Text 3728, 126 rader
Skriven 2010-11-12 08:30:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: HOTHOTHOT 717 01111
===========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> It should be possible to determine whether chili piquancy registers in
 GJ> the bird brains, by measurement of brain waves as the bird is fed
 GJ> chilies of a range of piquancies.

 ML> Perhaps, but I would guess that nothing would register for a
 ML> long time, but that wouldn't mean necessarily that birds
 ML> don't taste spicy heat. I think if you rigged my brain up to
 ML> a meter and fed me hot things, nothing would register until
 ML> you got up into the straight Tabasco range, and then there
 ML> would be the confounding effect of the vinegar.

If it was your "pleasure" brainwaves that were measured, I would
expect there to be a gradual increase, up to a point, then when it got
too spicy (if that was possible), a decrease.

BTW, I checked on what happened to the chili-laced birdseed venture.
It seems that the contractor who undertood to prepare the mixture was
careless, and the large quantity that was provided to the retailer had
too high a moisture content and it all went mouldy and unsaleable.
After that debacle no one had any money or incentive left, and the
project lapsed.
 
 GJ> If your curried guinea pig takes too long to come from the kitchen to
 GJ> your table, you could say, "Please make this a bit hotter."  What
 GJ> would you mean?
 ML> It would be be quite obvious. Especially as I prefer my food lukewarm.

Obvious to you, but not necessarily to Juan the waiter.
 
 ML> Never been with me. Piquant is a pretty good word but, as with many
 ML> Romance words, has this hoity-toity connotation in some minds.
 GJ> Possibly a problem if you deal with those minds.
 ML> And you have the luxury of not doing so?

Having met some of my friends, what do you think?
 
 ML> Completely different - mustard is corrosive.
 GJ> Corrosive of what?  I haven't noticed it attack any metals.
 ML> Metals are not everything. Corrosive of soft tissues. Remember
 ML> that the first chemotherapies involved painting tumors with
 ML> mustard derivatives.

OK, considering "corrosion" in wider context, I will give you mustard
plasters for treating pulmonary ills.

 ML> =
 
 GJ> origin of the cooking style which has spread throughout SE Asia -
 GJ> "Nasi Padang", sometimes just referred to as "Padang".  I have even
 GJ> found Padang restaurants in Bali and Malaysia.
 ML> Sounds interesting, but.

Padang restaurants usually have a window display of many small dishes
of the kinds of food served.  A sink is provided for you to wash your
hands prior to dining (with a sodden towel alongside), then when you
are seated, bowls covering a full range of small serves are placed in
front of you, together with your eating dish and rice.  At the end of
the meal you are only charged for the bowls that you took food from.
The untouched bowls are passed on to the next diners.  Although some
people may consider such a practice unhygienic, the turnover is rapid,
and I have dined at these restaurants quite often, but never suffered
any digestive upsets.
 
 ML> Sad thing is that Lilli doesn't do spicy.
 GJ> Does she do the eating with the fingers thing?  Some Padang dishes are
 GJ> not as spicy as others...  The more extreme dishes really can be
 GJ> tasted with the fingers.
 ML> She is quite the lady, and it's peculiar that we have hooked
 ML> together into a sort of partnership.

Very peculiar.  Such partnerships rarely remain static.
 
 GJ> Two of the latest disasters planned are to build a wide
 GJ> by-pass road across some of the best terra rossa soil of the
 GJ> Coonawarra wine growing region, and to subdivide large agricultural
 GJ> areas of McLaren Vale for housing.  The grape growers are revolting!

 ML> No, it's the planners and politicians who are revolting.

The farm tractors are being drawn up into battle lines!

The latest financial wastage that our state government has perpetrated
is to spend $185,000 on a trade promotion fair in Puglia, Italy.  It
so happens that our state Premier's wife comes from there.  (Sigh!)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Italian Meat Sauce
 Categories: Sauces, Beef, Italian
      Yield: 5 Servings
 
     60 ml Butter
    120 ml Oil, olive
    360 ml Onion; finely chopped
    240 ml Carrots; grated
    120 ml Celery; finely chopped
    600 ml Mushrooms; finely chopped
     10 ml Parsley; finely chopped
      1 kg Beef, lean ground
     30 ml Flour, all purpose
     30 ml Tomato puree
    240 ml Wine, red
    800 ml Beef broth
           Salt; to taste
           Pepper; to taste
           Oregano; to taste
           Garlic; to taste
 
  Combine butter and oil in large frypan and heat. Add onions and saute
  for one minute. Add carrots, celery, mushrooms and parsley; cook,
  stirring frequently for 5 min. Crumble in ground beef and cook,
  stirring frequently until lightly browned. Sprinkle flour over the
  ground beef and stir until well blended. Stir in puree'. Add wine
  gradually, stirring constantly. Add the broth and season with spices
  as desired. Simmer, stirring occasionally, for about 1 hour or until
  thickened. Serve with pasta. Makes approximately five cups sauce.
 
MMMMM
 
On this day in 1880, Ned Kelly was hanged. Last words, "Such is life!"
___ Blue Wave/DOS v2.30 [NR]

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