Re: [CH] (Off subject?): Chowhound
Dave Drum (xrated@famvid.com)
Fri, 27 Oct 2000 06:38:54 -0500
Art Pierce wrote:
> Dear Mr. Drum (ah, screw that), Hey, Dave,
> Thanks for the reply.
> Since only a few years ago, 5 drops of Tabasco
> in a cup of white clam chowder was enough for
> me, I think mention/emphasis ought to be made
> on the [CH] list to mild-heads that a dedicated effort
> to increase their individual heat tolerance has certain
> rewards like an ability to taste increased flavor of
> not only the chiles but also certain (which we might
> ask for discussion of) other ingredients/components
> in any given dish. For example, in general's or huang pao
> chicken, what else besides the peppers has increased flavor
> for you.
It's been a while since I did Tso... but, the Gung Bao - or Huang Pao -
or just plain old Kung Pao (the latter is what I usually order) has
noticably enhanced tastes of scallion (green onion) garlic and peanuts.
And if anyone thinks that peanuts are not important in Kung Pao - try
leaving them out once.
BTW - I see no reason to work at increasing heat tolerance. It comes of
its own accord one you have planted that first foot on the slippery
slope of eating chiles. I see no point in doing the machismo BS thing of
who can eat the hottest foods. Just as it's possible to get a dish too
salty - it is possible to get one too hot. And hot is a taste (as far as
I am concerned) just like salt, sweet, sour, bitter, etc. And while I
put hot sauce on my suasage & egg McMuffers I see no reason to kick
everything I eat up a notch or two. Some food is delightful as presented
from the kitchen.
ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider