[Sca-cooks] Odd question...

[Christine Seelye-King]

Much as I hate to recommend it, TVP would do it.  Textured Vegetable Protein
is just the protein portion of the soy bean.  It has no flavor of its own
and has the texture of ground meat when cooked into a chili or tomato sauce.
I don't know what else besides the tomatos would make it acid, but they
could be enough.  TVP should help to neutralize some of that.
Christianna

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org]On Behalf Of Phlip
Sent: Thursday, October 16, 2003 10:34 PM
To: SCA-Cooks
Subject: [Sca-cooks] 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?

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....


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