[KerryYoung]

Originally Posted by Dennis Lukes

I thought minstrel shows were "racist" now. But this is what the liberals watch for entertainment? Figures, it was the Democrats who founded the Confederacy and the KKK. Look it up.

It seems that there is so much confusion and inconsistency in this world Sir. It is a joy to find a community of people so committed to seek out and follow the true way.

I feel. Such honour in being placed in a position to serve my husband and son as they seek to navigate us through this pending storm.

[MitzaLizalor]

I'm not sure to what extent it's "pending" just now.

[KerryYoung]

That is a very good point Mitza………very good point.

[Basilissa]

Originally Posted by Isabella White

And, just think of how economical this would be, dear Sister Basilissa. All one would have to do is to throw those peppers into a cold skillet and then let them cook themselves — no gas required!

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.

Originally Posted by Roland

Carolina Reaper from Caramelz is a quick fix. It is sweet, caramelized and those Carolina reapers have a pleasant heat.

Peruvian aji amarillo has an amazing smoky flavor. At a meager 50,000 SHU they aren't spicy at all (you almost can eat them like apples), but they work well combined with other peppers.

And for those ghost peppers, I just toss them in any dish that can have them. I just make sure I don´t have my brother and his family over, they squirm over just about anything.

I noted that with some of my acquaintances, too. No idea what the fuss is all about...?

Originally Posted by KerryYoung

I had never considered using anything other than plain old bell peppers to be honest.

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

Even when a recipe calls for bell peppers, I use poblano, jalapeno, serrano, or rocoto instead. They have the same juiciness of bell pepper, but some actual flavor. I buy the poblano peppers from a grower who was able to elevate it from the meager 2000 SHU to something that actually has some pleasant sting to it (probably around the mid to high range of jalapeno, so some 5000-8000 SHU).

Rocotos are the best, as despite their low, habanero-like 50,000 SHU, the heat is distributed throughout the juicy flesh - delicious!

[James Hutchins]

1st Corinthians 14:34 Let your women keep silence in the churches: for it is not permitted unto them to speak; but they are commanded to be under obedience, as also saith the law.
1st Corinthians 14:35 And if they will learn any thing, let them ask their husbands at home: for it is a shame for women to speak in the church


Cat in a blender.

[Dr. Anthony J. Toole]

Originally Posted by Basilissa

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]

Originally Posted by Dr. Anthony J. Toole

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]

Originally Posted by Basilissa

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]

Originally Posted by Basilissa

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]

Originally Posted by Isabella White

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]

Originally Posted by Basilissa

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]

Originally Posted by Isabella White

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]

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]

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.