Yeah, Wick Fowler's is scaled to Texas/New Mexico/Arizona/Louisiana heat levels. Keep that in mind when making it. Also remember that things like Pace and other things mass produced tend to scale their heat level depending on the market, so Hot Pace in Michigan or Ohio tends to be at the mild level for Texas or Louisiana. (I have a friend who has traveled the entire country with rock bands who discovered this little detail)
Only the extreme hot sauces like Liquid Stupid or Dave's tend to keep the heat consistent. -----Original Message----- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lois Sent: Thursday, February 02, 2012 3:40 PM To: cookinginthedark@acbradio.org; Judy Cowart Subject: Re: [CnD] spicing up chili I used that one time and by the time I got it done nobody could eat it. Lois ----- Original Message ----- From: Judy Cowart To: cookinginthedark@acbradio.org Sent: Thursday, February 02, 2012 2:43 PM Subject: Re: [CnD] spicing up chili Nancy, there used to be a 3 alarm chili making kit. I'm not sure if you can still find it but if you can, its really good. It has different little packets in it and the pepper one is what you control the heat in your chili. Don't use it all if you don't want it hot. I hope they still make it cause I liked making chili with it. Judy ----- Original Message ----- From: "Nicole Massey" <ny...@gypsyheir.com> To: <cookinginthedark@acbradio.org> Sent: Thursday, February 02, 2012 2:03 PM Subject: Re: [CnD] spicing up chili If you want to add heat to chili don't use chili powder, as it'll add flavor more than heat. There are several options, though. For milder heat increase you can add a few drops of tobacco, Red Devil, or Louisiana Hot Sauce. The hottest grade of Pace also might do the trick, or you can replace one can of tomatoes in the recipe with the milder Ro-Tel. A sprinkle of red pepper flakes, like they have at pizza parlors or in little packets with some delivery pizzas, will also heat it up, as will one or more jalapenos or chili piquines. If you want to really crank the heat then you're going to want to get into Habanero land. Remember with peppers the rind (the thing that holds the seeds) and seeds are where the real heat is, so adjust accordingly. -----Original Message----- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Thursday, February 02, 2012 1:55 PM To: cookinginthedark@acbradio.org Subject: [CnD] spicing up chili Hi everyone, First I want to say that I'll start working on sending those recipes soon. Today I find myself immersed in making a grocery list for the month. Recently I made a batch of chili using a mix and it was too bland. I hoped it would be better the next day but it wasn't. I don't like things too spicy but this chili needs a boost. I added crushed Fritos, salsa, cheese and sour cream. My question is this: Can I put it in a pan and add some chili powder? Sorry if this sounds dumb, Nancy Martin Oklahoma _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
