Q: Dave,I have been making shrimp gumbo and it is way too spicy. How can I tone it down? I have been using ground red pepper. Thanks, Linda A: Hello Linda:There are two ways to accomplish this. Instead of using cayenne, use New Mexican chile powder. Or, mix the cayenne with New Mexican chile powder and cut the amount in the …
Soapy Cilantro
Q: Dear Dave,Why does cilantro taste soapy to me? When following a recipe that calls for cilantro, should I substitute something else, leave it out, or forget the recipe altogether?Thank you, Cathy A: Hello Cathy:Some people have this reaction, and some don’t. It is a great food mystery. The best substitute is Italian parsley, the flat kind.–Dave
Heat Scale
Q: Dear Dave,It seems I’ve seen a scale ranking the hotness of chiles on a scale of 1 to 10, with 10 being the hottest. Would you know of this scale and where I could obtain a copy?–Jim Lucas A: Hello Jim:Here it is: http://www.fiery-foods.com/dave/heat.html–Dave
How to Cool Down a Spicy Dip
Q: Dear Dave,I’ve made a taco dip that is REALLY spicy hot. I’m taking it to a party and fear that it’s too hot for some of the senior citizens. Is there anything I can add to cool it down? It has hot salsa, hot sausage and green chiles in it.Thank you, Judy A: Hello Judy:Here’s a suggestion: Take half of …
How To Cut Down the Heat Without Affecting the Flavor
Q: Dave,Although I enjoy the burn, my family does not. My sauces sometimes end up too hot for everyone to enjoy, especially when made with home-grown chiles. Is there something that can lessen the burn without affecting the flavor?Thanks, Stewart A: Hello Stewart:It would be helpful to know precisely what you are cooking. Generally speaking, there are only three ways to …