[Sca-cooks] re:long peppers, etc.

[ysabeau]

I'm on the opposite side, I find almost any food that isn't spiced 
up rather bland and unappealing. Properly done, it doesn't hide 
the flavor but enhances it...But then what you mean by spicing? I 
was once married to a man that thought adding salt and pepper to 
canned green beans was "spicing it up". 

I prepared the chicken and chickpea tangine from the Cooking Light 
magazine the other night and even though it had several spices 
(turmeric, cumin, ginger, and something else I think) and I used 
chipotle chili powder instead of paprika (I was out), I thought it 
was rather bland and probably won't prepare it again without 
spicing it up a bit...maybe a bit more cilantro. 

I also grew up on spicy food and I'm not allergic to capsaicin, so 
that might make a difference ~grin~. Capsaicin is also said to be 
addictive, so I think I might be an addict!


Ysabeau


---------- Original Message ----------------------------------
From: "Marcha" <nigsdaughter at satx.rr.com>
Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
Date: Tue, 9 May 2006 09:26:57 -0500

>Personally I detest the current trend in spicing up practically 
everything!  Not only do I feel it simply disguises the taste of 
the food you are eating and all you can taste is the hot spice but 
I happen to be allergic to capsaicin. Makes me wonder how many 
other folk have the same feelings/problelm that I have?
>Bertha
>_______________________________________________
 

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