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Old 04-15-2012, 10:11 PM   #111
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Thanks, that helps a lot seeing where the peppers lie on the scale. I'm thinking jalapenos and under is where we should hang out. We can always offer some great sauces to go along if someone wants more heat.
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Old 04-15-2012, 10:16 PM   #112
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Thanks, that helps a lot seeing where the peppers lie on the scale. I'm thinking jalapenos and under is where we should hang out. We can always offer some great sauces to go along if someone wants more heat.
Bottles of Tabasco Sauce are great. There are several varieties.
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Old 04-15-2012, 10:17 PM   #113
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Bottles of Tabasco Sauce are great. There are several varieties.
And you can add Tabasco a dash at a time until you've achieved the desired spiciness/hotness. And even provide it on the table for those who want it more spicy.
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Old 04-15-2012, 10:21 PM   #114
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Bottles of Tabasco Sauce are great. There are several varieties.
Yes! Chipotle Tabasco is wonderful. I like it better than the original. Nice to put out with condiments for those who want a bit more heat.

I also find low sodium V8 can be a nice addition to chili. Mine can tend to get thick, and this thins it out without adding too much tomato/acid flavor.
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Old 04-15-2012, 10:34 PM   #115
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Yes! Chipotle Tabasco is wonderful. I like it better than the original. Nice to put out with condiments for those who want a bit more heat.

I also find low sodium V8 can be a nice addition to chili. Mine can tend to get thick, and this thins it out without adding too much tomato/acid flavor.
And I thought V-8 was my secret...
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Old 04-15-2012, 10:35 PM   #116
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I'm pretty sure Shrek and I have every flavor of Tabasco there is...it's our favorite condiment. And we sure do know how to use it.
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Old 04-15-2012, 11:07 PM   #117
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And I thought V-8 was my secret...
I'm thinking we need stock in the company. It's also breakfast!
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Old 04-15-2012, 11:09 PM   #118
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I'm thinking we need stock in the company. It's also breakfast!
And snacks. I buy it buy the case at Costco, 1 every two weeks.
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Old 04-15-2012, 11:11 PM   #119
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Baking soda is sodium bicarbonate (NaHCO3 - Wikipedia: "baking soda") while baking powder is the same plus "one or more acid salts, and an inert starch" (Wikipedia: "baking powder"). "Reaction of sodium bicarbonate and an acid produces a salt and carbonic acid, which readily decomposes to carbon dioxide and water" (baking soda article). Simply put, bicarbonate reacts with the acid in the tomatoes to produce a salt, thus neutralizing the acid. I think probably any benefit results solely from the bicarbonate in baking soda, and I doubt that the additional ingredients in baking powder (salts, starch) would provide any additional benefit in a chili recipe.

As far as degassing beans, AFAIK the methane gas is produced in the intestines by bacteria breaking down oligosaccharides (sugars found in beans). I don't understand how the addition of baking soda (or powder) could alter that.
If bicarbonate soda produces salt as an end product, I would think it is an item that can not be added due to the dietary needs of the residents. You also have to remember, not all residents or guests will be eating the beans. They have to be served separately on the side. Beans are not the issue here. The chili is.
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Old 04-15-2012, 11:15 PM   #120
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And snacks. I buy it buy the case at Costco, 1 every two weeks.
Envious, though shortly, in July, we too shall be getting a nearby Costco!

(Dang, doesn't take much to make me happy)
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