[Sca-cooks] re:long peppers, etc.
Huette von Ahrens
ahrenshav at yahoo.com
Tue May 9 12:12:34 PDT 2006
As stated before, by the Lovely Dame Selene, I have an allergy also to capsaicin. But before I
developed this allergy, years ago, a group of us went to the Bengal Tiger Restaurant after an
event. I was young and just starting to explore the various wonderful cuisines of the world.
I had never had any real Indian food before and I was eager to try. They offered mild,
medium and hot versions of each main dish. While the others were ordering the hot versions,
I ordered the mild. I ordered a lamb curry. Now lamb is a very strong flavored meat and I
love it. However, unless they mixed up the orders, the mild curry was so strong that I
couldn't tell whether I was eating lamb or beef or goat. The only flavor that I tasted
was the curry and was too hot for my palate. So I had to fill up with the nan, which was
very good. I subsequently went to other Indian restaurants and was able to eat their curries,
up until about 15 years ago, when I developed the allergy.
Fortunately, the Lovely Dame Selene found a curry mix that is without capsicum peppers in it
and now I can make lamb curry again! All the lovely flavor but without the capsaisin heat!
Yeah!
Huette
--- Marcha <nigsdaughter at satx.rr.com> wrote:
> 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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>
Remember that while money talks, chocolate sings.
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