They are a variant but actually I would say hotter.
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Nicole Massey Sent: Tuesday, August 27, 2013 2:22 PM To: [email protected] Subject: Re: [CnD] HOTDOG CHILLY It's my understanding that Scotch Bonnet peppers are actually Habanero peppers, or at least a very close variant. A former roommate of mine found out that you can get hotter peppers if you don't water them as much when you're growing them. > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Walter Cone > Sent: Tuesday, August 27, 2013 12:46 PM > To: [email protected] > Subject: Re: [CnD] HOTDOG CHILLY > > Well Charles could use scotch bonnet peppers or Ghost chili extract > for an electrifying burning experience. > > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Nicole Massey > Sent: Tuesday, August 27, 2013 1:39 PM > To: [email protected] > Subject: Re: [CnD] HOTDOG CHILLY > > For an Adkins friendly option, you could also use it over a grilled > chicken breast instead of fries, and a non-Adkins version could go > over chicken nuggets for a high protein entrée. > If you're someone who likes your food "Charles" hot then I'd think a > quarter teaspoon of cayenne or some diced (or just sliced) jalapenos > or habanero peppers in the recipe would increase the heat level. (I > suspect Charles would use both the cayenne and the habanero peppers > and still think it a bit > mild) > > > -----Original Message----- > > From: Cookinginthedark > > [mailto:[email protected]] > > On Behalf Of Becky > > Sent: Tuesday, August 27, 2013 11:38 AM > > To: [email protected] > > Cc: <[email protected]> > > Subject: Re: [CnD] HOTDOG CHILLY > > > > Sounds delicious on hot dogs or French fries. > > Thank u > > > > Sent from my iPhone > > > > On Aug 27, 2013, at 2:10 AM, "Mike and jean" <[email protected]> > wrote: > > > > > 2 pounds ground beef > > > 1 and one-half cups ketchup > > > 1 tablespoon prepared mustard > > > one tablespoon chilly powder > > > > > > Brown ground beef and drain fat. Add mustard, ketchup, and chilly > > powder. > > > Stir. Bring to boil and simmer 15 to 20 minutes. Serves 25 to 30 > > > hotdog weiners. > > > > > > Exercise Daily > > > Walk with God > > > > > > _______________________________________________ > > > Cookinginthedark mailing list > > > [email protected] > > > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > > Cookinginthedark mailing list > > [email protected] > > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
