Text 34186, 69 rader
Skriven 2015-12-11 06:17:59 av Dave Drum (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Fire's out
======================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Milk (high/full butterfat not skim), cream, butter, greasy French
 DD> fries, or something mildly acidic like malt vinegar on your fires to
 DD> neutralise the alkaline burn of the capsaicin. Tea? Dunno. It's mildly
 DD> (very) acidic - depending on strength.

 NB> As I said to Dale, it might be that the tannins neutralize the burn...
 NB> certainly experientially the tea helps a lot more than water...  :)
 NB> Starches seem to absorb the heat... especially plain ones, which is why
 NB> I usually pair a hot spicy dish with steamed rice (whether white or
 NB> brown)...  Or potatoes with spicy sausages...  :)

That goes with what I said about acidic things. Tannins are dilute gallic 
acid.

 DD> Time or a built-up tolerance to the "burn" are the best remedies. But,
 DD> I'm the guy who sorts the stir-fried chilies out of his Kung Pao and
 DD> saves them aside for eating whole as a treat.

 NB> In your case, you've definitely built up the tolerance... ;)

Like muscles, though, it takes regular exercising of the capability lest 
Tapatio be too hot for you one day.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pollo Tapatio
 Categories: Poultry, Chilies, Cheese, Dairy
      Yield: 4 servings

    1/4 c  All-purpose flour
    1/4 ts (ea) salt & pepper
     12 oz Chicken; sliced in strips,
           - skinless
      3 tb Butter
      1 md Onion; chopped coarse
      2    Fresh Anaheim chilies;
           - seeded, sliced
    1/2 ts Crushed red pepper
    3/4 c  Heaf & half
    1/3 c  Shredded Monterey Jack

  Combine flour, salt, and pepper. Add chicken and coat.

  Heat 2 tablespoons butter in a large skillet over medium
  heat until hot. Add chicken and cook 8 minutes, stirring
  occasionally. Remove from skillet and keep warm.

  Heat remaining butter in skillet until hot and add
  chilies, onion, and crushed pepper. Cook and stir 5
  minutes, stirring up any browned bits. Add cream to
  skillet and bring just to a boil. Return chicken to
  skillet and stir until combined. Simmer, uncovered, 1
  minute. Transfer to a serving dish and sprinkle with
  cheese. Cover and let stand until cheese is melted.

  Serve hot.

  RECIPE FROM: http://recipes-mexican.com

  Uncle Dirty Dave's Archives

MMMMM

... Your true value depends entirely on what you are compared with -- Bob 
Wells
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