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Grex > Agora46 > #39: Saturday Morning Grexwalks and Lunches | |
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| Author |
Message |
| 25 new of 163 responses total. |
keesan
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response 52 of 163:
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Jul 17 22:45 UTC 2003 |
Does anyone cook without any hot peppers at all?
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tod
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response 53 of 163:
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Jul 17 22:55 UTC 2003 |
This response has been erased.
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other
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response 54 of 163:
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Jul 18 00:23 UTC 2003 |
Sindi, if you actually derive pleasure out of eating what your dietary
restrictions leave available to you, I'll be amazed.
Frankly, the more variety in my diet, the more I enjoy living.
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jmsaul
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response 55 of 163:
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Jul 18 00:37 UTC 2003 |
Re #52: Swedes?
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keesan
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response 56 of 163:
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Jul 18 01:48 UTC 2003 |
Hot pepper hurts - how would I possibly enjoy it? (Re 54). I would hate to
have to eat what the average American eats.
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scott
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response 57 of 163:
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Jul 18 02:39 UTC 2003 |
Hot peppers hurt, but also end up getting the body to produce endorphins which
feel quite nice...
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jules
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response 58 of 163:
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Jul 18 02:40 UTC 2003 |
whats depressing is the fact that we can never again eat at la pinata.
i cry
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krj
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response 59 of 163:
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Jul 18 03:22 UTC 2003 |
I share Julie's pain, we miss La Pinata too.
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jmsaul
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response 60 of 163:
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Jul 18 03:47 UTC 2003 |
I don't share Sindi's pain, but then she's a statistical outlier.
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jaklumen
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response 61 of 163:
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Jul 18 04:11 UTC 2003 |
A friend explained to me that he had talked to... I think it was some
Mexicans at length. The hot peppers are added not so much for the
heat, but for the distinctive flavor. Indeed, the chiles (and other
spices for that matter) have varying flavors as well as heat.
I understand some cannot tolerate capsins well-- understandable, since
they are *supposed* to irritate mucuous membranes. They're used as
shark repellant behind boat rigs (island natives, I think) and rodent
repellant in bird sanctuaries. But I like the heat and the particular
flavor they provide.
Sindi is just a little more particular and unusual in not being able
to handle it-- well, if I remember right, Jim thinks peppercorns are
spicy.
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keesan
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response 62 of 163:
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Jul 18 08:22 UTC 2003 |
The peppers destroy nerves or something - you need to get used to them
gradually while they are doing their damage, which is permanent. The
capsaicin is used by arthritics.
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polytarp
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response 63 of 163:
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Jul 18 09:56 UTC 2003 |
Fucking bullshit.
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scott
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response 64 of 163:
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Jul 18 10:14 UTC 2003 |
Feh. La Pinata was too salty for me.
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jmsaul
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response 65 of 163:
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Jul 18 12:24 UTC 2003 |
Re #62: You habituate to capsaicin, but it isn't permanent at all. If you
go off hot peppers, you will eventually lose your tolerance for
them and have to build it back up. I've seen it happen to people
I know well. (It's happened to me; I still eat very hot food, but
not as hot as I was for a while, back when La Casita De Lupe was
doing special pepper dishes. I could get there again, but it
would take time.) One person can't order dishes at "hot" in a
lot of restaurants now, even though she used to, because she
didn't for a while.
Arthritics use capsaicin, but it doesn't affect them permanently
either.
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gull
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response 66 of 163:
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Jul 18 13:36 UTC 2003 |
I like the flavor of hot peppers more than the heat. I like my food
hot, but not so hot that it overwhelms the flavors. Of course, how hot
is "too hot" depends on how much hot food I've been eating in the last
few weeks.
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mynxcat
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response 67 of 163:
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Jul 18 13:46 UTC 2003 |
Keesan, I sometimes cook without hot peppers if I've run out of them.
It may reduce the flavor a little, but not so much that I still don't
enjoy the food. However, I seem to be isolated in my opinion, but I've
always been able to enjoy subtler flavors (that may be described as
bland, by some Indians) than the average Indian does.
What I'm trying to get at is if you can't tolerate hot peppers at all,
leave them out of the recipe. It might taste slightly different, but
there are a whole lot of other flavors that you can enjoy.
(Personally I think some people use too much chili, it kills the
original flavor. Extra hot does not mean extra delicious)
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polytarp
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response 68 of 163:
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Jul 18 14:02 UTC 2003 |
Hi mynxcat!
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janc
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response 69 of 163:
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Jul 18 14:06 UTC 2003 |
On the few occasions that I eat there, "La Pinata" seemed to represent to me
the perfect embodiment of "Mich-Mex" cooking. If a traveling Brit had
described Mexican food to an unimaginative German hausfrau, and she had
decided to make some, that's approximately what you would get.
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polytarp
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response 70 of 163:
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Jul 18 14:08 UTC 2003 |
Hi janc!
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mynxcat
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response 71 of 163:
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Jul 18 14:59 UTC 2003 |
Hi polytarp!
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gull
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response 72 of 163:
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Jul 18 15:27 UTC 2003 |
Re #69: Sounds like "Los Dos Amigos" in Houghton. What they cooked
*looked* like Mexican food, but had the blandness of your typical
Cornish pasty. I went there exactly once in the four and a half years I
was going to Michigan Tech. Most bars made better burritos than that place.
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anderyn
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response 73 of 163:
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Jul 18 15:50 UTC 2003 |
I guess I don't see your average Cornish pasty as "bland". Grin.
Actually, my personal trouble with Indian food is that something in the
spicing does not agree with my stomach. I am not sure what it is, so I can't
ask them to leave it out, but every time I've eaten at Raja Ranee or other
Indian restaraunts, I've felt ill afterwards. (And I'm sure the food was fine,
since it was only me.)
I don't particularly like hot peppers as such, but I do like hot things, in
moderation, and I can eat a large chunk of wasabi and not mind. Too much.
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keesan
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response 74 of 163:
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Jul 18 17:51 UTC 2003 |
Wasabi (horseradish) and mustard have a different chemical from red or black
pepper. Garlic is also different. The one pasty I tried to eat was full of
black pepper, so I ate a bit of the crust and gave it to Jim. There was black
pepper in the spinach pie I tried to eat, and Seva puts black pepper in all
its tomato sauce. You would think they could let people add it later.
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tod
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response 75 of 163:
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Jul 18 17:58 UTC 2003 |
This response has been erased.
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anderyn
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response 76 of 163:
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Jul 18 20:45 UTC 2003 |
I don't mind black pepper or white pepper, either. I pepper my potatoes. I
don't mind green, red, or yellow/orange peppers. They aren't "hot" the way
that jalapeno or habanero peppers are, for example. And I do add hot pepper
oil to the recipes that ask for it, if I am in the mood for them.
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