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re: Used Extra Hot Rotel in my Shrimp & Corn Soup...any way to tone it down?
Posted on 3/4/17 at 6:35 pm to tsunami11
Posted on 3/4/17 at 6:35 pm to tsunami11
Ran to Rouses and grabbed two Taters. Cut them up but didn't chop them up fine. Then added about a cup of Milk and have had it simmering. First Bowl had my sinuses wife arse open. We'll see what this does for it.
Thanks for the advice guys.
Thanks for the advice guys.
3
Posted on 3/4/17 at 6:44 pm to GFunk
Cumen helps take out some of the heat das why the Mexicans sue it. Dont use too much though
Posted on 3/4/17 at 6:46 pm to GFunk
Did you take the shrimp out so they won't be cooked to death?
Also, dairy can curdle if you cook it too long.
Even a dollop of yogurt on top of a bowl could help.
I've never heard of potatoes sucking up pepper flavor.
Also, dairy can curdle if you cook it too long.
Even a dollop of yogurt on top of a bowl could help.
I've never heard of potatoes sucking up pepper flavor.
This post was edited on 3/4/17 at 6:49 pm
Posted on 3/4/17 at 7:06 pm to GFunk
quote:piihb then Baw, what you waiting for?
wife arse open.
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