maxine in ri wrote:
> Yes, I admit it. I am a chili weenie. Can barely tolerate warmth, and
> have numerous "mild" bottles of chili, curry, etc. that always turned
> out to be too spicy.
>
> What are some good ways to tone down the fire in hot foods? I had a
> little success tonight with pineapple added to the masala sauce from
> Trader Joe's, but it still wasn't enough.

TJ's masala simmer sauce calls for dilution with water. Instead, I use
coconut milk (canned), which I think helps the flavor.

Generally speaking, I don't think there's much you can do with spicy
foods themselves. Breads definitely help your mouth recover between
bites, though. Things like naan, or flour tortillas, or baguettes, or
even dinner rolls. Then with the mouth soothed you can eat more of the
spicy dish. -aem