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I made chili today....but I think I confused the bag of serrano flakes for the bag of habanero flakes and...well...it's a tad too hot.
How do I cut the heat just a bit? I plan on making rice but I think I might need to tweak it a bit.
Professur
8/07/06, 02:01pm
Invite HL, and don't tell him.
BTW, what's a serrano when it's a flake?
I'm thinking milk, or some kind of milk product.
Professur
8/07/06, 02:05pm
Cream of Habanero.
Pardon me.*puke*
Prof? A serrano is a pepper and you can dry it and flake it...much like those red pepper shakers at the pizza place.
I think the milk is for drinking with the meal instead of mixing in. I know that sour cream can be added at serving time but that's not really our favorite flavor.
More crackers.
Without making it water, it is what it is.
Professur
8/07/06, 02:21pm
Sorry, but I thought one of the chili experts would have given the correct answer by now. Meat. Another half pound of ground round (say that three times fast) will take it down. With the associated tomatos and beans to match.
Call it leftovers.
A.B.Normal
8/07/06, 02:26pm
A "true" chili expert would never consider cutting the heat.*handonhip
Professur
8/07/06, 02:32pm
She couldn't tell one pepper from another. Let's not go there.
A.B.Normal
8/07/06, 02:41pm
She couldn't tell one pepper from another. Let's not go there.
these experts
but I thought one of the chili experts would have given the correct answer by now.
Prof? Ground round? Not in my chili...there is a 3 lb chuck roast in that pot....and I suppose it is my fault that the zippy bags weren't labeled. I was drinking the day I received them as a gift (World cup party) and I forgot to do it.
AB? I, personally, will eat it and love it. I was concerned for the other folks involved.
Professur
8/07/06, 02:44pm
:shrug: what's the point of a meal you can't taste until it hits your asshole?
It tastes great! Nice and smoky sweet with chocolate-y undertones...and a heck of a kick at the end.
Professur
8/07/06, 02:47pm
and a heck of a kick at the end.
The Loosi-anna term for explosive anal decompression.
For Canadian constitutions? Yes :D
A.B.Normal
8/07/06, 02:50pm
AB? I, personally, will eat it and love it. I was concerned for the other folks involved.
Prof was waiting for a response from the "experts",I was pointing out that an expert wouldn't know how to cut the "heat" because they've never considered it. And since you needed to ask,I think I've proved my point about an "expert" not knowing how to cut the "heat". :winkkiss:
Prof was waiting for a response from the "experts",I was pointing out that an expert wouldn't know how to cut the "heat" because they've never considered it. And since you needed to ask,I think I've proved my point about an "expert" not knowing how to cut the "heat". :winkkiss:
:D
SouthernN'Proud
8/07/06, 03:01pm
What time we havin' dinner? I love me some hot chili.
Just because SOME folks think peanut butter is too spicy doesn't mean anything.
To cut the intensity, if you've already cooked it I don't think there is much you can do. Maybe put it in two separate bowls/pots/whatever, and water one down some. Then add more beans and t'maters and such and still warn the tenderfoots.
About the only thing I know of to cut heat while eating is bread, so maybe supply a skillet or two of cornbread. Goes great with chili. Hell, some of us would eat cornbread with lobster. Maybe try crumbling a little cornbread into the chili and let it absorb some of the heat. I dunno, I never tried to tame mine down. It was always Eat it or not, but be warned...this'll clear your sinuses from across the street.
*SnP volunteers to bring his own spoon even...
Professur
8/07/06, 03:01pm
Prof was waiting for a response from the "experts",I was pointing out that an expert wouldn't know how to cut the "heat" because they've never considered it. And since you needed to ask,I think I've proved my point about an "expert" not knowing how to cut the "heat". :winkkiss:
You do know that many arsonists are firemen, doncha?
Professur
8/07/06, 03:02pm
What time we havin' dinner? I love me some hot chili.
Just because SOME folks think peanut butter is too spicy doesn't mean anything.
To cut the intensity, if you've already cooked it I don't think there is much you can do. Maybe put it in two separate bowls/pots/whatever, and water one down some. Then add more beans and t'maters and such and still warn the tenderfoots.
About the only thing I know of to cut heat while eating is bread, so maybe supply a skillet or two of cornbread. Goes great with chili. Hell, some of us would eat cornbread with lobster. Maybe try crumbling a little cornbread into the chili and let it absorb some of the heat. I dunno, I never tried to tame mine down. It was always Eat it or not, but be warned...this'll clear your sinuses from across the street.
*SnP volunteers to bring his own spoon even...
You do realize that she's feeding this to small children, doncha?
SouthernN'Proud
8/07/06, 03:03pm
Even better. Break 'em in. Teach a child in the way he should go, and he shall not depart from it. Plus, it saves on constipation meds.
I just had a small test bowl. It's damn yummy...but I'll be making chicken soup for the young ones.
I think that a little rice or bread will be all Rob and I need.
BTW, I went back and double checked the pepper flakes, I did not add habanero by mistake so the blame can be laid squarely on this years jalapeno crop. I put 3 cleaned peppers (meaning no seeds or no white membranes) and that was enough to heat up the whole pot.
We've had uber spicy jalapenos this year...and in copious amounts, too I might add. I planted 2 plants and I know we've had at least 30 peppers off of them.
Professur
8/07/06, 03:13pm
I just had a small test bowl. It's damn yummy...but I'll be making chicken soup for the young ones.
I think that a little rice or bread will be all Rob and I need.
BTW, I went back and double checked the pepper flakes, I did not add habanero by mistake so the blame can be laid squarely on this years jalapeno crop. I put 3 cleaned peppers (meaning no seeds or no white membranes) and that was enough to heat up the whole pot.
We've had uber spicy jalapenos this year...and in copious amounts, too I might add. I planted 2 plants and I know we've had at least 30 peppers off of them.
Now if you could just hybrid the kudzu and jalapenos ......
SouthernN'Proud
8/07/06, 03:16pm
Kudzupenos? Sounds like something you'd take penecillin for.
Funny you should mention that...I was watching Alton Brown and he was talking about how kudzu is eating the south and now we are starting to turn the tables and the south will be eating the kudzu. He says that it can be treated like spinach in most recipes and is even good raw in salads. For this, though, he recommends using the new pale green leaves as they are more tender.
I am contemplating trying it.
Tonks, I've never had that problem. It's either eat it as it is or go without. But, then I usually slowly add the 'heat' untill it tastes just right.
But, I do know that you can use a peeled raw potato to help with something you've gotten too salty, so maybe that would work with your chili.
Thanks, Maj. I had heard that about potatoes...but I'm fresh out. We'll be okay though...I'll just serve Maalox for dessert :D
SouthernN'Proud
8/07/06, 03:26pm
Funny you should mention that...I was watching Alton Brown and he was talking about how kudzu is eating the south and now we are starting to turn the tables and the south will be eating the kudzu. He says that it can be treated like spinach in most recipes and is even good raw in salads. For this, though, he recommends using the new pale green leaves as they are more tender.
I am contemplating trying it.
I've heard it's quite tasty. I know one place serves it prepared like poke salat (hope yer familiar with that one), crisped in bacon fat and then spiced a little and tossed with other veggies. I haven't worked up the nerve yet...afraid it'll commence to growing around the works I guess.
I'll have to try it soon...not tonight, but soon.
Professur
8/07/06, 03:30pm
I WAS ONLY KIDDING!!! fucking southerners will eat anything
I won't eat tuna casserole.
Gato_Solo
8/07/06, 03:38pm
I've heard it's quite tasty. I know one place serves it prepared like poke salat (hope yer familiar with that one), crisped in bacon fat and then spiced a little and tossed with other veggies. I haven't worked up the nerve yet...afraid it'll commence to growing around the works I guess.
Poke salat? I haven't had that in ages...since I was, what...12? And guess what? Yankees eat it, too. ;) :P
:shrug: what's the point of a meal you can't taste until it hits your asshole?
I've always heard some reference to this & have yet to see it happen. Peppers are some of the best digestive systems helpers around.
poke salat
ANNIE!!!!! Where ya been?
SouthernN'Proud
8/07/06, 04:07pm
I WAS ONLY KIDDING!!! fucking southerners will eat anything
Won't eat tuna period, and won't even consider haggis.
SouthernN'Proud
8/07/06, 04:08pm
ANNIE!!!!! Where ya been?
(for not the first time) Wonders precisely what the merry Hell you are talking about...
Professur
8/07/06, 04:09pm
Won't eat tuna period, and won't even consider haggis.
You'll love it, even if you don't know what it is.
(for not the first time) Wonders precisely what the merry Hell you are talking about...
Poke salad Annie? It's an old song.
BTW, what's a serrano when it's a flake?
Isn't that when you can never be sure if the serrano will show up on time... or at all?
SouthernN'Proud
8/07/06, 04:21pm
It's spelled wrong then.
Poke salat.
The horrible Elvis version (http://heavens-gates.com/elvis/pokesaladannie.html) but it'll give you a taste for the riff n rythm.
edit-make sure your spekers are on but not cranked. crank as you see fit afterwards.
unclehobart
8/07/06, 07:03pm
It was quite yummy... not all that hot really. Apparently the smoothing action worked well.
I added a can of pintos after I started this thread. I think the starches help out a lot.
paul_valaru
8/08/06, 01:21am
You'll love it, even if you don't know what it is.
I found out recently I have been eating a version of haggis since I was a kid
and liking it.
I put 3 cleaned peppers (meaning no seeds or no white membranes) and that was enough to heat up the whole pot.
Ya know, I thought later about this thread when I realized you wrote that.
3? THREE?!?!?! We add 3 to the crock pot to flavor the beef as it's tenderizing. I thought you said it was hot :D
Hot by Prof stnadards... but so is mild Pace picante sauce. :D
Professur
8/08/06, 09:09am
I didn't hear any complaints as you were scoffing the leftover lasagna.
The potato thing will also work if you put a peeled one in while cooking beans it takes the gas out of them. Just don't let anyone eat the potato it is said to be deadly.
Ya know, I thought later about this thread when I realized you wrote that.
3? THREE?!?!?! We add 3 to the crock pot to flavor the beef as it's tenderizing. I thought you said it was hot :D
That's why I was so surprised! I added the 3 with the meat, onions, and garlic when I browned the meat. That's normal, right? No biggie. My hands were burning all day too...must be the soil out there.
For the record, adding the beans did take a good chunk of heat out, the chili was yum, and the kids ate rice and spam.
TexasRaceLady
8/08/06, 11:55am
Sorry I'm so slow on the uptake, tonks. The hubby was in the hospital and I'm just catching up.
Like most, I've never really had to take out the heat --- LOL
Hope it was very, very good.
TRL- I hope the hubby is feeling better, sorry to hear about the hospitalization.
My hands were burning all day too...
Rubber gloves. One time of rubbing my eyes after handling peppers, hours later, was enough for me.
Peppers heat is a direct result of the environment. Water them more, they aren't as hot. Ignore them & allow them to suffer & you will also. Of course, if they're a hybrid, that'll change the baseline intensity too.
Ah! That explains that! We've had a very dry year.
I can't operate with rubber gloves, can't get a feel for what I'm doing. I hate gloves.
I hate 'em too. I hate the feeling of nuclear eye worse :D
Gato_Solo
8/08/06, 04:53pm
I hate 'em too. I hate the feeling of nuclear eye worse :D
Wimp. Just wash your hands thouroughly (three times at least), and you won't have that problem.
As another chili-head, I've got my own story about peppers...
I was flying from Panama to Dover AFB, and was bringing back some small peppers in a plastic bag. In order to keep them ready for Customs...just in case they said no...I had them in my pants pocket. Sometime during my in-flight nap, the bag got a tear. I didn't realize it at the time, of course, but, about 15 minutes after I woke up, I had a slight burning sensation on my right leg. I made it through customs, with my Custom cleared goodies, but, by that time, the slight burning was turning rather quickly to the intense variety. That was also the last time I carried fresh peppers in my pocket.
The offending fruit (http://www.hot-peppers.ca/pix/peppers_2.jpg)...
TexasRaceLady
8/08/06, 05:04pm
TRL- I hope the hubby is feeling better, sorry to hear about the hospitalization.
He is fine, tonks. Had a severe sleep apnea episode that left him gasping for breath and with sky-high blood pressure. The doc just kept him for a 24 hour observation to make sure.
He's back to his normal hard-working self.
I didn't hear any complaints as you were scoffing the leftover lasagna.
It was good. Not hot, but good. :D
Wimp. Just wash your hands thouroughly (three times at least), and you won't have that problem.
The offending fruit (http://www.hot-peppers.ca/pix/peppers_2.jpg)...
Try damn near 24 hours. Washing them in degreaser won't take the oils out of your skin if you cut enough (canning). There may be unknown to me ways but I've yet to find 'em.
Serranos?
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