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Old 05-20-2012, 11:37 AM   #61
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Originally Posted by Andy M. View Post
Most experts agree it's dairy that's the best antidote.
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Originally Posted by Gourmet Greg View Post
Beer is the best antidote to consuming food that is too hot. The carbonation helps.
hot food,beer,cheese(ok it's not a glass of milk but it's dairy!)winning combination in my book!
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Old 05-20-2012, 11:47 AM   #62
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Originally Posted by Gourmet Greg View Post
Beer is the best antidote to consuming food that is too hot. The carbonation helps.
I like to drink a shandy with hot food. The beer mixed with lemonade keeps it from getting too "burny". Lemon juice squeezed into water works pretty well too.

I agree with others, that milk is really good to cut the burn, but I don't usually want the taste of milk with my hot food.
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Old 05-20-2012, 11:55 AM   #63
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Harry,

Thank you once again for the compliment ... The recipe is on Plan 1 tomorrow. It is similar to Vindaloo in the piquantness, however, it is ALL 100% MEXICAN. Do you have access to Mexican products, as this is NOT made from Jar Sauces.

I have to translate it for you, and to re-check to see if I have it in English too.

Have nice evening. I shall be in and off through the evening.
Ciao,
Margi.
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Old 05-20-2012, 12:01 PM   #64
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I agree with others, that milk is really good to cut the burn, but I don't usually want the taste of milk with my hot food.
+1

Just a matter of practicality, I am not going to be drinking milk with hot Mexican food or hot Thai food. Beer on the other hand is possible or likely.

Or this novel idea: just don't put on too much chili sauce!
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Old 05-20-2012, 12:06 PM   #65
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Originally Posted by Gourmet Greg View Post
+1

Just a matter of practicality, I am not going to be drinking milk with hot Mexican food or hot Thai food. Beer on the other hand is possible or likely.

Or this novel idea: just don't put on too much chili sauce!
Greg, you gotta try the beer/lemonade 50/50 mix some time. It's really nice.
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Old 05-20-2012, 12:09 PM   #66
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Harry,

Thank you once again for the compliment ... The recipe is on Plan 1 tomorrow. It is similar to Vindaloo in the piquantness, however, it is ALL 100% MEXICAN. Do you have access to Mexican products, as this is NOT made from Jar Sauces.

I have to translate it for you, and to re-check to see if I have it in English too.

Have nice evening. I shall be in and off through the evening.
Ciao,
Margi.
yep,can get hold of the full range in manchester,only 15 minutes up the road from me.
i'm off to start prepping my evening meal.moules frites.simple & tasty...one of my favs
harry
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Old 05-20-2012, 05:57 PM   #67
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I agree with others, that milk is really good to cut the burn, but I don't usually want the taste of milk with my hot food.
I agree, but sour cream works With Mexican, at least. Or yogurt for Indian. Not sure there's a dairy item that works well with Asian cuisines.
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Old 05-20-2012, 06:00 PM   #68
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Harry, sorry mate but I only now saw this post. I have a bottle of Dave's Ghost Pepper (aka Naga Jolokia) Sauce in the fridge. I like to think I have a very high tolerance for fiery foods, but this is one sauce that scares me a bit. I actually bought it because many of the Thai restaurants around here season their food for American palates. Even the hottest level isn't that hot.

So I take my little bottle of ghost pepper sauce with me when I dine out and put a few drops in the food when it arrives. Seriously, TWO or THREE drops. That's it. It really is that hot. Any more than that, and the food is just not enjoyable.
In Thai restaurants where I live, you can request a hot sauce tray and they bring out (ta da!) a tray of different types of hot sauces and sometimes pickled cucumber. It would be interesting to know if it's possible elsewhere.
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Old 05-20-2012, 06:06 PM   #69
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I once ate in a Thai restaurant that had a sauce with negative heat My sister and I ordered some dish for two. She didn't want more than a hint of heat, I wanted it hot. They gave me some hot sauce on the side. The hot sauce was quite hot on its own, but I swear, it went to neutral when added to the sauce that came with the dish.
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Old 05-21-2012, 01:50 PM   #70
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Harry: See My Chili Pepper Guide

Good Evening Harry,

Please note, that chili is not the most piquant dish from Mexico ... it has to do with the varieties of chili peppers employed ...

Enjoy the guide. Do you have a Latin American / Mexican and Peruvian Market close by ?

Kindest.
Margi.
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