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Julie Bove[_2_] Julie Bove[_2_] is offline
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Default ping Ian: secret ingredient


"T" > wrote in message ...
> On 08/08/2015 01:12 PM, Ian Field wrote:
>>
>> "T" > wrote in message
>> ...
>>> Hi Ian,
>>>
>>> If you haven't done you soup/broth test in your slow
>>> cooker, in addition to your vegi's, toss in a dried
>>> Chimayo (New Mexico Red) chili pepper. Break off the
>>> end and pour out the seeds, or it will be very hot.
>>>
>>> https://en.wikipedia.org/wiki/New_Mexico_chile
>>>
>>> It is like adding MSG (flavor enhancer) without the
>>> chemicals (excitotoxins) and the delayed headache.

>>
>> There was a time I liked hot spicy food - these days it wreaks a
>> terrible revenge next day!

>
>
> Bummer!
>
> Can you take a "tiny" amount?
>
> The idea is to put only a little in such that the change is
> almost not perceptible. It just accelerated the flavors from
> the other ingredients. A kind of non-toxic MSG.
>
> I like the Chimayo peppers the best as they are full of
> flavor, not just nasty heat like a lot of the others.
> Mind you, a Chimayo can be nasty hot too if you don't dump
> the seeds and you don't eat it with something with a lot
> of fat. Chimayo is the flavor in an enchilada.


Chimayo is the flavor in an enchilada? What kind of enchilada? There are
many kinds and many sauces. So I just am not buying that.