-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Have to be awfully hot chile oil to overcome all the veg, etc. and be
 DD> hot enough to be truly "fiery". But, everyone has a different tolerance
 DD> for heat -- as we well know. One man's mild is another ones "Light My
 DD> Fire".

 DD> Yesterday at breakfast my friend Les brought a bottle of hot sauce and
 DD> told me to taste it first. HAH! I put a small drop on a fingertip and
 DD> then into my mouth. A quick read of the the ingredients showed that the
 DD> first listed was bhut jolokia. His daughter dumped a *lot* of it on her
 DD> scrambled eggs and biscuits and gravy --- and never broke a sweat.

 NB> Speaking of different tolerances, eh....?   :)   I just was having the
 NB> same discussion with a friend of mine... she's another one that likes
 NB> some heat, but doesn't understand that other people might have a LOT
 NB> more heat tolerance than she does, and actually enjoy (and be able to
 NB> taste) the food with more heat than she can...  :)   Obviously Les's
 NB> daughter is one of those high-tolerance ones...  :)  My friend was
 NB> telling me why she doesn't like Korean food, but I think it's mostly
 NB> because she hasn't had anything that wasn't rather spicy-hot...
 NB> Meanwhile, she likes hot wings, which I don't find all that
 NB> enjoyable....  Different people, different tolerances... or
 NB> intolerances... ;)

I consider myself to be of the moderate wing of the chile heads. I have some 
friends, though who glory in being able to eat stuff I consider "stupid hot". 
If I can't taste anything beyond the heat - I consider it as "stupid hot" and 
wonder "What's the point". Especially as I am long since playing macho games.

I have had mild, medium and hot Korean stuff. Some of the hot things are right 
up there with Goanese or Thai dishes. And some of it is variable - like 
bulgogi which I have experienced from mild to wild.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Authentic Korean Bulgogi
 Categories: Oriental, Beef, Marinades, Fruits
      Yield: 4 Servings
 
  1 1/2 lb Top sirloin; thin sliced
      2 tb White cooking wine *
      1 c  Pear juice *
      1 ts Ground black pepper
    1/4 c  Soy sauce
      1 tb White sugar
      2 tb Asian (toasted) sesame oil
      1 tb Minced garlic
      2 tb Chopped green onion
      1 tb Sesame seeds
    1/2 lb Fresh mushrooms; halved(opt)
    1/2 md Onion; chopped (opt)
 
  Place the beef in a bowl, and pour in the cooking wine,
  pear juice, and black pepper. Stir to combine, and allow
  to marinate for 30 minutes. Stir in the soy sauce, sugar,
  sesame oil, garlic, green onion, and sesame seeds, and
  marinate in refrigerator at least 2 hours or overnight.
  
  Preheat an outdoor grill for medium-high heat.
  
  Remove the beef from the marinade, and discard the
  marinade. Place a sheet of aluminum foil on the heated
  grill, and lay the beef slices separately on the foil.
  Place the mushrooms and onion on another part of the foil.
  Cook the beef slices until they are evenly brown, 3 to 5
  minutes per side. Serve with cooked mushrooms and onion.
  
  SUBMITTED BY: Minyoung "This is the Korean Bul-Go-Gi
  recipe I've learned from my mother who lives in Korea.
  I've made this dish many times and got raves every time.
  Yummy!"
  
  * COOK'S NOTES:
  
  You can substitute 2 shredded fresh pears for the pear
  juice and/or white grape juice for the wine.
  
  For better taste, soak beef in cold water for a couple of
  hours. Change water occasionally.
  
  OPTIONAL: Serve with a handful of Korean sweet-potato
  noodles. If pan-frying the beef, you can add 1/2 cup of
  beef broth to make a sauce to go over rice.
  
  Makes 4 servings
  
  From: http://www.allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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