Q: Dear Dave,When I was in the US Army in 1970 I used a Foxhole cookbook that used hot sauce and dried onion to make c-rations a culinary delight. I thought it was a little booklet published by Tabasco… Have you seen it? If so, how could I obtain a copy?–Tom Edwards A: Hello Tom:No, I haven’t seen the booklet, …
Can Canned Heat Be Modified?
Q: Dear Dave,I have a canned-jalapeno recipe for chiles rellenos, but some canned peppers are WAY too hot for it. Is there any way to modify the hotness? Could I soak them in milk or something?Thanks, R. Schon A: Hello R. Schon:No, there is no way to cool down those hot chiles, as they have been processed. But there are canned …
Simple Pan Gravy
Q: Hi Dave,I love to cook and am just beginning to experiment with chiles. Today I bought a pack of dried pasillas for a chile recipe I found in my local paper for Roast Pork with Pasilla Adobo Sauce. In the top portion of the recipe it states, "…and served with a sauce made from the pan drippings,” but the …
Portuguese-Style Sauce
Q: Hi Dave,My wife and I would like to start a Portuguese-style fast food restaurant in Atlanta. We would base the concept on a number of restaurants that do this in the UK, South Africa and Australia, where they also produce sauces that are bottled for table use. I have seen a number of recipes for this sauce but was …
How Much Habanero Powder Equivalent to One Habanero?
Q: Hi Dave,My question is as follows: When trying to use habanero powder in place of fresh habaneros in a recipe, how much powder would be equivalent to one habanero?–Mel A: Hello Mel:Some sources suggest that one teaspoon is the equivalent, but I suggest you start out with ½ teaspoon and then taste for heat. You can always add more …