Serious Capsicomaniacs (That’s pepper-lover to you) will want to check out Geraldine Duncan’s wonderful cookbook, “Some Like It Hotter”, where she adresses the subjects of fire-eating (That is, spicy foods) and fire-extinguishers (Or, food/drink that clear the palate of spice, even chili oil).
Currently out of print, but still a nifty book - has fire-eating recipies from all over the world, as well as clever anecdotes and such.
Fiona Firehair,
Proud Memeber of the Galvanized Gullet Society
<spoken in charleton heston over-acting voice>
Oh…my…God. Damn you! Damn you all to hell!!!
<end>
You’re making me homesick. I live in New Jersey now, where their idea of hot food is Chi Chi’s pseudo-mexican restaurant. Now because of you people, I need to plan a trip back to New Mexico just for food.
I’ve found (through personal experience) that a spoonful of sugar makes the fire go out.
…the fire go ooout…
…the fire go out.
Anyway there is a protein in Milk products that help to cool the capsaicin fire as well.
Why water won’t help after eating spicy hot food
Mr. Adams’ personal preference for soothing the savage beastly hot spices is tequila.
Geraldine Duncan maintains that a nice, dark, chewy beer (Good beer, not that Rocky Mountain p***water) is the best fire extinguisher for spicy food.
I’ll stick with the milk, myself… never been much of a beer person.
Worst experience with capsaicin: chopping leetle thai chiles for extra spicy guacamole…it got under my fingernails and burned for about six hours. Nothing helped.
Ow. <----understatement.
and then, after washing my hands about twenty times, I rubbed my eyes once.
Quadruple ow.
Whoever bumped this thread, thanks. I completely forgot about those seeds, they haven’t been planted yet. 