:chef: Just a small question. What is the primary flavoring of nacho cheese? That one flavor that is distinct to nacho cheese. By trying a ton of things I think I have come to the conclusion that it’s green Jalepenos. Here lies the rub. If I use these green peppers it will make the cheese unpalatable (too hot). Is there a way to kill the heat and keep the flavor? I roasted a green Jalepeno and though that might tame it a little (I don’t tolerate heat too well). I skinned it I removed the center vain and the seeds. I took a bite. Then as the gentle warm flavor danced on my tongue the heat came. “DEAR GOD! Of all the things that are in heaven and earth why did I have to eat this one!" I screamed. Needless to say it was not a happy moment or one that I care to re-live. So anyone out there have any suggestions.
post #1 of 10
9/10/06 at 8:04pm