RE: [CH] some like it hot
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Sat, 18 Jul 1998 15:36:06 -0700
> ----------
> From: DrBobJ2@aol.com[SMTP:DrBobJ2@aol.com]
> Reply To: DrBobJ2@aol.com
> Sent: Saturday, July 18, 1998 9:05 AM
>
> After analyzing thousands of recipes for the traditional meat-based
> dishes
> of 36 countries, Jennifer Billing and Paul W. Sherman conclude that
> countries
> with hotter climates use spices more frequently than countries with cooler
> climates and within large countries such as the United States, the hottest
> regions have the hottest foods: Chili is a hit in San Antonio, while
> Chilly
> Boston tends toward clam chowder.
>
The above statement is not always true. . .I grew up In COLD Minnesota -
chili was _always_ a hit no matter what the season - the hotter the better -
as well as spagetti - we always had hot peppers of some sort & crushed red
peppers around - I grew up wigh basically German/Irish cooking and we always
added extra hot stuff to our foods. . .yum
> A taste for spices: has been passed down over many generations. In hot
> climates, our ancestor; who enioyed splces with their food were apt to
> live
> longer and produce more ofspring, says Sherman. "And they taught their
> offspring and others "This is how to cook a mastadon"
>
Didn't cook much mastadon, sure learned how to cook flavorful meals!
B-)
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
sharen.rund_bloechl@lmco.com Phone: 408-756-5432
[or] Fax: 408-756-0912
srund@svl.ems.lmco.com LMnet: 8-326-5432
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> [or] Operator Assist: 1-800-725-5079, pin 408-539-5146
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