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.

Of course I could dump them all down the drain (or bring them to the
next cook-in) but my DH likes spicy foods, so I'm trying to balance
things out.

maxine in ri

Oh pshaw, on Tue 11 Jul 2006 05:50:16p, maxine in ri meant to say...

> 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.
>
> Of course I could dump them all down the drain (or bring them to the
> next cook-in) but my DH likes spicy foods, so I'm trying to balance
> things out.

About the only technique I can think of is diluting the amount of spice per
volume of food. The down side is that there may not be as much flavor as
you'd expect or want. Luckily, I really like spicy foods and rarely find
anything that is too hot to eat.

--
Wayne Boatwright
__________________________________________________

'Confusion not only reigns, it pours'

On 11 Jul 2006 17:50:16 -0700, "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.
>
>Of course I could dump them all down the drain (or bring them to the
>next cook-in) but my DH likes spicy foods, so I'm trying to balance
>things out.

One word: Sour Cream

Carol

Oh pshaw, on Tue 11 Jul 2006 06:53:37p, Damsel in dis Dress meant to say...

> On 11 Jul 2006 17:50:16 -0700, "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.
>>
>>Of course I could dump them all down the drain (or bring them to the
>>next cook-in) but my DH likes spicy foods, so I'm trying to balance
>>things out.
>
> One word: Sour Cream
>
> Carol
>

That's two words! (and a good solution)

--
Wayne Boatwright
__________________________________________________

'Confusion not only reigns, it pours'

Damsel in dis Dress wrote:
> On 11 Jul 2006 17:50:16 -0700, "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.
> >
> >Of course I could dump them all down the drain (or bring them to the
> >next cook-in) but my DH likes spicy foods, so I'm trying to balance
> >things out.
>
> One word: Sour Cream
>
> Carol

Ah! That's right. Fat, sour, and dairy. I'll pick some up tomorrow
for the leftovers<g>

Thanks Dams,
maxine in ri

On Tue, 11 Jul 2006 20:53:37 -0500, Damsel in dis Dress
> wrote:

>On 11 Jul 2006 17:50:16 -0700, "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.
>>
>>Of course I could dump them all down the drain (or bring them to the
>>next cook-in) but my DH likes spicy foods, so I'm trying to balance
>>things out.
>
>One word: Sour Cream

Another word: Cheese

Carol

On 11 Jul 2006 19:20:18 -0700, "maxine in ri" >
wrote:

>Damsel in dis Dress wrote:
>> On 11 Jul 2006 17:50:16 -0700, "maxine in ri" >
>> wrote:
>>
>> >What are some good ways to tone down the fire in hot foods?
>>
>> One word: Sour Cream
>
>Ah! That's right. Fat, sour, and dairy. I'll pick some up tomorrow
>for the leftovers<g>

You're very welcome. I'm well-known as thinking that mayonnaise is
too spicy, so I know what you feel like. With hot foods, I use lots
and lots of cheese, or some sour cream. Much depends on the type of
food it is.

Carol

On 12 Jul 2006 04:15:30 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Oh pshaw, on Tue 11 Jul 2006 06:53:37p, Damsel in dis Dress meant to say...
>
>> On 11 Jul 2006 17:50:16 -0700, "maxine in ri" >
>> wrote:
>>
>>>What are some good ways to tone down the fire in hot foods?
>>
>> One word: Sour Cream
>
>That's two words! (and a good solution)

Heehee! Thanks!

Carol

"maxine in ri" > wrote in message
oups.com...
> 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.
>
> Of course I could dump them all down the drain (or bring them to the
> next cook-in) but my DH likes spicy foods, so I'm trying to balance
> things out.
>
> maxine in ri

I was hoping this was a New England recipe for what we call coney dogs here
in Indy! LOL.

Other than that...I'm sorry, no helpful information...

Lisa Ann

On Wed, 12 Jul 2006 02:52:55 GMT, Steve Wertz
> wrote:

>On 11 Jul 2006 19:20:18 -0700, maxine in ri wrote:
>
>> Ah! That's right. Fat, sour, and dairy. I'll pick some up tomorrow
>> for the leftovers<g>
>
>The casein (milk protein) in milk neutralizes the capsaicin. Any
>milk product will work (except butter, I think).
>
>-sw


ICE CREAM - and cools it to boot!


jim

On Tue, 11 Jul 2006 20:53:37 -0500, Damsel in dis Dress
> wrote:

>On 11 Jul 2006 17:50:16 -0700, "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.
>>
>>Of course I could dump them all down the drain (or bring them to the
>>next cook-in) but my DH likes spicy foods, so I'm trying to balance
>>things out.
>
>One word: Sour Cream
>
>Carol

Yoghurt? Riata (sp?) sauces?


jim

Lisa Ann wrote:
> "maxine in ri" > wrote in message
> oups.com...
> > 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.
> >
> > Of course I could dump them all down the drain (or bring them to the
> > next cook-in) but my DH likes spicy foods, so I'm trying to balance
> > things out.
> >
> > maxine in ri
>
> I was hoping this was a New England recipe for what we call coney dogs here
> in Indy! LOL.
>
> Other than that...I'm sorry, no helpful information...
>
> Lisa Ann

I saw some tv cook use sugar to counter spicy-hot flavor. I've done it
and it works, but, of course, it makes the food sweeter, which may or
may not bother you. Depends on the dish for me, though it has to be
pretty hot to bother me in the first place.

In article >,
ensenadajim > wrote:

> Yoghurt? Riata (sp?) sauces?
> jim
>


Raita? (not sure what it is, but I've seen the word). HTH. :-)
--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' wrote:
> In article >,
> ensenadajim > wrote:
>
>> Yoghurt? Riata (sp?) sauces?
>> jim
>>
>
>
> Raita? (not sure what it is, but I've seen the word). HTH. :-)

Recently in Anaheim I did a solo dinner at an Indian restaurant. I
wanted to try a lot of different things and ordered so. I ordered the
raita- Cool, cucumber-y, creamy.. It was delicious but I had no idea how
I was supposed to use it or on what? It was a separate item on the menu
instead of just automatically served with a particular dish. I ended up
just putting it next to my rice and lamb and it sauced both items as I
ate them. My potato and pea somosas came with a green sauce (not quite
mint, not quite just parsley) but that sauce came unrequested.
I had a couple glasses of wine and enjoyed a splendid meal albeit a
quiet one. Eating alone while traveling can be both a drag and in some
ways a particular pleasure. I'm sure many would just settle for a burger
from a quick take away. I brought a book along to read, and that is the
only thing I felt a little gauche about.
Goomba

"Goomba38" > wrote in message
. ..
> Melba's Jammin' wrote:
> > In article >,
> > ensenadajim > wrote:
> >
> >> Yoghurt? Riata (sp?) sauces?
> >> jim
> >>
> >
> >
> > Raita? (not sure what it is, but I've seen the word). HTH. :-)
>
> Recently in Anaheim I did a solo dinner at an Indian restaurant. I
> wanted to try a lot of different things and ordered so. I ordered the
> raita- Cool, cucumber-y, creamy.. It was delicious but I had no idea how
> I was supposed to use it or on what? It was a separate item on the menu
> instead of just automatically served with a particular dish. I ended up
> just putting it next to my rice and lamb and it sauced both items as I
> ate them. My potato and pea somosas came with a green sauce (not quite
> mint, not quite just parsley) but that sauce came unrequested.
> I had a couple glasses of wine and enjoyed a splendid meal albeit a
> quiet one. Eating alone while traveling can be both a drag and in some
> ways a particular pleasure. I'm sure many would just settle for a burger
> from a quick take away. I brought a book along to read, and that is the
> only thing I felt a little gauche about.
> Goomba

Okay, question, is Riata kind of similar to the Greek sauce, tzitziki? (sp?)

I've only had Indian food once and LOVED it. I was with a group of
co-workers and we were celebrating the successful new opening of one of our
clubs. There had to be about 15 of us and I can't remember what we all had;
we kind of ordered whatever and did it family style where everyone just
grabbed from the plates in the center of the table. I don't remember a
yogurt-type sauce, though. I think almost everything we had was
reddish-brown. I haven't come across an Indian restaurant since then and
because this was so long ago, I wouldn't recognize any dish names if I
happened upon a similar place to eat. If I come across another Indian
restaurant sometime, I'll just have to experiment like you did, Goomba.

kili

Sqwertz squealed:

: The casein (milk protein) in milk neutralizes the capsaicin. Any
: milk product will work (except butter, I think).


Sigh - it's amazing how much misinformation one can find on the Internet
these days!!! Capsaicin is NOT "neutralized" by casein, rather, capsaicin
is fat-soluble so is carried away from the receptors in the mouth by the
fat in dairy products. This alleviates the burning sensation.

Damsel in dis Dress wrote:
> On 11 Jul 2006 17:50:16 -0700, "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.
> >
> >Of course I could dump them all down the drain (or bring them to the
> >next cook-in) but my DH likes spicy foods, so I'm trying to balance
> >things out.
>
> One word: Sour Cream
>
> Carol
Sour cream is excellent and so is plain yogurt. Which reminds me:
What's the difference between Yougurt and Los Angeles?
Anyway now let's say you make a chili. Make your own chili powder, and
make it as hot or not as you want. Some starting ingredients could be
sweet paprkia(or buy dried chilis and grind them yourself, or buy sweet
red peppers and string em' up and dry them and grind them), cumin,
garlic powder. For a little heat just add a hit of whatever hot pepper
you do like. Or add a dash or two of hot sauce. Chili doesn't have to
be hot but I like it that way. I also see that you wish to tone down
spicy foods from take-outs or whatever.. well Carol's sour cream and my
yogurt suggestions are good. If I find the food too hot, I will have a
side of very cold yogurt and eat that along with my spicy food which is
hardly ever too hot btw. My cousin likes to take these really small
home grown green chilis(not jalepenos)and slice them up raw and toss
them onto any soup he eats. That is deadly. That's too hot for me and
yogurt wouldn't do the trick here.
Now for the punch line...
PUNCH LINE BELOW:
Yogurt has culture.

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

aem wrote:

> 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

I have to wonder when she complains about mild curry being too spicy. In my
experience, mild curry has little if any heat. Starches tend to absorb the
heat. Have more rice with the spiced dish, or put potatoes in them. Most
people tend to develop a taste for the hot spices, or else we burned out our
taste buds. I find that I like foods much spicier than I used to.

On Wed, 12 Jul 2006 15:06:30 GMT, "kilikini"
> wrote:


>Okay, question, is Riata kind of similar to the Greek sauce, tzitziki? (sp?)
>

My spelling error, goomba(?) had it right. But yes, they are
"similar." You might even try tzatziki.


jim

Goomba38 wrote:

>> Raita? (not sure what it is, but I've seen the word). HTH. :-)
>
> Recently in Anaheim I did a solo dinner at an Indian restaurant. I wanted
> to try a lot of different things and ordered so. I ordered the raita-
> Cool, cucumber-y, creamy.. It was delicious but I had no idea how I was
> supposed to use it or on what? It was a separate item on the menu instead
> of just automatically served with a particular dish. I ended up just
> putting it next to my rice and lamb and it sauced both items as I ate
> them. My potato and pea somosas came with a green sauce (not quite mint,
> not quite just parsley) but that sauce came unrequested.
> I had a couple glasses of wine and enjoyed a splendid meal albeit a quiet
> one. Eating alone while traveling can be both a drag and in some ways a
> particular pleasure. I'm sure many would just settle for a burger from a
> quick take away. I brought a book along to read, and that is the only
> thing I felt a little gauche about.

Raita is intended as an accompaniment to spicy foods. If you eat something
spicy and you want to quell the pain, a couple spoons of raita will get you
ready for your next spicy mouthful.

It's generally difficult to match wine to Indian food, since the foods have
so much flavor. Rieslings or Gewurztraminers can stand up to the food, but I
generally have beer, iced tea, or lassi.

I see nothing wrong with bringing a book if you're dining alone. I think it
would be gauche if you just sat there listening to the conversations at
adjoining tables!

BTW, the Spanish word "riata" (rope) is the source of the word "lariat."

Bob

On Wed, 12 Jul 2006 16:57:12 -0400, Dave Smith
> wrote:

>I have to wonder when she complains about mild curry being too spicy. In my
>experience, mild curry has little if any heat.

Which makes me wonder. Maxine, have you tried Penzey's Sweet Curry
Powder? I'm a big-time wimp, and I love that stuff. I mix it with
egg yolks and mayo for my deviled eggs filling. If that stuff's too
spicy for you, I'm afraid you'll have to stick with marshmallows. But
if you haven't tried it yet, please do. If you don't like it, send it
to me. LOL!

Carol

"Damsel in dis Dress" > wrote in message
...
> On Wed, 12 Jul 2006 16:57:12 -0400, Dave Smith
> > wrote:
>
>>I have to wonder when she complains about mild curry being too spicy. In
>>my
>>experience, mild curry has little if any heat.
>
> Which makes me wonder. Maxine, have you tried Penzey's Sweet Curry
> Powder? I'm a big-time wimp, and I love that stuff. I mix it with
> egg yolks and mayo for my deviled eggs filling. If that stuff's too
> spicy for you, I'm afraid you'll have to stick with marshmallows. But
> if you haven't tried it yet, please do. If you don't like it, send it
> to me. LOL!

Their Maharajah curry powder is very nice as well. Pricier but, to me, well
worth it.

TammyM

"TammyM" > wrote

> "Bob Terwilliger" > wrote

>> I see nothing wrong with bringing a book if you're dining alone. I think
>> it
>> would be gauche if you just sat there listening to the conversations at
>> adjoining tables!
>
> I agree! Have done so many times whilst away on business.

I was wondering about that myself, I didn't know it was
gauche. I don't mind eating out by myself, but unless you
stare at your food, there isn't much to do but look around
at your fellow diners, unless you have a book.

nancy

Nancy Young wrote on 13 Jul 2006 in rec.food.cooking

>
> "TammyM" > wrote
>
> > "Bob Terwilliger" > wrote
>
> >> I see nothing wrong with bringing a book if you're dining alone. I
> >> think it
> >> would be gauche if you just sat there listening to the
> >> conversations at adjoining tables!
> >
> > I agree! Have done so many times whilst away on business.
>
> I was wondering about that myself, I didn't know it was
> gauche. I don't mind eating out by myself, but unless you
> stare at your food, there isn't much to do but look around
> at your fellow diners, unless you have a book.
>
> nancy
>
>
>

It's too damn noisey too read and too lonely to eat alone...At least for
me.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

Nancy Young wrote:
> "TammyM" > wrote
>
>> "Bob Terwilliger" > wrote
>
>>> I see nothing wrong with bringing a book if you're dining alone. I think
>>> it
>>> would be gauche if you just sat there listening to the conversations at
>>> adjoining tables!
>> I agree! Have done so many times whilst away on business.
>
> I was wondering about that myself, I didn't know it was
> gauche. I don't mind eating out by myself, but unless you
> stare at your food, there isn't much to do but look around
> at your fellow diners, unless you have a book.
>
> nancy

i didn't say it *was* gauche, I just said I felt so, lol. Actually I
didn't want to look "pitiful" by eating alone (sob, friendless in a
strange city). I managed to swallow any fears of looking out of place
with my book and enjoy reading with the great Indian meal.

"Goomba38" > wrote

> Nancy Young wrote:

>> I was wondering about that myself, I didn't know it was
>> gauche. I don't mind eating out by myself, but unless you
>> stare at your food, there isn't much to do but look around
>> at your fellow diners, unless you have a book.

> i didn't say it *was* gauche, I just said I felt so, lol.

You know what, now that I think about it, when *you* do it,
it *is* gauche! (laugh)

> didn't want to look "pitiful" by eating alone (sob, friendless in a
> strange city). I managed to swallow any fears of looking out of place with
> my book and enjoy reading with the great Indian meal.

Actually, I was used to eating by myself a lot when I worked
in Manhattan, doesn't bother me. I always had a book for my
commute anyway. I had the experience of eating alone in a
restaurant by myself just a few weeks ago, should have brought
a book instead of listening to the people around me. Book would
definitely have been more interesting.

nancy

Nancy Young wrote:
> "Goomba38" > wrote
>
>> Nancy Young wrote:
>
>>> I was wondering about that myself, I didn't know it was
>>> gauche. I don't mind eating out by myself, but unless you
>>> stare at your food, there isn't much to do but look around
>>> at your fellow diners, unless you have a book.
>
>> i didn't say it *was* gauche, I just said I felt so, lol.
>
> You know what, now that I think about it, when *you* do it,
> it *is* gauche! (laugh)

LOL.. thanks for that laugh
Reading while dining is nice..when the book will lay open easily.

"maxine in ri" > wrote in message
oups.com...
> What are some good ways to tone down the fire in hot foods?

lots of good info given here, some I will rehash, but consider.

1. Getting a reference chart of peppers and their heat levels so you know
your chiles such as this one:
http://www.theepicentre.com/Spices/chilevarieties.html

2. Use fresh chiles in your dishes and salsas. Many salsas and hot sauces
use cayenne to add the heat as do many commercial blends of hot Chili
(Chile) powder. As it "ages" for years in your spice cabinet it tends to
get hotter. To my taste Cayenne just adds heat with little in the way of a
good chile flavor.

3. Start at the lower end of the chile scale with say a Anaheim or Poblano,
cooking with it as often as possible. When you move up to another hotter
chile, reduce the number of chilies, say from 3 Jalapenos to 1 the first
time you use it in a recipe.

4. Along with starting out low, get into the habit of seeding and deribbing
the pepper before using (use gloves) that will take out quite a bit of the
heat, but do use the sliced pepper with the seeds in it before you move up
to the next hottest pepper. Just remember Mother Nature can and will play
tricks on you. Also make a batch of Chile oil with one or two chiles to
flavor your food when cooking.

5. Capsicum is an oil, (oil and water do not mix) so as mentioned Dairy is
best to move it along or a good tequila/vodka will also work, beer and wine
will not help much although wine better than beer because of higher Alcohol
level. Anotgher way to slowly introduce chile in the diet is to make a
Chile Mayo for sandwiches, Sour cream such as a Cilantro Chile Cream as a
topping or a Chile Lime Butter for grilled corn. Consider leaving the
chiles whole in the dish and then removing them after a period of time you
deem appropriate to introduce the desired level of heat and flavor.
Introduce the chile later in the recipe like is done in Italian cooking of
Fettuccine al limone which uses the red pepper flake at the very end so you
have a little bits of heat in your mouth rather than a solid heat base by
using adding the flakes when initially melting the butter.

6. Sugar and honey, as does cilantro and mint helps balance the heat but
really does not affect it, still it will help you adjust to an acceptable
tolerance level which will build as you eat more chiles. So do use it in
proportion in your salsas, adobos & mojos. Also try fruit/chile salsas,
especially using grilled fruits and chiles, these may be hot but you won't
stop eating them as many do develop a craving for that chile high.

good luck

On Fri, 14 Jul 2006 10:13:04 -0700, "Gunner"
> wrote:

>3. Start at the lower end of the chile scale with say a Anaheim or Poblano,
>cooking with it as often as possible. When you move up to another hotter
>chile, reduce the number of chilies, say from 3 Jalapenos to 1 the first
>time you use it in a recipe.

I'm not picking on you, Gunner. You're just lucky.

Why do people think that we heat-wimps would want to amp up our
tastebuds? I know I don't. I'm happy with my tongue just the way God
made it.

Carry on, troops!
Carol

Dam, You not hurting my feeling a bit. but Damn, this is a tough crowd.
Seems I get lucky here alot., FuNGie luck I guess.

For the record, I didn't make an assumption that you wanted to amp yours up.
I was answering Maxine's question. You sissy chile weenie you : P

"Damsel in dis Dress" > wrote in message
...
> On Fri, 14 Jul 2006 10:13:04 -0700, "Gunner"
> > wrote:
>
>>3. Start at the lower end of the chile scale with say a Anaheim or
>>Poblano,
>>cooking with it as often as possible. When you move up to another hotter
>>chile, reduce the number of chilies, say from 3 Jalapenos to 1 the first
>>time you use it in a recipe.
>
> I'm not picking on you, Gunner. You're just lucky.
>
> Why do people think that we heat-wimps would want to amp up our
> tastebuds? I know I don't. I'm happy with my tongue just the way God
> made it.
>
> Carry on, troops!
> Carol

Lisa Ann wrote:
> "maxine in ri" > wrote in message
> oups.com...
> > 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.
> >
> > Of course I could dump them all down the drain (or bring them to the
> > next cook-in) but my DH likes spicy foods, so I'm trying to balance
> > things out.
> >
> > maxine in ri
>
> I was hoping this was a New England recipe for what we call coney dogs here
> in Indy! LOL.
>
> Other than that...I'm sorry, no helpful information...
>
> Lisa Ann
If you want the recipe for the chili sauce that they put on the Coney
Island Hot Dogs:
[NOTE: The Oneyville New York System's website
<http://www.olneyvillenysystem.com/order.asp>
says to buy their secret spice mix, but they also point out that the
sauce is made with Crisco, not lard. Bob F's Uncle is talking through
his hat!]


Bob F.'s Uncle's New York System Sauce

I can say with great confidence that the recipes for New York System
style "sauce" that have been posted here are not authentic, because
they lack one key ingredient: lard. Sorry to break this to you hot
weiner afficionados, but like it or not, from this point forward, you
will knowingly stuff your arteries with cholestrol-laden lard... I can
hear those arteries slamming shut now. Many years ago my uncle acquired
the recipe for the "sauce" (he claimed he won it in a card game), and
he made it all the time for family and friends. He used to make the
sauce in huge batches that he would freeze in reasonable portions to be
thawed when the mood struck. Sometime after I had moved away from Rhode
Island and married he gave me the recipe. It's the real deal. I've
scaled down the recipe so that I don't have to store a few gallons of
it. Here it is.

* 2 pounds of hamburger
* ½ cup of lard (I'll admit that I substitute canola for the lard,
but you can definitely tell the difference)
* 8 ounces of water
* 1 large onion, finely minced
* 4 cloves of garlic, finely minced
* 1 teaspoon of cumin
* 1 tablespoon of paprika
* 1 tablespoon of celery salt
* 1 tablespoon of chili powder
* 1 tablespoon of allspice
* 2 teaspoons of dry mustard
* 1 teaspoon of Tabasco
* 1 teaspoon of salt

Render the lard in a large pan over medium heat, and saute the onions
and garlic until they are translucent. Add all the spices except the
salt and the Tabasco. Add the hamburger, breaking it up and stirring it
continually until crumbly and cooked. Add the water and cook as long as
it takes to evaporate the water. By this time the hamburger should be
blended into the sauce and take on the consistency that you are
familiar with. If this does not happen, then add four more ounces of
water and reduce. Once you've attained the proper consistency, taste
the sauce. Add salt and Tabasco in proportions that suit your taste.
These items are reserved until the end because the salt content in the
celery salt is variable, as is the degree of heat provided by the
various brands of dry mustard.

-posted by Bob F. in alt.rhode_island, March 15, 2001.

Dave Smith wrote:
> aem wrote:
>
> > 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
>
> I have to wonder when she complains about mild curry being too spicy. In my
> experience, mild curry has little if any heat. Starches tend to absorb the
> heat. Have more rice with the spiced dish, or put potatoes in them. Most
> people tend to develop a taste for the hot spices, or else we burned out our
> taste buds. I find that I like foods much spicier than I used to.

I enjoy Indian, Mexican, and spicy Asian foods in small doses. I've
had other of TJ's simmer sauces, and they were good. This one
apparently was spicier. We ate it with a goodly serving of macaroni,
but that wasn't enough for me or my chili-head daughter. My husband
said it was just shy of good vindaloo....

maxine in ri

Damsel in dis Dress wrote:
> On Wed, 12 Jul 2006 16:57:12 -0400, Dave Smith
> > wrote:
>
> >I have to wonder when she complains about mild curry being too spicy. In my
> >experience, mild curry has little if any heat.
>
> Which makes me wonder. Maxine, have you tried Penzey's Sweet Curry
> Powder? I'm a big-time wimp, and I love that stuff. I mix it with
> egg yolks and mayo for my deviled eggs filling. If that stuff's too
> spicy for you, I'm afraid you'll have to stick with marshmallows. But
> if you haven't tried it yet, please do. If you don't like it, send it
> to me. LOL!
>
> Carol

I'll have to give their's a go. I have friends coming down from
Arlington tomorrow. I'll see if they can pick a small jar up for me to
try. If you want the curry powders I already have, tell me where to
send them. This address is not spamtrapped.

maxine in ri

Goomba38 wrote:
> Nancy Young wrote:
> > "TammyM" > wrote
> >
> >> "Bob Terwilliger" > wrote
> >
> >>> I see nothing wrong with bringing a book if you're dining alone. I think
> >>> it
> >>> would be gauche if you just sat there listening to the conversations at
> >>> adjoining tables!
> >> I agree! Have done so many times whilst away on business.
> >
> > I was wondering about that myself, I didn't know it was
> > gauche. I don't mind eating out by myself, but unless you
> > stare at your food, there isn't much to do but look around
> > at your fellow diners, unless you have a book.
> >
> > nancy
>
> i didn't say it *was* gauche, I just said I felt so, lol. Actually I
> didn't want to look "pitiful" by eating alone (sob, friendless in a
> strange city). I managed to swallow any fears of looking out of place
> with my book and enjoy reading with the great Indian meal.

I grew up with my father reading the newspaper or magazines at the
kitchen table for dinner. Mom hated it, but he was a big boy, so she
concentrated on us kids. After I grew up and was living alone, I would
always read at dinner. And lunch at work. When my (now husband)
boyfriend and I were first dating, he said he fell in love with me when
I pulled out a book and started reading at the table in the restaurant.


If you're alone, a book is always a good companion. If you're with
someone, it does sort of put a damper on the conversation....

maxine in ri

Damsel in dis Dress wrote:
> On Fri, 14 Jul 2006 10:13:04 -0700, "Gunner"
> > wrote:
>
> >3. Start at the lower end of the chile scale with say a Anaheim or Poblano,
> >cooking with it as often as possible. When you move up to another hotter
> >chile, reduce the number of chilies, say from 3 Jalapenos to 1 the first
> >time you use it in a recipe.
>
> I'm not picking on you, Gunner. You're just lucky.
>
> Why do people think that we heat-wimps would want to amp up our
> tastebuds? I know I don't. I'm happy with my tongue just the way God
> made it.
>
> Carry on, troops!
> Carol

Same reason people keep posting beet recipes for Barb. Gunner enjoys
chilies, and assumes that we wimps and weenies just need to be
introduced to them properly to share the joy.

I think he may have nailed the problem when he mentioned cayanne. That
stuff is just plain mean, hot for hot's sake. That may be why I can
eat hot foods outside the house, since a good cook uses chilies, not
cayenne or tabasco or Dave's Insanity sauce.

maxine in ri

maxine wrote:

> When my (now husband) boyfriend and I were first dating, he said he fell
> in love with me when I pulled out a book and started reading at the table
> in the restaurant.

While you were on a date with him?

Bob

On 14 Jul 2006 20:27:00 -0700, "maxine in ri" >
wrote:

>
>Damsel in dis Dress wrote:
>> On Fri, 14 Jul 2006 10:13:04 -0700, "Gunner"
>> > wrote:
>>
>> >3. Start at the lower end of the chile scale with say a Anaheim or Poblano,
>> >cooking with it as often as possible. When you move up to another hotter
>> >chile, reduce the number of chilies, say from 3 Jalapenos to 1 the first
>> >time you use it in a recipe.
>>
>> I'm not picking on you, Gunner. You're just lucky.
>>
>> Why do people think that we heat-wimps would want to amp up our
>> tastebuds? I know I don't. I'm happy with my tongue just the way God
>> made it.
>>
>> Carry on, troops!
>> Carol
>
>Same reason people keep posting beet recipes for Barb. Gunner enjoys
>chilies, and assumes that we wimps and weenies just need to be
>introduced to them properly to share the joy.
>
>I think he may have nailed the problem when he mentioned cayanne. That
>stuff is just plain mean, hot for hot's sake. That may be why I can
>eat hot foods outside the house, since a good cook uses chilies, not
>cayenne or tabasco or Dave's Insanity sauce.
>
>maxine in ri

And cayenne and Tabasco are not chilies? How come I am growing them?
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Bob Terwilliger wrote:
> maxine wrote:
>
> > When my (now husband) boyfriend and I were first dating, he said he fell
> > in love with me when I pulled out a book and started reading at the table
> > in the restaurant.
>
> While you were on a date with him?
>
> Bob

Yes. We had just come from the bookstore, and had new books we wanted
to read....

Weird, I know, but then, so are we<g>

maxine in ri

The Cook wrote:
> On 14 Jul 2006 20:27:00 -0700, "maxine in ri" >
> wrote:

> >I think he may have nailed the problem when he mentioned cayanne. That
> >stuff is just plain mean, hot for hot's sake. That may be why I can
> >eat hot foods outside the house, since a good cook uses chilies, not
> >cayenne or tabasco or Dave's Insanity sauce.
> >
> >maxine in ri
>
> And cayenne and Tabasco are not chilies? How come I am growing them?
> --
> Susan N.

You're growing Tabasco? I thought that was just the name of the sauce.
Thank you for that bit of knowledge.

Is a fresh cayenne pepper anything like the ground powder sold in
stores? The latter has no flavor, just heat. (to my meek little
tongue)

maxine in ri