/ck/ - Food & Cooking

>>18702366
Either dilute it or add lemon. Acidic stuff cuts heat as well.

Yeah, I did add lime juice too

>>18702366
Stop being a bitch and eat it

>>18702366
What's your question or are you just spouting like a little bird?
Here's OP "Yo yo yo, I need attention"

>>18702366
>vegetarian
>chili
bruh

stop being a baby its probably not that spicy

It’s really good so I’ll say the ingredients:
Diced tomatoes
Black beans
Kidney beans
Pinto beans
Chipotle in adobo
Roasted corn
Roasted green pepper
Pickled jalapeño
Cream of onion soup
Onion
Garlic
Red wine
Cream
Brown sugar
Chili powder
Adobo spice blend
Olive oil
Lime juice
Salt
Pepper

>>18702392
Wondered what you would add to kill spice plus I like attention very much….

>>18702399
better than having 3 strokes

>>18702408
Forgot to say mango

>>18702366
Impossible to fix, it's over

>>18702366
Simply packing on the dairy will work indefinitely well. Casein is in the curd, so you'll get about the same amount whether you use skim milk or heavy cream. So if you want to make spicy food edible, reduce skim milk to the desired thickness, or get powdered skim milk -- don't use cream unless you're looking to just pack in fat and expense.

Skim milk will also have a lower overall flavor detriment than sugar or acid, and greater returns for quantity than acid, based on my own experiments with making a different canned chipotle+adobo dish edible.
https://www.foodnetwork.com/recipes/packages/spicy-foods/mouth-on-fire-myths--what-really-cools-your-palate-

>>18702432

>>18702440
I only had cream available but did you add too much chipotle before too? A whole can was nuts.

>>18702458
I used half a can, I think, and I'd worked with them before so I thought I knew sort of the quantities, but I didn't realize I was preparing them in a way that didn't mellow the spice at all. I was working from an old recipe that didn't have measurements or specific instructions to begin with, but I should have used dried chipotles instead of canned (one day, in a spacious place of my own, I'll smoke my own chilies). It was just one appetizer among like six that I was making for Thanksgiving, and I was running late so I didn't test it. It was inedible to everyone except this couple from Bulgaria (I could be wrong on that -- some Eastern Euro country that didn't kill all its Jews yet). When I milked it to a point where I could stand it, they complained. I had to milk it down even more before anybody would eat it though.

Chipotles aren't even hot wtf is this thread

>>18702498
Never had chili at thanksgiving.

>>18702515
huhhh aren’t they? Well, I also added too much chili powder and found out after that it’s an extra spicy kind.

>>18702515
We're referring specifically to the canned chipotles in adobo (primarily other dried chilies + tomato), which has a heat sensation imo of about twice that I get chewing into a raw jalapeno center. It's a pain in the ass to try to de-seed them, but I don't think it does anything anyway since it's already all been infused in the sauce. The adobo flavor is also super-concentrated, so altogether you find a little goes a long way -- I found growing up that one chili with the barest coat of sauce substituted the seasoning for an Asian fusion recipe for four I must emphasize, they are fucking delicious in every way, hence my desire to smoke my own chilies some day.

>>18702547
>chili at thanksgiving.
I did a theme where all the appetizers were indigenous American recipes of various sources and all could credibly have been made within the current U.S. borders in precolumbian times (though the modern adobo sauce in the can is admittedly anachronistic). This particular recipe came from some 90s bbs, said to be of Pueblo origin, and the entire recipe went something like "An early salsa: chipotle chilies and blueberries." So that's all I had to go on, but once I could actually taste it through the burn it turned out that I got the ratios good.

>>18702366
crackers retard