Text 24561, 101 rader
Skriven 2015-03-05 21:20:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: spicy or not 296
============================
-=> Quoting Michael Loo to Nancy Backus on 03-02-15  10:01 <=-

 NB>> Sounds tasty to me...  :)  I often liberally sprinkle cayenne atop
 NB>> certain otherwise bland-ish meals, like Marie Callenders chicken
 NB>> broccoli fettucini... 
 ML> What are you doing buying that kind of stuff?

Having something on hand when time (or energy) gets away from me...
and/or for when I'm away, for Richard to fix...
 
 NB>> I've had the kimchi in varying heats over the years... the kimchee
 NB>> pork stir fry had quite a lot of the red pepper... probably less than
 NB>> your curry, but possibly not substantially less... Mr. Yang's Korean
 NB>> cook had a liberal hand with the pepper when called for.. :)
 ML> I'd like to try that just to see.
 
I wish you could... but now it would take a Tardis... ;)  I haven't
tried the equivalent dishes in the Korean restaurants that I now have
available here... 

 NB>> The language as she is spoke... (G)  like driveway and parkway...  :)
 ML> Parkway I can explain. It has nothing to do with parking
 ML> but rather parks with trees and grass and such.

Yes, I know...  :)  And I'd guess that driveway comes from the way to
drive one's car in, to the garage...  But on surface, they do look mixed
up...  ;)

 ML>> At one point I was cautious enough to have trained myself to
 ML>> hold my breath for maybe two minutes of full activity. Just tried
 ML>> that now and barely got it up 45 seconds, so I'm out of practice.
 NB>> That sort of thing one does have to keep doing to keep in practice...
 NB>> general health and fitness plays into it, too... :)
 ML> True enough, but the boy scout motto applies well here.

True... if one hasn't kept in practice, one won't be prepared if called
upon to use it...
 
 ML>> Lilli actually got to remove the exit door and throw it out, as she
 ML>> was in the exit row window seat.
 NB>> I suspect that's not something that someone that isn't to lift more
 NB>> than 15-20 pounds would be able to do...  :)  But it actually sounds
 NB>> almost like a fun thing to be able to do...  ;)
 ML> Fun and useful. Lilli did this so smoothly that the
 ML> trainer basically accused her of having done it before.

Just a born natural at it...  ;)
 
 NB>> Sounds like an enjoyable concert overall...  But I can appreciate the
 NB>> difference between performing and being able to listen to music.. :)
 NB>> Did you go with Rosemary...?
 ML> Rosemary wasn't feeling great, so I used her ticket.
 
Ah.  So you got a rare chance to be in the audience, and the ticket
didn't get wasted...  :)

 NB>> That's the sort of abstraction that had Richard decide that the
 NB>> frozen dinners would do just fine in the oven at a lower temp, so that
 NB>> if he forgot all about it until much later, it would still be edible.
 ML> I suppose. Depends on how much one values browning,
 ML> minimizing the growth of pathogens, and so on.
 
Sufficiently browned, and high enough temp that pathogens likely
wouldn't be an issue as long as he remembered it sometime that
evening...  ;)  Besides, it was Callenders... ;)

 ML>> Harking back to our previous discussion, a quick calculation
 ML>> gives this recipe about a 500 S.U. rating overall -
 ML>> Phall the hottest curry of all
 ML>> Categories: Indianish, main
 ML>> Pat Chapman, Curry Club via food.com (a Scripps product)
 NB>> So, is that an official estimation of hottest, or just the
 NB>> recipe-maker's...?  It didn't look all that hot to me... although the
 NB>> chilies probably would notch it up some..  :)
 ML> My estimation.

Ok, for phall in general, then...

 ML> As far as the hotness and Mr. Chapman, his recipes tend to be
 ML> a little monochromatic, and the heat level is more often than
 ML> not scandalously low. Typical comment is "Pat Chapman's recipes
 ML> are like curries my 80 year old mum makes." Though his phall
 ML> recipe seems just a hair tame for "hottest curry of all," it's
 ML> close to an order of magnitude higher in heat than most of his
 ML> other recipes.

So, in comparison, would qualify as phall, even if not to the level that
phall should be.... :)

 ML>> This one appears a bit hotter but still far from near-fatal.
 ML>> Lamb Phall

Looked tasty enough... :)

ttyl         neb

... They say money can't buy happiness...but gimme a chance to prove it!

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