Text 12826, 74 rader
Skriven 2007-03-09 12:04:25 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: CHILIES  70309
======================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 > After dedicatedly eating chilies every meal until

 > effect takes several days to fade away.

 BM> I don't think I'd like my lips and tongue to be numb for days on end.

It is not a great numbness; kissing is still enjoyable.
 
 > I think there is a general increase in the body
 > metabolism, so you eat
 > more food without getting fatter, work harder and
 > become fitter.

 BM> Ahah!  You become and remain "wiry."
 
It takes time to achieve that state - a life-time.  However, I do not
recall seeing any obese people in Sumatra.
 
 > There is a certain addictive quality to chilies...

 BM> That gives rise to the question of whether non-addictive people could
 BM> become addicted to them.  I used to smoke when I was a teenager, but I
 BM> could smoke only a half a pack over the course of several days, before
 BM> I had my fill for a time. When I quit, then, I didn't have an addiction
 BM> to quit. 

I'm not sure that a tendency for a human to be addictive to one
substance can be extended to another, but there could be a
relationship.  It sounds as if you were probably a social smoker, who
did it because "everyone" smoked in those days.  I was an addicted
smoker, who finally gave it up 15 years ago.  I enjoy about a bottle
of wine a day, and occasionally worry about becoming addicted to that,
so I give it up for a week or so at a time.  Having proved my point, I
can happily return to what is, for me, a healthy part of my diet.
Chilies are much the same; I can take them or leave them, but prefer
to take, as I see no reason not to.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beko - Fish, Pumpkin, And Bamboo Shoot Soup
 Categories: Indonesian
      Yield: 4 servings
 
      1    Pumpkin
    1/2    Dried fish
      2    Bamboo shoots
      1    Coconut for making
           Coconut milk
           Spices:
      3    Coriander leaves
     10    Tamarind leaves
      2    Chilies
           Salt
 
  Peel the pumpkin and chop coarsely. Then boil until it is soft. Rinse
  the pumpkin under cold running water and drain, then set aside. Clean
  and prepare the fish by slicing into fillets. Cut the fish fillets
  into small, bite-size pieces. Crush the chilis and the salt, and cut
  the coriander leaves and tamarind leaves into small pieces. Place the
  coconut milk, the pumpkin, and the bamboo shoots into a pot, along
  with the spices and bring to a boil. Add the fish and cook for
  another 10 minutes until the fish is tender, but not overdone.
  
  From: Shannon
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)