Comment on Daily Discussion Thread:đș Fri 15 Mar 2024
just_kitten@aussie.zone âš6â© âšmonthsâ© ago
Iâm pretty proud of my eggplant and golden capsicum stir fry with jazzed up tvp (soaked unflavoured larger pieces in salt water, squeezed them out, blitzed in processor, cooked up in a highly flavoured sauce).
I added too much of my fiery chilli paste tho and between that and the excess sodium Iâm sure the outer layer of my lips and palate will be gone by tomorrow morning. Sure is restaurant quality though. A bit greasy and moreish
MeanElevator@aussie.zone âš6â© âšmonthsâ© ago
Black rice vinegar is good for cutting down the heat. I find that upping the sweetness and acidity can mellow out some heat.
Looks good though, for sure.
just_kitten@aussie.zone âš6â© âšmonthsâ© ago
Oh thatâs a good idea. Itâs been on my to buy list for ages. I did add some brown sugar to the mix, will definitely try a different vinegar too next time.
MeanElevator@aussie.zone âš6â© âšmonthsâ© ago
I love spicy hot food, but my eastern European heritage shows up quick when too much heat is involved.
Usually I eat out pickled or sauerkraut, but really acid and sweet take care of the heat.