Billy wrote:

>> Well..Martha Stewart seems to think that it does something for the
>> flavor..as she recommends doing what I would do...cooking it in the
>> soup, then removing it before pureeing. She didn't say that it needs
>> to be cut in half...and she says it does add some heat.
>
> You can be well assured that Martha Stewart test kitchen prepared this
> dish a few dozen times eliminating ANY error in ingredient quantity
> and preparation. I use her method first and then make necessary
> adjustments to my taste level. Trust me....the pepper adds plenty of
> flavor, or maybe I am overly sensitive to the "heat".

More likely that you just IMAGINED it being spicy, since you expected it to
be.


> I would prepare this again, exactly as written.

Heh... because it wasn't spicy?

Bob