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Old 04-24-2014, 12:53 PM
bg7
 
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Have you considered praying to God to change the soup? People ask him for favors all the time.

Or gas chromatography separation?
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Old 04-24-2014, 02:59 PM
 
Location: Phoenix, AZ > Raleigh, NC
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Haven't read through all the replies (yet), but sugar is the solution to overly spiced soups and sauces - if we're talking "zippy" as in HOT spiciness.

I lived in Mexico and learned this trick while we were there. The sweetness eases the capcaisin (that's what is causing the heat), but go slowly so the soup doesn't become too sweet.

Some additional water may also help, if it's really gone over the top hot. Rethicken with mashed potato, additional beans (canned) or corn starch.
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Old 04-24-2014, 05:25 PM
 
Location: Alaska
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Quote:
Originally Posted by Dogmama50 View Post
I would just buy a container of sour cream and let the family add a dollop or two to counteract the spice.
I agree. That is what I would do also.
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Old 04-24-2014, 07:30 PM
 
Location: North Carolina
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I have never had much luck in making things less spicy so I start with mild (or medium) and let people season themselves.

So, in this case, I would either freeze it in invidual servings and have some until it's finished OR make some yummy rolls or cornbread or both and have a girls' night with a few friends over to share the soup and a few laughs together.

Good luck.
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Old 04-24-2014, 07:39 PM
 
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When I make jambalaya that is too hot I add rice. Plain white rice seems to absorb some of the heat.
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Old 04-25-2014, 03:06 PM
 
Location: Phoenix, AZ > Raleigh, NC
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So what did you do with the soup, kudzu?
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Old 04-25-2014, 03:31 PM
 
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Sweet as in sugar or sweet herbs like parsley or spice such as cinnamon will cut heat as well as adding fat or dairy. You could add olive oil or serve with grated cheese. The sour cream would also work or blend in some goat cheese to make it creamy soup.
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Old 04-25-2014, 05:02 PM
 
Location: Chapel Hill, N.C.
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Quote:
Originally Posted by Jkgourmet View Post
So what did you do with the soup, kudzu?
A little bit of everything actually. I put mostly beans and ham and veggies (everything except little broth) in separate pan, added about 2 cups of chicken broth and some sugar and rice and it worked enough for everybody to eat it again tonight. I have at least 6 more servings I will freeze and I will work on it as well. But truth be know...it was too mild for me. I like more spice as I get older while DH prefers less.
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Old 04-25-2014, 07:05 PM
 
Location: Western Oregon
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I'm a little late to this conversation, but I would have added some canned beans and crushed tomatoes to dilute the spiciness while not diluting the rest of it. Maybe a bit more savory spices. I would have considered adding cream or yogurt, but not sugar. That's just my personal taste.
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Old 04-26-2014, 06:03 AM
 
Location: Chapel Hill, N.C.
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Quote:
Originally Posted by WoodstockSchool1980 View Post
I'm a little late to this conversation, but I would have added some canned beans and crushed tomatoes to dilute the spiciness while not diluting the rest of it. Maybe a bit more savory spices. I would have considered adding cream or yogurt, but not sugar. That's just my personal taste.
Yes these are some ideas I considered but DH really is getting sensitive to tomatoes (getting old is hell) and it already had 32 oz of crushed tomatoes in it anyway. I have some plan yogurt but never considered that. I'll experiment with what I have left which is in it's original form or I might just freeze it in individual servings JUST FOR ME AND TO HECK WITH THE REST OF THEM!
I can't imagine what it would taste like if I had used the entire contents of the cajun spice packet. From watching cooking shows, reading recipes and CD comments, I realize we are very wimpy in our house when it comes to spicy food. DH would pack up and leave if I put jalapeno pepper in anything yet it seems to be in so many popular recipes. We can't even eat the house salsa dip at most mexican restaurants.
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