Text 21920, 88 rader
Skriven 2012-03-02 12:27:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: STUPID HOT  20302
=========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> Have you come across the Red Scorpion?
 ML> No, though I have encountered some of the other candidates
 ML> for that dubious palm. They are all varieties or crosses of
 ML> the Capsicum sinense (less properly known as chinense or
 ML> chinese) that became famous decades ago in its habanero
 ML> manifestation.
 
 GJ> There used to be an Indian "spiciest", but doubtless that has long
 GJ> been surpassed.  Is there any point in breeding such extreme chiles,
 GJ> except for macho Texans to compete against each other?  At those
 GJ> levels there would be little, if any, other flavours to be enjoyed.

 DD> I enjoy spicy foods. Even Thai food that is not dumbed down for the
 DD> "round eye". I have not had an opportunity to try many of the spicy
 DD> offerings of the Asian subcontinent - but, I feel I would probably like
 DD> Goanese, etc. cuisines. But, while a certain level of heat enhances the
 DD> other flavours and adds a certain flavour of its own - past a certain
 DD> point it becomes a contest to see who can pee highest up the wall. IOW,
 DD> pointless. 

Zackly!  Filipino food, in general, is not very spicy, but sometimes
birdseye or other chilies are added, whole, with the expectation that
they will be picked out by the diner.  That way there is some
spiciness and other flavours added, but without causing pain.  There
are a few exceptions, particularly from those regions in the South
which are closer to Indonesia.  Street vendors selling smuggled
Indonesian fabrics have tastes which are more Indonesian in spiciness
than the Chinese-Spanish-Malay foods of the North.

One of my favourites is the Bicol Express, named after the railway
running South from Manila, but which is anything but "express".
Not many trains run on that line, but many of the locals have made
lightweight trolleys powered by small, single cylinder stationary
engines, and these are used to take passengers and goods between
towns and villages.  The trolleys are light enough so that the
"driver" can single-handedly lift his vehicle off the line to allow
"real" trains to pass.

The Bicol region is notable for the quality and variety of its cuisine.

BTW, you were the only contributor to today's post which made it
through to my local BBS.  Perhaps you have a "hot" line?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: THE BICOL EXPRESS
 Categories: Filipino, Asian, Meats, Tropical
      Yield: 8 Servings
 
    1/4 c  Cooking oil
      1 T  Garlic, chopped
    1/2 c  Onions, chopped
    1/4 c  Ginger, fresh, grated
      2 T  Dilao (fresh turmeric)
      1 kg Pork, cooked and sliced into
           -1/2" strips
  1 1/2 T  Hot chili (siling labuyo)
  1 1/2 c  Bagoong alamang
      6 c  Coconut cream
      3 c  Hot green pepper (elongated
           -variety) sliced diagonally
           -in 1/4" strips
      2 c  Hot red pepper (elongated
           -variety) sliced as above
      1 t  Aji-no-moto (MSG)
 
  Saute garlic in hot oil.  Add onions and cook till translucent.  Stir
  in fresh ginger and dilao and the sliced cooked pork.  Stir
  continually for 5 minutes.  Add bagoong alamang (salted shrimp fry)
  and chopped hot chili, (siling labuyo - "bird's eye chili").  Stir
  till the pork is completely covered by mixture (about 15 minutes).
  Pour 6 c coconut cream and add the sliced hot green and red peppers.
  Continue cooking for about 20 minutes. Add the Aji-no-moto and
  correct seasoning. Add salt if necessary. Note: Amount of chilis and
  hot peppers to be added according to spiciness desired.
  
  From "Galing Galing", Philippine Cuisine, by Nora & Mariles Daza
  
  Typed by Glen Jamieson, September 2000.
 
MMMMM

___ Blue Wave/DOS v2.30 [NR]

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