Text 22272, 66 rader
Skriven 2009-03-23 09:02:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CHILI HEADS 90323
=========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> If you eat chilies on a regular basis you become desensitized to the
 JW> heat

 GJ> the plantation canteen, I got so that I could keep up with the chili
 GJ> hotness of the Javanese, who liked a higher level than the Balinese,
 GJ> but I could never reach the level of the North Sumatrans.
 JW> 
 JW> And I never mastered the habanero. It mastered me!

That is getting too extreme for me.  The tiny birds-eye chilis are
enough, in something like:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tom Yum - Hot And Sour Soup
 Categories: Soups, Thai, Asia-c, Newsgroups, May.rec
      Yield: 4 Servings
 
      2 lb Fresh mushrooms
           ;cut in pieces
      2    Stalks lemon grass
           ;bruised
           ;this isn't eaten, but
           ;is an essential
           ;flavorant
      2    "  kaffir" lime leaves
           ;or lime zest
      2    Coriander [cilantro]
           ;chopped
     10    Prik ki nu / birdseye
           Chilis
           ;thinly sliced, to 15
      2    Dried red chilis
           ;up to 5
      3    Juice- limes
           ;to 4
      2 tb Sliced bamboo shoots
           ;or coconut shoots
      2 tb Fish sauce
           ;to 3tb
      1    "chilis in oil"
           ;to 2
 
  Tom Yum can be made with a number of ingredients.  The version given
  here is for a simple tom yum het (mushroom soup), but it can also be
  tom yum kai (chicken), tom yum moo (pork), tom yum neua (beef), or
  tom yum khoong (shrimp), by simply substituting the mushrooms for
  another flavor ingredient.  You can also mix and match to suit
  yourself... Note: the Thais serve the soup with the rest of the meal,
  usually in a large soup tureen, and each diner serves themselves, and
  uses it to wash out the mouth between selections from the other foods
  on offer. *the "chilis in oil" or nam prik pao can be bought in small
  glass bottles from oriental specialty stores. You can also make your
  own: Recipe By Muoi Khuntilanont
  
  From: "Christi Calvert Brogan" <christi
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)