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02-08-2016, 05:46 PM - 1 Like   #23326
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Pepper mash, vinegar and salt. MMmmmmmm.

02-08-2016, 05:50 PM   #23327
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QuoteOriginally posted by monochrome Quote
Pepper mash, vinegar and salt. MMmmmmmm.
I agree, but the particular pepper used is important.
Actually, I like Tabasco Sauce on things that have mild flavors of their own; eggs, veggies, etc.
Anything of substance requires real peppers.
02-08-2016, 05:52 PM   #23328
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Tess dropped a few of those Taiwanese peppers into a soup she made this week. I don't recommend it.

My mouth burns for a half hour after lunch.
02-08-2016, 05:59 PM   #23329
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QuoteOriginally posted by Parallax Quote
Believe it or not, some people in these parts refer to ketchup as "hot sauce".
Now that is hilarious! ...and sounds a lot like Mrs Rupert!

02-08-2016, 06:03 PM - 1 Like   #23330
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QuoteOriginally posted by Parallax Quote
I agree, but the particular pepper used is important.
Actually, I like Tabasco Sauce on things that have mild flavors of their own; eggs, veggies, etc.
Anything of substance requires real peppers.
We use mostly Frank's Hot Sauce, and we use it pretty much like Ketchup. Tess hates ketchup. We both hate bland.

02-08-2016, 06:03 PM   #23331
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QuoteOriginally posted by normhead Quote
My mouth burns for a half hour after lunch.
Milk stops the burning.....fairly fast......dairy products like cheese do the job too...but strangely, Velveeta doesn't help at all?

How to Stop Mouth Burn From Hot Peppers | eHow
02-08-2016, 06:08 PM   #23332
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QuoteOriginally posted by normhead Quote
We use mostly Frank's Hot Sauce, and we use it pretty much like Ketchup. Tess hates ketchup. We both hate bland.
I love Frank's! That's my "ketchup". Frank's isn't very hot, but it's really flavorable and I love the acidity.
02-08-2016, 06:08 PM   #23333
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QuoteOriginally posted by normhead Quote
We use mostly Frank's Hot Sauce, and we use it pretty much like Ketchup. Tess hates ketchup. We both hate bland.
This is some pretty delicious stuff and is not too hot. Has a delicious flavor!



02-08-2016, 06:10 PM - 1 Like   #23334
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QuoteOriginally posted by Rupert Quote
Milk stops the burning.....fairly fast......dairy products like cheese do the job too...but strangely, Velveeta doesn't help at all?

How to Stop Mouth Burn From Hot Peppers | eHow
"Dairy products like cheese do the job, but Velveeta doesn't."
Heloooooo. Doesn't that tell you something?
02-08-2016, 06:11 PM   #23335
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QuoteOriginally posted by Parallax Quote
I agree, but the particular pepper used is important.
Actually, I like Tabasco Sauce on things that have mild flavors of their own; eggs, veggies, etc.
Anything of substance requires real peppers.
My scalp perspires just looking at those photos you put up last week.
02-08-2016, 06:16 PM - 1 Like   #23336
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Tess checks the top of my bald head looking for sweat beads, to know if she's made something that's too hot.
02-08-2016, 06:18 PM   #23337
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02-08-2016, 06:21 PM - 1 Like   #23338
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QuoteOriginally posted by monochrome Quote
My scalp perspires just looking at those photos you put up last week.
You need to try some of this: https://www.amazon.com/gp/aw/d/B0084B8Z90/ref=mp_s_a_1_1?qid=1454980789&sr=8...1eL
It's not gimmicky "let's add some capsicum to make it hotter" sauce. It's peppers, vinegar, and spices, but it will make your socks roll up and down.
02-08-2016, 06:23 PM   #23339
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Yikes!!!

'What's That Stuff?' From Chemical and Engineering News.
"For the record, Velveeta is pasteurized process cheese spread and Velveeta Light is pasteurized process cheese product. Cheez Whiz is labeled as pasteurized process cheese sauce, although that type isn't noted in the Code of Federal Regulations. A Kraft spokeswoman confirms that the word "sauce" just seems to be an add-on."
02-08-2016, 06:33 PM   #23340
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The relevant information.

QuoteQuote:
Pasteurized process cheese, for example, is made from one or more cheeses, such as cheddar or colby, and may have cream or anhydrous milkfat added. The cheese is blended and heated with an emulsifier—typically a sodium or potassium phosphate, tartrate, or citrate—and other optional ingredients such as water, salt, artificial color, and spices or other flavorings.

Pasteurized process cheese food is a variation of process cheese that may have dry milk, whey solids, or anhydrous milkfat added, which reduces the amount of cheese in the finished product. It must contain at least 51% of the cheese ingredient by weight, have a moisture content less than 44%, and have at least 23% milkfat.

Pasteurized process cheese spread is a variation on cheese food that may contain a sweetener and a stabilizing agent, such as the polysaccharide xanthan gum or the Irish moss colloid carrageenan, to prevent separation of the ingredients. The cheese must be spreadable at 70 F, contain 44 to 60% moisture, and have at least 20% milkfat.
So then in short Velveeta is 51% cheese mixed with an emulsifier, such as sodium or potassium phosphate, tartrate, or citrate, which can be up to 49% of the mix. So that settles it, Velveeta is 51% cheese, or half cheese if you round it off. It would be almost as accurate to call it "emulsifier" as it is to call it cheese.

"Pass the sodium phosphate... yum."

That settles it, Velveeta is not cheese, it's more like half cheese, and half undetermined other stuff that could be damn near anything.
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