[Sca-cooks] Odd question...

[Sue Clemenger]

An ingredient in some sort of hot sauce, or a pepper (capsicum)?
She might be able to neutralize the acid taste with a pinch of baking
soda, or a bit of sugar.  I've seen both used in tomato soup recipes.
--maire, who feels like it's chili weather...mmmm.....

Phlip wrote:
> 
> 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?
> 
> Told him to find out the ingredients for me, but until then, anybody have a
> clue as to what she might actually be tasting, given standard chili
> ingredients? Unless she added catsup...weird...
> 
> Saint Phlip,
> CoDoLDS
> 
> "When in doubt, heat it up and hit it with a hammer."
>  Blacksmith's credo.
> 
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
> 
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks