If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#1
|
|||
|
|||
OT cooking question - too much heat
I made a nice pot of soup today; it's chilling and waiting for tomorrow.
Meanwhile, please help me. I added a can of original Rotel which I assumed (yes, I know) was not as hot as the others. Mercy. Wonder what I can add to the soup to absorb some of that heat? Potatoes? Rice? some cotton batting? I need help. Polly |
Ads |
#2
|
|||
|
|||
OT cooking question - too much heat
Could you use this batch as a base for other dishes and
freeze it in small portions? Then use SOME as a base for other soups or maybe pasta sauces. -- Cheryl & the Cats in OZ o o o o o o ( Y ) ( Y ) ( Y ) Enness Boofhead Donut http://community.webshots.com/user/witchofthewest catsatararatATyahooDOTcomDOTau "Polly Esther" wrote in message ... :I made a nice pot of soup today; it's chilling and waiting for tomorrow. : Meanwhile, please help me. I added a can of original Rotel which I assumed : (yes, I know) was not as hot as the others. Mercy. Wonder what I can add : to the soup to absorb some of that heat? Potatoes? Rice? some cotton : batting? I need help. Polly : : |
#3
|
|||
|
|||
OT cooking question - too much heat
Polly,
Just bring that nasty ol' soup to me. LOL. I was raised in Texas and lived most of my life in Phoenix and I have a taste for hot and then some. But, if you want to take some of the heat out, add starch.Probably wont' make a whole lot of difference unless you can increase the volume a significant amount (without adding any more of those "mild" Rotel cans. And, like most things cooked with hot stuff, it's likely to get hotter as it sits. Good luck, and try eating it with some good cornbread while drinking lots of cold milk. Hugs, Sunny On Feb 4, 11:01 pm, "Polly Esther" wrote: I made a nice pot of soup today; it's chilling and waiting for tomorrow. Meanwhile, please help me. I added a can of original Rotel which I assumed (yes, I know) was not as hot as the others. Mercy. Wonder what I can add to the soup to absorb some of that heat? Potatoes? Rice? some cotton batting? I need help. Polly |
#4
|
|||
|
|||
OT cooking question - too much heat
I think I just heard this on a cooking show or read it in a magazine. Add
sugar! Sounds so obvious, doesn't it? I don't think my brain would have gone there all by itself though! Pauline Northern California "Polly Esther" wrote in message ... I made a nice pot of soup today; it's chilling and waiting for tomorrow. Meanwhile, please help me. I added a can of original Rotel which I assumed (yes, I know) was not as hot as the others. Mercy. Wonder what I can add to the soup to absorb some of that heat? Potatoes? Rice? some cotton batting? I need help. Polly |
#5
|
|||
|
|||
OT cooking question - too much heat
On Sun, 4 Feb 2007 23:01:51 -0600, "Polly Esther"
wrote: I made a nice pot of soup today; it's chilling and waiting for tomorrow. Meanwhile, please help me. I added a can of original Rotel which I assumed (yes, I know) was not as hot as the others. Mercy. Wonder what I can add to the soup to absorb some of that heat? Potatoes? Rice? some cotton batting? I need help. Polly Polly, No help with the "hot" situation, but wanted to share a project our DS1 has been involved with for a couple of years. He lives in Boston and is single. One of his friends organized a -soup swap-. There were 10 people involved last year. Each person made 6 quarts of homemade soup. Not chili or the common kinds unless it had a special twist or seasoning. Freeze all 6 quarts individually in containers. The host has snack foods ready and all spent a short time visiting and then drew names for the first, second etc. choices of soups. All went home with 6 quarts of 6 different soups they would probably never have tried otherwise. They included the recipes. One person was a Russian immigrant and she brought borscht (sp?). It was a great hit. There was a prize for first soup gone and last to be chosen. A wooden spoon. There are 8 swaps planned this year in 5 different cities. Sort of sounds healthier than cookie swaps. Anna Belle in Palm Bay |
#6
|
|||
|
|||
OT cooking question - too much heat
On Sun, 4 Feb 2007 23:37:32 -0600, Sunny wrote
(in article .com): Polly, Just bring that nasty ol' soup to me. LOL. I was raised in Texas and lived most of my life in Phoenix and I have a taste for hot and then some. But, if you want to take some of the heat out, add starch.Probably wont' make a whole lot of difference unless you can increase the volume a significant amount (without adding any more of those "mild" Rotel cans. And, like most things cooked with hot stuff, it's likely to get hotter as it sits. Good luck, and try eating it with some good cornbread while drinking lots of cold milk. Hugs, Sunny On Feb 4, 11:01 pm, "Polly Esther" wrote: I made a nice pot of soup today; it's chilling and waiting for tomorrow. Meanwhile, please help me. I added a can of original Rotel which I assumed (yes, I know) was not as hot as the others. Mercy. Wonder what I can add to the soup to absorb some of that heat? Potatoes? Rice? some cotton batting? I need help. Polly Piggy backing cause I just had a thought. Dairy. Dairy will absorb that heat, so maybe a little milk or plain yogurt or sour cream. Or have a big glass of milk next to you while you are eating that soup. Maureen |
#7
|
|||
|
|||
OT cooking question - too much heat
In article ,
"Polly Esther" wrote: I made a nice pot of soup today; it's chilling and waiting for tomorrow. Meanwhile, please help me. I added a can of original Rotel which I assumed (yes, I know) was not as hot as the others. Mercy. Wonder what I can add to the soup to absorb some of that heat? Potatoes? Rice? some cotton batting? I need help. Polly Turn in into a big batch of soup by doubling everything else. My mom swears plain tomatoes helps - I dunno her food it HOT Dairy - serve the soup with cheese/sour cream on top. marcella |
#8
|
|||
|
|||
OT cooking question - too much heat
This gives an entirely new meaning to the expression 'soup base'. I put
half of the hot soup in the freezer, added sugar and other good stuff to the rest. If none of that works, I guess I can just hunt for a Texan or a black bear. Thank you all. Polly |
#9
|
|||
|
|||
OT cooking question - too much heat
A dollop of sour cream on each serving might help.
I use Rotel MILD ... it did nicely in the soup I made last week. I think I need to make a soup today. Does anyone have a FANTASTIC soup recipe that is low fat?? PAT in VA/USA Polly Esther wrote: I made a nice pot of soup today; it's chilling and waiting for tomorrow. Meanwhile, please help me. I added a can of original Rotel which I assumed (yes, I know) was not as hot as the others. Mercy. Wonder what I can add to the soup to absorb some of that heat? Potatoes? Rice? some cotton batting? I need help. Polly |
#10
|
|||
|
|||
OT cooking question - too much heat
|
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
OT - cooking question | Queen of Squishies | Quilting | 10 | March 4th 06 04:31 AM |
question about copyrights--an innocent question not meant to start a war | Kristine | Yarn | 38 | September 3rd 05 05:45 AM |
Good morning or good evening depending upon your location. I want to ask you the most important question of your life. Your joy or sorrow for all eternity depends upon your answer. The question is: Are you saved? It is not a question of how good | Dr. Sooz | Beads | 0 | April 22nd 05 07:24 PM |
Good morning or good evening depending upon your location. I want to ask you the most important question of your life. Your joy or sorrow for all eternity depends upon your answer. The question is: Are you saved? It is not a question of how good | Polly S. | Beads | 0 | April 22nd 05 06:29 AM |
heat and emeralds...??? Also undoing bezels and hammerset? | Des Bromilow | Jewelry | 2 | May 11th 04 01:37 AM |