Re: [CH] A question about capsicum and cooking?

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Andy wrote:
> Yes, one needs to be very careful when dealing with strong capsicum
> extracts, as is also required with processing habaneros.  Many CHs use
> extracts for personal use, and I use a diluted extract of Pur Cap.
> 
> In soups, for example.  Often I wish to kick-up an otherwise flavorful
> soup -- but without  altering the flavor (as occurs with Tobasco
> sauce).  Diluted Pur Cap is just right for the purpose.
> 
> Or Chinese, as a dipping sauce:  2 parts soy, 1 part wasabi and several
> drops of cap.  Just dip your spring roll in that!.
> 
> Andy.

So there, X rated GP just stick yer thermometer in that! Right Tomas???
Hot even in Tejas! :-) Doug in BC

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