OT: Number of total Posts on site.

[Dracus]

has anyone else noticed that SEIV forum out numbers all the other forums combined in total number of Posts.

[Captain Kwok]

...and not by coincidence either...

[Fyron]

Go SEIV! http://forum.shrapnelgames.com/images/icons/icon7.gif

[tesco samoa]

hurray for everything.

[tesco samoa]

i think it is due to the fact that we will type about anything.

[Growltigga]

TS really? ok then, someone tell me why orange jam is called marmalade then

[Val]

FYI:

Marmalades are bitter-sweet,citrus based preserves traditionally eaten at breakfast. They are also useful in cooking in a variety of ways both for savoury and sweet dishes. Traditionally they are made in an open pan methods. The fruit is washed and sliced prior to being steamed, cane sugar is mixed with the steamed fruit in small 20lb/10kg pans and the resulting mixture is cooked rapidly over direct heat until just the right moment for setting.

Jams are cooked in small open pans the fruits (non-citrius) are quickly cooked to retain their full flavour. Each pan is stirred repeatedly to ensure correct setting.


Now you know http://forum.shrapnelgames.com/images/icons/icon12.gif

[Growltigga]

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by Val:
FYI:

Marmalades are bitter-sweet,citrus based preserves traditionally eaten at breakfast. They are also useful in cooking in a variety of ways both for savoury and sweet dishes. Traditionally they are made in an open pan methods. The fruit is washed and sliced prior to being steamed, cane sugar is mixed with the steamed fruit in small 20lb/10kg pans and the resulting mixture is cooked rapidly over direct heat until just the right moment for setting.

Jams are cooked in small open pans the fruits (non-citrius) are quickly cooked to retain their full flavour. Each pan is stirred repeatedly to ensure correct setting.


Now you know http://forum.shrapnelgames.com/images/icons/icon12.gif <hr></blockquote>

http://forum.shrapnelgames.com/images/icons/tongue.gif Ok Val, I rate you 5 stars for that response and it is nice to know that there is someone out there who always has an encyclopedia brittanica nearby to hand

I must admit tho, judging by your past Posts, you didn't strike me as the sort of person who was a dab hand at conserve making http://forum.shrapnelgames.com/images/icons/icon12.gif

[Val]

I tend to focus on Mexican and Italian dishes, though I am reasonably adept at Chinese, Japanese and 'American' cuisine. Not so hot at pastries, but preserves have a special spot in my heart http://forum.shrapnelgames.com/images/icons/icon7.gif

Never underestimate the power of an encyclopedia http://forum.shrapnelgames.com/images/icons/icon12.gif

Reminds me of the one episode of Friends. Ever see the one with Joey and the V volume? In between playing games of SE IV, of course...

and 5 back at you gt!

[ 21 January 2002: Message edited by: Val ]</p>

[Growltigga]

sorry mate, dont watch friends!

you can keep conserves, I will specialise in pickles and chutneys - in fact, just to really make this Off topic and sad, I came up for a wicked recipy on saturday night for a demon curry (still feeling the after effects now) and especially the tamarind and banana chutney I made for it

find that one in your encyclopedia!! http://forum.shrapnelgames.com/images/icons/icon7.gif

[tesco samoa]

please post the recipe.

I will give you my Hot Sauce one.

My dream life is Chef.

If I could afford to become one I would.

I am always cooking and looking for new ideas.

[Growltigga]

TS, no worries, do you want the chutney recipies or the curry recipy or both? I will get Mrs GT to dig them up and e-mail you them to you tonight

do you mean Chef as in out of south park?

[Growltigga]

Tesco, actually, as a Canadian I presume you can get some excellent wild salmon, if so, I have a great recipy for thai style salmon in filo pastry

[Richard]

Now if you guys have a good Chili recipe we can talk.

My wife and I are on a definite hot food kick right now http://forum.shrapnelgames.com/images/icons/icon12.gif .

[Growltigga]

Richard, unfortunately I am not sure my chili recipy would cut the mustard (I left it on the halogen too long Last time I made it - the cats did prefer the end result to their usual cat crisps) but I can do you a fierce Thai Red Curry receipy or a Spaghetti Puttanesca (Tart's spaghetti) which if not hot, will at least reach the parts other pastas wouldn't

[Val]

I'd love to see the curry recipe.

I do a wicked chili, but it is more an "add as you go" type thing, no set recipe. I can give you the components I use and you can work it to taste. It also depends (as everything) on the quality of the incredients. I use the same steak you would use for a good beef stew in my chili, I just cut it a bit smaller. Cumin and habanero are good spices to use.

Haven't really made this since I started dating a vegetarian, though she makes a good veggie chili (hard to believe that's possible).

Our IS department recently had a chili-cookoff, but it was at the central office so no entry from me http://forum.shrapnelgames.com/images/icons/icon12.gif They did post two of the wining recipes at Recipes (http://www.heartsaverscpr.com/potluck/potluckrecipes.html)

[ 21 January 2002: Message edited by: Val ]</p>

[mac5732]

Hey, I got the day off, and I'm making spagetti, send me the recipe, also I love Chili, you guys are making my mouth drool,

just some ideas mac http://forum.shrapnelgames.com/images/icons/icon10.gif

[Growltigga]

OK, curry recipy first, I will try and do the slaggy spag tomorrow

CURRY - STAGE 1

combine the following in a bowl

2 tbs of each of fennel seeds, cumin seeds, coriander seeds with 1/2 tsp of each of fenugreek seeds and black peppercorns. Add 1 clove, 1/2 a cinnamon stick and 2 cardamon pods - add salt and freshly ground black pepper to taste.

Lightly toast all of the above in a pan over a gentle heat before pounding or crushing into a fine powder.

CURRY - STAGE 2

Chop the following ingredients roughly:

5cm of fresh ginger (peeled), 2 tennis ball sized red onions (peeled), 10 cloves of garlic (peeled), 2-3 fresh red chillies (with seeds) and 1 bunch of fresh coriander.

Add this to the spice mix from stage 1 and puree this in a food processor until it is a glutinous sort of paste.

This is your curry paste. Dont tasteit - it tastes like a tramp's underwear at this stage.

Preheat your oven to 170 degrees C/325 degrees F.

CURRY STAGE 3

In a large casserole pan, fry the curry paste mixture in 2 tbs of butter unrtil it goes golden, stirring regularily - add 2 x 400g tins of chopped tomatoes and 300 ml stock or water. Bring to the boil, cover with kitchen foil and place in the oven for 1 1/2 hours to intensify the flavours;. Remove the foil and continue to simmer on the stove until this thickens.

This is your basic curry sauce.

CURRY STAGE 4

This recipy is for lamb for whiich I reckon you would need 1.5kg leg of lamb diced to feed 8 hungry people or 1 fat growltigger, fry the lamb in a pan with a little olive oil until golden, then add it to the curry sauce and simmer for about 1 hour or until tender.

You can do this with diced chicken, prawns, paneer, vegatables or whatever you want.

The final stage, just before you serve it, is to mix in 285ml good natural yoghurt (dont cook it - it will curdle) and sprinkle on a handle of chopped mint and coriander - season to taste and add a good squeeze of lime juice

serve with naan bread, steamed basmati rice and lots of ice cold belgian beer.

You can add all the chilli you want to the spice mix if you like this well hot - if you do this - just dont forget to put some toilet paper in the fridge

[tesco samoa]

I will have the hot sauce posted by friday.

As for Chilli ??

Meat or vegi.

Always remember that to control the heat factor seperate the peppers into 2 piles.

Pile 1 pepper
Pile 2 seeds and stems

The seeds and stems are added afterwards to a dish a little bit at a time until the desired amount of heat is achieved.

And always try to use fresh over dried or canned.

[mac5732]

TS, meat chili, oh is my mouth watering, I'm going to record the recipes and try them out when I get a chance or give to Mrs Mac and let her try.

Tks for Curry Recipe Growltigga

just some ideas mac

[Growltigga]

No worries Mac, when I get back to England I will dig out the Puttanesca recipy - it is extremely nice and one of Delia's finest

What is it about north americans and chilli? almost seems like a national obsession - the English palette is far more attuned to the benefits of a good curry

TS - I will post the tamarind and banana chutney receipy when I get home

[mac5732]

Growltigga, Nothing like good Chili..
Chili does have some medical uses you know. Opens up your sinuses, clears your throat, gets rid of
unwanted buildup, among some its uses, It also is a social setter, It gives one an essance of
distinction, makes quiet types stand out, becomes a conversational tool within a group, and in addition, can be used as a defensive tactic against those unwanted or obnoxious quests. Yes Chili has many uses, one of the more multiple use
foods out there, Oh, and the most important, gives one a good excuse to down some nice cold beer.ahhhhhh

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

ps, look forward to recipe, tks

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

[Gryphin]

Guys, you might want to know, the girlfriend of mine that had some word for Englishmen and has enjoy following the banter here also took time to crib the recipies. She said we will have the chillie some night befor we, "CTW".

[Growltigga]

Mac, that post made me LOL and then some.

Will post the spag recipy asap but if I were you, be different and get Mrs Mac (if you have stopped twinkling at her) to give the curry recipy a go - with a few naan breads, pappadums, hot pickles and bottles of ice cold 'Scruttocks Old Dirigible' - life does not much better than that -and you can find an excuse and groove on down to all your old Ravi Shanka albums

[Growltigga]

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by Gryphin:
Guys, you might want to know, the girlfriend of mine that had some word for Englishmen and has enjoy following the banter here also took time to crib the recipies. She said we will have the chillie some night befor we, "CTW".<hr></blockquote>


Again, Gryphin, more information than the public had a need to know!! what recipies have been posted other than my demon curry??? dont have the chilli the same night you CTW - the side effects could be dangerous
http://forum.shrapnelgames.com/images/icons/icon12.gif

[tesco samoa]

http://web.archive.org/web/19991128232133/http://www.shrapnelgames.com/

for a good laugh. --- Richard

I see that Sarge was coming back then as well.

[Gaurav]

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by Gryphin:
"CTW"<hr></blockquote>

Time to add another post to the "Forum Decorum" topic http://forum.shrapnelgames.com/images/icons/icon10.gif

[Saxon]

Why all this talk about recipes? Why don’t you just move to Kenya, hire a cook and let them sort it out? It works for me. :-)

[Growltigga]

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by Saxon:
Why all this talk about recipes? Why don’t you just move to Kenya, hire a cook and let them sort it out? It works for me. :-)<hr></blockquote>

you colonial snob!! Moderators, chuck this chap off the forum for such imperialistic talk

[mac5732]

Saxon, when you do your owning cooking, especially chili, curry, etc , you get to add some of your own special ingredients or experiment
a good cook is ok, but it doesn't have that personal touch.. that's what makes for a good chili etc

Gryphin and Growltigga, looking foreward to recipes,

TS, waiting for the hot sauce you promised

Maybe we should have a seperate thread just for recipes, we could call it something like , the grounds for war, or spice up your wargaming life,
or Are you the quiet type who doesn't like to impose on your neighbors in your current game, then try this Chili recipe, it will turn you into the warmongering beast you should or always wanted to be. It puts fire into your life, and dread into your enemies.. http://forum.shrapnelgames.com/images/icons/icon12.gif

just some ideas mac

[ 24 January 2002: Message edited by: mac5732 ]

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

[tesco samoa]

friday for the hotsauce


For some strange reason I cannot access this site from home.

[mac5732]

TS, tks for update, As to not accessing site, I believe Sharpnel upgraded the site awhile back, you may want to re-add to your Favorites after going to Shrapnel Web Site, pick intel forums, pick SE4, then re-add to your list. I had a similiar problem with it, (dummy me, never paid attention to changes) had to re-go to Shrapnel, go back to intel forums and then re-added to my Favorites, It wouldn't over-write so I just called it Shrapnel Forum 2.

just some ideas mac

[tesco samoa]

you can delete the original link from the fav. dir. ( assumption of IE) just search for the directory or *.lnk and clean it up that way.

Now the hot sauce

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

now tomorrow how to put it together

How do you know you have enough peppers ( when the kitchen sink is full of them )

[tesco samoa]

Oh yea.

Gloves are very important..

Mask is good as well.

Just grab some next time your at the doctor's or grocery store.

First time I made hot sauce I did not wear gloves and for 4 days I could not touch anything.

The pain was horrible.

My hands were on fire.

[Growltigga]

Yoiks, this is not a recipy, this is aviation fuel!!!!

you cannot tell me anyone would seriously eat this (a hundred red chillis??) what is chipotle??? what are habaneros????

OTOH, I do suppose Canadians need something to take away the taste of those moose burgers http://forum.shrapnelgames.com/images/icons/icon12.gif

[Saxon]

Growltigga,

Growing up in Canada, we did have one horrible year where Dad shot an old moose with some of the worst tasting meat ever. Those things are huge and we couldn’t afford to chuck away several hundred pounds of meat, so a lot of it was turned into mince. Moose burgers are not that nice, the hot sauce might be the answer. Anyway, it was the Last moose he shot, from then on Mom said they would divorce if he brought home anything bigger than a white tailed deer.

Moved from Canada to lovely Stoke-on-Trent and found other candidates for hot sauce: Midlands cooking and Man United. A friend of mine taught me about football and made me a Man City supporter.

After a year, I fled down to Kenya, where I have been ever since. We have some really nice hot food from the coast and some lovely dishes with coconut milk. We also have a lot of people from the Indian sub-continent, stemming from the English colonisation of Kenya. They bring some great hot stuff and if you are lucky enough to get invited over to an Indian house where they incorporate the coastal food, you are in for a delight. My cook is pretty good, but doesn’t know the ins and outs of spice as some people here do.

I seriously have a cook. Her name is Freida and I pay for her two sons to go to high school and her daughter to go to elementary school. I also have two night guards (Charles and John), a day guard (Borongo) and a gardener (Njau). As you can see, living in Kenya does change your lifestyle. One of my complaints is getting new computer software, but there are compensations.

As far as being imperialistic, I am an avid Space Empires player, so I plead guilty to your charge.

[Growltigga]

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by Saxon:
Growltigga,

Growing up in Canada, we did have one horrible year where Dad shot an old moose with some of the worst tasting meat ever. Those things are huge and we couldnt afford to chuck away several hundred pounds of meat, so a lot of it was turned into mince.

[LOL!!!! one day I will have to tell you about my moose experience - the lot of you, especially the Canadians, are not ready for that - I am a bit upset about the moose meat, I for one am always delighted to spend my evenings biting chunks out of mammals]

Moose burgers are not that nice, the hot sauce might be the answer.

[judging by TS' recipy, the only thing this hot sauce will remedy is death]

Anyway, it was the Last moose he shot, from then on Mom said they would divorce if he brought home anything bigger than a white tailed deer.

[couldn't your dad go to Wal-mart instead? it is less hassle]


Moved from Canada to lovely Stoke-on-Trent and found other candidates for hot sauce: Midlands cooking and Man United. A friend of mine taught me about football and made me a Man City supporter.

[Canada to Stoke on Trent???? Saxon, you really really have my sympathies - no one should be put through that, I am surprised it only took you a year to rack off to Kenya - me? about 30 seconds!]

[as for Man City, ok, I can live with them, I am a blue too but of the Chelsea variety]

After a year, I fled down to Kenya, where I have been ever since. We have some really nice hot food from the coast and some lovely dishes with coconut milk. We also have a lot of people from the Indian sub-continent, stemming from the English colonisation of Kenya. They bring some great hot stuff and if you are lucky enough to get invited over to an Indian house where they incorporate the coastal food, you are in for a delight. My cook is pretty good, but doesnt know the ins and outs of spice as some people here do.

[I have been to Kenyan three times and know what you mean about the cooking - damn fine scoff as I recall - nice place - pity about the problems really]

I seriously have a cook. Her name is Freida and I pay for her two sons to go to high school and her daughter to go to elementary school. I also have two night guards (Charles and John), a day guard (Borongo) and a gardener (Njau). As you can see, living in Kenya does change your lifestyle. One of my complaints is getting new computer software, but there are compensations.

[so you have the equiavlent of $100,000 in annual alary of domestic help - what about hand maidens that dort of thing? my wife has a cook, guard, cleaner and gardener too, it is called me]

As far as being imperialistic, I am an avid Space Empires player, so I plead guilty to your charge.

[what about the charge of being a colonial nabob??]

<hr></blockquote>

[Saxon]

Mac5723,

You have a good point about the personal touch. The best meals I have eaten were not in restaurants, but in the homes of friends, who have worked to make something special for those close to them. I am an indifferent cook, as I do not enjoy the process of cooking. I spent a summer working as a cook at a camp and associate the act of cooking with drudge labour, to my cost. Those who do enjoy cooking and make the time to cook well can do some spectacular things. As I now live in a place where I can have someone else do my cooking, I have given myself that luxury. You are right, it isn’t as good as it could be, but it is a lot better than if I was left to do my own cooking!

[Mephisto]

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by Growltigga:
Not sure about the Zebra - too much like taking a chunk out of Mephisto if you ask me
My wife? pay me a salary? I wish, she is a lawyer as well and my negotiation skills are such that for doing the cooking, cleaning, gardening etc, I get to sleep 2 nights a week in a bed<hr></blockquote>

I'm absolutly positiv that I'm not missing any body parts so you really cannot know how I taste! And I guess, sleeping in this bed is not sleeping alone in it so you really get more then you should for your work. http://forum.shrapnelgames.com/images/icons/icon12.gif

[Growltigga]

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


I'm absolutly positiv that I'm not missing any body parts so you really cannot know how I taste! And I guess, sleeping in this bed is not sleeping alone in it so you really get more then you should for your work. http://forum.shrapnelgames.com/images/icons/icon12.gif <hr></blockquote>

No, I don't know how you taste other than I know Zebras are a form of wild *** ie similar to a donkey ie reference to the movie Shrek??!

No, it means sleeping in a bed and nothing more than sleeping - the rest of the week I am on the cushion with the cats

[Mephisto]

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>
No, I don't know how you taste other than I know Zebras are a form of wild *** ie similar to a donkey ie reference to the movie Shrek??!
No, it means sleeping in a bed and nothing more than sleeping - the rest of the week I am on the cushion with the cats<hr></blockquote>

Ups, missed me being a donkey! http://forum.shrapnelgames.com/images/smilies/rolleyes.gif *slapping myself*
Poor boy, all alone on the couch. If I could I would now links to "Rufus Wainwright - Hallelujah".

[Growltigga]

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


Ups, missed me being a donkey! http://forum.shrapnelgames.com/images/smilies/rolleyes.gif *slapping myself*
Poor boy, all alone on the couch. If I could I would now links to "Rufus Wainwright - Hallelujah".<hr></blockquote>

Ah but I am not alone on the cushion - my cats Nutmeg and Tigga Junior are there with me, warm little things I will have you know. Who on earth is Rufus Wainwright??

Gosh, I have just noticed that I have been promoted from the ranks and am now a second lefftenant (as we say) - how irrelevant is that?

[Mephisto]

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by Growltigga:
Who on earth is Rufus Wainwright??
<hr></blockquote>

"Hallelujah" is the song they play when Shrek is returning home, Fiona is in Dulok and the poor dragon lady is crying at the river/sea. And Rufus Wainwright seems to be the artist that "Hallelujah" if the credits are correct. http://forum.shrapnelgames.com/images/icons/icon7.gif

[tesco samoa]

Liverpool.

And the sauce is not that hot.

Lots of flavour. But you don't go about using it like it is red hot or ketsup or hp.

2 tablespoons added to chilli is good.

And the way the flavour goes is heat then the garlic and limes take over. But it can turn your face red.

I will post the cooking instructions tonight

[Growltigga]

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


"Hallelujah" is the song they play when Shrek is returning home, Fiona is in Dulok and the poor dragon lady is crying at the river/sea. And Rufus Wainwright seems to be the artist that "Hallelujah" if the credits are correct. http://forum.shrapnelgames.com/images/icons/icon7.gif <hr></blockquote>

Wow!!! &lt;cue bowing on the floor saying 'I am not worthy I am not worthy&gt; how on earth did you memorize that from the credits??? are you come kind of uber-teufel??? by the time the credits arrive, I am normally brushing the popcorn off myself and running for the toilet

[Growltigga]

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by tesco samoa:
Liverpool.

[?? what are you referring to or is this a cunning ploy just to mention ports on the Atlantic - if so, Halifax to you]

And the sauce is not that hot.

[I suspect this is relative, this sauce would go through my palette like napalm through a wheatfield]

Lots of flavour. But you don't go about using it like it is red hot or ketsup or hp.

[I agree, lots of pain as well, ketsup?]

2 tablespoons added to chilli is good.

[is probably 2 too much]

And the way the flavour goes is heat then the garlic and limes take over. But it can turn your face red.

[and cause cardiac arrests no doubt]

I will post the cooking instructions tonight<hr></blockquote>

[TS - you dont cook this, this is distilled - 100 red chillis? that is not food, that is chemical warfare]

[Mephisto]

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by Growltigga:
Wow!!! &lt;cue bowing on the floor saying 'I am not worthy I am not worthy&gt; how on earth did you memorize that from the credits??? are you come kind of uber-teufel??? by the time the credits arrive, I am normally brushing the popcorn off myself and running for the toilet<hr></blockquote>

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

[mac5732]

OH Gryphin, the Growltigga's sleeping on a couch with cats. Oh Gryphhin where are you?, here we go again....possibly some more new scientfic research....

TS, concerning your hot sauce, I am looking foreward to it, however, I checked my fire insurance, just in case you know, and it appears that some of your ingredients, (100 peppers) appear a little over extensive & which are not covered under my fire nor homeowners ins. By any chance is this amount correct? If so, its going to be some sauce!!!!! I will be sure that I have lots, & lots of cold beer handy, put fire dept on standby, and to be sure all emergency preparations are in order before serving, Especially if put on "Chili", http://forum.shrapnelgames.com/images/icons/icon7.gif I think I'll invite some friends over to help try it, and of course, being the friendliest of hosts, shall endeavor to let them partake first, heh, heh, ohh this could be something, maybe I'll have a video camra on hand to record their reactions... hmmmm
http://forum.shrapnelgames.com/images/icons/icon12.gif

just some ideas mac

[ 25 January 2002: Message edited by: mac5732 ]

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

[Saxon]

Growltigga,

Colonial Nabob? As odd as it sounds from a western perspective, I am pretty lightweight in the domestic help side of things. After all, I only have three quarters of an acre and one gardener. Some guys around here are ridiculous, a friend of mine used to have six night guards. Of course, he never got robbed and I did. They took my day guard’s uniform from the washing line!

So, I won’t plead guilty to Colonial Nabob, I just don’t have the rank. If I had more than ten staff I would, but five just does not cross that critical threshold.

When you were in Nairobi, did you get a chance to eat at Carnivore? The “all you can eat meat feast” with domestic and game meat is a bit of a treat for the non-vegetarian crowd. Certainly not spicy, but fun.

Oh, does your wife pay you the $100,000 salary?

[Growltigga]

Saxon,

I am only joking - I too have lived abroad albeit mainly in the Meditterannean so I have a brief idea of what the ex-pat ex-colonial life can be like

3/4 quarters of an acre and 1 gardener!! you heartless beast, can't you get the poor chap and assistant?? what are these night guards armed with BTW and is where you live so bad that you really really need them

I was in Nairobi and Mombasa in '89 and I think '94 - I was there 2 years ago for work (ship finance deal)- hav'nt been to Carnivore in Nairobi but went to one in '99 in I think Jo'bug (could have been Pretoria, definately wasn't Manchester) - obscene amounts of meat - not sure about the Zebra - too much like taking a chunk out of Mephisto if you ask me

I agree, fun from a dripping blood growl growl type of thing

My wife? pay me a salary? I wish, she is a lawyer as well and my negotiation skills are such that for doing the cooking, cleaning, gardening etc, I get to sleep 2 nights a week in a bed

[Gryphin]

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.

[Growltigga]

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

[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?

[tesco samoa]

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

[Mephisto]

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>

[Growltigga]

<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

[mac5732]

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>

[tesco samoa]

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.

[mac5732]

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

[DirectorTsaarx]

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)!

[tesco samoa]

I had Haggis on Sat.

Mr R. Burns day.

[Growltigga]

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!!

[Growltigga]

<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

[Growltigga]

<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

[Growltigga]

<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?

[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/images/icons/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/images/smilies/rolleyes.gif

just some ideas mac

[Growltigga]

<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/images/icons/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/images/smilies/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

[tesco samoa]

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

[mac5732]

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>

[Gryphin]

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.

[mac5732]

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

mac

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

[DirectorTsaarx]

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

[tesco samoa]

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.

[mac5732]

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>

[Puke]

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.

[mac5732]

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

just some ideas mac

[Growltigga]

<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

[Growltigga]

<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

[Puke]

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.

[Puke]

theres no 'h' in wales, sorry.

[mac5732]

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/images/icons/confused.gif

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

[tesco samoa]

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.