Text 28843, 57 rader
Skriven 2012-08-27 14:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: notnotnot 187
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 DD> was handy swished around the tongue toned down to heat effect to nearly
 DD> nothing. It may have been dilution ... or it may have been an actual
 DD> neutering of the capsaicin effect.
 ML> I merely put forth the evidence of pretty much every
 ML> hot sauce on the shelf.
 DD> Which only makes me wonder how hot some of those sauces would be with
 DD> some other liquid as the medium. That is, the same amount of chile in a
 DD> solution which will not chemically neuter the heat VS in vinegar. It's
 DD> not a that big a deal.

It is a sizable deal - if there were some other common
substance that would enhance the heat of a hot pepper,
that would be very useful indeed - and no doubt would
have been discovered and used long since. Lye, soda, and
ammonia are common basic substances that have been used
culinarily, and I see no evidence of them being used in
this particular way.

There are a number of reasons, of course, why vinegar might
have come to be used in hot sauces even if it did (and I
am sure it doesn't) "neutralize" capsaicin heat. One, most
likely, it is a good transmission medium (which might explain
why it was good for relieving the pain - it just expedited
its way down into the nether regions, perhaps unbinding it
from your tongue on the way). Two, it might stabilize the
heaty elements, but I doubt this, because capsaicin is
pretty stable with age even with drying. Three, it might
have a synergistic effect that is considered pleasant,
contrasting or complementing the heat; I am completely
agnostic about this.

Nutria Ragondin Sausage Jambalaya
cat: game, main
Serves: 6 to 8

2 lb diced ragondin (nutria) meat
1 lb smoked sausage
1/4 c oil
2 onions, chopped
3 cloves garlic, minced
2 c rice
1 T Lea & Perrins Worcestershire sauce
1 c Rotel tomatoes
3 c water
Salt & pepper (to taste)

Heat oil in large dutch oven. Brown nutria meat and sausage.
Remove from pot. Add all other ingredients except rice. Simmer
for 20 min. Return meat to pot. Cook 2-3 hrs or until meat is
tender. Add rice and bring to boil. Stir and cover. Cook over
low heat for 35-40 min. Eat and enjoy!

Recipe by: Mattie Harris

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