blake murphy wrote:
> 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.
>
The trick in using sour cream is to "over-season" the dish.
Then the cream softens the spices and adds its flavour.

Cheers,

Michael Kuettner