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genetech · Post by **genetech** » Tue Nov 20, 2007 11:06 pm

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EP · Post by EP » Wed Nov 21, 2007 9:45 am

it would be made less spicy for you anyway

Why? This is exactly what I don´t like, that waters down the whole idea. The idea is good, but why don´t you sell authentic?

genetech · Post by **genetech** » Wed Nov 21, 2007 10:26 am

You are right!!! but if I do add the smae amount of spice that we do you wont be able to appreciate it because your tongue and mouth and lips would be burning and you would also sweat on your face and your eyes go red and you start to have a running nose and running eyes and everything becomes a disaster. Moreover you will also have an upset stomach because of the strong spices.

But you will also get an extra ability to fight over many different cancers because spicy foods do have anticancerous properties.

inkku · Post by **inkku** » Wed Nov 21, 2007 10:32 am

I believe this is a great idea, but imo you need to be a bit more specific. Eg a friend is planning a dinner in January, she could be interested in your services, but we should need more info:

What do you mean with "African"? Africa is a continent.

What do you mean with "Indian"? Southern? Northern? Do you prepare eg Masala Dosas?

Whereabouts are you?

Could you please give some example of your prices. Thanks in advance.

littlefrank · Post by **littlefrank** » Wed Nov 21, 2007 10:42 am

'Why? This is exactly what I don´t like, that waters down the whole idea. The idea is good, but why don´t you sell authentic?'

I was on a coach going down to London many years ago with some members of the Indian Workers Association, they brought some curry with them, my friends and I tried it, we wish we hadn't.

EP · Post by EP » Wed Nov 21, 2007 11:15 am

But I like it spicy. I also like it not spicy if the dish is meant to be like that, and tastes good. But people have nowadays travelled a lot, and are used to eating spicy things. I have eaten curries in India, and I have eaten very hot things in Thailand, and yes, I get sweat on my forehead, but what does that matter? Nothing.

littlefrank · Post by **littlefrank** » Wed Nov 21, 2007 11:52 am

'But I like it spicy.'

So did I at the time and use to eat 'vindaloo' at our local restaurants, but even that was pretty tame compared to the one on the coach. But I assume if you want the full blown spicy version, I'm sure you will get it if you ask, but I think most peoples preference would be the 'less spicy' version.

'but if I do add the smae amount of spice that we do you wont be able to appreciate it because your tongue and mouth and lips would be burning and you would also sweat on your face and your eyes go red and you start to have a running nose and running eyes'

Yes I remember it well.

raamv · Post by **raamv** » Wed Nov 21, 2007 12:53 pm

EP wrote:But I like it spicy. I also like it not spicy if the dish is meant to be like that, and tastes good. But people have nowadays travelled a lot, and are used to eating spicy things. I have eaten curries in India, and I have eaten very hot things in Thailand, and yes, I get sweat on my forehead, but what does that matter? Nothing.

Yes But ...your spiciness is not like my "spiciness",...
For e.g. I like "spice" the cafeteria Amica food with 1/4 to 1/2 bottle( small) of tabasco...Can you handle a few drops of it or 1/4 bottle of it ?

sinikettu · Post by **sinikettu** » Wed Nov 21, 2007 1:12 pm

littlefrank wrote:
you wont be able to appreciate it because your tongue and mouth and lips would be burning and you would also sweat on your face and your eyes go red and you start to have a running nose and running eyes'

Yes I remember it well.

The next morning is not so pleasant either...

Seem to remember a rugby song sung on the bus home, after a curry night, there was punch line that ended with something that rhymed with "Rhinocerus" ..

Also in Finnish you might need warning notices in some places..

Älä pierrä kyntillän lähellä!

DMC · Post by **DMC** » Wed Nov 21, 2007 1:44 pm

> Yes But ...your spiciness is not like my "spiciness",...

Exactly. Typically I (think I) like my food spicy, but that is in comparison to what my friends like, or what is typically served at Indian restaurants. Until I have tried a restaurant I have no clue how spicy they typically make their dishes, so what do I order? Should I ask for it extra spicy?
Same problem at home, if I cook spicy food for visitors. What will they regard as too spicy? We need a reliable spicometer!

Jukka Aho · Post by **Jukka Aho** » Wed Nov 21, 2007 3:23 pm

DMC wrote:We need a reliable spicometer!

Well, there’s the Scoville scale... perhaps it could be applied in one way or the other.

DMC · Post by **DMC** » Wed Nov 21, 2007 3:30 pm

> Well, there’s the Scoville scale

Interesting. Could be useful in a commercial kitchen. Have you seen it used anywhere?

Jukka Aho · Post by **Jukka Aho** » Wed Nov 21, 2007 4:08 pm

DMC wrote:
Jukka Aho wrote:Well, there’s the Scoville scale
Interesting. Could be useful in a commercial kitchen. Have you seen it used anywhere?

People who are enthusiastic about “spicy” (i.e, capsaicin-rich) food items seem to refer to it all the time... There are entire comparison tables for spicy sauce products that quote the Scoville units value of each individual item. The makers of such sauces seem to refer to the Scoville scale as well. How much of this “industry” is actually food-related and how much of it is just a form of extreme sports can be questioned, though...

(Quotes fixed.)

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