Chili Wimp-out
Andy Hickmott
<r...@fiawol.demon.co.uk> wrote:
>OK, so I just made a big pot of chili but managed to overdo it the
>heat more than just a tad. What do you recommend adding to it to cut
>back on heat and make it, for my tastes, more edible?
Morphine.
--
Andy Hickmott
How fleeting are all human passions compared with
the massive continuity of ducks. [Dorothy Sayers]
Doug Wickstrom
>OK, so I just made a big pot of chili but managed to overdo it the
>heat more than just a tad. What do you recommend adding to it to cut
>back on heat and make it, for my tastes, more edible?
I don't think it's possible to overdo the heat. Why don't you
send it to me, and I'll report back to you what I think you
should do with it?
--
Doug Wickstrom
"Saying something intelligent, as opposed to saying something, is very
difficult even for me. I can imagine how it must be for most people."
--Isaac Asimov
CROIDUIRE
>From: Rob Hansen r...@fiawol.demon.co.uk
>Date: Sun, 26 September 1999 02:10 PM EDT
>Message-id: <7zbuN28uk39h8z...@4ax.com>
>
>OK, so I just made a big pot of chili but managed to overdo it the
>heat more than just a tad. What do you recommend adding to it to cut
>back on heat and make it, for my tastes, more edible?
Macaroni-and-cheese. You've just run into the reason why chili-mac was invented
in the first place. <g>
Jeanne
Dave Weingart
>OK, so I just made a big pot of chili but managed to overdo it the
>heat more than just a tad. What do you recommend adding to it to cut
>back on heat and make it, for my tastes, more edible?
Nothing. Just keep a few bottles of lager on hand.
(Dave Lister was right, lager *is* the only thing that can kill
a vindaloo)
--
73 de Dave Weingart KA2ESK Want to help me raise funds for
mailto:phyd...@liii.com cancer research? Sponsor me in
http://www.liii.com/~phydeaux the NYC Marathon, Nov 7, 1999.
Email me for more info!
Rob Hansen
>On Sun, 26 Sep 1999 19:10:54 +0100, Rob Hansen
><r...@fiawol.demon.co.uk> wrote:
>
>>OK, so I just made a big pot of chili but managed to overdo it the
>>heat more than just a tad. What do you recommend adding to it to cut
>>back on heat and make it, for my tastes, more edible?
>How bad is it? Skin-burn bad?
Well, for the past 24 hours I've been feeling as if I've acquired a
glow-in-the-dark arse.
--
Rob Hansen
================================================
My Home Page: http://www.fiawol.demon.co.uk/rob/
Feminists Against Censorship:
http://www.fiawol.demon.co.uk/FAC/
Dave Weingart
>glow-in-the-dark arse.
You *do* realize that it's supposed to go in the *other* end of
your digestive tract, right?
Doug Wickstrom
excited the ether to say:
>One day in Teletubbyland, r...@fiawol.demon.co.uk said:
>>OK, so I just made a big pot of chili but managed to overdo it the
>>heat more than just a tad. What do you recommend adding to it to cut
>>back on heat and make it, for my tastes, more edible?
>
>Nothing. Just keep a few bottles of lager on hand.
>
>(Dave Lister was right, lager *is* the only thing that can kill
>a vindaloo)
Beer, and for that matter, anything carbonated, actually makes
the pain worse (I speak as a long-time consumer of Korean food).
I suppose, though, if you drink enough beer, you won't care that
the pain is worse.
--
Doug Wickstrom
溪と皖ち、溪と久えにし、叉が咳かな。
喜仓の祸も、檀も唆檀。(谁棵建等)
Doug Wickstrom
excited the ether to say:
>One day in Teletubbyland, r...@fiawol.demon.co.uk said:
>>Well, for the past 24 hours I've been feeling as if I've acquired a
>>glow-in-the-dark arse.
>
>You *do* realize that it's supposed to go in the *other* end of
>your digestive tract, right?
I direct you to a line from _Red Sky at Morning_ about eating
burritos: "Burns going down, burns worse coming out."
--
Doug Wickstrom
Do not meddle in the affairs of cats, for they are subtle, and will
piss on your fanzines.
Dave Weingart
>Beer, and for that matter, anything carbonated, actually makes
>the pain worse (I speak as a long-time consumer of Korean food).
I haven't had that with beer. With sodas, yes, but not beer.
Lydia Nickerson
>On Sun, 26 Sep 1999 19:10:54 +0100, Rob Hansen
><r...@fiawol.demon.co.uk> wrote:
>>OK, so I just made a big pot of chili but managed to overdo it the
>>heat more than just a tad. What do you recommend adding to it to cut
>>back on heat and make it, for my tastes, more edible?
>Morphine.
Morphine, sour cream, whatever. Kills the pain and makes life worth
living.
--
----
Lydia Nickerson ly...@demesne.com ly...@dd-b.net
Lydia Nickerson
>On 27 Sep 1999 14:39:02 GMT, phyd...@liii.com (Dave Weingart)
>excited the ether to say:
>>One day in Teletubbyland, r...@fiawol.demon.co.uk said:
>>>OK, so I just made a big pot of chili but managed to overdo it the
>>>heat more than just a tad. What do you recommend adding to it to cut
>>>back on heat and make it, for my tastes, more edible?
>>
>>Nothing. Just keep a few bottles of lager on hand.
>>
>>(Dave Lister was right, lager *is* the only thing that can kill
>>a vindaloo)
>Beer, and for that matter, anything carbonated, actually makes
>the pain worse (I speak as a long-time consumer of Korean food).
Dunno, Doug. I've found that beer is pretty good for killing the heat for
Mexican hot and some Indian hot. I've never tried it on Korean. But,
well, DDB claims that sugar helps quench the thirst, so I guess not all
mouths are created equal.
Rob Hansen
<fn...@dial.pipex.com> wrote:
>
>Rob Hansen wrote in message <7zbuN28uk39h8z...@4ax.com>...
>>OK, so I just made a big pot of chili but managed to overdo it the
>>heat more than just a tad. What do you recommend adding to it to cut
>>back on heat and make it, for my tastes, more edible?
>>--
>Very old trick. Peel some potatoes, add them to the chili and cook until the
>potatoes are tender. Then remove potatoes and either ditch them, or find a
>friend with hot tastes. :)
Ladies and Gentlemen, we have a winner! This worked just fine and
reduced the heat of the chili to a point where eating it merely caused
profuse sweating and a runny nose rather than physical pain - much
more acceptable. Tasted damn good, too, as even Avedon agreed - I put
some in a tortilla for her since she's not a big fan of rice.
I am suffused with an inner glow, and looking forward to finishing the
rest off tomorrow. On the third reheating, it should be sublime.
Lydia Nickerson
>OK, so I just made a big pot of chili but managed to overdo it the
>heat more than just a tad. What do you recommend adding to it to cut
>back on heat and make it, for my tastes, more edible?
Sour cream.
Erik V. Olson
<r...@fiawol.demon.co.uk> wrote:
>
>Well, for the past 24 hours I've been feeling as if I've acquired a
>glow-in-the-dark arse.
Yow! More importantly, have you acquired measurable thrust?
--
Erik Olson, SFOF. er...@NOSPAMmo.net : Eric Conspiracy Secret Labs
Ceci N'est pas une sig : There *was* no cabal
Erik V. Olson
>
>(Dave Lister was right, lager *is* the only thing that can kill
>a vindaloo)
And it's very important that it be a bottled lager. Smashing cans
against a vindaloo does nothing helpful.
Gary Farber
Rob Hansen <r...@fiawol.demon.co.uk> wrote:
: On Sun, 26 Sep 1999 23:00:34 +0100, "Alison Hopkins"
: <fn...@dial.pipex.com> wrote:
[. . .]
:>Very old trick. Peel some potatoes, add them to the chili and cook until the
:>potatoes are tender. Then remove potatoes and either ditch them, or find a
:>friend with hot tastes. :)
: Ladies and Gentlemen, we have a winner! This worked just fine and
: reduced the heat of the chili to a point where eating it merely caused
: profuse sweating and a runny nose rather than physical pain - much
: more acceptable. Tasted damn good, too, as even Avedon agreed - I put
: some in a tortilla for her since she's not a big fan of rice.
: I am suffused with an inner glow, and looking forward to finishing the
: rest off tomorrow. On the third reheating, it should be sublime.
What happened to the taters?
--
Copyright 1999 by Gary Farber; For Hire as: Web Researcher; Nonfiction
Writer, Fiction and Nonfiction Editor; gfa...@panix.com; Northeast US
Alison Hopkins
Gary Farber wrote in message <7spkdk$p1m$2...@news.panix.com>...
>What happened to the taters?
>
He has a very well fuelled spud cannon! :)
Ali
Gary Farber
: On Mon, 27 Sep 1999 17:05:47 +0100, Rob Hansen
: <r...@fiawol.demon.co.uk> wrote:
:>Well, for the past 24 hours I've been feeling as if I've acquired a
:>glow-in-the-dark arse.
: Yow! More importantly, have you acquired measurable thrust?
Any sign of any irregular moons?
Jay E. Morris
> >>heat more than just a tad. What do you recommend adding to it to cut
> >>back on heat and make it, for my tastes, more edible?
> >
> >
> >a vindaloo)
>
> the pain worse (I speak as a long-time consumer of Korean food).
>
> the pain is worse.
My grandfather's cure for a bad sunburn. Two cases of ice-cold beer.
Pour one in the tub and soak in it. Drink the other.
(Personally, I don't believe the first one ever made it to the tub.)
--
Jay E. Morris' <*> Web Sites Design
Epsilon 3 Productions <*> and hosting
http://www.epsilon3.com <*> mor...@epsion3.com
[insert extremely witty saying here]
Kevin J. Maroney
>On Sun, 26 Sep 1999 19:10:54 +0100, Rob Hansen
><r...@fiawol.demon.co.uk> wrote:
>
>>OK, so I just made a big pot of chili but managed to overdo it the
>>heat more than just a tad. What do you recommend adding to it to cut
>>back on heat and make it, for my tastes, more edible?
>
>Morphine.
I thought that the spices were supposed to substitute for the
morphine?
--
Kevin Maroney | kmar...@crossover.com
Kitchen Staff Supervisor, New York Review of Science Fiction
http://www.nyrsf.com
Alison Hopkins
Rob Hansen wrote in message ...
>I am suffused with an inner glow, and looking forward to finishing the
>rest off tomorrow. On the third reheating, it should be sublime.
>--
Ah, the famed stew principle. Always better on the third meal! :)
Ali
Pamela Dean Dyer-Bennet
>OK, so I just made a big pot of chili but managed to overdo it the
>heat more than just a tad. What do you recommend adding to it to cut
>back on heat and make it, for my tastes, more edible?
If you used cayenne pepper, possibly nothing. I once put too much
cayenne in a batch of chili, tripled all the other ingredients, and
discovered to my horror that the chili was hotter than ever when I got
around to serving it again. Oh, said Lydy, didn't you know cayenne
gets hotter as it sits around? Well, no.
This still seems completely counter-intuitive to me, but the chili
really was hotter.
--
Pamela Dean Dyer-Bennet (pd...@demesne.com)
"I will open my heart to a blank page
and interview the witnesses." John M. Ford, "Shared World"
Eric Mayer
wrote:
>If you used cayenne pepper, possibly nothing. I once put too much
>cayenne in a batch of chili, tripled all the other ingredients, and
>discovered to my horror that the chili was hotter than ever when I got
>around to serving it again. Oh, said Lydy, didn't you know cayenne
>gets hotter as it sits around? Well, no.
Reminds me of the time I was making chili for my two kids, when they
were gradeschool age. Guess I was kind of distracted but, did you ever
notice how cayenne pepper's the same color as chili powder? So in went
6 tablespoons of cayenne. The kids thought it was a great joke and
groaned and panted and fanned themselves and lay on the floor etc
while eating the whole lot. I think there's a certain amusement factor
in hot food. It's kind of a culinary thrill ride.
--
Eric Mayer
http://home.epix.net/~maywrite
Pamela Dean Dyer-Bennet
>Reminds me of the time I was making chili for my two kids, when they
>were gradeschool age. Guess I was kind of distracted but, did you ever
>notice how cayenne pepper's the same color as chili powder? So in went
>6 tablespoons of cayenne. The kids thought it was a great joke and
>groaned and panted and fanned themselves and lay on the floor etc
>while eating the whole lot. I think there's a certain amusement factor
>in hot food. It's kind of a culinary thrill ride.
SIX TABLESPOONS? O my ears and whiskers. Did they have any taste
buds left? I don't think I even HAVE six tablespoons of cayenne
pepper. It goes in mostly in quarter-teaspoons; I have a couple of
notable recipes that get a whole teaspoon. Wow. Six tablespoons.
Mind, that's a perfectly reasonable amount of chili powder even if the
recipe only calls for two tablespoons. I often triple curry spices
too.
Eric Mayer
wrote:
>
>SIX TABLESPOONS? O my ears and whiskers. Did they have any taste
>buds left? I don't think I even HAVE six tablespoons of cayenne
>pepper. It goes in mostly in quarter-teaspoons; I have a couple of
>notable recipes that get a whole teaspoon. Wow. Six tablespoons.
>
>Mind, that's a perfectly reasonable amount of chili powder even if the
>recipe only calls for two tablespoons. I often triple curry spices
>too.
>
>
At the time I was using this el cheapo $1 a big bottle chili powder
from K-Mart or someplace like that, which had hardly any heat, and
putting the heat in with cayenne. (Very crude method I'm sure!)
Actually so far as taste buds go, my kids were never very finicky
eaters, always pretty good about eating what was put in front of them.
Now I'm wondering, did that start before or after the chili incident?
Morris M. Keesan
was awarded to Paul Bosland of The Chile Pepper Institute, at New
Mexico State University, for breeding a spiceless jalapeno chile pepper.
In his acceptance speech, Bosland explained that his plan is to lure
chile wimps in with the spiceless breed of jalapeno and gradually
seduce them to the spiciest chiles.
(Read more about the Ig Nobels at http://www.improbable.com/ )
--
Morris M. Keesan -- kee...@world.std.com -- http://world.std.com/~keesan/
Mitch Wagner
says...
> On Sun, 26 Sep 1999 19:53:47 GMT, er...@mo.net (Erik V. Olson) wrote:
>
> >On Sun, 26 Sep 1999 19:10:54 +0100, Rob Hansen
> ><r...@fiawol.demon.co.uk> wrote:
> >
> >>heat more than just a tad. What do you recommend adding to it to cut
> >>back on heat and make it, for my tastes, more edible?
>
>
> glow-in-the-dark arse.
Might be kind of convenient to have one of those. Are you SURE you want
to dilute the chili?
--
mitch w. thri...@sff.net