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Wed 25 Jan, 2006 09:39 pm
Can anyone tell me how to tame too much red pepper in an otherwise very nice corn chowder? Wanted it for company, but not this hot! Help if you can?
It has cream and instant mashed potatoes in it for thickening. Should I add more until the heat leaves?
if it can take more cream, add it. Or add some sort of cheese. I think chunks of potato could work. More instant mashed might help.
Serve it with bread spread with honey-butter?
Try adding a little white sugar, it will neutralize the hot stuff.
Love the bread and honey butter idea! Wait a minute and I'll go try it.
let us know!
Greenwitch - yeah, sugar, simple or not so simple, seems to do that trick. Things ya learn living in NM....
by the way, mash the honey into the butter and then spread.....
The sugar suggestion worked! My dinner is saved. Thanks a million. I'd never have thought of it. I don't understand the chemistry but who cares?
I guess the thousands of dollars I spent at The New York Restaurant School turned out to be worth it. Bon appetite.
Now I know where to go for my own foodie questions!
I'm not exactly a fountain of information in this topic. Becoming a chef was career #6 for me and I dropped out after one year - too much stress in kitchen work. I did become fascinated by spices and herbs, and that was an sign that gardening was where I was headed.
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