On Tue, May 18, 2004 at 04:13:44PM +0200, [EMAIL PROTECTED] wrote: > Du kan også grille dem, så bliver de søde - på den måde bliver det > nemmere at få mere chilismag og mindre brændende eftersmag.
And removing the seeds and the white stuff that supports them reduces the burning too... Sounds like we need a *lot* of experimenting... -H P.S. My first beer ever was a chili-and-everything-else mixture. Totally undrinkable. It must be a couple of years old now, I may still have a bottle somewhere. Will have to check some day this summer... -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
