Text 24707, 102 rader
Skriven 2012-05-11 15:53:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: IDEAS 617  20511
========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> 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.

 ML> I get my super-alive moments from more modest stimuli -
 ML> playing a good quartet, eating a good steak, looking at a sunset.

I am more inclined to live rather further from the "edge" than I did
in my youth.  These days my calculated risks are less risky, but I did
really enjoy aerobatics from the front seat of a Tiger Moth.
 
 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.

 ML> There is said to be a blurring of the distinction between
 ML> pleasure and pain. I've never seen it.

 ML> When, in eating spicy food I reach the border of pleasure and
 ML> pain, one gives way to the other pretty suddenly, and there's
 ML> no blending there. And certainly when the threshold is reached,
 ML> there's no incentive for me to go farther. I've gone farther
 ML> for the sake both of experimentation and stubbornness, and I
 ML> must say that no rush ever came to me; if anything did, the
 ML> discomfort obliterated any pleasurable phenomenon that might
 ML> have occurred.

If you can reach the optimum pleasure level without moving towards the
"not worth it" pain level, that is good.  This point can vary over
time, so the spicy level may need to be adjusted.

On a British TV program very recently I saw a chili-eating contest,
with competitors beginning with very mild large green chilis, and then
progressing into ever hotter varieties.  The macho Jamaican types were
sweating and gasping towards the end, after the Anglos had pulled out.
The winner was a petite young Thai girl, who hadn't even raised a
sweat, but just smiled happily.  That brings up the point, why could
she handle that level of spicy?  If she had grown up on a diet of hot
chilis, did it have a permanent effect on her heat sensors, or did she
have a genetic condition of low response as result of many generations
of her family growing up on a high chili diet?  What other
abnormalities could have resulted from her background?

 ML> More like the satisfaction that an athlete gets from
 GJ> working his muscles to the limit.

 ML> I wouldn't be the one to say. I used to hike a lot, sometimes
 ML> to exhaustion and beyond, but I never felt the slightest
 ML> pleasure in the process itself: the goal was a destination
 ML> or a view or the cool breeze at a summit, or perhaps bed
 ML> at a lodge.

Don't you experience the pleasure of your body moving energetically,
like a well-oiled machine?  Have you never vicariously enjoyed the
sight and sound of a powerful bulldozer working to its design limits?
Or come to the end of Max Bruch's concerto, knowing you have performed
perfectly by your own standards, smiling proudly as you bow to
acknowledge the standing ovation of the rapturous audience?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: EXCITING EGG FRITTATA
 Categories: Starters, Mains, Luncheon, Snacks
      Yield: 8 Servings
 
    500 g  Pumpkin; cubed, OR
    500 g  ;cubed potatoes
      1    Onions;chop fine
           Garlic cloves; crushed
      6    Eggs;>8, beaten
      2 ts Milk
           Chives;chopped
     30 g  Parmesan- grated;>50g
 
  For a dish that exites & satisfies appetites, a 6-8 fittata always
  pleases.
  
  All you have to do is to cook 500g of pumpkin or potatoes with a
  finely chopped onion in a non-stick frypan till soft, adding garlic
  if you want towards the end so it doesn't burn.
  
  Beat the eggs with the milk & then pour over the vegetable mixture,
  drop in some chives & 30-50g of Parmesan. Cook slowly till the edges
  are set then place under a griller to cook the centre & slightly
  brown the top.
  
  From: THE ADVERTISER, 23 APRIL 2010 Typed by: KEVIN JCJD SYMONS, 23
  MAY 2010
 
MMMMM
 

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