Text 24240, 140 rader
Skriven 2015-02-21 14:25:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: hot food & topics 237
=================================
-=> Quoting Michael Loo to Nancy Backus on 02-20-15  01:41 <=-

 ML>> Like now! I've just finished a big bowl of pasta agli'
 ML>> olio e peperoncini, and I'm thinking of tearing into a
 ML>> big chunk of protein at the earliest opportunity.
 NB>> Too much starch and veggie, and not enough real protein, eh...?  ;)
 ML> Even with scientifically matched complementary aminos,
 ML> vegetable protein really isn't real enough. Repeat after
 ML> me: I am not a cow and don't have to eat like one.

LOL...   Better to simply EAT one..  ;)
 
 ML>> 50 is quite noticeable. I don't imagine most "hot"
 ML>> restaurant dishes go much above that.
 NB>> Including Thai..?  and Korean...?  (and similar cuisines noted for
 NB>> heat...?)
 ML> Generally speaking. You really have to ask for native
 ML> spicing to get much more than that. I would say that a
 ML> full-on Thai or Korean might hit a couple hundred, Indian
 ML> or Hunanese possibly a bit higher but not likely by far. 

That's about what I was thinking... and we do tend to get things more
natively spiced, or at least closer, where we go...  :)

 ML> Think of it this way. A plate has maybe half a
 ML> pound of flavory food and an equal amount of starchy
 ML> waste of time food. Cayenne, a convenient source of
 ML> heat, runs about 30K units. Adding a teaspoon would
 ML> bring the savory part to 600 units and the meal as
 ML> a whole to 300, but I don't think even the cuisines
 ML> mentioned normally use hot pepper in that quantity.

I follow the reasoning..  :)  I suspect that Kim-chee Pork (pork [and
veggies?] stirfried with kimchee and more red pepper may well have had
more, though...  :)   We had that (and enjoyed it) a number of times
back when Yang's was still in existence... :)

 NB>> I seem to remember some sort of Scoville scale rating on
 NB>> the Quaker Steak & Lube menu that put their hot sauce above that,
 NB>> too....  but then, the hot sauce heat would be diluted by the rest
 NB>> of the ingredients in the burger, for instance, I guess..  :)
 ML> That's hot for the sake of hot, which is sort of a waste
 ML> and a futility. And I think that's mostly the wing sauces
 ML> they're talking about, so you figure that even grossly
 ML> oversauced as most "hot wings" tend to be, they're not more
 ML> than a few percent sauce, so the real number for the dish
 ML> is a few percent of the thousands claimed.

That actually would jive with what I tasted there...  :)

 ML> I've discovered I hate pretty much all wing sauces except
 ML> the zero-Scoville teriyaki, and even that is most of the
 ML> time dislikeable for being too sweet and salty. Recently
 ML> I had a $13 food coupon so ordered the $12 wings, dry with
 ML> "Thai HOT sauce" on the side. The wings were okay, not so
 ML> great for $1.20 each segment, but the sauce, I figured I'd
 ML> drink it on the side, but it turned out to be indistinguishable
 ML> from Trader Joe's, which might rate 50 if that.

What a downer...  all the way around...
 
 ML>> I'd like to think so, because then my (mostly psychological)
 ML>> burden would be less. On the other hand, the situation has
 ML>> blipped downward - there are now week-plus-old raw meat in the
 ML>> fridge
 NB>> Well past a usuable, even with spices, use date...?
 ML> Not my problem.

Not there anymore, and besides it was his meat and you weren't up to
cooking things in his kitchen...  ;)
 
 ML>> and two partial trays of corn muffins on the dining table. 
 NB>> Sigh.....
 ML> And when the inevitable happens - mice, insects - he remedies
 ML> the situation with traps on the one hand and chemicals on the
 ML> other. Yes, I've suggested that removing the bait would be
 ML> more effective and better in every way, but that has fallen
 ML> on blind ears.

Maybe someday he'll catch on... ;)

 NB>> And you are getting rather nasty weather there, too, I hear...
 ML> It was a mere flesh wound compared to what New England got.

Ours was much less than New England's as well...  bad enough, but not
all that much different from a normal winter here...

 ML> So what did I do? Went to New England, where I am now. Still
 ML> over a foot on the ground here at Rosemary's, where they got
 ML> half of Boston's and a third of Worcester's.

But at least, hopefully, the worst of it is done with... Boston and
Worcester etc really got walloped this year... I heard that they've had
the equivalent of two years worth all at once this year...?
 
 ML>> and I'll brave the winds and the unreliable bus and go out
 ML>> tomorrow for one of those rare steaks.
 NB>> Hope that worked out well...  :)   Can't say as I could blame you
 NB>> one whit... ;)
 ML> Didn't do it. Eventually took my brother to Texas Roadhouse

Where at least you got some real protein... ;)

 ML> and then flew ont and on the way paid a dreamed-about visit
 ML> to Sam & Harry's, where the steak, though good, was not as
 ML> good as before (the place also now has a fancy menu with
 ML> pictures instead of the computer-typed one of last year).

Humph... spending the money on the menus instead of the food.. not
good... ;)

 ML> I've been getting 12-ouncers or better at every opportunity
 ML> since, thus putting my budget into worse jeopardy than before.

Understandable reactionary actions... but buying them at the market
would be a little easier on the budget, no...?   I know, that not being
one of the options available... :)
 
 NB>>> Yeah... One wonders later if one should just have not worried about
 NB>>> it and/or just visited anyway... 
 ML>> That was what some people said at the time, but the hospital
 ML>> strongly disrecommended it.
 NB>> They didn't want to be held responsible for any plague transmission,
 NB>> or even the merest possibility thereof... 
 ML> It was, I admit, a scary and unsettled time, and I suppose
 ML> they were worried not only about my well-being, but what
 ML> if I got infected and then transmitted the unknown disease
 ML> to numerous others, and, horrors, the outbreak was traced
 ML> back to Sloan-Kettering?

As I said.  :)  Probably mostly in CYA mode... and only partly in
protection for you and/or your friend...  

ttyl       neb

... Bacon has no substitute.

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