Text 12601, 56 rader
Skriven 2007-03-03 23:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: UN-EARTHLY 149
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 BM> Cold sounds good to me, unless making another dish, like hash from
 BM> leftover potatoes and meat.

But hash is heated up rapidly in a heat-conducting environment
(i.e., with oil), so that will involve some different factors
from just ordinarily heating up a piece of meat for consumption
as is.

 I have been interested to note, on a
 BM> bottle of vegetable-fruit juice that I buy, that it says, "For best
 BM> quality and freshness, refrigerate after opening," which is a departure
 BM> from the usual advice.  An older bottle of the same manufacture stated
 BM> that the juice should be refrigerated after opening.

Now wait a second. I'm sure that's not what you intended to write?
 
 BM> And does your tolerance continually increase if you eat it regularly,
 BM> so that you have to spice the food more to get the same level of bite?

Depends on what you mean by bite. I think there's a subjective
component (how hot does it taste, on a scale of 1 to 10) as well
as an objective component (measurable by, say, amount of blood
flow to the oral cavity or something). The former will change
more than the latter, I reckon.

Interesting phenomenon. Even after a period of eating much
extremely spicy food I can still detect a very small concentration
of hot spice in a dish; so for me, the subjective component may
often rule, but it doesn't have to.

South Indian curry powder
cat: spice, Tamil
yield: 1 scant cup

2 Tb cumin seeds
2 Tb black mustard seeds
1/2 Tb fenugreek seeds
1/2 Tb split yellow lentils (toovar dal/toor dal)
- sub split yellow peas
6 dried red chiles
20 curry leaves - or more
1 ts black peppercorns
1/3 c ground coriander
2 Tb ground turmeric

Dry-toast the first 6 ingredients together in a hot
pan for 10 min or until golden. If you use dried rather
than fresh curry leaves wait until last 1-2 min before
adding. Off heat, add peppercorns. Grind these spices
in small batches to a fine powder. Mix well with the
coriander and turmeric.

source: Linda Bladholm, The Indian Grocery Store Demystified
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