Too much chilli

Nancy Young said:

"Andy" <[email hidden]> wrote

Quoted message said:

Can anyone recommend any way to take some of the edge off my red hot
chilli con carne? I was a little over zealous when adding chilli powder
(3 tsp when one would have done just fine), and have managed to make
something that is actually painful to eat; there's very little
discernable taste to the thing, it just stings...

I've done the same thing and asked here as well ... in the end,
what did help was just giving it time, it mellowed after a couple
three days in the refrigerator.

Yep, that works...took the edge off of too much heat in some gumbo I made
recently.

--
Best
Greg

On Sat, 4 Feb 2006 20:34:14 -0500, "Nancy Young" <[email hidden]>

Quoted message said:

"modom" <[email hidden]> wrote

Quoted message said:

On Sat, 04 Feb 2006 19:32:22 -0500, Karen AKA Kajikit
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

I put a can of olives into the pot of chilli I made last week and
while it might not have been authentic it was pretty darned good! It
made a nice tangy contrast to the tomato and beans.

You're breaking my heart. Really. It lies in pieces on the floor.
And I weep in my soul. Olives, tomatoes, and beans! Oh my! How
could you be so cruel? What has become of kindness and human
feeling?

(laughing) I did not put her up to it, I just sat back and waited
for you. Too funny. Just the way she said it, nice contrast to the
tomatoes and beans. Screamin riot.

No offense meant at all, Karen, it was written just so to
twist the knife in Mike's heart. Sounds tasty to me, too.

My husband was horrified... but he went back for seconds!

(I know your chili is sacred to you Modom and I'm sorry I made you
cry... I won't mention what ELSE I've been known to put into the chili
pot - it's generally known as the 'meal from cans' :P )

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

Karen AKA Kajikit said:

On Sat, 4 Feb 2006 20:34:14 -0500, "Nancy Young" <[email hidden]>

Quoted message said:

"modom" <[email hidden]> wrote

Quoted message said:

On Sat, 04 Feb 2006 19:32:22 -0500, Karen AKA Kajikit
<[email hidden]> wrote:

Quoted message said:

>I put a can of olives into the pot of chilli I made last week and
>while it might not have been authentic it was pretty darned good! It
>made a nice tangy contrast to the tomato and beans.

You're breaking my heart. Really. It lies in pieces on the floor.
And I weep in my soul. Olives, tomatoes, and beans! Oh my! How
could you be so cruel? What has become of kindness and human
feeling?

(laughing) I did not put her up to it, I just sat back and waited
for you. Too funny. Just the way she said it, nice contrast to the
tomatoes and beans. Screamin riot.

No offense meant at all, Karen, it was written just so to
twist the knife in Mike's heart. Sounds tasty to me, too.

My husband was horrified... but he went back for seconds!

(I know your chili is sacred to you Modom and I'm sorry I made you
cry... I won't mention what ELSE I've been known to put into the chili
pot - it's generally known as the 'meal from cans' :P )

My grateful thanks for your reticence. I do not doubt for a minute
that it was good either. But why in the name of all that is holy must
it be called chili?

Try a variety of chili based on -- or approximating -- my recipe
sometime. You might like it; who knows?

modom