[Sca-cooks] Odd question...
aeduin
aeduin at verizon.net
Thu Oct 16 20:25:36 PDT 2003
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
More information about the Sca-cooks
mailing list