Text 28491, 66 rader
Skriven 2012-08-20 06:23:53 av Dave Drum (1:18/200.0)
  Kommentar till text 28422 av MICHAEL LOO (1:123/140)
Ärende: Guarantees
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Otherwise we'd be making hot sauces with ammonia or baking
 ML> soda rather than vinegar.

 DD> Yet people add vinegar to their chilli to tone down the heat. Which
 DD> seems to do that - while really messing up the flavour.

 ML> Distraction? Dilution? Placebo effect?

I have, in past, when following a chilli recipe as written added a ts or tb of
white vinegar to the stew. I could not detect any serious change in the taste
or heat level. OTOH, a couple times I got hold of tear jerker, sinus evacuating
chilies and a glug of whatever vinegar was handy swished around the tongue
toned down to heat effect to nearly nothing. It may have been dilution ... or
it may have been an actual neutering of the capsaicin effect. Or a combination.
I dunno. All I know is that it worked for me.
 
 DD> In 70+ years I have had eggplant far more than nine times.
 DD> And haven't liked it on any occasion.

 ML> "You've just never had it done right."

People have told me that for years WRT two of my pet hates - okra and grits
(snot pods and wallboard spackle) often saying something like, "Try this. I
gare-on-tee that you'll like it." Of course, there is never any indication of
where to go to cash in that guarantee.   Bv)=
 
 DD> Title: Zucchini Relish

 ML> Touche.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile Vinegar Sauce
 Categories: Five, Condiments, Chilies
      Yield: 1 /2 cup
 
    1/2 c  Distilled white vinegar
      1 tb Nuoc mam [I prefer Thai fish
           - sauce]
     10    Fresh red or green Thai bird
           - peppers (or two Serranos,
           - or one jalapeno) thin
           - sliced
 
  Combine all ingredients in small bowl. Can be prepared
  three days ahead. Cover and store at room temperature.
  
  Makes about 1/2 cup.
  
  [I usually triple or quadruple the recipe and add more
  Thai peppers than are called for. It keeps very well in a
  covered plastic container for at least six months.]
  
  David Ford, Terre Haute, Indiana
  
  From the Chile-Heads Recipe Collection
  
  Uncle Dirty Dave's Archives
 
MMMMM

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