Comments on: Some like it hot

By: Joan

Joan — Wed, 25 Nov 2009 01:15:33 +0000

Ah, Lindt chocolates! I haven’t tried the one with chili in it, but the dark chocolates with the creamy filling, that is some kind of food ecstacy!

By: Margery

Margery — Tue, 24 Nov 2009 12:08:52 +0000

You’re bustin’ out all over, my dear–how grand! Glad Graham’s going along for the ride with Indian food: so healthy–one of the easiest ways to cut down on meat consumption without noticing a “lack:” the cuisine is so rich and multi-textured. And Toad in the Hole will always be there for you. . .
A couple of winters ago I tried a cup of hot cocoa with a dash of chili in the mix and became a convert.

By: Rian

Rian — Tue, 24 Nov 2009 11:57:23 +0000

John, you picked one of my favorites! Each Saturday when we grocery shop at Central Market, I pick “one” bar of dark chocolate that we snack off of all week. Lindt’s Dark Chocolate Chili is excellent! Perugina dark is good too.

By: Neva Williams

Neva Williams — Tue, 24 Nov 2009 06:52:44 +0000

Nothing beats Chicken Mole. YUM!!

By: Mary Lee McClure

Mary Lee McClure — Tue, 24 Nov 2009 02:57:52 +0000

Amen to Gary’s remarks. I do miss those wonderful samosas! Worst day of my life was when Yogi, really Yogesh, the Indian guy who ran the deli/diner in our office building went back to India. His wife used to make smosas, just for ME! Amd I was also afraid nobody would remember mole’. Nowhere without that chocolate kick. Food of the gods, chocolate! The Aztecs thought so. And so do I!!!!

By: gary

gary — Tue, 24 Nov 2009 00:32:19 +0000

Holy cats, chili chocolate and veggie samosas??? YUMMO!

By: sfmarty

sfmarty — Tue, 24 Nov 2009 00:19:57 +0000

The Mexican state of Oaxaca married chocolate and chilli a long time ago. Mole sauce is partly that. The Mexican hot chocolate is a mixture of chocolate, almonds and sugar, all ground together.

By: Dee

Dee — Mon, 23 Nov 2009 23:29:26 +0000

That makes me sigh wistfully. Two or three years ago, Arnott’s was making TimTams with chili in the choccy. It was wonderful. But they don’t make it any more. But when I make enchilada sauce I always put some cocoa in it. Folks don’t know the cocoa is there but it really does make a crucial difference. Chili. Chocolate. Marriage made in culinary heaven.

By: Maureen

Maureen — Mon, 23 Nov 2009 22:46:22 +0000

I just made 20lbs of apple and chilli jam and sold the lot in one hit at a save the children fund stall.It was one of the most popular preserves we ever made!

By: ~ Sil in Corea

~ Sil in Corea — Mon, 23 Nov 2009 22:36:38 +0000

Who’d a thunk it?! I’ll have to try chilli chocolate.
Here’s wishing you the best on the hot and spicy food. I love it with brown rice or ’5 grain’ rice.