RE: [CH] Re: Heat
Mary & Riley (uGuys@ChileGarden.com)
Fri, 7 Sep 2001 19:02:27 -0700
> Ah Grasshopper, you've come across a bit of wisdom there indeed. I
> was instructed in the art of the use of ground cayenne by a wee woman
> who was my boss at a vegetarian restaurant in which i worked. We
> made soups most every day, offering at least 2, sometimes 3.
> Regardless of the make up, the design, the intent of the soup, we
> normally put 1/4 tsp into an average making of 2 quarts soup. As you
> said, cayenne seems to have this ability to unify flavors...allows a
> melding of sorts to occur. Mind you, this cayenne usage wasn't
> limited to soups, no, but soup-age was where I learned my lessons.
This 'splains a few things. With 20-20 hindsight I can see why some
things came out great. Gotta go verify this.
> Mind you, the ground chile i carry w/me is of a higher caliber, and
> higher voltage...some of Brother Jim C's apple smoked chile powder
> has been a partner of mine for a number of years...will make your
> coffee smack you back in the morning, it do...
...
> Peace, Hendrix, and Chiles.......
> Rael64
Do you really use it in coffee? Black? Or with fillers? Sounds quite
palatable with cream & sugar; yuppie style, no doubt. But would it work
black? Guess there's a way to find out.
Ciao,
Riley