|
Grex > Agora46 > #39: Saturday Morning Grexwalks and Lunches | |
|
| Author |
Message |
| 25 new of 163 responses total. |
keesan
|
|
response 80 of 163:
| 
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.
|
jaklumen
|
|
response 81 of 163:
|
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.
|
jaklumen
|
|
response 82 of 163:
|
Jul 19 03:29 UTC 2003 |
Oh. The list says there are 200 varieties, so not even close.
|
scott
|
|
response 83 of 163:
|
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.
|
polytarp
|
|
response 84 of 163:
|
Jul 19 15:25 UTC 2003 |
Hi scott!
|
jmsaul
|
|
response 85 of 163:
|
Jul 19 17:52 UTC 2003 |
Re #83: I agree. Tons of flavor.
|
void
|
|
response 86 of 163:
|
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.
|
dcat
|
|
response 87 of 163:
|
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.
|
scg
|
|
response 88 of 163:
|
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.
|
glenda
|
|
response 89 of 163:
|
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.
|
gull
|
|
response 90 of 163:
|
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.
|
aruba
|
|
response 91 of 163:
|
Jul 20 19:27 UTC 2003 |
We had a nice walk yesterday. Walkers were valerie, janc, arlo, kendra,
kaplan, chanur, mutsie, barney, danr, krokus, aruba, and special guest
walker, my Mom. A beautiful morning/afternoon (we didn't finish until 1).
We meant to come to lunch, but it didn't work out. My Mom asked me to say
goodbye to "all those nice people" for her.
|
jmsaul
|
|
response 92 of 163:
|
Jul 20 23:14 UTC 2003 |
Re #89: I want to back Glenda up on this one. If you ask for it extra hot,
it will be. The default level is really mild, though.
|
polytarp
|
|
response 93 of 163:
|
Jul 20 23:23 UTC 2003 |
Hi Saul!
|
dcat
|
|
response 94 of 163:
|
Jul 21 01:59 UTC 2003 |
ok. I tried to ask for spicy, but I don't think she heard me. When I've
asked for spicy in the past, though, i haven't noticed a difference.
|
jmsaul
|
|
response 95 of 163:
|
Jul 21 02:27 UTC 2003 |
"Very, very hot please."
|
polytarp
|
|
response 96 of 163:
|
Jul 21 03:04 UTC 2003 |
Hi Saul!
|
dcat
|
|
response 97 of 163:
|
Jul 21 03:14 UTC 2003 |
resp:95 - it is true that when we go to Sze-chuan West, my mother asks for
"so spicy it makes tears run down my face." And then it's *almost* hot
enough.
|
krokus
|
|
response 98 of 163:
|
Jul 21 14:32 UTC 2003 |
"I want it to ignite my chopsticks, when I stick them in." :)
|
polytarp
|
|
response 99 of 163:
|
Jul 21 14:49 UTC 2003 |
Hi krokus!
|
tod
|
|
response 100 of 163:
|
Jul 21 16:12 UTC 2003 |
This response has been erased.
|
keesan
|
|
response 101 of 163:
|
Jul 21 18:26 UTC 2003 |
The northern Chinese preserve just about everything for the winter, which
might be why they got used to the salt.
White pepper is made from black pepper with the skins removed.
|
jaklumen
|
|
response 102 of 163:
|
Jul 21 21:31 UTC 2003 |
resp:100 yes, of course.
resp:101 That is not completely accurate. Joy of Cooking, p. 576 (2nd
ed.)-- "The white is made from the fully ripe berry from which the
dark outer shell is buffed before the berry is ground... Black pepper
is obtained from the *underripe, fermented, sun-dried whole berries.*
(emphasis mine)"
|
keesan
|
|
response 103 of 163:
|
Jul 22 16:58 UTC 2003 |
Looks like we are both right, then. Thanks for looking this up.
|
krokus
|
|
response 104 of 163:
|
Jul 24 15:14 UTC 2003 |
Not just the Chinese did preservation for the winter, the Koreans have
Kimchi from that as well. Ok, now I want some Korean food...
|