Text 3157, 132 rader
Skriven 2010-10-27 19:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: the heat 658
====================
 -=> Glen Jamieson said to Dave Drum <=-
 
 JW> The Thai birds eye ranks 50,000-100,000 and even as high as 150,000
 JW> which is plenty hot for me.
 DD> Keep in mind that the Thai bird's eye chile is really known as the
 DD> mouse dropping chile pepper - is is neither as small nor as round as a
 GJ> I have mainly heard it referred to as "Rat" rather than "Mouse"
 GJ> dropping.  Perhaps you have larger mice?

Pad Gajajiva, RIME Cuisine's house Pad Thai, referred to it as
"mouse poop" pepper.

 DD> bird's eye. OTOH the term Bird's eye chile is also used for the North
 DD> American Chiltepin pepper, both due to their small round shape and
 DD> because they're widely spread by birds.

I believe the former, not the latter, for the reason you (GJ) give.

 GJ> I think that most chilies would be spread by birds.  Birds are
 GJ> apparently insensitive to the psuedo-heat of the fruit, and eat them
 GJ> as if they were just another ingredient of their diet.

I wonder who determined this insensitivity. Perhaps the birds
like the taste of the peppers.

 DD>  In Mexico, the heat of
 DD> the Chiltepin is called arrebatado ("rapid" or "violent"), because,
 DD> while the heat is intense, it is not very enduring. This stands in
 DD> contrast to the Chili Piquin, which is somewhat similar in size and
 DD> shape to the Chiltepin, but delivers a decidedly different experience.
 DD> Piquins are not as hot as Chiltepins (only about 30,000-50,000 Scoville
 DD> Units), but they have a much slower and longer-lasting effect.

I found tepins and pequins (piquins) similar in heat, but the latter
have more of the ring of fire effect. I prefer tepins.

 GJ> Why is it that the English language doesn't have a distinct word to
 GJ> describe the effect on mammals of capsaicin?  In Indonesia and
 GJ> Malaysia, "pedas" is used, to differentiate it from thermal heat,
 GJ> "panas".  I think, from memory, that in Mexico, "picante" is used.
 GJ> English has nothing specific.

What's wrong with piquant - spicy hot - burning -
or just hot, in context?

 DD> Innit amazing the things one can pick up hanging about on the Chile
 DD> Heads list???
 GJ> And on this Echo.  Has anyone been able to explain why?  Why do
 GJ> otherwise rational humans deliberately torture themselves that way?

For some, it's not torture until it gets to a ridiculous level.

 GJ> Why are the pedas affects of capsaicin so popular in tropical regions?

The claim is made that capsaicin is a sudorific. I don't believe it.

The claim is made that spices were used to mask spoilage. I don't
believe that, or at least not completely.

I think that the piquancy of hot pepper is popular in tropical
regions because the plant grows there. If it grew in Norway, the
Norwegians would like it.

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

      Title: Chicken Sauce Piquant
 Categories: D/g, Cajun, Chicken
      Yield: 4 servings

MMMMM-----------------------SEASONING MIX----------------------------
      2 ts Salt
      1 ts Garlic powder
  1 1/2 ts Black pepper
    1/2 ts Red pepper
      1 ts Onion powder
    1/2 ts White pepper
    1/2 ts Dried thyme leaves

MMMMM--------------------------CHICKEN-------------------------------
    1/2 c  Flour
      4    Chicken breasts
           -oil for frying

MMMMM-------------------------VEGETABLES------------------------------
      1 c  Chopped onions
      1 c  Chopped green bell pepper
      1 c  Chopped celery
      1 c  Peeled and chopped tomatoes
           -(or substitute medium
           -can)
      1 c  Canned tomato sauce
      1 ts Finely chopped jalapeno
           -pepper (fresh!  Remove
           Seeds and membrane)
      1 tb Minced garlic
      1 ts Tabasco sauce
      2 c  Chicken broth
      2 c  Hot cooked rice

  Serves four.
  Total time approximately 1 1/2 hours, including chopping vegetables.

  In plastic bag, mix 1 tablespoon of seasoning mix into flour.  Remove
  excess fat from the chicken and rub remaining seasoning mix into
  chicken pieces.  Shake chicken in flour until well coated.  Save the
  flour to thicken the sauce later. In large skillet, heat 1/2 inch oil
  to 350 degree.  Fry chicken (skin side down first) until browned and
  crispy on both sides and the meat is cooked, about 5 to 8 min per
  side.  Do not crowd.  Don't let drippings burn.  Drain chicken on
  paper towels.  Pour out the hot oil into Pyrex glass or metal
  container, leaving as much sediment in the pan as possible. Place the
  chicken pieces and chicken broth into a large pot or saucepan and
  bring to a boil.  Cover, reduce heat to medium and cook for 5 min.

  Meanwhile, return 1/4 cup of oil to pan.  Turn heat to high.  Using
  spoon or wooden spatula, loosen any particles stuck to pan bottom.
  Then add the celery, bell peppers, and onion. Cook until sediment is
  well mixed into vegetables, stirring constantly and scrapping pan
  bottom well.  Do not burn. Lower heat, then add tomatoes, jalapeno
  peppers and garlic.  Stir well and cook for about 2 min.  Add the
  tomato sauce and cook about 3 min, stirring occasionally.  Stir in
  the Tabasco sauce and remove from heat.

  Then stir half the tomato mixture into the chicken and stock, cover
  and simmer over low heat for 5 more min.  Stir in the remaining
  tomato mixture and simmer covered for 10 min more, stirring
  occasionally.  Remove from heat and serve over rice.
    == Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
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