blake murphy wrote:
> On Mon, 02 Feb 2009 20:05:25 -0500, Jean B. wrote:
>
>> Mark Thorson wrote:
>>> Jebediah Kornworthy wrote:
>>>> I have looked at many sites, blogs and other groups including yahoo
>>>> groups at the different secret ingredients or unusual ingredients used in
>>>> chili making. They don't have to be a secret, just unusual and something
>>>> that works well. Maybe something that you have been complemented on before
>>>> when you made your chili? Here is a list that I came up with in my travels.
>>> I don't make chili, but I don't see anyone suggesting
>>> an acid, like vinegar. Not a large amount, of course,
>>> but enough to balance out the other ingrediants. Acetic
>>> acid is volatile, so it should only be added at the end.
>>> Cream of tartar and lime/lemon juice (citric acid)
>>> should be stable throughout the cooking process.
>>>
>>> Acid is important in soups, which is why I think it
>>> would also work well in chili. Mustard is on your list,
>>> and mustard has a lot of vinegar in it.
>>>
>>> Soy sauce is likely to perk up chili, mostly because it
>>> contains a lot of glutamate ion and other flavor enhancers.
>>> You could consider using the REAL THING, if you're not
>>> feeding it to hypochondriacs, Democrats, or people who
>>> live in Berkeley.
>>>
>>> Certain seaweeds and mushrooms are also rich in flavor
>>> enhancers.
>> I didn't mention vinegar, because I had just spoken of it in the
>> Barack Obama's Chili thread. I really liked the addition.
>
> i use it, too, but i don't take any special care to add it at the end. the
> vinegar should sorta be lurking there in the background.
>
> your pal,
> blake

I didn't add it at the end either. It didn't seem to have a
deleterious effect either.

--
Jean B.