Re: [CH] V6 #176 hab mash (was Madison)
Brent Thompson (brent@hplbct.hpl.hp.com)
Thu, 20 Apr 2000 09:02:06 -0700
> remove the characteristic "chinense" flavor, which I find does not go
> well with some food.
So true, e.g., Indian (India) food becomes very unpleasant, indeed is
ruined, with chinense/habanero flavor instead of normal annuum/cayenne
flavor. Yet of course other preparations require chinense/habanero not
annuum flavor to taste right, e.g. jerk.
> Does anyone have any recommendations for what to use to increase the
> viscosity?
Carrots? Isn't that the secret of the Belize habanero sauces, e.g. by
Marie Sharp?
A --- Brent