Text 3036, 87 rader
Skriven 2006-07-08 12:30:32 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: GARLIC FRIES 937 60708
==============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> The response is efficient if you consider self-protection of the human
 GJ> organism to be the most important factor.  The secondary response
 GJ> signal that says the source of the apparently dangerous heat is really
 GJ> a jalopeno, and therefore good to eat does not need such high speed
 GJ> detection and reaction.

 ML> What would be the point of having a set of receptors to muddle up
 ML> the picture sent to the brain?

As far as I can see, no point at all.  That is the most curious thing
about chili, and the mammalian response to it - why do we have it?  It
is not like a pleasant "eat me" flavour which says the food is good to
eat, or an extreme bitter taste which says "don't!"; there is no
logical reason for the organism to have sensors which react that way,
giving a "hot" response to chili.
 
 GJ> Although the sight of you applying pedas and panas noodles to
 GJ> adjoining sections of your ample belly would certainly be entertaining
 GJ> for all spectators, I was unselfishly thinking of you doing that in
 GJ> the privacy of your sweety's house, mainly for her amusement

 ML> As I intimated, there's no particular reason to think that she'd
 ML> be all that amused, nor that I'd pander to her amusement in this
 ML> way if she would be ...

Awww!  Spoil-sport!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vietnamese Chili Sauce (Dip)
 Categories: Condiments, Ceideburg, Vietnamese, Chilies, Cambodian
      Yield: 1 Batch
 
      2    Dried red chilies
      2    Cloves garlic
    1/2 ts Sugar
      2 tb Fish sauce
      1 tb Vinegar
      1 tb Lemon juice
 
  Mince chilies and garlic finely and place in a mortar.  Mash with the
  heel of a cleaver or pestle.  Add sugar and stir until it dissolves.
  Add fish sauce, vinegar and lemon juice, stirring between each
  addition. This makes enough for 2 to 4 people.  I almost always
  double the recipe just to make sure there's enough.  I've kept it for
  long periods of time but unless you freeze it, it's past it's prime
  after a few days. This is a basic chili sauce used for a dip for
  chicken or whatever.
  
  Variations of this are found in Cambodia, Thailand and other Southeast
  Asian countries.  You can fiddle with it endlessly.  This is a good
  starting point.  The proportions shown here produce what I consider a
  mildly warm dip.  I generally use two to six times as many chilies,
  depending on their strength and how hot I want it.
  
  Variations:  use green serrano chilies instead of dried red ones, lime
  juice instead of the lemon juice or palm sugar instead of granulated.
  If you make it in a food processor, don't over process.  It should
  have small chunks of each ingredient rather than being a homogeneous
  liquid.
  
  The taste is sour and hot, very puckery.  It's great with poached or
  steamed chicken, duck or game hens.  Much better with basically bland
  dishes rather than something like curry which has it's own blend of
  spices. Good with Chinese white-cut chicken or Steamed Ginger Chicken
  with Black Bean sauce.  It's truly addictive and I often serve it
  with meals that are not Oriental in origin.  Should be good with a
  firm- fleshed white fish or boiled shrimp or crab.
  
  Fish sauce is a liquid made with anchovies and salt.  It's not really
  fishy tasting.  Look for it in the oriental section of supermarkets
  or at markets catering to Asian clientele.  Tiparos is a good brand
  made in the Philippines.  I prefer Thai or Vietnamese fish sauce, but
  they'll probably be harder to find.  Chinese fish sauce is NOT a
  substitute.
  
  Posted by Stephen Ceideburg Dec 8 1989.
 
MMMMM
 

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