Text 2441, 98 rader
Skriven 2006-06-24 08:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: GARLIC FRIES 870
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 GJ> Countries with a long tradition of using hot spicy ingredients in the
 GJ> cooking have evolved words to differentiate the two types of heat.

True, but my implication is that the conflation of pepper heat with
thermal heat may be a north-European artifact. The white folks just
didn't have enough experience with the former to have a word for it.
The first time someone encountered this, did he say, "wow, that is
HOT"? I'd say not. He probably said "yowch, that HURTS," the same
way one might if one rubbed ones nondesensitized parts with
capsaicin-laden fingers. Of course, pure pain isn't the answer
either, despite the contentions of the endorphin theory folks.

My objection to the endorphin theory is that it doesn't explain
the commonness of the desire to eat hot food in hot climates
and the rarity of other painful forms of self-abuse, such as
beating one's head against the wall or sitting out in the
noonday sun.

 GJ> Eg "pedas" and "panas" for spicy and temperature hot respectively.
 GJ> My analysis of what happens is that the mouth has both taste and
 GJ> hotness sensory nerves in it.  Both are stimulated by the food.  The
 GJ> hot sensors call for an involuntary reaction - sense of burning,
 GJ> increased blood flow and desire for cooling of the affected nerves.

This idea of two separate kinds of sensors (or at least different
actions) appeals to me, as it more accurately describes the sensations
that I experience.

My objection to the unitary hotness theory rests in the difference
between a hot dish of sesame noodles without hot seasoning and a
dish of room-temperature sesame noodles made with lots of peppers.
If the receptors and mechanisms were the same, then the sensory
effects should be the same as well.

 GJ> Meantime, the taste sensors tell the higher part of the brain that it
 GJ> is jalapenos which are being chewed.

A question, though, is why bring the higher part of the brain
into it in the one instance and not the other?

 GJ> To test this theory, apply some capsaicin to thin, tender skin, when
 GJ> the burning sensation will be felt, and the skin will become inflamed
 GJ> from the increased blood flow - same as if radiant heat was applied.

Okay, that is a similar effect, but my question to this is
if it's the same effect, then why posit two kinds of receptors? 
You're trying to reconcile two incompatible theories, I think,
the two-sensor theory (I think more likely right) with the
apparently prevailing Eurocentric hot is hot theory.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Spicy Sesame Noodles
 Categories: Side-dish
      Yield: 4 Servings

    1/2 lb Thin noodles, **
      1 tb Peanut oil
      1 ts Crushed red pepper flakes
    1/2 c  Chopped green onions
    1/2 c  Sliced celery
      2    Carrots, peeled and grated
      1    Red bell pepper, sliced
           -thin
      8    Cloves garlic
      4 tb Sesame oil
      5 tb Soy sauce
    1/4 c  Rice wine or white wine
      1 tb Worcestershire sauce
      2 tb Sugar
    1/2 c  Chicken broth or water
      6 tb Toasted sesame seeds

  **  like angel hair, cooked al dente and drained but keep hot

  In skillet or work, heat the oil and add the pepper flakes and fry a few
  seconds.  Add celery, onion, carrot and pepper.  Stir-fry for one minute
  and then add the garlic and remaining ingredients. Stir and cook 2 minutes,
  then toss in the noodles and mix well.  Remove from heat and enjoy.

  John's Note:  She used linguine and this was served at room temperature.
  The flavor was fiery hot and slightly oily. She prefers Italian pastas over
  Asian pastas when serving a cold pasta dish. From reading the recipe above
  it would seem to indicate serving warm rather than room temperature.
  Probably either one will do.  My guess is that she made this in advance and
  allowed it to cool.  It was the first dish we were served although it was
  the last she demonstrated. Her demonstration went awry. The crushed red
  pepper flakes became so aromatic that the front row was almost overcome by
  the fumes.  They had to open doors. Perhaps she had used a tad bit more
  than 1 teaspoon.

  Submitted to The Dinner Table by John Geckles

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