[Sca-cooks] Dinner Tonight

[Pixel, Goddess and Queen]

>
>  I'm still trying to
> > > survive the acute lack of hot spices on local foods....
> > "acute lack of hot spices" compared to where? Ohio??? :-)
> >
> > Stefan
>
> Yep. Ohio doesn't spice things up as much as more Southern, Mexican/Cuban
> influenced areas do, but you can at least taste them in their various ethnic
> cuisines, and they do use horseradish with some frequency. Around here,
> everything is dead bland- I had a "Cajun chicken" dish up here, and I think
> they used mild paprika. The Chicken Vindaloo I tasted up near Boston earlier
> this week was tasty, but again, very mild- almost no heat to it. I think
> they put more pepper in their chowders, but they're blanded out by the cream
> matrix. They serve absolutely miniscule amounts of wasabi with the sushi (at
> least, so far). But, what can you expect of people who think beans are
> supposed to be cooked with sugar and onions....
>
> ;-P
>
> Phlip

Come to Minnesota and we'll eat at one of the family places up in the Iron
Range, where the spice cabinets consist of salt, pepper, and ketchup.

I worked with a phone tech once for whom mild salsa made with absolutely
no hot chiles of any kind was too spicy.

Margaret