[Dr. Anthony J. Toole]

Re: Nervous hello

Bell peppers?? Bell peppers?? Why would you use something so plainly tasteless?...

I totally agree with you Sister Bas. I think we're on the same wavelength here - I'll let you in on a little "secret sauce" I use when a dish requires spicing up. Only $1.18 from Walmart and goes with everything - just slather it on - can also be used as fuel for Russian tanks. Not sure how many Schofield Units so I had to look that up: Scoville heat units, also known as SHU is simply a measurement of the number of times [the pepper] needs to be diluted by sugar-water. Well, I'd be careful about adding more sugar to this one. Definitely does not need sugar! So I'd say this one is darn tootin' hot.

[Basilissa]

Re: Nervous hello

can also be used as fuel for Russian tanks.

Maybe you could send some of the stuff to that gigantic Russian convoy of tanks that has been stuck in traffic north of Kiev for the past two days. They surely need some fuel for their tanks.

And also some vodka, because that's the main fuel for the Russians.

[Roland]

Re: Nervous hello

Maybe you could send some of the stuff to that gigantic Russian convoy of tanks that has been stuck in traffic north of Kiev for the past two days. They surely need some fuel for their tanks.

And also some vodka, because that's the main fuel for the Russians.

I was led to believe those vodka producers found a better consumer:

I think both approaches are fine. All drunk Russians I have met seemed just fine.

[Isabella White]

Re: Nervous hello

Let's not exaggerate, Sister. Ghost peppers are at a meager 1,000,000 SHU (Scoville Heat Units). California reaper which was suggested by Roland (see below) has a more decent 2,000,000 SHU. So comparing with California reaper, ghost peppers are rather mild.

Really, dear Sister Basilissa? Are you quite sure that that is correct? The reason I ask is because Agatha (my sister) once tried to saute some of those "rather mild" ghost peppers, and the process warped and completely ruined the cast-iron skillet that had belonged to our beloved grandmother!

[Basilissa]

Re: Nervous hello

Really, dear Sister Basilissa? Are you quite sure that that is correct? The reason I ask is because Agatha (my sister) once tried to saute some of those "rather mild" ghost peppers, and the process warped and completely ruined the cast-iron skillet that had belonged to our beloved grandmother!

My dearest Sister, you should recommend Agatha cleaning her skillet once in a while. I have been cooking in my iron skillet for years, and it is still immaculate.

The skillet on the photo looks reedemeable. A good scrub in warm water with mild detergent, then dry the skillet with a cloth (this is important to avoid rusting), then season with some oil, and Agatha's skillet will shine like new.

[Isabella White]

Re: Nervous hello

My dearest Sister, you should recommend Agatha cleaning her skillet once in a while. I have been cooking in my iron skillet for years, and it is still immaculate.

The skillet on the photo looks reedemeable. A good scrub in warm water with mild detergent, then dry the skillet with a cloth (this is important to avoid rusting), then season with some oil, and Agatha's skillet will shine like new.

Oh, I do thank you for such timely and well-intentioned advice, dear Sister Basilissa — but, it might interest you to know that the photo of the skillet was taken AFTER the very cleaning process that you have so kindly shared. And, the other day when I held the skillet upright, I swear that I could see daylight coming through it — thanks to those "rather mild" peppers!

[Roland]

Re: Nervous hello

Really, dear Sister Basilissa? Are you quite sure that that is correct? The reason I ask is because Agatha (my sister) once tried to saute some of those "rather mild" ghost peppers, and the process warped and completely ruined the cast-iron skillet that had belonged to our beloved grandmother!

Hi Isabella. That looks salvageable. The interwebs has provided a solution for this problem. It seems legitimate, perhaps it can help you. For good measure you might try to go through the whole refurbishing process. It will look brand new and after this the egg probably won´t stick that much anymore. Nice recipe included (skip to 6:31 for the recipe):

[Dr. Anthony J. Toole]

Re: Nervous hello

If Agatha would oil her skillet and rub gently with a damp cloth, surely she will get a nice shine. I look forward to seeing the pics! Maybe she could bake a pie.

[WWJDnow]

Re: Nervous hello

You should look at the Auntie Flow's Prayer Shack and Christian Parenting threads. Although I don't read them myself, I hear from the many wonderful ladies of Landover that these sections of our forum contain much wonderful advice on how to please your husband and raise future soldiers for the Lord.