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Reminds me of the bacon recipe I use from the Santa Fe School of Cooking book. Chimayo chili powder, garlic salt, honey. Yum. I cover the baking sheet in aluminum foil, no problems.

I cooked half of one in a mixed vegetable dish and it added serious heat.
I use habaneros in chili, in hot Mexican cheese dip (which is a big holiday pot luck winner, half the folks at most parties love it the other half won't taste it) and in omelets. I will use the Bhut peppers in those . I got a few from a friend who grew them I am going to dry them out and try to plant the seeds next spring to grow my own.
Hot pepper does stimulate stomach acid so if you have an ulcer it can make it worse but it doesn't actually burn the skin, just stimulates the pain and heat receptors in the nerves to fool the body into thinking it is being burnt. The heat and pain receptors use the same nerve fibers so both are stimulated at the same time. Blistering from hot peppers is a result of the body being fooled so it is not really common. No flesh is actually being harmed by the hot pepper you just think it is. It is very true (from bitter experience) that the peppers do pass through into the stool and eliminating them can be VERY painful.

Oh my. That Maille mustard is sooo good. I bought a jar in Paris because I loved it so much. And of course I see it sitting on the shelf at Safeway when I get home. I thought I was special. Any mustard with horseradish in it is wonderful.

OMG, why isn't Maille on here? It's the original dijon!

They have a version with green peppercorns that has a delightfully clean and sharp spicyness.

Colman's mustard is my favorite, but I've been dying to try Philippe's. Is there anywhere on the east coast I can find it (I can't bear to spring for the shipping...)

how about honeycup brand honeymustard, you know the one that comes in the hexagonal jar with the red top? its sweet and yet has more bite and sting than most other mustards I've had. It's definitely my go to when it comes to honey mustard

I enjoy most Beaver mustards, but my favorite is a local mustard. Nine Fingers Mustard, made in Laurel, MT. Lots of area restaurants have it on the table right next to the heinz and french's. Definitely worth trying!
http://www.9fingersmustard.com

Why is it so hard to find Heinz dijon mustard at a grocery store? It's what they use at Burger Joint, right? And I'm always like, "Gimme one o'them giant tubs to take home!"

beaver wasabi is the shit yo.

Thanks Andrea! I'll try to make this soon, sounds like it would be fantastically versatile.

couldn't disagree more... love Hell's Kitchen and find Ramsay to be more "passion" than bully (he grows on you). i'm not just a fan of this show, but also his F-Word show on BBC America. the more you watch him the more you realize that he has a sincere love of food and his "edge" comes more from being frustrated when others don't treat the craft with as much care and respect as he feels it deserves.

back to Hell's Kitchen, though... i find it to be diverting, fun and entertaining. characters make interesting viewing, and the rag-tag group of people they select (some admittedly with little or no culinary skill selected only for their "entertainment value" as true incompetents) make the show interesting to watch for me. admittedly this show isn't so much about cooking as, say, Top Chef, but that said, i find Hell's Kitchen way more entertaining. a guilty, guilty pleasure, i know...

Evidence of the macho aspect of eating heat, Raymond Sokolov, back when he used to write a terrific column for Natural History Magazine, described his rite of passage into manhood at the age of eleven or so as eating his first whole raw birdseye chile.

Ramsey is just a bully. He wouldn't talk the way he does to anyone if there wasn't a camera crew around. What a hack.