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Crushed red pepper is not a substitute for cayenne.
Cayenne contains capsaicin, a potent toxin. It's what makes stuff spicy. A 150 pound person can die from 75 mg of capsaicin ingested. However, to get that much from cayenne, you must eat about 2 tons of cayenne in 2 hours.
It depends on the recipe but there are a few general options: 1. Creams/milks can be added and they actually help neutralize the spice of the cayenne. 2. Starches like rice, pasta, or potatoes can also help absorb some of the heat 3. Sugar can also be added to help counteract the heat of the spice.
Tapioca when added to a soup, or stew serves as a thickening agent much like cornstarch.
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Cayenne pepper is what I usually use if out of flakes - BUT, you don't need as much cayenne as the recipe calls for!!
Gumbo can be bitter if you burn the roux. Gumbo should be slow cooked all day to allow the spices and vegetable flavors to meld. The juice may taste bitter at first but will improve over time and after you add you main ingredients, i.e., seafood or chicken and sausage, etc. Do not add file' to the pot. Add it after it is served. A little bit goes a long way. Too much file' will make the gumbo groppy.
The 2010 Porsche Cayenne's engine produces 273 ft-lbs. @ 3000 rpm.
The 2011 Porsche Cayenne's engine produces 295 ft-lbs. @ 3000 rpm.
The 2003 Porsche Cayenne's engine produces 310 ft-lbs. @ 2500 rpm.
The 2004 Porsche Cayenne's engine produces 228 ft-lbs. @ 2500 rpm.