Notes to self

[misslynx]

1. When buying new and interesting hot peppers from the farmers' market, it is generally a good idea to start by putting one (1) of them into a dish, until you know for certain just how hot they are.
   
   
2. Scotch bonnet peppers, like poisonous snakes, are better identified before close contact than afterwards.
   
   
3. Check local regulations to see if there is any provision for aloo gobi being considered a prohibited weapon of mass destruction.

(x-posted to failed_recipe)

But seriously, is there anyone (local) who has a higher heat tolerance than I do* who would like the rest of the fairly large batch of aloo gobi that I just made? To the extent that my scarred taste buds can determine, it was pretty good except for that whole burning-like-napalm thing.

* I should perhaps mention that I have a higher heat tolerance than the average North American, so by higher than mine, I mean pretty damn high.