Re: [CH] Recipe help needed
hecowan (hecowan@islandnet.com)
Mon, 6 Sep 2010 13:35:06 -0700
Date: Sun, 05 Sep 2010 14:10:19 -0700
From: Doug Irvine <dougandmarie@shaw.ca>
To: Tom Greaves <tomg@airmail.net>
Cc: chile-heads@globalgarden.com
Subject: Re: [CH] Recipe help needed
Sender: owner-chile-heads@globalgarden.com
Reply-To: Doug Irvine <dougandmarie@shaw.ca>
On 10-09-05 1:06 PM, Tom Greaves wrote:
>Now that is interesting. I'd never heard of vinegar powder. I'll
>look into that.
>
>I think with the egg topping Doug suggested, salt, and a nice sauce
>like what JJK suggested, I'm almost there. If I had some of that
>vinegar salt now, I'd be home. Perhaps using vinegar instead of the
>milk in Doug's suggestion? I hope vinegar and eggs get along well.
>
>>Salt was my first instinct. Here is another idea:
>http://www.spicesetc.com/product/Vinegar-Powder/Specialty-Seasonings
Well, Thomas...I would imagine that were you to add vinegar to the
egg rather than make a custard(which is what you will accomplish with
egg & milk) You will have a sour mess. I began cooking in 1947, same
year I met Marie, and although I did not continue in that avocation,
Marie and I are still cooking 63 years later:-)! She bakes and I cook
and 70 odd of my recipes are still sitting on PepperFool web site, as
well as a few of hers. Check 'em out, they still work. Wirk, Rael?
I think there may be a chile relleno casserole in there, which is
similar. Tom, all that is required is a smidgen of salt which will
bring out the flavor of the peppers. I am well aware that folks on
this continent are killing themselves with salt, along with FAT. And
gluttony. Supersize Me?? Sheesh, the North American populace has
already become over super sized now!
But until you get the vinegar powder, try a dash of salt. Or a dash
of garlic powder if salt is a problem. Garlic powder will add garlic
flavor of course, but will also enhance the flavor of the pepper.
Cheers,
Doug, jumping off the soap box! If he could jump anymore that is....