Text 16190, 69 rader
Skriven 2007-06-01 13:11:47 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: BIRD NEST 477 70601
===========================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 > I have sometimes wondered why the spicy hot food is so
 > popular in
 > tropical climates, and the inhabitants of cooler
 > climates don't eat it
 > as part of their traditional diets.  Spices such as

 > outside of the
 > Americas, had not known chilies until they were
 > introduced to them by the Portugese and Spanish.

 BM> They become masochistic, perhaps, on account of the unremitting heat?

One gets used to the heat.  After spending over 20 years in the
tropics, I find that chilly Adelaide aggravates the ills that aged
flesh is particularly heir to, so I like to spend some, at least, of
each winter in warmer, more northerly climes.
 
 > I am ready for another dose.  I suppose it is a form
 > of addiction...

 BM> When the weather turns cold, do you feel less inclined to eat hot
 BM> peppers?  Do the peppers still make you sweat in the cold?

I don't know why, but I am less inclined to eat really hot spiced food
in cold weather.  I do it on occasions, but I don't sweat, and any
heating effect is very temporary.  Like Jim and his craving for walrus
blubber when Arctic winter comes, food with a high fat and carbohydrate
content is more satisfying.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Indonesian Tamarind Chicken
 Categories: Indonesian, Chicken
      Yield: 4 Servings
 
      4    Chicken thighs
      4    Chicken legs
    1/3 c  Tamarind Sauce
      2 ts Ground coriander
      1 ts Ground turmeric
      2    Garlic cloves, crushed
      2 tb Peanut oil
      2    Red chilies, finely chopped
      6    Spring onions, finely
           Chopped
           Oil for deep frying
 
  Remove skin from chicken and place chicken in pan of water. Simmer,
  covered, for 15 minutes or until cooked through. Drain and cool.
  Combine Tamarind sauce, coriander, turmeric and garlic. Add to
  chicken and toss well to coat. Leave stand at least 2 hours,
  preferably overnight. Heat peanut oil in a frying pan, add chiles and
  spring onions. Stir fry over low heat for 3 minutes. Set aside Heat
  oil for deep frying. Cook chicken in 3 batches on medium heat for 5
  minutes or until chicken is hot and golden brown. Lift out and drain
  on absorbent paper, keep it warm while frying rest of the chicken.
  Serve chicken with a spoonful of chile mixture on the side.
  
  From: "Judy Ring" <jpringinc@hotmail.Co
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)