great read. thanks byron

Byron:

You know, the longer I grow chiles, the less I care aboput which is the most picante.

It always seems to me like what the Mexicans call "machismo"....mine's bigger than yours.

Willard,

For about 10 years I did the ultra hots, All I wanted was the heat

After about 2001 I did a lot of lower heat chiles looking
for something with flavor.

Now I use chimayó's on almost everything, what a nice change of flavor w/o pain

I also use some of Beths Smoked Grinder mix on some things, her parmeson and smoked pepper mix on pasta type foods.

If'n it adds flavor w/o pain, I am all for it.

I take a shaker and a pepper mill with me , no matter where I go, so I can add a touch of flavor to otherwise bland food. From McD's to a fancy resturant that calls lemon pepper halibut with a tiny dash of black pepper, My friend had a cajun chicken w/o even black pepper. A twist or two of the pepper mill, kicked both up a notch.

I am sure you know what I mean.

Some fun eating

Byron