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Any tips on how to cool down a too spicy dish?

I thinks some of my guests aren't going to be able to handle it because it's really hot. Recipe called for 7TB of ground chili and 1 tsp of cayenne.

by Anonymousreply 1109/02/2011

fat, and dairy.

by Anonymousreply 109/02/2011

Add a nice dollop of sour cream on top before serving.

by Anonymousreply 209/02/2011

It's simmering in coconut milk. Would that work?

by Anonymousreply 309/02/2011

Umm, gee, I don't know. Maybe use less chili and cayenne.

by Anonymousreply 409/02/2011

it's never too hot

by Anonymousreply 609/02/2011

Too late R4.

by Anonymousreply 709/02/2011

Serve a keg of cold beer with it.

by Anonymousreply 809/02/2011

lime...squeeze some lime into the dish.

by Anonymousreply 909/02/2011

[quote]Drink water; duh.

water plus an acid just produces more acid, so you're wrong, asshole.

fat always cuts the capsician spiciness.

by Anonymousreply 1009/02/2011

Serve alcohlic drinks. Alcohol is the only thing that will dissolve the capsaicin oils in the spices you added. Milk and cream will complement and can dilute it somewhat but are only effective if you have them before the spicy food.

by Anonymousreply 1109/02/2011
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