| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2802.1 | | RANGER::CANNOY | True initiation never ends. | Fri Dec 14 1990 03:55 | 9 |
| Gosh, I didn't think it was possible to have *too* much pepper in soup.
:-)
I have no idea how to reduce the flavor of pepper except to dilute the
soup. And yes there are many different kinds of pepper of varying
strengths and flavors. I use mostly Malabar Black and Tellicherry but
also grains of Paradise and pink and white peppercorns. I prefer
freshly cracked or even whole peppercorns in soups, but I *really* love
pepper.
|
| 2802.2 | Make hot & sour? | RANGER::PESENTI | Only messages can be dragged | Fri Dec 14 1990 10:38 | 3 |
| I can't think of how to reduce the pepper, but you could add vinegar,
and call it "hot & sour"... 'course that probably wouldn't help if you
started out with cream of mushroom or something like that.
|
| 2802.3 | | SWAM3::THOMAS_TA | how do you think it feels | Fri Dec 14 1990 21:04 | 5 |
| I was always taught to put the pepper in last because the
taste will "cook out"...
oops,
cheyenne
|
| 2802.4 | More on Pepper | EMI::HOTT | | Sat Dec 15 1990 19:42 | 28 |
| Thanks for the replies. I thought I'd share a little more information
with you.
What I made was a Cassoulet -- white beans with ham hocks and kielbasa
etc. -- and the pepper flavor was so intense that it was impossible
to eat and I LIKE PEPPER.
So, I decided to dilute it into Bean Soup -- it helped but is still
very peppery. I've gotten used to it and rather like it but no
one else will eat it and I have a kettle full.
So when I tire of it, I think I'll try adding rice and turn it into
a beans and rice dish. I refuse to throw it out; just seems too
wasteful.
Anyway, some things I found out about the pepper. The coarse grind
pepper I use is Schillings (I know Jeff Smith keeps telling me to
fresh grind it too but ... ) and it's a Lampong variety from Sumatra.
The Cracked Black Pepper is Spice Islands and it says Java on the
label. So, in addition to using the different grind, I've apparently
used different black peppers as well.
Another tip with regards to pepper that I just discovered is that
alcohol will greatly intensify the flavor. The recipe called for
sherry, which I forgot -- thank heavens.
Thanks again,
Donna
|
| 2802.5 | | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Mon Dec 17 1990 09:42 | 9 |
|
You can ameleorate the heat of peppers and chillis with sugar (hence a
sweet drink like cola or seven up is better than water and infinitely
better than beer if you burn your mouth).
you could experiment by adding a little sugar to some of the soup when
you reheat it...
/. Ian .\
|
| 2802.6 | Just a thought | REORG::AITEL | Road to hell is paved with chocolate | Mon Dec 17 1990 14:01 | 4 |
| When all else fails, and you are really good and tired of the soup,
it probably will freeze just fine.
--Louise
|
| 2802.7 | I think she's got it ! | SHIRE::DETOTH | | Tue Dec 18 1990 07:44 | 6 |
| I think Louise (-1) may have hit the jackpot... I recall that some of
my more spicey dishes had lost considerable flavor after spending
weeks (months ?) in the freezer... Maybe that would do the trick ?
The only other thing I can think of is to make a second batch -
omitting the pepper and then mixing the two batches together...?
|
| 2802.8 | cayenne pepper gets hotter when frozen | DSTEG2::HUGHES | | Thu Jan 03 1991 15:21 | 5 |
| When I freeze foods with red pepper they seem to get hotter in the
freezer.
Linda
|