Wow! Sour cream neutralizes EVERYTHING!

[jonnyGURU]

I read a label on some Dat'l Do It Hellish Relish that said to combine a cup of sour cream to a cup of the relish for a dip.

I did it and I could no longer taste the peppers! All I had was lumpy sour cream!


So, last night I mixed sour cream and Lipton's onion soup mix. I wanted to kick it up a notch and added Tony Chachere's cajun spice.

What I ended up with was a very salty sour cream and onion dip that wasn't spicy at all.

I guess I should quit trying to make sour cream dips spicy hot!

 

[ArkAoss]

hmmmm yeah, i've heard people say, drink milk, if you can't handle hot stuff. and they also say bread helps too, maybe the "sour" and cream really neutralize stuff.

 

[geno]

<< I wanted to kick it up a notch >>


lol - you sound like that chef...guy

 

[Cable God]

lol, Johnny's posts are just about always amusing in some way

 

[KevinH]

Emeril baby! Bam!

 

[snakesnfrogs]

It's the fat in the sour cream that neutralizes the &quot;heat&quot;. Try fat free sour cream and see if you have the same problem.

 

[loup garou]

That Dat'l stuff is good. We have a sampler pack of it: Seceral Hot Sauces, Hellish Relish, BBQ Sauce. Good stuff!

 

[JACKHAMMER]

mm..... I am a sourcream junkie

 

[Thorn]

<< Try fat free sour cream and see if you have the same problem. >>


That has to be sacreligious...

 

[themightyplatypus]

ITS not sacreligious, just plain nasty.

 

[Thorn]

Nasty?!?! NASTY?!?!?! Sour cream is one of the dietary staples of any right-minded individual! Truly one of the most fabulous foods in the face of the planet. I probably go through a 32oz tub of it every week (potatoes, veggies, casaroles, etc). Land-O-Lakes... Mmmmmm...

Or were you just referring to fat-free sour cream being nasty? If that's the case then I whole-heartedly agree.

 

[themightyplatypus]

I was refering to the fat free variety.

 

[Static911]

i hate sour cream, but at least I know where to run to if I want a neutrilizer

Static911

 

[loup garou]

Fat-free sour cream? Why don't they call it what it really is: paste! :disgust:

 

[OZEE]

Actually, the &quot;heat&quot; is an acid. Milk/Sour Cream/etc. are bases. If you'll remember back to HS Chemistry Class, acids are neutralized by bases.

 

[jonnyGURU]

Well, it's not the fat because the sour cream was actually Brakestone's Fat Free.

It's the whole Acid:Base thing working.

jDIDDY

 

[sandorski]

I love sour cream, but fat free sour cream tastes like plastic sludge!

 

[loup garou]

Anyone notice that Taco Bell sour cream is the greatest sour cream on the planet? I wish I could get me one of those guns and a caulking tube full of that stuff....mmmmmmmmmmmmmm....

 

[tim0thy]

two things neutralize spice/hot foods. beer and milk. read that somewhere once.

 

[jonnyGURU]

tim0thy, dude.... I eat a lot of hot stuff and drink a lot of beer and I'll tell you what.... beer does SQUAT for spicy food.

 

[N8Magic]

Wow, someone else that uses Tony Chachere's Cajun Spice too! Is that stuff popular in the states? We can't get it up here, so I get my cousin to bring it up with her from Florida.

True about the stuff being salty! That stuff is RIGHT salty if you put too much of it on!

As for the sour cream, it seems anything dairy related reduces the burning of hot food.

 

[jonnyGURU]

I've never been to a spice isle here in the states that didn't have Tony's spice in it! That stuff is the best. Use in cooking INSTEAD of salt and everything has a distinct spiciness as well. Yummm.....

 

[Dedpuhl]

Wow, someone else that uses Tony Chachere's Cajun Spice too! Is that stuff popular in the states? We can't get it up here, so I get my cousin to bring it up with her from Florida.

In Louisiana, we put that shyte on everything...

 

[loup garou]

Dedpuhl &amp; jonny know what's up! I don't even have salt in my cupboard! Tony's is the stuff!