"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 12-17-2009, 05:47 PM   #11
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
I have a suggestion, but it's only for the future, and I'm not saying it to be mean, but perhaps, as you add herbs and spices from now on, you need add only a moderate amount at a time and to taste as you go, so nothing gets over-spiced. I know it doesn't help you now, but is something to perhaps become part of your kitchen routine. I even do it for recipes, because my taste may be different than the author's.
__________________

__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 12-17-2009, 10:07 PM   #12
Assistant Cook
 
Join Date: Dec 2009
Posts: 3
Quote:
Originally Posted by Selkie View Post
I have a suggestion, but it's only for the future, and I'm not saying it to be mean, but perhaps, as you add herbs and spices from now on, you need add only a moderate amount at a time and to taste as you go, so nothing gets over-spiced. I know it doesn't help you now, but is something to perhaps become part of your kitchen routine. I even do it for recipes, because my taste may be different than the author's.
Trust me, I will!! The problem this time was that I *thought* I had "sweet peppers" which I've used many times with no problems. But they turned out to be "hot peppers" - and even only using 2 tiny ones it was way too much...
__________________

__________________
jackibar is offline   Reply With Quote
Old 12-17-2009, 11:00 PM   #13
Assistant Cook
 
Join Date: Dec 2009
Posts: 3
They say that peppers with a dimple at the end are not as hot as peppers with a pointed end. I've eaten alot of peppers and really haven't paid attention, but I like em hot! This is a well know fact, I just can't confirm it!
__________________
limitles is offline   Reply With Quote
Old 12-17-2009, 11:18 PM   #14
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
heavy cream
__________________

Wyogal is offline   Reply With Quote
Old 12-18-2009, 08:36 AM   #15
Sous Chef
 
Join Date: Sep 2004
Location: Midwest
Posts: 874
Quote:
Originally Posted by Wyogal View Post
heavy cream
Yeah, or a nice greek-style yogurt if you prefer tang.
__________________
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
velochic is offline   Reply With Quote
Old 12-18-2009, 08:46 AM   #16
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Dairy tames heat so adding dairy in any form will help. The problem is that will change the flavor of the original dish. If that is not an issue then go for it. If you are looking to retain the original flavor you were going for then take Yakuta's advice about making a second batch without the peppers and combine the two.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 12-18-2009, 10:05 AM   #17
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
I'd still make chili. But maybe that's because I'm jonesing for some
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-20-2009, 04:28 PM   #18
Assistant Cook
 
Join Date: Dec 2009
Posts: 2
Sugar will help remove heat very effectively. Chillis are measured in Scovillles which is hte amount of sugar water required ot neutralize them. Thus sugar neutralizes heat. So does dairy as stated above. Cucumber and peanuts also work, although they wouldnt taste great with Spag Bol.

I like the Chilli con Carne idea most of all.
__________________
Ltalo is offline   Reply With Quote
Old 12-21-2009, 09:28 AM   #19
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
Great now I'm thinking of peanut butter spagetti.
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 12-21-2009, 10:27 AM   #20
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Get and use a tasting spoon from Fantes-
__________________

__________________
justplainbill is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:10 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.