Siobhan Perricone wrote:
> On Fri, 30 Jan 2004 13:48:19 -0500, "Alan" > wrote:
>
>> I have noticed that vinegar seems to be a staple in these sauces and
>> what I am wondering is, if I mix the hot sauce into my food (say
>> ground beef) or marinate the wings or steaks in it BEFORE I cook
>> them rather than putting it on after they are cooked, will the heat
>> of cooking remove the vile vinegar taste? To me, the food should
>> produce a warming (or fire) in the mouth not giving one the feeling
>> one wants to vomit.
>
> Some vinegar will evaporate, but if you don't like the taste of
> vinegar, stop using sauces that have it as a primary ingredient. Use
> ground, dried peppers. Penzey's has a wide variety and you can add
> them to dishes with impunity. If you need it liquid, then make your
> own sauce out of it without vinegar.

Agreed! Doesn't sound like it's the taste of vinegar that is bothering him
but the acidity. If he must use the bottled stuff, then I'd suggest some
Pepcid AC first

Jill