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Discussion in 'Food & Cooking' started by canamr14, Aug 4, 2012.
why does creamed coleslaw turn a little spicy after a couple of days? It seems to universal.
OK. I'm curious. How does the title of this thread relate with the question of your post? Are you relating "hot" with being "spicy"? I can't get any temperature discrimination out of this.
It's acid, it's not "hot".
Over time flavors intensify in particular acids(lemon, vineagar)