Text 5080, 98 rader
Skriven 2013-09-25 23:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: fixing hot 224
======================
 ML> There are different kinds of hot and different responses to them.
 NB> Quite.

I tolerate horseradish/mustard "heat" much less than I do
black or red pepper heat or even ginger. And there are the
heat adjuvants - the numbing Szechwan pepper and cloves.

 ML> My own methods seem atypical, but most kinds of hot
 ML> can be counteracted by judicious use of rice or bread.
 NB> True.

The starches mitigate the initial burn, but I am convinced
that the afterburn is enhanced by them, perhaps allowing the
capsaicinoids to hide in the interstices and escape being
denatured by the digestive tract.

 NB> While with me, ice water tends to spread the heat and make it even
 NB> less tolerable... same with Richard's experience...

I tend to like the initial blast of cold, which makes a
contrast, followed by that spreading that I find rather
delicious.

 ML> They gave her a 10" plate pretty piled up with equal portions
 ML> of butter chicken, rice, and salad (the cheap iceberg stuff
 ML> you see in buffets everywhere). She ate all the salad, most
 ML> of the rice, and half the chicken. 
 NB> So she did ok after all.  :)

Yeah, but she grumped about it.
 
 ML> Butter chicken is a mildish dish to begin with - I always hot it
 ML> up, something that you will no doubt witness, perhaps have done
 ML> so by the time you read this.
 NB> I don't remember butter chicken on that buffet, but, yes, I did indeed
 NB> witness you hot other things up.   :)

There was makhani, which is quite similar, and which I added
both onion chutney and that oily red sauce to, making it a
bit hotter than it should have been; I sort of liked it that
way, but maybe the onion chutney was overkill.

 NB> Perhaps it had some sort of a marinade that kept it moister than
 NB> usual, so as to survive the heat table sit...?  besides, I wouldn't
 NB> think that a little undercooking would be that much of a health risk...

The standard marinade involves lots of yogurt.

 ML> Title: Chicken Tikka
 ML> John's Note: Odd thing about this dish.  The picture shows the
 ML> chicken having a red tint. Won't happen with this ingredient list. 
 ML> Turns out to be a yellowish color.
 NB> I look at that, and see the chili powder... and wonder if that
 NB> wouldn't make a difference as to the final color...  I'd think that a
 NB> dark red chili powder probably would produce the red tint, sufficient
 NB> to override the yellow...

Turmeric is hard to override. I think that food coloring
caused the red tint that John saw.

Texas Roadhouse Rattlesnake Bites
cat: supposedly authentic, starter
yield: 24

12 lg jalapenos, seeded and cut in half
2 c Monterey jack cheese, shredded
1 lg egg
2 Tb milk
1 Tb flour
1 ts Parmesan, grated
salt and pepper to taste
1 1/2 c commercial bread crumbs
vegetable oil, for frying
ranch dressing, for dipping

Wash jalapenos, cut in half, and take out seeds.
Stuff each half with 4 ts grated jack cheese.

In shallow bowl, mix flour, egg, Parmesan, milk,
salt, and pepper to taste.

Place breadcrumbs in flat dish.

Dip each jalapeno half in egg mixture and then in
breadcrumbs. Place in freezer for 1/2 hr.

Take out of freezer and deep fry in hot oil until
golden brown.

Serve immediately with ranch dressing.

examiner.com, which says "recipe courtesy of Texas Roadhouse"
and claims that it came from TR's Facebook page.


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