Text 4995, 85 rader
Skriven 2013-09-23 19:23:10 av Nancy Backus (1:261/1381.0)
   Kommentar till text 4866 av MICHAEL LOO (1:123/140)
Ärende: Re: fixing hot 187
==========================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 20 Sep 13  12:06:00 <=-

 ML> There are different kinds of hot and different responses to them.

Quite.

 ML> My own methods seem atypical, but most kinds of hot
 ML> can be counteracted by judicious use of rice or bread.

True.

 ML> It's very seldom that hotness suggests starch or yogurt to me.
 ML> When I ask for extra hot and they make something stupidly hot,
 ML> ice water works for me, because it gives a short breather from
 ML> the intensity of the sensation but doesn't interfere with it
 ML> altogether the way white food does.
 
While with me, ice water tends to spread the heat and make it even less
tolerable... same with Richard's experience...

 ML>> Speaking of which, Lilli and I were hunting for a place for lunch
 NB>> Did she manage to find something sufficiently not spicy to be edible
 NB>> for her...?
 ML> They gave her a 10" plate pretty piled up with equal portions
 ML> of butter chicken, rice, and salad (the cheap iceberg stuff
 ML> you see in buffets everywhere). She ate all the salad, most
 ML> of the rice, and half the chicken. 

So she did ok after all.  :)

 ML> I finished off the chicken
 ML> despite the fact that I could have gone back and gotten fresh
 ML> off the table, and they were probably going to use the buffet
 ML> as staff food and then throw it away per health regulations, so
 ML> there was no question of waste, a lot was going to waste anyhow.

Point.  :)

 ML> Butter chicken is a mildish dish to begin with - I always hot it
 ML> up, something that you will no doubt witness, perhaps have done
 ML> so by the time you read this.

I don't remember butter chicken on that buffet, but, yes, I did indeed
witness you hot other things up.   :)

 ML>> Some of the best tandoori chicken and butter chicken and by far the
 ML>> best vegetable korma I have ever had, and it had been sitting on the
 ML>> table for almost two hours before we got to it.
 NB>> Some things just get better with a long simmer... ;)  As long as they
 NB>> manage to keep the items from drying out...  :)
 ML> Doesn't explain the tandoori chicken. I wonder if they didn't
 ML> deliberately undercook it a little with the knowledge that it
 ML> would be sitting for a while - risky healthwise but a good bet
 ML> culinarywise. It was very, very good.

Perhaps it had some sort of a marinade that kept it moister than usual,
so as to survive the heat table sit...?  besides, I wouldn't think that
a little undercooking would be that much of a health risk...

 ML> Title: Chicken Tikka
 ML> 1 lb Boneless chicken,
 ML> skinned -and cubed
 ML> 1 ts Ginger pulp
 ML> 1 ts Garlic pulp
 ML> 1 ts Chili powder
 ML> 1/4 ts Ground turmeric
 ML> 1 ts Salt
 ML> 1/4 pt (2/3 cup) natural low fat yogurt
 ML> 4 tb Lemon juice
 ML> 1 tb Chopped fresh coriander
 ML> 1 tb Oil
 ML> John's Note: Odd thing about this dish.  The picture shows the
 ML> chicken having a red tint. Won't happen with this ingredient list. 
 ML> Turns out to be a yellowish color.

I look at that, and see the chili powder... and wonder if that wouldn't
make a difference as to the final color...  I'd think that a dark red
chili powder probably would produce the red tint, sufficient to override
the yellow...

ttyl      neb

... Sit down, you're rocking the boat!
--- Blue Wave/DOS v2.20
 * Origin: The Holodeck BBS  (1:261/1381)