[Sca-cooks] Odd question...

[aeduin]

At 07:34 PM 10/16/2003, you 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

I have an acid reaction to a number of tomato based chili and pasta sauce 
recipes.  I've found that some non dry wine in pasta sauce or tequila in 
either eliminates the acid.

This may be a recipe with tomatoes or tomato sauce/chunks etc.

Æduin