Chili is too hot!

Tony P. said:

Serve with lots of cheese on it. Seriously, the
calcium counteracts the capsacin that gives most
chili's their hotness.

It's the casein (milk protein), not the calcium.

-sw

That should have read "heat" - almost sounded flip the way
I wrote it. The chile heat doesn't last and breaks down
fairly quickly.

Paul

"Paul M. Cook©®" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Eat it tomorrow, you'll find the heat has diminished a lot
by then.

Paul

"W. B. Crumpton" <[email hidden]> wrote in
message
"]news:[email hidden]...

Quoted message said:

Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is
too salty, adding pototoes works, but what about too
much hot chili? Will potatoes work with that? Thanks!

WB

That should have read "heat" - almost sounded flip the way
I wrote it. The chile heat doesn't last and breaks down
fairly quickly.

Paul

"Paul M. Cook©®" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Eat it tomorrow, you'll find the heat has diminished a lot
by then.

Paul

"W. B. Crumpton" <[email hidden]> wrote in
message
"]news:[email hidden]...

Quoted message said:

Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is
too salty, adding pototoes works, but what about too
much hot chili? Will potatoes work with that? Thanks!

WB

[email hidden] wrote in message news:<[email hidden]>...

Quoted message said:

W. B. Crumpton said:

Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is
too salty, adding pototoes works, but what about too
much hot chili? Will potatoes work with that? Thanks!

Add another can of tomatoes to the chili. For some reason,
additional tomatoes really cut the heat. We found that out
years ago when we did the same thing. It also works with a
curry that is too hot.

[email hidden] wrote in message news:<[email hidden]>...

Quoted message said:

W. B. Crumpton said:

Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is
too salty, adding pototoes works, but what about too
much hot chili? Will potatoes work with that? Thanks!

Add another can of tomatoes to the chili. For some reason,
additional tomatoes really cut the heat. We found that out
years ago when we did the same thing. It also works with a
curry that is too hot.

Rich McCormack said:

W. B. Crumpton said:

Does anyone know how to correct a chili that is too hot
other than diluting it? ...

Add cooked beans at a 1:1 ratio of beans to chili.

Whooooo, the chili purists are gonna tar and feather you.

gloria p

Rich McCormack said:

W. B. Crumpton said:

Does anyone know how to correct a chili that is too hot
other than diluting it? ...

Add cooked beans at a 1:1 ratio of beans to chili.

Whooooo, the chili purists are gonna tar and feather you.

gloria p

serve with sour cream

--
Laura

GAYLAN FOR PRESIDENT

I am a proud member of the bloodletting aspartame silicone
implants gluten dairy mercury amalgam lyme antibiotic incest
multiple sclerosis fiboromylagia vaccination reunion
committee and survivors group. <troll
trap>

"Puester" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Rich McCormack said:

W. B. Crumpton said:

Does anyone know how to correct a chili that is too
hot other than diluting it? ...

Add cooked beans at a 1:1 ratio of beans to chili.

Whooooo, the chili purists are gonna tar and feather you.

gloria p

serve with sour cream

--
Laura

GAYLAN FOR PRESIDENT

I am a proud member of the bloodletting aspartame silicone
implants gluten dairy mercury amalgam lyme antibiotic incest
multiple sclerosis fiboromylagia vaccination reunion
committee and survivors group. <troll
trap>

"Puester" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Rich McCormack said:

W. B. Crumpton said:

Does anyone know how to correct a chili that is too
hot other than diluting it? ...

Add cooked beans at a 1:1 ratio of beans to chili.

Whooooo, the chili purists are gonna tar and feather you.

gloria p

"W. B. Crumpton" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is too
salty, adding pototoes works, but what about too much hot
chili? Will potatoes work with that? Thanks!

WB

Double the other ingredients so the concentration of chile
is reduced. It freezes and thaws well, so don't worry
about too much.

Jack Extended

actually the salt/potato thing is true.thinning down the
recipe does just that --thins it down and nothing else, the
taste of salt will still be there whereas the added potato
absorbs the salt making the food more palatable.the same
goes for curries and chillies. There is no point thinning
them down, just add some cream or whole milk and the heat
will not go altogether but will be a bit calmer.

On Fri, 12 Mar 2004 16:17:12 GMT, Puester <[email hidden]>

Quoted message said:

Rich McCormack said:

W. B. Crumpton said:

Does anyone know how to correct a chili that is too hot
other than diluting it? ...

Add cooked beans at a 1:1 ratio of beans to chili.

Whooooo, the chili purists are gonna tar and feather you.

"Purists????"

Rodney Myrvaagnes J36 Gjo/a

Smoking in a bar is like peeing in a punchbowl.

On 11 Mar 2004 22:04:04 -0800, [email hidden] (Tashi_Aunt)

Quoted message said:

[email hidden] wrote in message
news:<[email hidden]>...

Quoted message said:

W. B. Crumpton said:

Does anyone know how to correct a chili that is too hot
other than diluting it? I know that for a dish that is
too salty, adding pototoes works, but what about too
much hot chili? Will potatoes work with that? Thanks!

Add another can of tomatoes to the chili. For some reason,
additional tomatoes really cut the heat. We found that out
years ago when we did the same thing. It also works with a
curry that is too hot.

You're assuming the OP added tomatoes to the chili to begin
with. Some types of chili (e.g., Texas-style) do not include
tomatoes (or beans).

Puester said:

Rich McCormack said:

W. B. Crumpton said:

Does anyone know how to correct a chili that is too
hot other than diluting it? ...

Add cooked beans at a 1:1 ratio of beans to chili.

Whooooo, the chili purists are gonna tar and feather you.

gloria p

I'm pretty much impervious to the taunts and occasional
flames that flare up when I mention adding beans to chili.
FWIW, when I make My Chile...

home.pacbell.netmychile.htmlOpen ↗

I make it without beans, and it stays that way until there's
a reason to add 'em...

home.pacbell.netmychile.htmlOpen ↗

Rich

paula said:

actually the salt/potato thing is true.thinning down the
recipe does just that --thins it down and nothing else,
the taste of salt will still be there whereas the added
potato absorbs the salt making the food more palatable.the
same goes for curries and chillies. There is no point
thinning them down, just add some cream or whole milk and
the heat will not go altogether but will be a bit calmer.

Would you like to try and explain how doubling all of the
other ingredients would not reduce the proportion of salt
which would therefore reduce the overall salinity?

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

MareCat said:

You're assuming the OP added tomatoes to the chili to
begin with. Some types of chili (e.g., Texas-style) do not
include tomatoes (or beans).

But if it was Texas-style, would we really be having a
conversation about it being too hot?

Brian Rodenborn

Default User said:

MareCat said:

You're assuming the OP added tomatoes to the chili to
begin with. Some types of chili (e.g., Texas-style) do
not include tomatoes (or beans).

But if it was Texas-style, would we really be having a
conversation about it being too hot?

Of course, you're right. Silly me.