In article >,
zxcvbob > wrote:

> Who said anything about removing salt? "Coas****cher" is trying to reduce
> the perceived heat in some rather thin green chili. Cubed potatoes will do
> that (by dilution, mostly) and they'll taste good.


D'oh! I'd closed the subject, dug up the info where it was buried on my
hard drive, and quoted the wrong thread when I found it. It was the
"Chili is too hot!" thread that mentioned saltiness (at least I got the
topic vaguely right). That original post asked "Does anyone know how to
correct a chili that is too hot other than diluting it? I know that for
a dish that is too salty, adding pototoes works, but what about too much
hot chili? Will potatoes work with that? Thanks!"

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