Re: [CH] Recipe help needed
JohnT (love2troll@gmail.com)
Tue, 7 Sep 2010 13:46:50 -0500
Doug writes: "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."
It's been a few years since I've used the powder and what I was
thinking was to add the powder after cooking... like in a salt
shaker. The vinegar powder + tomato powder + hot pepper powder +
dehydrated whatever can be rather interesting. I've dehydrated
cheese, basil and other stuff to add to the mess.
Wish I could cook as well as Doug, Rael, Risa and many others on this
list. Am pretty good at eating though!! 192 lbs last dr visit & he
was happy that I gained weight.
Hot regards!
On Mon, Sep 6, 2010 at 3:35 PM, hecowan <hecowan@islandnet.com> wrote:
> 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....
>