[Sca-cooks] Re: Odd question

[Kirsten Houseknecht]

if i didnt already say this.

in my family and others the "cure" is to simmer a *whole* carrot in the
sauce for a while, then take it out
or big chunks......
but you can remove it that way.

ground would be easier, but i dont know how well it works
Kirsten Houseknecht
Fabric Dragon
kirsten at fabricdragon.com
www.fabricdragon.com
Philadelphia, PA     USA
Trims, Amber, Jet, Jewelry, and more...

I worry about you, wear a reflective sweater...
----- Original Message ----- 
From: <iasmin at comcast.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, October 28, 2003 9:25 AM
Subject: [Sca-cooks] Re: Odd question


> > Just got a question from one of my smithing friends- it seems his
daughter
> > is making some chili, and she says it's "too acid" and wants to know
> > what to out in it to neutralize it, that won't chenge the flavor. Of all
the
> > standard chili ingredients, only the tomatoes would be acid-
> > anybody have a clue as to what else she might have put in it? Vinegar,
maybe?
>
> Without asking her directly, there's no good way to know. The tomatos may
well be the probelm. Althea's Load suggested adding sugar as a way of
counteracting the acidic nature of that fruit. In the Upper Penninsula of
Michigan, they have an interesting alternative among the Finnish crowds:
ground carrots. Cheaper than sugar and adds a little bulk.
>
> Iasmin
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