Elizabeth Barrette (ysabetwordsmith) wrote,
Elizabeth Barrette
ysabetwordsmith
  • Mood: amused

Real Ethnic Food

Yep.  This the true story of what happens when a fair-skinned person walks into an ethnic restaurant and orders HOT food (3 pages).  I have seen versions of this with multiple friends.  Me, the closest I get is having people stare at me when I eat crystalized ginger root as candy.  Link courtesy of my_partner_doug (who likes not just Food That Commands Respect, but food that coshes your respect over the head and drags it into a dark alley to rifle its pockets for loose taste buds).
Tags: art, ethnic studies, food, humor, networking
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  • 48 comments
the_vulture

the_vulture

March 15 2011, 05:57:50 UTC 10 years ago Edited:  March 15 2011, 09:31:10 UTC

I have to say, I did get a chuckle from the strip ('Angry Birds' XD ). Whilst I'm not a full-on fire eater, I've traveled such circles before, especially during my short, but entertaining, stint as a cook in a burrito stand. At some point in the very near future, I will have to write about how to make grown men cry (in waterfalls) through the use of Mexican cuisine. :)

In the meantime, though, I find it interesting that heat tolerance varies depending on the type of cuisine. I can handle quite a lot of Mexican heat (though enjoying it might be another matter) and I do well with most South East Asian cuisine, but Indian? THAT can slay me. I have, however, spoken to Indian fire eaters that claim unexpectedly very painful experiences with Mexican cuisine.


EDIT: For your reading pleasure... 
ysabetwordsmith

*laugh*

ysabetwordsmith

March 15 2011, 22:47:06 UTC 10 years ago

>>In the meantime, though, I find it interesting that heat tolerance varies depending on the type of cuisine.<<

Well, the active chemicals are different. In hot peppers it is capsicum and other volatile oils. In onions it is pyruvic acid. Ginger, horseradish, mustard, etc. have their own heat sources. Some people's tolerance is very wide, others more narrow. Mine is only for ginger; I'm allergic to some of the others, and intolerant to the rest.

I love your burrito story! Thanks for sharing.
the_vulture

Re: *laugh*

the_vulture

March 16 2011, 00:49:30 UTC 10 years ago

I wonder what the active ingredient for a wicked curry would be. Might have to look that up at some point.

I'm glad you enjoyed the story, thanks. :)
ysabetwordsmith

Re: *laugh*

ysabetwordsmith

March 16 2011, 01:02:15 UTC 10 years ago

>> I wonder what the active ingredient for a wicked curry would be. Might have to look that up at some point. <<

That depends on the curry. A hot curry usually has a lot of different spices (anywhere from half a dozen to two dozen). Fresh ginger root and various chili peppers are common heat sources in Indian cuisine. One trick for boosting flavor is to simmer hot peppers in ghee (clarified butter) to release the volatile oils, then pour that over a dish.
the_vulture

Re: *laugh*

the_vulture

March 16 2011, 03:51:14 UTC 10 years ago

There's gotta be something else, unless there's a difference between the peppers used in Mexican and Indian cuisine.
ysabetwordsmith

Re: *laugh*

ysabetwordsmith

March 16 2011, 04:10:13 UTC 10 years ago

There are other spices. The peppers are indeed different; there are a lot of kinds used in Indian cooking including Bhut Jolokia and Jwala. Some spices are listed here:
http://www.indianfoodsite.com/spices.htm
the_vulture

Re: *laugh*

the_vulture

March 16 2011, 07:47:15 UTC 10 years ago

That was interesting, thanks!