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Grex > Agora46 > #39: Saturday Morning Grexwalks and Lunches | |
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| 25 new of 163 responses total. |
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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keesan
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response 77 of 163:
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Jul 18 21:28 UTC 2003 |
Regarding overweight children, I could gave 50 pounds without being
overweight, which means there are a lot of chubby kids around not classified
as overweight by the tables.
Another thing that makes some restaurant food inedible is heavy salting. Tios
was so bad I needed a cup of water per bite. I gave up after 2 bites. Again,
they could let the eater put it in. The Chinese buffet west of town is also
really salty. The buffet includes strawberries (not salted) so every other
bite was a strawberry. Or grape, or orange, or melon. I was thinking of
washing the food in a bowl of water.
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russ
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response 78 of 163:
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Jul 18 21:36 UTC 2003 |
I love hot peppers. The burn isn't painful until it gets extreme;
until then, it is both flavorful and addictive (as in endorphins).
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tod
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response 79 of 163:
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Jul 18 21:59 UTC 2003 |
This response has been erased.
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keesan
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response 80 of 163:
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Jul 18 23:18 UTC 2003 |
Some parts of China are really fond of salt. A friend of ours was renting
out rooms in his large house to students and they all took turns cooking.
One of them salted the food so heavily that nobody but him could eat it.
I had a Szechuan housemate one year. Even with the door to the kitchen open,
the rest of us would cough when going near the kitchen if he was cooking.
The northern Chinese student sharing the room with him cooking lots of bland
cabbage and noodles.
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jaklumen
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response 81 of 163:
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Jul 19 03:16 UTC 2003 |
resp:62 The capsins, in particular, seem to improve blood
circulation. This is the purpose of cayenne supplements.
resp:74 and resp:76 You'll have to be more specific. Black pepper is
the peppercorn, which when picked in its unripened state makes black
pepper. When it is fully ripe, it is white, and ground for 'white
pepper', which has less bite to it.
You're speaking of the bell peppers, Twila? (I call them all chiles
as the Mexicans do to avoid confusion with the peppercorn.) Yes,
those are sweet. The chiles of heat are of many a variety-- from the
fairly mild: anaheim, poblano, Hungarian wax, banana wax, peppercini,
ancho; to the moderately hot: Cascabel, chilaca, pasilla, tabasco,
chipotle, jalape o; to the really hot: cayenne, serrano (no joke),
Thai, Penqu n; to the extremely hot: habenero and Scotch bonnet.
(Thanks to
http://www.allrecipes.com/cb/w2m/weeklyspecials/chilepeppers/default.as
p)
I'm sure this is not a completely exhaustive list, but it's pretty
close.
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jaklumen
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response 82 of 163:
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Jul 19 03:29 UTC 2003 |
Oh. The list says there are 200 varieties, so not even close.
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scott
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response 83 of 163:
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Jul 19 10:52 UTC 2003 |
I really like freshly-ground black pepper. World of difference from stuff
in a shaker, almost a different spice.
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polytarp
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response 84 of 163:
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Jul 19 15:25 UTC 2003 |
Hi scott!
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jmsaul
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response 85 of 163:
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Jul 19 17:52 UTC 2003 |
Re #83: I agree. Tons of flavor.
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void
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response 86 of 163:
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Jul 19 21:03 UTC 2003 |
Black pepper goes on almost everything I eat. In winter, I take
daily doses of cayenne, starting with 1/8 teaspoon and working my way
up to around 1/2 or 3/4 teaspoon. I've found that now I can tolerate
spicy food a lot more than I used to, and that I notice the flavors
a lot more than the heat.
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dcat
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response 87 of 163:
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Jul 20 01:32 UTC 2003 |
(keesan) et al. might like China Gate, from which I just returned. The Kung
Pao Chicken ("chef's spicy peanut sauce") was almost entirely un-spicy.
I was on dinner break (from the UGLi) and Steve's Lunch was closed --- I'd
forgotten they close at 8 now instead of 9 --- or else I probably would never
have gone there. In any case, I won't be back. Steve's isn't always as spicy
as I'd like, but at least it tastes like more than just slightly flavoured
meat.
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scg
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response 88 of 163:
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Jul 20 01:56 UTC 2003 |
Three years after leaving Ann Arbor, China Gate continues to be my favorite
or second favorite chinese restaurant in the world. Eating there is always
high on the priority list when I visit. I'm sorry you didn't like it.
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glenda
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response 89 of 163:
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Jul 20 02:47 UTC 2003 |
When dining at China Gate and wanting hot, you have to tell them that you
really mean that you want it hot. We seldom have a problem. When Jan is
cooking, and STeve is with me, it can be too hot. Jan knows our tastes and
it has been a challange for him to get it hot enough for STeve and still not
too hot for me to eat. When STeve is alone, all bets are off. He has made
it almost too hot for STeve once. STeve says he was actually in tears, but
managed to finish the dish, Kong Pao Shrimp, if I remember correctly.
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gull
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response 90 of 163:
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Jul 20 18:30 UTC 2003 |
Re #80: Smoking is also very common in China. That may be one reason
for salty food, since putting lots of salt on things is about the only
way a heavy smoker can taste it.
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