On Sun, 16 Aug 2009 00:37:21 -0500, Sqwertz wrote:

> On Sun, 16 Aug 2009 03:40:39 GMT, notbob wrote:
>
>> On 2009-08-16, Bob Terwilliger > wrote:
>>
>>> I like using Frank's/Durkee's hot sauce in deviled ham *because* of the
>>> vinegar.
>>
>> I'm currently out of Frank's. Got several versions of Tabasco. I'm
>> stuck on the choice between mayo and sour cream. Never tried the
>> later. I also think some capers and lemon juice couldn't hurt.
>
> I find that sour cream actually sucks out the flavor in many dishes.
> I don't know the mechanism, or whether it's just my tongue, but I've
> noticed adding sour cream to some cooked dishes turn tasty into
> bland. So I generally don't use it.
>
> -sw

maybe the fat in sour cream tends to blunt any hotness from capsaicin. i
know i have used it at serving time to 'rescue' chili that i have made too
hot.

like drinking milk when you've had something hot.

your pal,
blake