Carol wrote:

>> I've never understood
>> making chili (or any food) so searingly spicy/hot you can't taste
>> what you're eating.
>>
> Me either. I've seen folks brag how hot their chili is. I could care
> less. Food is about flavor, not heat. My personal take is if the chili
> is so hot i need a sweet jiffy mix to make it edible, then the chili is
> a bad one.

Unless they're stupid, people who make spicy chili have a high tolerance
for spicy food, which means that they CAN taste what they're eating, and
the spiciness makes it better for them. People who brag about how spicy
their chili is are usually actually bragging about how well they
tolerate capsaicin.

Bob

On Wed, 02 Jan 2013 11:04:08 -0800, Bob Terwilliger
> wrote:

>Carol wrote:
>
>>> I've never understood
>>> making chili (or any food) so searingly spicy/hot you can't taste
>>> what you're eating.
>>>
>> Me either. I've seen folks brag how hot their chili is. I could care
>> less. Food is about flavor, not heat. My personal take is if the chili
>> is so hot i need a sweet jiffy mix to make it edible, then the chili is
>> a bad one.
>
>Unless they're stupid, people who make spicy chili have a high tolerance
>for spicy food, which means that they CAN taste what they're eating, and
>the spiciness makes it better for them. People who brag about how spicy
>their chili is are usually actually bragging about how well they
>tolerate capsaicin.
>
>Bob
Oh, dear . . . I think I'm going to have to make chili for supper.
That will be a wonderful contrast to the foods of the last couple of
weeks.
I got lucky for Christmas. My daughter-in-law sent me about a cup of
Hatch chilies seeds that she processed as well as a couple of cups of
Hatch chili powder that she dried and ground up. lucky me
Janet US

Bob Terwilliger wrote in rec.food.cooking:

> Carol wrote:
>
> > > I've never understood
> > > making chili (or any food) so searingly spicy/hot you can't taste
> > > what you're eating.
> > >
> > Me either. I've seen folks brag how hot their chili is. I could
> > care less. Food is about flavor, not heat. My personal take is if
> > the chili is so hot i need a sweet jiffy mix to make it edible,
> > then the chili is a bad one.
>
> Unless they're stupid, people who make spicy chili have a high
> tolerance for spicy food, which means that they CAN taste what
> they're eating, and the spiciness makes it better for them. People
> who brag about how spicy their chili is are usually actually bragging
> about how well they tolerate capsaicin.
>
> Bob

Grin, then call me the medium to mild set unless it's kimchee! I've
just had too many bad experiences with depthless taste types that were
'hot just to prove your manhood can take it' sorts. Blech.


--

On 1/2/2013 7:19 PM, cshenk wrote:
> Bob Terwilliger wrote in rec.food.cooking:
>
>> Carol wrote:
>>
>>>> I've never understood
>>>> making chili (or any food) so searingly spicy/hot you can't taste
>>>> what you're eating.
>>>>
>>> Me either. I've seen folks brag how hot their chili is. I could
>>> care less. Food is about flavor, not heat. My personal take is if
>>> the chili is so hot i need a sweet jiffy mix to make it edible,
>>> then the chili is a bad one.
>>
>> Unless they're stupid, people who make spicy chili have a high
>> tolerance for spicy food, which means that they CAN taste what
>> they're eating, and the spiciness makes it better for them. People
>> who brag about how spicy their chili is are usually actually bragging
>> about how well they tolerate capsaicin.
>>
>> Bob
>
> Grin, then call me the medium to mild set unless it's kimchee! I've
> just had too many bad experiences with depthless taste types that were
> 'hot just to prove your manhood can take it' sorts. Blech.
>
>
While some people (aka "prove your manhood" types) may have a high
tolerance to capsicum, they shouldn't dump peppers into everything.
I've been to a couple of chili cookoffs and gumbo cookoffs. The ones
who covered everything up with hot peppers didn't make it. Cooking
requires a blend of flavours, not just a lot of heat.

Jill

jmcquown wrote in rec.food.cooking:

> On 1/2/2013 7:19 PM, cshenk wrote:
> > Bob Terwilliger wrote in rec.food.cooking:
> >
> > > Carol wrote:
> > >
> > > > > I've never understood
> > > > > making chili (or any food) so searingly spicy/hot you can't
> > > > > taste what you're eating.
> > > > >
> > > > Me either. I've seen folks brag how hot their chili is. I
> > > > could care less. Food is about flavor, not heat. My personal
> > > > take is if the chili is so hot i need a sweet jiffy mix to make
> > > > it edible, then the chili is a bad one.
> > >
> > > Unless they're stupid, people who make spicy chili have a high
> > > tolerance for spicy food, which means that they CAN taste what
> > > they're eating, and the spiciness makes it better for them. People
> > > who brag about how spicy their chili is are usually actually
> > > bragging about how well they tolerate capsaicin.
> > >
> > > Bob
> >
> > Grin, then call me the medium to mild set unless it's kimchee! I've
> > just had too many bad experiences with depthless taste types that
> > were 'hot just to prove your manhood can take it' sorts. Blech.
> >
> >
> While some people (aka "prove your manhood" types) may have a high
> tolerance to capsicum, they shouldn't dump peppers into everything.
> I've been to a couple of chili cookoffs and gumbo cookoffs. The ones
> who covered everything up with hot peppers didn't make it. Cooking
> requires a blend of flavours, not just a lot of heat.
>
> Jill

Yup. Shocked a few folks by winning a texas chili cookoff once and
later a few elsewhere. I did 'alternative chili' in all cases.

The neatest one was when I got my nimble fingers on 2 lbs live crawfish
and made a white bean version with some of them propped up on the sides
looking like they were sunning and others swimming about (evil grin).
Don't worry, it was very spicy but in different depth layers, not
actually 'hot'.


--

"cshenk" wrote:
>jmcquown wrote:
>
>> While some people (aka "prove your manhood" types) may have a high
>> tolerance to capsicum, they shouldn't dump peppers into everything.
>> I've been to a couple of chili cookoffs and gumbo cookoffs. The ones
>> who covered everything up with hot peppers didn't make it. Cooking
>> requires a blend of flavours, not just a lot of heat.
>>
>> Jill
>
>Yup. Shocked a few folks by winning a texas chili cookoff once and
>later a few elsewhere. I did 'alternative chili' in all cases.
>
>The neatest one was when I got my nimble fingers on 2 lbs live crawfish
>and made a white bean version with some of them propped up on the sides
>looking like they were sunning and others swimming about (evil grin).
>Don't worry, it was very spicy but in different depth layers, not
>actually 'hot'.

The chili recipe I added to the RFC cookbook always gets kudos and I
don't add more than a smidge of hot pepper... I let folks add their
own. Folks who make foods scorching hot it's only because they have
no taste buds whatsoever, not even in their ass.

I'm not a cornbread maven but I don't like the Jiffy brand. I like
the Washington brand muffin mixes but I haven't seen it in stores for
years... it was most like the NYC diner corn muffin, which is not at
all sweet but very gritty with medium ground corn meal.
http://www.foodfacts.com/NutritionFa...-Mix--oz/12876

On 1/2/2013 2:45 PM, jmcquown wrote:
> While some people (aka "prove your manhood" types) may have a high
> tolerance to capsicum, they shouldn't dump peppers into everything. I've
> been to a couple of chili cookoffs and gumbo cookoffs. The ones who
> covered everything up with hot peppers didn't make it. Cooking requires
> a blend of flavours, not just a lot of heat.
>
> Jill

My understanding is that solders on guard duty will take the cute
bottles of Tabasco that's in their MRE rations and use the hot sauce as
eye drops. This is supposed to keep them from dozing off. I don't know
about you but I'd sure be impressed as to the level of their manhood. :-)

On Thursday, January 3, 2013 7:49:25 PM UTC-6, dsi1 wrote:
> On 1/2/2013 2:45 PM, jmcquown wrote:
>
> > While some people (aka "prove your manhood" types) may have a high
>
> > tolerance to capsicum, they shouldn't dump peppers into everything. I've
>
> > been to a couple of chili cookoffs and gumbo cookoffs. The ones who
>
> > covered everything up with hot peppers didn't make it. Cooking requires
>
> > a blend of flavours, not just a lot of heat.
>
> >
>
> > Jill
>
>
>
> My understanding is that solders on guard duty will take the cute
>
> bottles of Tabasco that's in their MRE rations and use the hot sauce as
>
> eye drops. This is supposed to keep them from dozing off. I don't know
>
> about you but I'd sure be impressed as to the level of their manhood. :-)

Want to know how nutty guys can get? Two of my band members and I were camping on a gravel bar of a creek, and each did half droppers of Pure Cap. Man was that painful.

--Bryan

On 1/3/2013 5:52 PM, Bryan wrote:
>
> Want to know how nutty guys can get? Two of my band members and I were camping on a gravel bar of a creek, and each did half droppers of Pure Cap. Man was that painful.
>
> --Bryan
>

Well OK then, I'm impressed. I wish people would put up videos of that
instead of those stupid "cinnamon challenge" vids.

dsi1 wrote:

> My understanding is that solders on guard duty will take the cute
> bottles of Tabasco that's in their MRE rations and use the hot sauce as
> eye drops. This is supposed to keep them from dozing off. I don't know
> about you but I'd sure be impressed as to the level of their manhood. :-)

How are you supposed to guard anything if you're blind or incapacitated
by pain?

Bob

On 1/7/2013 6:56 AM, Bob Terwilliger wrote:
> dsi1 wrote:
>
>> My understanding is that solders on guard duty will take the cute
>> bottles of Tabasco that's in their MRE rations and use the hot sauce as
>> eye drops. This is supposed to keep them from dozing off. I don't know
>> about you but I'd sure be impressed as to the level of their manhood. :-)
>
> How are you supposed to guard anything if you're blind or incapacitated
> by pain?
>
> Bob

This is a good question. At least you won't be dozing off. Perhaps
you'll be all ears.

On Wednesday, January 2, 2013 6:19:28 PM UTC-6, cshenk wrote:
> Bob Terwilliger wrote in rec.food.cooking:
>
>
>
> > Carol wrote:
>
> >
>
> > > > I've never understood
>
> > > > making chili (or any food) so searingly spicy/hot you can't taste
>
> > > > what you're eating.
>
> > > >
>
> > > Me either. I've seen folks brag how hot their chili is. I could
>
> > > care less. Food is about flavor, not heat. My personal take is if
>
> > > the chili is so hot i need a sweet jiffy mix to make it edible,
>
> > > then the chili is a bad one.
>
> >
>
> > Unless they're stupid, people who make spicy chili have a high
>
> > tolerance for spicy food, which means that they CAN taste what
>
> > they're eating, and the spiciness makes it better for them. People
>
> > who brag about how spicy their chili is are usually actually bragging
>
> > about how well they tolerate capsaicin.
>
> >
>
> > Bob
>
>
>
> Grin, then call me the medium to mild set unless it's kimchee! I've
>
> just had too many bad experiences with depthless taste types that were
>
> 'hot just to prove your manhood can take it' sorts. Blech.
>
I'm sure a lot of folks are into that mindset, but real capsaicin fans are not into impressing anyone with their tolerance. We love the sensation, and we love the foods we apply the chile to, and the heat never covers up the flavors, but is a separate aspect, as much as hearing is distinct from touch. Listen, intense people might do extreme things with capsaicin, but that's so far outside the norm of just enjoying chilies. Heck, my wife adores hot peppers, and she is the epitome of unpretentiousness. She doesn't go as hot as me, but we both enjoy the flavors.

If you care to learn which flavors you like, and are careful to limit the heat as you build a tolerance, you can appreciate the variety of hot capsicums. Some you might like, some maybe you wouldn't like. I'm not fond of the flavor of habaneros. I love jalapenos raw, and Anaheims stewed, sweet peppers cooked minimally or soft. I prefer some chilies fresh, and some dried and reconstituted. Hot peppers are not primarily about guys impressing their bros.

--Bryan

Bryan wrote in rec.food.cooking:

> On Wednesday, January 2, 2013 6:19:28 PM UTC-6, cshenk wrote:
> > Bob Terwilliger wrote in rec.food.cooking:
> >
> >
> >
> > > Carol wrote:
> >
> > >
> >
> > > > > I've never understood
> >
> > > > > making chili (or any food) so searingly spicy/hot you can't
> > > > > taste
> >
> > > > > what you're eating.
> >
> > > > >
> >
> > > > Me either. I've seen folks brag how hot their chili is. I
> > > > could
> >
> > > > care less. Food is about flavor, not heat. My personal take is
> > > > if
> >
> > > > the chili is so hot i need a sweet jiffy mix to make it edible,
> >
> > > > then the chili is a bad one.
> >
> > >
> >
> > > Unless they're stupid, people who make spicy chili have a high
> >
> > > tolerance for spicy food, which means that they CAN taste what
> >
> > > they're eating, and the spiciness makes it better for them. People
> >
> > > who brag about how spicy their chili is are usually actually
> > > bragging
> >
> > > about how well they tolerate capsaicin.
> >
> > >
> >
> > > Bob
> >
> >
> >
> > Grin, then call me the medium to mild set unless it's kimchee! I've
> >
> > just had too many bad experiences with depthless taste types that
> > were
> >
> > 'hot just to prove your manhood can take it' sorts. Blech.
> >
> I'm sure a lot of folks are into that mindset, but real capsaicin
> fans are not into impressing anyone with their tolerance. We love
> the sensation, and we love the foods we apply the chile to, and the
> heat never covers up the flavors, but is a separate aspect, as much
> as hearing is distinct from touch. Listen, intense people might do
> extreme things with capsaicin, but that's so far outside the norm of
> just enjoying chilies. Heck, my wife adores hot peppers, and she is
> the epitome of unpretentiousness. She doesn't go as hot as me, but
> we both enjoy the flavors.
>
> If you care to learn which flavors you like, and are careful to limit
> the heat as you build a tolerance, you can appreciate the variety of
> hot capsicums. Some you might like, some maybe you wouldn't like.
> I'm not fond of the flavor of habaneros. I love jalapenos raw, and
> Anaheims stewed, sweet peppers cooked minimally or soft. I prefer
> some chilies fresh, and some dried and reconstituted. Hot peppers
> are not primarily about guys impressing their bros.
>
> --Bryan

Bryan, I eat korean and thai kimchees not watered down for roundeyes.
I totally get it on the taste vs heat. Sadly chili is one of the areas
where too many fools do not get it. I can assume you are not one of
them from how you present it.


--

On Thursday, January 3, 2013 7:37:20 PM UTC-6, cshenk wrote:
> Bryan wrote in rec.food.cooking:
>
>
>
> > On Wednesday, January 2, 2013 6:19:28 PM UTC-6, cshenk wrote:
>
> > > Bob Terwilliger wrote in rec.food.cooking:
>
> > >
>
> > >
>
> > >
>
> > > > Carol wrote:
>
> > >
>
> > > >
>
> > >
>
> > > > > > I've never understood
>
> > >
>
> > > > > > making chili (or any food) so searingly spicy/hot you can't
>
> > > > > > taste
>
> > >
>
> > > > > > what you're eating.
>
> > >
>
> > > > > >
>
> > >
>
> > > > > Me either. I've seen folks brag how hot their chili is. I
>
> > > > > could
>
> > >
>
> > > > > care less. Food is about flavor, not heat. My personal take is
>
> > > > > if
>
> > >
>
> > > > > the chili is so hot i need a sweet jiffy mix to make it edible,
>
> > >
>
> > > > > then the chili is a bad one.
>
> > >
>
> > > >
>
> > >
>
> > > > Unless they're stupid, people who make spicy chili have a high
>
> > >
>
> > > > tolerance for spicy food, which means that they CAN taste what
>
> > >
>
> > > > they're eating, and the spiciness makes it better for them. People
>
> > >
>
> > > > who brag about how spicy their chili is are usually actually
>
> > > > bragging
>
> > >
>
> > > > about how well they tolerate capsaicin.
>
> > >
>
> > > >
>
> > >
>
> > > > Bob
>
> > >
>
> > >
>
> > >
>
> > > Grin, then call me the medium to mild set unless it's kimchee! I've
>
> > >
>
> > > just had too many bad experiences with depthless taste types that
>
> > > were
>
> > >
>
> > > 'hot just to prove your manhood can take it' sorts. Blech.
>
> > >
>
> > I'm sure a lot of folks are into that mindset, but real capsaicin
>
> > fans are not into impressing anyone with their tolerance. We love
>
> > the sensation, and we love the foods we apply the chile to, and the
>
> > heat never covers up the flavors, but is a separate aspect, as much
>
> > as hearing is distinct from touch. Listen, intense people might do
>
> > extreme things with capsaicin, but that's so far outside the norm of
>
> > just enjoying chilies. Heck, my wife adores hot peppers, and she is
>
> > the epitome of unpretentiousness. She doesn't go as hot as me, but
>
> > we both enjoy the flavors.
>
> >
>
> > If you care to learn which flavors you like, and are careful to limit
>
> > the heat as you build a tolerance, you can appreciate the variety of
>
> > hot capsicums. Some you might like, some maybe you wouldn't like.
>
> > I'm not fond of the flavor of habaneros. I love jalapenos raw, and
>
> > Anaheims stewed, sweet peppers cooked minimally or soft. I prefer
>
> > some chilies fresh, and some dried and reconstituted. Hot peppers
>
> > are not primarily about guys impressing their bros.
>
> >
>
> > --Bryan
>
>
>
> Bryan, I eat korean and thai kimchees not watered down for roundeyes.
>
> I totally get it on the taste vs heat. Sadly chili is one of the areas
>
> where too many fools do not get it. I can assume you are not one of
>
> them from how you present it.
>
I assume this is a fake post because cshenk is a regular here, and would know that "roundeyes" is a patently offensive word for non-east-Asian, and would not use it.

--Bryan

Bryan wrote:

> I assume this is a fake post because cshenk is a regular here, and would know that "roundeyes" is a patently offensive word for non-east-Asian, and would not use it.

Some of use choose not to take offense.

Roundeye Bob

Bob Terwilliger wrote:
> Bryan wrote:
>
>> I assume this is a fake post because cshenk is a regular here, and
>> would know that "roundeyes" is a patently offensive word for
>> non-east-Asian, and would not use it.

Might how-ly be the same in Hawaii? And Gaiging means something like
hairly barbarian. Not a bad description fo rme.

> Some of use choose not to take offense.

Agreed.

> Roundeye Bob

Gaiging How-ly Doug

On 1/3/2013 3:37 PM, cshenk wrote:
>
> Bryan, I eat korean and thai kimchees not watered down for roundeyes.
> I totally get it on the taste vs heat. Sadly chili is one of the areas
> where too many fools do not get it. I can assume you are not one of
> them from how you present it.
>
>

Back in the 70s, my wife and I went to a strip mall restaurant called
Aloha Hawaiian Barbeque in the SF bay area. My wife is a roundeye (we
call them 'haoles') but was raised by a Korean step-mom. She ordered a
bibimbap but could not bring herself to use the catchup-like sauce that
came with it. She requested some real gochujang and the look of absolute
confusion on the servers face was priceless. The owner had to come out
so that she could explain what she wanted. The food was not bad
considering that it wasn't Hawaiian but Korean and the owners were
neither Hawaiian or Korean. We went back there several times because
there was no other place around that served Korean.

At the time I was pretty ignorant of Korean foods since most Korean
establishments in Hawaii were bars and strip clubs. I thought my wife's
bibimbap looked pretty good and was horrified when she started mixing
the whole thing up into a big gooey mess. These days, I'm more familiar
with the dish and am only slightly repulsed when they mix it into a
gooey mess.

Korean food has come a long way in Hawaii and the mainland and the
number of bars and strip clubs have diminished greatly - this is a good
thing. Heck, we're even driving Korean cars and cooking and washing
clothes with their products. Who wodda thought?

dsi1 wrote:
>
> Korean food has come a long way in Hawaii and the mainland and the
> number of bars and strip clubs have diminished greatly - this is a good
> thing. Heck, we're even driving Korean cars and cooking and washing
> clothes with their products. Who wodda thought?

Their tv's suck though....Daewoo (if I spelled that correctly). I bought a
brand new one once and it quit working just a couple of weeks after the
1-year warranty ended. No more of them for me, that's for sure.

Gary

On 1/4/2013 1:07 PM, Gary wrote:
> dsi1 wrote:
>>
>> Korean food has come a long way in Hawaii and the mainland and the
>> number of bars and strip clubs have diminished greatly - this is a good
>> thing. Heck, we're even driving Korean cars and cooking and washing
>> clothes with their products. Who wodda thought?
>
> Their tv's suck though....Daewoo (if I spelled that correctly). I bought a
> brand new one once and it quit working just a couple of weeks after the
> 1-year warranty ended. No more of them for me, that's for sure.
>
> Gary
>

I didn't know Daewoo made TVs. I did know that they made goofy cars.

I suspect that most of the TV sold in a few years will be Korean made
with a lot of them saying "Samsung" on base or wherever they can find
room for the logo. The next big thing in TV will be organic LED
displays. Once the technology is developed it's gonna take over
everything. My guess is that in 5 years or so, all TV and displays will
use this technology.

http://www.theverge.com/2013/1/1/382...uary-preorders

dsi1 wrote in rec.food.cooking:

> On 1/3/2013 3:37 PM, cshenk wrote:
> >
> > Bryan, I eat korean and thai kimchees not watered down for
> > roundeyes. I totally get it on the taste vs heat. Sadly chili is
> > one of the areas where too many fools do not get it. I can assume
> > you are not one of them from how you present it.
> >
> >
>
> Back in the 70s, my wife and I went to a strip mall restaurant called
> Aloha Hawaiian Barbeque in the SF bay area. My wife is a roundeye (we
> call them 'haoles') but was raised by a Korean step-mom. She ordered
> a bibimbap but could not bring herself to use the catchup-like sauce
> that came with it. She requested some real gochujang and the look of
> absolute confusion on the servers face was priceless. The owner had
> to come out so that she could explain what she wanted. The food was
> not bad considering that it wasn't Hawaiian but Korean and the owners
> were neither Hawaiian or Korean. We went back there several times
> because there was no other place around that served Korean.
>
> At the time I was pretty ignorant of Korean foods since most Korean
> establishments in Hawaii were bars and strip clubs. I thought my
> wife's bibimbap looked pretty good and was horrified when she started
> mixing the whole thing up into a big gooey mess. These days, I'm more
> familiar with the dish and am only slightly repulsed when they mix it
> into a gooey mess.
>
> Korean food has come a long way in Hawaii and the mainland and the
> number of bars and strip clubs have diminished greatly - this is a
> good thing. Heck, we're even driving Korean cars and cooking and
> washing clothes with their products. Who wodda thought?

LOL! Totally. I gather one person got mad that I used 'round-eye' for
me but it's simply a haoles translation (not sure if you knew it but I
lived in hawaii 1986-1989). Both are a term and can be used matter of
fact to describe something or in a derogatory manner.

Bimimbap is neat stuff! I've only had it a few times but liked it.

As you travel though life, a few culinary experiences make a mark on
your soul even if you never find them again or know what they are.

Here's a few of my travels that i hope you will enjoy.

A young teen, about 18 in fact- Central SC, a brushing sort of marinade
with HUGE flavor but very salty so you used it gently. It's a very
deep south sort of mix of the mountain area not seen elsewhere. Heavy
garlic, black pepper, vinegar, salt and oil. Completely shelf stable.

A young 20's- Hawaii, had never had fish other than fish-sticks baked
in the oven. I married my husband of now 26 years at least partly over
my first experience of sashimi and rice with dipping sauce. I was
hesitant at raw fish but willing to try it. He grinned that I wanted
butter on my rice then added black pepper (why had i never thought to
add black pepper to rice?). I think I feel a little guilty that i ate
my share and quite a bit of his.

A later age, about 40- Korea. 2 events.
- Tea smoked chicken with a braiser at the table and you cook your own
and eat each bite with a bit of garlic and other greenery.
- No name place in Pusan, no english, menu painted on the wall over the
cash register. Walked in with a shipmate and we had no clue so pointed
at one then sat at the floor table as some sort of 7 course meal came
out that we shared for about 4 hours of fun.

Anyways, those stand out.


--

On 1/6/2013 8:53 AM, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
>> On 1/3/2013 3:37 PM, cshenk wrote:
>>>
>>> Bryan, I eat korean and thai kimchees not watered down for
>>> roundeyes. I totally get it on the taste vs heat. Sadly chili is
>>> one of the areas where too many fools do not get it. I can assume
>>> you are not one of them from how you present it.
>>>
>>>
>>
>> Back in the 70s, my wife and I went to a strip mall restaurant called
>> Aloha Hawaiian Barbeque in the SF bay area. My wife is a roundeye (we
>> call them 'haoles') but was raised by a Korean step-mom. She ordered
>> a bibimbap but could not bring herself to use the catchup-like sauce
>> that came with it. She requested some real gochujang and the look of
>> absolute confusion on the servers face was priceless. The owner had
>> to come out so that she could explain what she wanted. The food was
>> not bad considering that it wasn't Hawaiian but Korean and the owners
>> were neither Hawaiian or Korean. We went back there several times
>> because there was no other place around that served Korean.
>>
>> At the time I was pretty ignorant of Korean foods since most Korean
>> establishments in Hawaii were bars and strip clubs. I thought my
>> wife's bibimbap looked pretty good and was horrified when she started
>> mixing the whole thing up into a big gooey mess. These days, I'm more
>> familiar with the dish and am only slightly repulsed when they mix it
>> into a gooey mess.
>>
>> Korean food has come a long way in Hawaii and the mainland and the
>> number of bars and strip clubs have diminished greatly - this is a
>> good thing. Heck, we're even driving Korean cars and cooking and
>> washing clothes with their products. Who wodda thought?
>
> LOL! Totally. I gather one person got mad that I used 'round-eye' for
> me but it's simply a haoles translation (not sure if you knew it but I
> lived in hawaii 1986-1989). Both are a term and can be used matter of
> fact to describe something or in a derogatory manner.
>
> Bimimbap is neat stuff! I've only had it a few times but liked it.
>
> As you travel though life, a few culinary experiences make a mark on
> your soul even if you never find them again or know what they are.
>
> Here's a few of my travels that i hope you will enjoy.
>
> A young teen, about 18 in fact- Central SC, a brushing sort of marinade
> with HUGE flavor but very salty so you used it gently. It's a very
> deep south sort of mix of the mountain area not seen elsewhere. Heavy
> garlic, black pepper, vinegar, salt and oil. Completely shelf stable.
>
> A young 20's- Hawaii, had never had fish other than fish-sticks baked
> in the oven. I married my husband of now 26 years at least partly over
> my first experience of sashimi and rice with dipping sauce. I was
> hesitant at raw fish but willing to try it. He grinned that I wanted
> butter on my rice then added black pepper (why had i never thought to
> add black pepper to rice?). I think I feel a little guilty that i ate
> my share and quite a bit of his.

Interesting. My brother-in-laws will butter their rice although my wife
never did. It was shocking but that's what they do on the mainland. I
like the idea of a black pepper marinade. Somebody dumped a bunch of
black pepper which I was using to coat ahi in the sink and the water in
a bowl turned brown. I never noticed this before but it gave me the idea
of a black pepper infusion seasoning. I'll try your mountain marinade.
Thanks for the info.

I was reading an article on cars this morning. The writer Dan Neal,
suggested that, all cultural stereotypes aside, the NC state tree should
be a Camaro wrapped around a telephone pole!

>
> A later age, about 40- Korea. 2 events.
> - Tea smoked chicken with a braiser at the table and you cook your own
> and eat each bite with a bit of garlic and other greenery.
> - No name place in Pusan, no english, menu painted on the wall over the
> cash register. Walked in with a shipmate and we had no clue so pointed
> at one then sat at the floor table as some sort of 7 course meal came
> out that we shared for about 4 hours of fun.
>
> Anyways, those stand out.
>
>

Life - it's a gas alright.

Bryan wrote:

> I'm not fond of the flavor of habaneros.

You've never had habaneros the way *I* make them!

One of my favorite dishes in my 2009 birthday dinner was country-style
ribs slow-cooked with plums, allspice, and habaneros.


> Hot peppers are not primarily about guys impressing their bros.

Especially when they're being used by a Thai mother cooking for her family!

Bob

On Monday, January 7, 2013 11:02:14 AM UTC-6, Bob Terwilliger wrote:
> Bryan wrote:
>
>
>
> > I'm not fond of the flavor of habaneros.
>
>
>
> You've never had habaneros the way *I* make them!
>
Ha. I really don't like their flavor, it reminds me of tropical fruits like mangoes, guavas and papayas, none of which I like. Folks who don't regularly eat hot peppers have asked me how I could even taste something that hot, but anyone who knows chilis would think that's silly. A habanero is as different from a arbol as a lime is from a grapefruit, if not more so. I hate having to add cayenne or habanero for heat because of the jalapenos being so not hot a lot of the time. This year, I'm growing these.
http://www.tomatogrowers.com/JALAFUE...fo/9280--BULK/
>
> One of my favorite dishes in my 2009 birthday dinner was country-style
>
> ribs slow-cooked with plums, allspice, and habaneros.
>
>
>
>
>
> > Hot peppers are not primarily about guys impressing their bros.
>
>
>
> Especially when they're being used by a Thai mother cooking for her family!
>
Can't argue with that.
>
> Bob

--Bryan