Text 5330, 87 rader
Skriven 2013-10-02 13:51:00 av NANCY BACKUS (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: fixing hot 224
==========================
Originally written  28 Sep 13  12:37:08 in a packet that didn't go
out... so far, anyway...  (unexpected bbs software change)

-=> Quoting MICHAEL LOO to NANCY BACKUS on 25 Sep 13  23:55:00 <=-

 ML>> There are different kinds of hot and different responses to them.
 NB>> Quite.
 ML> I tolerate horseradish/mustard "heat" much less than I do
 ML> black or red pepper heat or even ginger. And there are the
 ML> heat adjuvants - the numbing Szechwan pepper and cloves.

Ginger I hardly consider heat.  Pepper heat has a wide range... I think
I tolerate fairly far along the range pretty well... although that can
be a cumulative thing for me.  Horseradish/mustard is usually pretty
tame for me, depending...  I tend to tolerate heat better in Asian
cuisines than in American, though... 
 
 ML>> My own methods seem atypical, but most kinds of hot
 ML>> can be counteracted by judicious use of rice or bread.
 NB>> True.
 ML> The starches mitigate the initial burn, but I am convinced
 ML> that the afterburn is enhanced by them, perhaps allowing the
 ML> capsaicinoids to hide in the interstices and escape being
 ML> denatured by the digestive tract.

That may be, although I rarely have any afterburn... heartburn sometimes
if there is too much sweet and grease together in some foods, but that's
not the same thing... that takes my PRN Zantac to quell, usually... ;)

 NB>> While with me, ice water tends to spread the heat and make it even
 NB>> less tolerable... same with Richard's experience...
 ML> I tend to like the initial blast of cold, which makes a
 ML> contrast, followed by that spreading that I find rather
 ML> delicious.

People are all different... ;)   But that's what makes life
interesting... ;)

 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. 
 NB>> So she did ok after all.  :)
 ML> Yeah, but she grumped about it.

Oh, well..  rather to have been expected, though...   :)
 
 ML> There was makhani, which is quite similar, and which I added
 ML> both onion chutney and that oily red sauce to, making it a
 ML> bit hotter than it should have been; I sort of liked it that
 ML> way, but maybe the onion chutney was overkill.

Maybe one or the other...?  I might try that sometime... although I do
tend to like to have the contrasts in heat.  :)
 
 NB>> Perhaps it had some sort of a marinade that kept it moister than
 NB>> usual, so as to survive the heat table sit...?  besides, I wouldn't
 NB>> think that a little undercooking would be that much of a health risk...
 ML> The standard marinade involves lots of yogurt.

Might have been somewhat unstandard then...?  
 
 ML>> Title: Chicken Tikka
 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.
 NB>> I look at that, and see the chili powder... and wonder if that
 NB>> wouldn't make a difference as to the final color...  I'd think that a
 NB>> dark red chili powder probably would produce the red tint, sufficient
 NB>> to override the yellow...

 ML> Turmeric is hard to override. I think that food coloring
 ML> caused the red tint that John saw.

In the picture, you mean...  Well, we know what they call food
photography, after all...  ;)   IIRC, there was more than double the
chili powder, though, so maybe...  But, true, turmeric tends to be the
color left on the plate, even when not all that obvious in the food...
pretty persistent...  :)

ttyl       neb

... I can't remember the last time I had a problem with my memory.

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