Text 24457, 90 rader
Skriven 2012-05-05 06:58:45 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: ENDORPHINS
==================
-=> Glen Jamieson wrote to Michael Loo <=-

 ML> Analogizing chileheads to people who cut themselves speaks
 ML> directly to my objections to the theory regarding pain being
 ML> the motivator for enjoying hot food. I'll accept that as
 ML> evidence regarding the endorphin rush phenomenon, but this
 ML> indicates to me that those who endure such stimuli for the
 ML> sake of a rush are in fact pretty pathological. I do take
 ML> the position you do regarding withdrawal being the standard
 ML> to pain.

 GJ> An interesting discussion.  As well as pain, fear can result in the
 GJ> same sort of rush.  People who jump off high places with a rubber
 GJ> string tied to their ankles usually show terror, but immediately
 GJ> afterwards appear to experience wonderful ecstacy.  That is something
 GJ> I haven't done, but riding a motorbike at speed around bends on a
 GJ> winding road, close to the point of sliding off the road to disaster,
 GJ> results in the same sort of "super-aliveness" feeling.

If I did that (bungee jumping), in addition to the terror and (alleged) ecstasy
there would be a spreading stain visible on my trousers.

I've done the motorcycle thing (cars, too) both on public roads and race
courses - even to exceeding the limits of adhesion. At which point there is a
sense of wonder that "Damn. I survived it."
 
 GJ> That is a different feeling from the type of pleasure I get from
 GJ> eating chili-hot food, which is more of a sensual awareness of my
 GJ> palate being exercised to near its limit, but without going into the
 GJ> pain level.  More like the satisfaction that an athlete gets from
 GJ> working his muscles to the limit.

And the fact that some things taste better tarted up with chilies.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Malabar Shrimp In Coconut Sauce (Meen Molee)
 Categories: Tv-food, Seafood, Asian, Chilies, Citrus
      Yield: 4 servings
 
      2 tb Light oil
      1 ts Ground coriander
    1/4 ts (or more) ground cayenne
    1/4 ts Ground mustard
    1/4 ts Turmeric
      2 tb Julienned fresh ginger
      1 ts Thin sliced garlic
      1 tb Or more of julienned green
           - chilies
     12    Fresh or dried kari leaves
           +=OR=+
      2    Bay leaves
      1 c  Shredded scallions; white 
           - and green parts in 2"
           - pieces
      1 lb Large shrimps; peeled,
           - deveined
    1/2 c  Rich coconut milk or cream
           Juice of 1/2 lime
           Coarse salt & ground pepper
           Kari or cilantro sprig for
           - garnish
 
  Heat the oil in a saute pan over medium-high heat until
  hot. Add coriander, red pepper, mustard, turmeric, ginger,
  garlic, green chilies, kari leaves, and scallions, in this
  order. Saute stirring for 3 minutes or until the scallions
  are wilted. Add the shrimp and stir-fry until they lose
  the pink color. Stir in the coconut milk and cook until
  the sauce is heated through. turn off heat. Season with
  lemon juice, salt and pepper, and serve.

  Serve garnished with the herb.
  
  Yield: 4 servings
  
  Recipe from: Julie Sahni's School of Indian Cooking
  
  SOURCE: Chef du Jour Cooking Show TV FOOD NETWORK; SHOW
  #DJ9456
  
  MM Format by Dave Drum - 21 December 1999

  Uncle Dirty Dave's Archives
 
MMMMM

... Aw, Mom, you act like I'm not even wearing a bungee cord! -- Calvin
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