside )
20. cut the habanero's and remove the stems and seeds ( keep them seperate from the other stems and seeds and put the habanero's aside as well )

21 blend the sauce in the big pot for a few minutes.
22. taste the hot sauce. It should start out with a little heat and then the garlic and limes should mellow out the heat.

Stop. If you like the sauce at this level then your done.
IF you want more of a lime taste or garlic taste then add them now. Blend and taste until your happy with the taste of the sauce.

The sauce right now should be thick and you should be able to use it as a dip for tortilla chips.

But if you want some more heat start adding habanero's and the seeds to the blender ( leave the habanero seeds and stems out of this for now )
Blend alittle at a time and then add them to the sauce until it hits your desired heat level.

IF it is still not hot enough then add the habanero seeds to the sauce .

Now you wondering what do I do with all this hot sauce.

You will peserve it.

12 500 ml jars.

(P.S. add more vinager and water if it is too thick)

Or if you just made alittle then use it that night.

I usually let the sauce sit for about 4 weeks before I crack open the first jar.

But that is my hot sauce

Re: OT: Number of total Posts on site.
 

I'm neither sad nor evil enough to sing you the Scorpions. Even a devil has his pride.

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by Growltigga:
Fair comment Mephisto - the matching English proverb goes "he who is sad enough to buy the CD of the Shrek soundtrack will always win a competition as to who sang what" - this is also qualifed by the other Englosh proverb which says "always be nice to a German who has bought a CD, if you are unlucky, it may be the scorpion's greatest hits and he will insist on singing them all to you" http://forum.shrapnelgames.com/images/icons/icon12.gif <hr></blockquote>

Re: OT: Number of total Posts on site.
 

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by [K126]Mephisto:
I'm neither sad nor evil enough to sing you the Scorpions. Even a devil has his pride.

<hr></blockquote>

good effort that teufel.... er.... horrible thought, you were not going to sing anything by helloween or ramstein were you? I always thought the average archfiend would be more a motown fan myself!

http://forum.shrapnelgames.com/images/icons/tongue.gif

Re: OT: Number of total Posts on site.
 

I've been off the board for a few days, (wife's big 5-0 birthday) and just trying to catch up on things. I see science is still moving foreward on this sight, what with Growltigga sleeping with cats on the couch, Gryphin doing whatever with these Marmot thingies, finding out "The Gryphin is a Studley Dudley, and now scorpions, ahhh, the scientific community is going to have to lobby the govt. for more money to invest in these research areas just to keep up with these new and wonderous findings.

TS, printed your sauce, my ..., that's not a sauce its a secret weapon!. Forget fighting wars, just drop your enemy food with sauce included, sit back with tons of cold fluids and wait for them to come out. The only problem is you wouldn't be able to get into the area in question due to the unstable air, or the radiated heat for at least a year. Talk about a pollution maker.... However, some of my in-laws that I showed it to, want copies, they are going to give it a whirl, (I don't plan to visit them afterwords anytime soon, ha,ha) Also Growltigga, my mother in law is going to try your curry within the next several weeks.
http://forum.shrapnelgames.com/images/icons/icon7.gif

Now what's all this about Gryphin being a Studley Dudley? also could I have his websight to ck this out? either you or he can e-mail it to me if he doesn't want it posted and if its ok. http://forum.shrapnelgames.com/images/icons/icon6.gif

PS. The "Twinkle" worked, siiighhh http://forum.shrapnelgames.com/images/icons/icon12.gif http://forum.shrapnelgames.com/images/icons/icon12.gif

just some ideas mac

[ 28 January 2002: Message edited by: mac5732 ]

[ 28 January 2002: Message edited by: mac5732 ]</p>

Re: OT: Number of total Posts on site.
 

Hey mac if it not to expensive I would send you a jar.

And that goes out to other hot sauce lovers ( this side of the pond)

I have 5 extras sitting around.

And the sauce has a nice smell to it.

Why all this fear of hot sauce. It is a thing to enjoy not fear.

Re: OT: Number of total Posts on site.
 

hot sauce is ok, but man, all those peppers, whew,
they are going to try it tho, I don't know what it would cost to ship, but would love some, if you mail it, they'd probably put a new terorist threat alert out if the smell ever leaked out of the container, figuring some new type of weapon ha, ha

http://forum.shrapnelgames.com/images/icons/icon12.gif

just some ideas mac

Re: OT: Number of total Posts on site.
 

Actually, once I read the directions, tesco's hot sauce looked about right. But then, I used to start chili by browning the meat with jalapenos, and have been known to add shavings of habanero peppers to spaghetti sauce. I don't generally make spicy foods anymore, as my girlfriend doesn't like spicy food.

To those who asked: if spiciness is ranked on a scale from 1 to 10, jalapenos are around 4, and habaneros would be 10. I've also heard habaneros referred to as Scotch Bonnets.

For those of you "across the pond": any recipes for haggis? THAT should be grounds for chemical warfare (although I actually enjoyed eating some on one of my two trips across the Atlantic)!

Re: OT: Number of total Posts on site.
 

I had Haggis on Sat.

Mr R. Burns day.

Re: OT: Number of total Posts on site.
 

crazy, you are all barking doolally certifiable bindipping nutters

As a matter of good practice, I would not cook any recipy which required me to wear safety clothing - especially a mask!!

Re: OT: Number of total Posts on site.
 

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by [K126]Mephisto:


Ah, finally, the appropriate devotion! So, lesser one, know this! Of course I know ALL the names and all your sins but if you are not that mighty you can just turn around the CD with the Shrek soundtrack where you will find the even lesser ones that made this songs and read the name from the booklet. As the German proverb goes: The one who is able to read has a clear advantage! http://forum.shrapnelgames.com/images/icons/icon7.gif <hr></blockquote>

Fair comment Mephisto - the matching English proverb goes "he who is sad enough to buy the CD of the Shrek soundtrack will always win a competition as to who sang what" - this is also qualifed by the other Englosh proverb which says "always be nice to a German who has bought a CD, if you are unlucky, it may be the scorpion's greatest hits and he will insist on singing them all to you" http://forum.shrapnelgames.com/images/icons/icon12.gif

Re: OT: Number of total Posts on site.
 

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by Gryphin:
Growtigga, I hope you make it to Boston some day. I'll buy the wine. At the moment I have not witty come back. You are keeping my dates very amused and they don't even understand what we are talking about. Every consider a job in as a stand up comiedian?<hr></blockquote>

Goodo - any cote du rhone will do me old boy - I will drinbk anything as long as it doesn't come from the Napa valley!! "Dates?" Mac, get a load of this, ol' Gryff is obviously a bit of a studley dudley, how many has he got (unless he is talking about the sticky pressed desert legume thing) - you would never believe it from looking at his website pictures!

Stand-up comedian? how could I compete with anyone from a nation that produced Jerry Seinfeld and Peewee Herman!!
http://forum.shrapnelgames.com/images/icons/icon12.gif

Re: OT: Number of total Posts on site.
 

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by DirectorTsaarx:
For those of you "across the pond": any recipes for haggis?<hr></blockquote>

yeah, take 1 small sheep, persuade it to eat a whole load of oats, some salt, pepper, neeps and onion - take 1 large rope and tie sheep securely to any immovable object - take 1 large knife and a bucket, sharpen knife and hold sheep.....

Need I say more?

Re: OT: Number of total Posts on site.
 

Excuse me for my sometimes unworldly knowledge in the area of cuisine, but I have heard of Haggis, but don't exactly know what it is or its makeup, could one of you please enlighten my freyed mind,
(after reading TS's sauce). I thought Haggis was a Scotish dish?? http://forum.shrapnelgames.com/image...s/confused.gif

Also Growltigga, what did you do to the poor Gryphin, haven't seen him on the forum since you mentioned his marmots and being a studley dudley,
is he by chance, undergoing some new scientific research into some of the more meaningful relationships of the universe? http://forum.shrapnelgames.com/image...s/rolleyes.gif

just some ideas mac

Re: OT: Number of total Posts on site.
 

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by mac5732:
Excuse me for my sometimes unworldly knowledge in the area of cuisine, but I have heard of Haggis, but don't exactly know what it is or its makeup, could one of you please enlighten my freyed mind,
(after reading TS's sauce). I thought Haggis was a Scotish dish?? http://forum.shrapnelgames.com/image...s/confused.gif <hr></blockquote>

Mac, surprised you are on the forum at all as I thought that given Mrs M's suceptability to the 'twinkle' and your obvious ability to read a matter for 'scientific investigation' in almost any subject, you would be out of action for a matter of weeks at your age!!

my description for haggis below is typical of a sassenach (ie Englishman) - I actually like haggis and basically a haggis comprises the following:

oatmeal
suet
lamb's liver
onion
pepper, salt and cayenne pepper
AND HERE'S THE GOOD BIT - ALL THE ABOVE IS BOILED IN A SHEEP'S STOMACH BAG


Also Growltigga, what did you do to the poor Gryphin, haven't seen him on the forum since you mentioned his marmots and being a studley dudley,
is he by chance, undergoing some new scientific research into some of the more meaningful relationships of the universe? http://forum.shrapnelgames.com/image...s/rolleyes.gif [/quote]

Mac, I didn't touch the guy, he is probably off in his custer hat circing wagons somewhere http://forum.shrapnelgames.com/images/icons/shock.gif

Re: OT: Number of total Posts on site.
 

according to canada post it will cost under 20 dollars to ship the sauce out anywhere in N.A.

So if anyone is interested let me know.

I can be reached at a655321@hotmail.com that way we can work out the details without the spam trollers learning stuff about us.

just put seiv-sauce in the subject

Re: OT: Number of total Posts on site.
 

LOL
Growltigga, "out of action at your age", I may be older, but I'm not that old,(ha,ha) cough, cough, wheeezz, d... broke my cane, sigh http://forum.shrapnelgames.com/images/icons/icon12.gif

Science is the meditation and reflection on the wonders of the Cosmos and needs to be endured
profusly to susbstantiate the pros and cons of new found endeavers within our limited universe, such as the "Gryphin Position". (if all else fails, use the "Twinkle") http://forum.shrapnelgames.com/images/icons/tongue.gif

Director Tsaarx, I brn by meat for Chili, but is the Tigga pulling my leg or do you really cook it in a sheeps stomach, ugh, and it really tasts good????? No wonder everyone wants TS's sauce, never tried the Habenaro part with the meat, I'll give it a try, tks

TS, I send you an email first chance I get.. tks

just some ideas mac

[ 29 January 2002: Message edited by: mac5732 ]

[ 29 January 2002: Message edited by: mac5732 ]</p>

Re: OT: Number of total Posts on site.
 

I'm alive and pursuing research into certain "aciveties". I also "ran into a mined warp point" and have been waiting for the repair ship and resupply. One of my dates noticed Mac's post and suggested I catch up.
Circleling wagons? No, I was doing some research as to how the Bismark sank the Hood.

Re: OT: Number of total Posts on site.
 

Gryphin, "one of my dates" ?? BMT http://forum.shrapnelgames.com/images/icons/icon7.gif

mac

[ 29 January 2002: Message edited by: mac5732 ]</p>

Re: OT: Number of total Posts on site.
 

Sorry for confusing everyone by switching from chili to haggis; what brought haggis to mind was calling a habenero pepper a "Scotch Bonnet" (I think because of it's shape). Anyway, Scotch made me think of, well, Scotty from Star Trek, then a fifth, then haggis. And haggis was the only one of those three that made any sense to this thread... although a fifth of Scotch just might help the weaker members of this board handle tesco's hot sauce... http://forum.shrapnelgames.com/images/icons/icon12.gif

Re: OT: Number of total Posts on site.
 

BattleCruiser vs Battleship where armor is replaced by speed , and a lucky shot and a poor location for storing things that go boom. But there was no magazine in that area and the angle of attack from the bismarks shells should be around 11 degrees.

Good luck solving the mystery.

Re: OT: Number of total Posts on site.
 

Director Tsaarx, no apology necessary, those of us who meditate upon the wonders of nature, especially in the area of cuisine, have open minds, however, open stomachs may be a different matter, and I agree with you on the Scotch, tho I prefere Canadian Club myself, but with Tesco's sauce I must admit, a quart would probably be more like it. Man, what a hang over that would be, and at my age to, ahh you youngsters take me back to my youth, the memories, oh what memories, siiiigggghhhhh, http://forum.shrapnelgames.com/images/icons/icon6.gif

Besides, between this and the # of post thread, it gives us and everyone on the forum 2 places to discuss diverse and yet related topics without taking up the space and time for the more game related ones and bothering those who do not wish to partake in the expansion of numerous areas of discussion. I do hope the Moderators understand and continue to let us use these threads to update ourselves on the game and other related or unrelated realms. These are more like General Discussion threads where everyone may join in and discuss the game or other areas of interest to those of us who play SEIV without delving into specific topics, Since both topics have to do with numbers/Posts it only seems fitting that thats where it should be. I do hope we are not offending those who started these threads.

just some ideas mac

PS. My most sincere apoligies, I just noticed the G&G or Growltigga/Gryphin Thread, I shall move my views to that site in regards to OT banter from now on.

[ 30 January 2002: Message edited by: mac5732 ]

[ 30 January 2002: Message edited by: mac5732 ]</p>

Re: OT: Number of total Posts on site.
 

TS: very tasty sounding sauce. it will require a trip to the store, but i might be able to start a batch next week sometime.

a friend of mine has a pickled-pepper recipie that you might like. that is, if you like eating peppers out of a jar with a few cold beers. its a very flexible recipie that basically consists of throwing whatever looks good into a jar of pickling sauce and setting it in the fridge for a few weeks. I will try to dig up the list of some of the favoured ingredients if you are interested.

and if you really like to light your mouth on fire, i could probably be persuaded to post our recipie for death ribs. they are tasty, but the main point of the exercise is to experience the endorphin high from eating them. all joking aside, you will literally burn your hands and eyes if you try to cook these things unprotected.

Re: OT: Number of total Posts on site.
 

Puke, post the rib recipe, love ribs......better then chili..

just some ideas mac

Re: OT: Number of total Posts on site.
 

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by Gryphin:
No, I was doing some research as to how the Bismark sank the Hood.<hr></blockquote>

Mac, calm down, I am sure Gryphin is actually talking about the said naval action and it is not code for anything, ahem that way inclined!

Gryff, that's an easy one, outmoded and spurious tactics (compare to tactics used by KGV and Rodney when they attacked Bismarck), poor deck armour on the Hood, especially over the magazines (as I recall 3/4inch compared to BIsmarcks 41/2 inch) and bloody bad luck - the Hood may have been the largest vessel in the RN but it was probably the most antiquated fleet line unit we had

Re: OT: Number of total Posts on site.
 

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by DirectorTsaarx:
Anyway, Scotch made me think of, well, Scotty from Star Trek,<hr></blockquote>

DT, I would point out that Scotty from Star Trek (James Doohan) was actually Canadian - I am not sure why I think that is so funny

I personally would not drink or bring strong spirits anywhere near TS sauce - I am actually going to make it but hold off on the jalapenos and the habaneros and chipots or whatever - not sure we can buy them over here anyhow

Re: OT: Number of total Posts on site.
 

death ribs, and the story of how they came to be:

since the early 90s, some associates of mine have been in the habit of making obnoxiously hot speghetti sauce. always from scratch, and in large batches that usually Last for several weeks. the challenge soon became to make a sauce that could not be eaten, (consuming a full plate of speghetti (i know im spelling that wrong) coated with copious (spelled that wrong too) ammounts of the sauce) and on one drunken night they suceeded. no one remembered quite how, but for a long time after we tried to recreate the process. sometimes we roasted our own peppers, sometimes we just dumped in hotsauces and cheese and wine.

Then we started eating the habenjero (spelled that wrong too) burgers from the prince of whales pub. about a eight inch of habenjero pepper paste smeared on top of a half pound burger. most people cant finish their third bite, but if you are in the business of eatting spicy food, you know its all psycological. after the second bite, you mouth cant actually get any hotter than it already is, so you might as well keep going. after eating two in a row, i decided three things. (1) those things tasted like crap (2) the endorpins going through my body were about as entoxicating as any drug on the street, and (3) if we put our minds to it, we could concoct something better than those lame burgers.

now, you have to understand that we could not actually make anything hotter than those burgers, not without inflicting chemical burns. and besides, you could not actually convince your nerve endings that anything was any hotter than that anyway, even if your flesh was peeling off. our goal was to make something that tasted better. we decided on ribs.

anybody who knows their hotsauce has heard of Daves Gourmet Insanity Sauce, which is about as hot as most things get. the problem is, it tastes like crud. We tried making the ribs with bunches of stuff, from my favorite sauce, Scorned Woman, to custom sauces made from various peppers, vegetables, and spices. then we found Blair's.

Blair makes a product called Blair's Death Sauce, which you can find with a simple web search, and you can buy it in cases of 12 bottles. each bottle comes with a little skull keychain, and i have on on the key to my motorcycle right now. Blair's sauce is as hot as Dave's, and it tastes GOOD. the next step up from the Death Sauce, is his After Death sauce, and thats what we used for the ribs. these days, there are other flavours and higher potency stuff, but i like to stick with the After Death sauce because it tastes a bit better than his more concentrated extracts, and for this project we didnt really need to get any hotter than we had gotten.

so. now we have our main ingrediant. for the Ribs, Draegers sells English Short Ribs that are about 10-11 inches long, 3.5 inches wide, and 2.5 inches tall. i have know idea what they weigh, but i think 4 of them set me back about $60 the Last time i bought some. your local grocer or butcher probably has something similar, so try to get something of sufficient size and have it cracked 3 times.

since these are death ribs, you are probably not going to taste any other garnishing ingrediants that you might othewise cook into a marinade. i can share some more mild rib recipies that have complex flavorful sauces, but these are a bit simpler.

coat your ribs in coarse ground pepper, and really rub it deap into the meat. you want every edge coated, since most of its going to fall off into the marinade as it soaks.

fry up some garlic, about 10-15 cloves ought to do it. chop them up into tiny little pieces (use a cuisinart if you are lazy) and slap them in a pan with about a quarter stick of butter. dont fry it too long though, because the chemicals in the sauce will break it down the rest of the way for you.

pack the garlic around the meat (some people think its good enough to just dump the garlic in. they could be right), and place the ribs with the pepper and the garlic into a pot big enough to hold them. it will probably take your largest stew pot.

then pour in the After Death sauce and some beer. You are going to want a very rich, dark beer. our beer of choice is Spatten Optimator, you may like Chimmay or Duvel (although they are not as dark). the purpose of the alcohol is to help break down the other ingrediants, tenderize the meat, and act as an agent to help soak the other flavours into the ribs. you should have gotten the 12 pack of blairs After Death sauce, and if your ribs are able to lay flat in your container you should use enough to cover them. if they have to stand up, you will probably not be able to cover them, so i think its a good idea to either stir the entire concoction periodically, or to rotate / flip the ribs. the basic mixture you will want to use is about 3 parts After Death Sauce to 2 parts alcohol. I think this came out to 9 bottles of sauce to roughly 2 bottles of Optimator, but will depend on the size and shape of your container.

let it soak for a little over 48 hours, and you are ready to grill. now, after having touched the sauce, it wont burn your hands. but SCRUB and WASH thoroughly until your skin is raw before touching your eyes, mouth, nose, or other mucus-membranes.

now to grill, you must observe caution. I always like a low heat and slow grill, leaving the inside a nice shade of pink for that perfect medium rare. the chemicals have probably partially cooked the stuff for you, so i doubt anything will be pink when your done. also, dont be supprised if the meat has already fallen off the bone when you take it out of the sauce.

these will be big hunks of meat, so it IS important to grill slow, and rotate often. putting them on the grill is easy enough, but be VERY CAREFUL when tending the grill and turning the ribs. the smoke WILL burn your eyes, and you dont want to inhale it. grill outside, and stay inside. only go out to make adjustments and turn the ribs. if the sauce spatters on you while it is cooking, you must understand that the bits that spatter are concentrated chili oil extract and will give you a chemical burn if you dont wash it off. wear goggles and gloves (or oven mits) when tending the grill. hold your breath while you are outside, or wear a mask. baste the grill from your remaining hotsauce to keep the meat from drying out (should not be too much of a problem if you soaked them long enough).

now Chop the things in thirds, and cut them off the bone if they did not fall off already. serve as you like, but have large quantities of beer and water on hand. I ate 2 (2/3 of a rib) and probably put down about 8 beers the Last time we did these.

they were as hot as the habenjero burgers, but with a rich jucy flavor that just made your mouth water for the taste at the same time your eyes were tearing and nose running from the heat. same endorphin high, to describe the feeling, you get a happy tingling feeling in your cheeks and all through your body similar to the feeling you get when your foot 'falls asleep.' you may feel like you are sweatting only to find your forehead dry when you try to wipe it. be sure to eat about a quart of icecream afterwards, or you will have serious stomach problems the next day, and visiting the water closet will be a painful experience unless you have had the icecream or other creamy coating substance.

Re: OT: Number of total Posts on site.
 

theres no 'h' in wales, sorry.

Re: OT: Number of total Posts on site.
 

My... and I thought Tesco's sauce was spicy. How do you guys have any stomach left http://forum.shrapnelgames.com/images/icons/icon7.gif

tks Puke, I will give it a try when its ok to grill out, printed this out to add to my recipe book with Tesco's and Growltigga's recipes. The only question, how can you enjoy it if you have to wear, goggles, gloves, etc and stay indoors until ready to eat?? http://forum.shrapnelgames.com/image...s/confused.gif

just some ideas mac http://forum.shrapnelgames.com/images/icons/icon7.gif

Re: OT: Number of total Posts on site.
 

Any one have a good stew recipe....

And to our German friends out there. Could you post something.

I have never tried to cook any German dishes and would like to.