Text 2531, 95 rader
Skriven 2006-06-27 06:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: GARLIC FRIES 890
========================
 GJ> This situation can easily be reproduced by feeding a small child some
 GJ> sambal or chili sauce.  The resulting tears and cries of pain are very
 GJ> similar to those produced by the application of thermal heat.  The

Here too, I can't see that they are the same:

 GJ> cries of pain from the feeder when beaten up by the child's mother are
 GJ> of a rather different intonation.

Being beaten causes a different sensation than being
stuck with a number of sharp objects, which to me is
more similar to pepper heat than is thermal heat.

One can't discount the emotional aspect, either, of
the mother-child corporal punishment issue.

 GJ> If you condition your mouth by consuming lots of chili sauce, so it
 GJ> has built up a good, strong, burning feeling, and then drink some hot
 GJ> tea, the burning feeling is immediately reinforced, which to my mind
 GJ> indicates that the same "burn" sensors are activated.

To me it argues for some synergistic effect, perhaps one
sensor "turning on" the other - but not for a unitary
mechanism, because of the reasons I articulated before.

 GJ> Ah, because (my theory) the body's most effective response to "hot" is
 GJ> to move quickly away from the source of the heat

Your hypothesis below then assumes an inefficiency in the
response to heat, as the thermal heat response "run away"
has to be modulated by the additional information from the
capsaicin receptors "no, cancel that, it's just hot pepper,
don't run away after all."

 GJ> No incompatibility, at least in my mind.  One receptor reacts to both
 GJ> pedas and panas hot in the same way, and is located in the skin of
 GJ> both the mouth and the body.  The other kind of receptor reacts to
 GJ> flavours, but is only found in the mouth.

But that changes the description subtly, requiring (as my
scenario does) two kinds of receptors. Which is less inimical
to my way of thinking.

 GJ> You could carry out the experiment of making this dish with and
 GJ> without the red pepper flakes, and then applying the former to your
 GJ> tummy externally, at barely warm temperature, and the latter heated to
 GJ> near boiling, and noting the difference in your skin's reaction, if
 GJ> any.

Why should I do this recipe to test a hypothesis I already
know to be incomplete.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Kung Po Chicken
 Categories: Poultry
      Yield: 4 servings

      2    Whole chicken breasts

-----------------------------------SAUCE-----------------------------------
      1    Egg white                           1 tb Soy sauce
      1 tb Cornstarch                          1 tb Cold water

----------------------------COOKING INGREDIENTS----------------------------
      2    Scallions, cut in 1/4 in            1 ts Distilled white vinegar
      8    Whole dried red chili pepper        1 ts Sesame oil
      1 ts Sugar                               2 tb Water
    1/2 ts Salt                                6 tb Peanut or corn oil
      1 ts Cornstarch                        1/2 c  Roasted peanuts
      1 tb Soy sauce

  Cut chicken into 1/2 inch cubes. You will have about 1-1/2 cups. Combine
  the egg white, cornstarch, soy sauce and 1 tbsp water and add to chicken
  cubes, mixing well. Set aside for 30 minutes. Wipe the chicli peppers clean
  with a wet towel. Remove the tops and set aside on plate with scallions
  Combine the sauce ingredients in a cup. Set aside near cooking area. Place
  a strainer over a pot near the cooking area. Heat a wok over moderate heat
  until it is very hot. Add the peanut oil and heat to about 300. Mix the
  chicken again and add to the hot oil. Raise the heat to high and stir the
  chicken until it separates or until most of the chicken has changed color
  but is not yet completely cooked. Pour the oil and chicken into the
  strainer to drain. As soon as the oil has drained away, transfer the
  chicken to a plate. Heat the same wok. Add 2 tbsp of the drained oil, brown
  the chile peppers until they turn dark red, then add the scallions and the
  cooked chicken and stir fry for 1 minute. Stir the sauce mixture well and
  add it to the chicken while stirring over high heat until it thickens and
  coats the chicken with a clear gaze. Add the peanuts and mix well. FROM:
  LYNN PEISCHEL (MFVN59B)

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