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  1. #1 All for the lack of a measuring spoon ... 
    Drive-by Poster ABC's Avatar
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    A one teaspoon size, to be exact, which I must have misplaced.

    Have friends from Canada arriving a week from today and was making a batch of chili to freeze and keep til then ...

    After all my preparation, ended up putting way too much crushed chili pepper in it (duh!)

    So looked up online, how to correct it. Tried the best correction I could find, and made it even worse!

    Am so frustrated with myself at the moment, I could scream! Am going to have a glass of wine, (yes at 10:00 o'clock) put the damn stuff in the fridge and forget about it for now!

    Aaaargh!

    American By Choice ~ 1980
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  2. #2  
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    Oh, I've done that with too much salt in sauces. I feel for you.

    Is there any way to dilute it?
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  3. #3  
    Drive-by Poster ABC's Avatar
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    Quote Originally Posted by Elspeth View Post
    Oh, I've done that with too much salt in sauces. I feel for you.

    Is there any way to dilute it?
    Yes ... there are half a dozen ways on:

    http://www.epicurious.com/expert-adv...-spicy-article

    I chose this one ..

    1. Cool down with dairy

    The capsaicin in chiles is what gives the peppers their burn. One of the best ways to counteract this chemical compound is by adding a dairy product: whole fat milk, heavy cream, yogurt, cheese, or sour cream. Even rich coconut milk can do the trick.
    So ... <== (sounds like a DU post, Ha! Ha!)

    I put in the sour cream, which worked too well, while also turning it an unappetizing creamy tomato soup color, put a bit more crushed chili in, and a drop too much of red food color trying to make it look better.

    And now have a delightful batch of poisonous-red colored ...

    But at least proper tasting chili. What a laugh ...

    And have decided to serve it anyway! They are good friends and won't care.

    (Aren't you glad you asked? Ha! Ha!)
    Last edited by ABC; 09-02-2016 at 11:29 PM.

    American By Choice ~ 1980
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  4. #4  
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    Quote Originally Posted by ABC View Post
    So ... <== (sounds like a DU post, Ha! Ha!)
    LOL!

    I put in the sour cream, which worked too well, and turned it an unappetizing creamy tomato soup color, put a bit more crushed chili in, and a drop too much of red food color trying to make it look better.

    And now have a delightful batch of poisonous red colored ...

    But at least proper tasting chili. What a laugh ...

    And have decided to serve it anyway! They are good friends and won't care.

    Let them go through a couple of bottles of wine first. Serve the chili like a large dip with crackers.
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  5. #5  
    Drive-by Poster ABC's Avatar
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    Quote Originally Posted by Elspeth View Post

    Serve the chili like a large dip with crackers.
    Large "dip" huh?

    You're right, I must be! See ya ~ Have a good weekend!

    American By Choice ~ 1980
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  6. #6  
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    Raw peeled potatoes would have reduced the heat factor, but they would also reduce the salt.
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  7. #7  
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    Quote Originally Posted by Boudreaux View Post
    Raw peeled potatoes would have reduced the heat factor, but they would also reduce the salt.
    If you want to reduce the heat factor in chili then all you have to do cook longer. Put on low and let cook over night or in a crock pot and let cook overnight. The heat will breakdown the oil that makes the heat.


    Or to speed up the process, take chili and place in sink or ice chest with several bags of ice and bring the temp down to about 40 F, then skim off the oils on top. If your chili is to thick, just add some water to thin it enough so the oils/fats will float on top, skim off then heat up again, and if you have too much water or it too thin then just let it simmer with the lid off and it will reduced the water to get to the thickness you want.
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  8. #8  
    Drive-by Poster ABC's Avatar
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    Goodness!

    Thanks Boudreaux, and Ole Cowboy.

    Problem solved actually with purchase of a new set of measuring spoons. I usually put 2 1/2 to 3 teaspoons of crushed chilies into it ...

    But at the time, had to count out 5 or 6 *half* teaspoons and obviously lost track of how much I was putting in!

    American By Choice ~ 1980
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  9. #9  
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    Or to speed up the process, take chili and place in sink or ice chest with several bags of ice and bring the temp down to about 40 F, then skim off the oils on top. If your chili is to thick, just add some water to thin it enough so the oils/fats will float on top, skim off then heat up again, and if you have too much water or it too thin then just let it simmer with the lid off and it will reduced the water to get to the thickness you want.
    My dad taught me to always freeze, skim and repeat before ever serving.
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  10. #10  
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    If I ever make chili, I'll know what thread to go to.

    (I remember this thread, especially the part about the wine.)
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