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Administration
06-30-2008, 01:51 PM
Study article for the week of June 30 Through July 6, 2008

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Deborah
06-30-2008, 04:26 PM
Dear Cook,

Any suggestions on how to get the jalapeņo out of my mild-tempered sauce?

With Sisterly Love, Deborah

PS. I brought my husband to a post on the board last week. He said, "Those look like all the same people." I said it was, isn&#39;t great to get to "know" the same people. Even difficult differences are better this way, we get to work through them. Sometimes time eases things, and sometimes maturity(especially on my part, please forgive my impulsiveness), and sometimes they just don&#39;t get resolved. Just wanted to share that.

TheCook
06-30-2008, 09:34 PM
Dear Cook,

Any suggestions on how to get the jalapeņo out of my mild-tempered sauce?

With Sisterly Love, Deborah

PS. I brought my husband to a post on the board last week. He said, "Those look like all the same people." I said it was, isn&#39;t great to get to "know" the same people. Even difficult differences are better this way, we get to work through them. Sometimes time eases things, and sometimes maturity(especially on my part, please forgive my impulsiveness), and sometimes they just don&#39;t get resolved. Just wanted to share that.[/b]

You don&#39;t try and extract unwanted tastes from food, you add other tastes or sometimes solvents (99.9% of the time: water) that mitigate the effect of the unwanted taste. Although I admit I have no idea how, or even if, this applies to anything else than food :)