Anyone for a chilli cook-off?

[Devany]

I agree dick,

I have been to several Chili Cook Offs on the mainland, from Chciago to Ft. Worth to California and there are ALL KINDS of chili. Besides, a Puna Cookoff could make it's own rules and I think it would be great to have a variety of categories, one of them being FIREY!

Personally, I love very hot chiles, but usually add them on the side. I also don't like foods that are just insanely hot with no real flavor. I make my own hot sauces, and do them in the Belizian style, using habeneros but also fruits and vegetables for flavor. Marie Sharps brand sauces from Belize has the best flavors IMHO and they come in a variety of heats.

quote:

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Originally posted by DickWilson

A robust and fiery chili with a smokey flavor can be used in a good chili that can be eaten by anyone, there are however levels of heat that can be obtained by varing the amount of chili used in the mix. Some prefer a chili that challenges the tast buds with a lingering smoldering heat, others prefer a intense burst of heat that brings the entire body alive with the flavor. To each his own. Some just love the endorphin rush brought on by the hotest of the hot.[][]

dick wilson

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Aloha au i Hawai`i,
devany

Devany Vickery-Davidson
East Bay Potters
www.eastbaypotters.com