Text 5554, 83 rader
Skriven 2013-10-07 14:45:00 av NANCY BACKUS (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: fixing hot 271
==========================
-=> Quoting Michael Loo to Nancy Backus on 10-06-13  07:47 <=-

 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.
 NB>> Ginger I hardly consider heat.
 ML> Many do, myself in fact. It's not going to be quite the intensity
 ML> nor exactly the same kind of heat, but if I took a tablespoon of
 ML> fresh ginger, the effect would be as fiery to me as maybe a
 ML> teaspoon of jalapeno.

Granted.  And I sit here with a nicely tingly mouth, having just eaten a
few nice chunks of candied ginger... ;)  I know... it's just another
case of we all have our different tolerances... :)  For me, ginger is
nice as a vegetable... as part of a mix of things, anyway...  And I have
noticed that most of the ginger Thai dishes are marked as non-spicy,
which has always wondered me a bit.  :)

 NB>> Pepper heat has a wide range... I think I tolerate fairly far along
 NB>> the range pretty well... although that can be a cumulative thing for me.
 ML> Cumulative for me through a meal, until my taster gets a rest.

Same here.

 ML> Over a longer period of time, the tolerance increases with
 ML> more exposure and then goes away rapidly, much faster than it
 ML> used to.

I've noticed the former for me... the latter not quite so much... but
that might be because I don't really leave that much time between
exposures to some sort of heat...  :)

 NB>> I tend to tolerate heat better in Asian cuisines than in American
 ML> ? context maybe.
 
Maybe.  

 ML>> Yeah, but she grumped about it.
 NB>> Oh, well..  rather to have been expected, though...   :)
 ML> Yesterday I got Lilli to try grilled tongue, which to me tastes
 ML> like fat in the best possible way, and she was put off by the
 ML> texture to the degree that she wouldn't eat her boneless oxtail
 ML> soup afterward. 

Sigh.  No accounting.....

 ML> My friend Mike got her white meat chicken on skewers that
 ML> evening, and all was well: he provides better for her than I do,
 ML> apparently, with Comte cheese, Riesling, and yakitori.
 
We all have our different comfort foods... ;)

 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.
 NB>> Maybe one or the other...?  I might try that sometime
 ML> If so I'd recommend the hot sauce; the chutney had a bit more
 ML> vinegar and sugar than I'd counted on.

I'll keep that in mind.  :)

 NB>> ... although I do tend to like to have the contrasts in heat.  :)
 ML> So do I, just that my scale is different.
 
Yup.  :)

 NB>> chili powder, though, so maybe...  But, true, turmeric tends to be the
 NB>> color left on the plate, even when not all that obvious in the food...
 NB>> pretty persistent...  :)
 ML> Sometimes it permanently stains the plate, if it's not
 ML> shiny glazed ceramic.

I have a couple of old Melmac plates that bear witness to that very
fact...  (G)

ttyl        neb

... I am positive that a definite maybe is probably in order.

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