The reason added dairy works is because the added dairy has some sugar 
content.  So adding a little sweetness to the dish will probably also 
help.  I wouldn't use any artificial sweeteners either since those often 
degrade in heat then don't provide the modification you want since the 
degradation wipes out their sweetness. On Fri, 23 Nov 2012, J M Pease 
wrote:

> Thank you!  Will let you know how it works, probably tomorrow night.
> 
> ----- Original Message ----- From: "Dawnelle" <[email protected]>
> To: <[email protected]>
> Sent: Thursday, November 22, 2012 11:05 AM
> Subject: Re: [CnD] Too much pepper
> 
> 
> > Joe, you can pour some plain yogurt or sour cream into the soup just before
> > serving.  Milk products always help with an over abundance of pepper.  That
> > why :Indian cooks serve raita with their hot dishes.
> >
> > Dawnelle
> >
> > ----- Original Message ----- From: "J M Pease" <[email protected]>
> > To: <[email protected]>
> > Sent: Wednesday, November 21, 2012 8:11 PM
> > Subject: [CnD] Too much pepper
> >
> >
> > >I over did the pepper in a corn chowder.  If it were salt, I could use the
> > >potato trick to remove the excess salt.
> > >
> > > Does anyone know of something similar for reducing  the effect of too much
> > > pepper, or am I stuck with diluting the chowder?
> > >
> > > Joe
> > > _______________________________________________
> > > Cookinginthedark mailing list
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> >
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> 
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> 
> 

---------------------------------------------------------------------------
jude <[email protected]>
Adobe fiend for failing to Flash


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