Hi Dave,

 RH> He must have a cast iron stomach. One of Steve's brothers used to like
 RH> things extra hot. He told us some years ago that he put in a take out
 RH> order in some place for super, extra, extra hot wings. When he came to
 RH> pick it up, the whole kitchen crew came out to see who it was that
 RH> wanted the wings so hot. Some time later he developed ulcers and now
 RH> can't have the hot and spicy foods he used to enjoy.

 DD> If it's bacterial ulcers he can. The heat in the chilies (capsaicin)
 DD> is known to kill the bacteria (baccatum pyloreum). (cribbed the

It's not, we've discussed it different times, including the bacterial
aspect.

 DD> However, if it's a stress caused or aspirin/Alleve, etc. caused ulcer
 DD> - leave the chilies alone.  Bv)=

IIRC, it was caused by NSAIDs so he has to leave chilis alone.


 RH> and HI. Getting older, moving (further) away from pepper growing
 RH> territory, changing my eating habits, etc have toned down my heat
 RH> level.

 SH> Just living with Andrea and Bob has brought my heat level way down.

 RH> I prefer to be able to taste other flavors in my food, and if it's hot,
 RH> it should be an all over the mouth heat. That's what we try to get with
 RH> our chili but so many other chilis we've had seem to concentrate their
 RH> heat in just one part of the mouth. That, to us, is not a good chili.

 DD> If things are too hot, after the second bite my taste buds are numb
 DD> and all I can taste is the heat. At chilli cook-offs heat is referredf
 DD> to as "up front/early" or "late heat". I prefer a mix of some early
 DD> heat followed by the warm, back-of-the-throat glow that is late heat.
 DD> And not so ot that I can't taste the subtle flavours in the dish.

The mix is what we prefer and try for in our competition style chili.
The family friendly one is mild, but I usually bring an assortment of
heat (powdered and liquid) for folks to mix in to taste/heat level
desired.


 DD> Here's a faily mild, tasty chile recipe. I have also made these with
 DD> red (ripe) chilies which have a slightly different flavour profile,
 DD> And a
 DD> different "stuffing" from the stuffed Mexi-Bells recipe I sent
 DD> Saturday.


 DD>       Title: Green Chilies Rellenos (Stuffed Green Chilies)
 DD>  Categories: Latino, Vegetables, Chilies, Cheese
 DD>       Yield: 5 Servings

Looks good. I got some pork tamales with red sauce at the farmer's
market this past week. Since Steve can't have the masa (corn), I will
enjoy them all.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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