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Marg CDN

I looed up methods of cooling down a way-too-hot chili. I tried one suggested by Emeril & found it

Veteran Member
3964 posts
Joined: Dec 10, 2005


Posted to Thread #9812 at 4:24 pm on Feb 18, 2008

so effective.

He suggested the addition of a gastrique. So I dissolved some sugar in cider vinegar, added it and within 5 minutes, the fiery concoction had cooled right down so that even I could eat it.

And it was a good recipe, except for the heat. ANd I made the corn pudding as well. good meal.


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