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Thai fud.

aerowolf told me yesterday to have Szechuan food for dinner, but I couldn't do that cause there are bugger-all szechuan restaurants out here in the Hillsboro/Aloha boundary zone. But I happened to stop by my employer's office (closed, darnit) to try to turn in my time card hardcopy, and there was a nice Thai restaurant in the same parking lot, so I got some cocoanut milk seafood soup (medium hot, which translated means, hotter than I would voluntarily season it myself) and just finished it.

I am going to pay for this tomorrow, or maybe late tonight, but mmmmmmburn.


( 3 comments — Leave a comment )
Apr. 14th, 2007 10:49 pm (UTC)
What is it with other cultures and food needing to be scorching? It's almost like ritual masochism. "I'll see your 20,000 scovellas, and I'm in for 10,000 more." "That's it, I'm dropping the nuke. Habanero peppers in pure mustard seed extract and vinegar. No milk, rice or oatmeal within ten minutes of the table, only water which simply washes away your natural defenses while giving you a temporary illusion of helping to remove the burn." "Umm.... I'm out. Cold salad please. And plain rice pudding."
Apr. 15th, 2007 03:31 am (UTC)
But seriously, is there a specific reason these ethnic foods are required to be moltenly searingly spicy? Some genetic or acquired imperviousness to mild flavors?
Apr. 15th, 2007 10:42 pm (UTC)
Well... actually, they taste good.

Also, there is an anti-bacterial effect, and the spice can cover the sometimes upleasant gamey taste that happens as the animal cells change chemically (not just rot, that's a different thing caused by bacteria feeding on the flesh).

Since widespread refrigeration is only a century and a half old, we sometimes forget that salt, sugar, and peppers were used to preserve the foods so they could be eaten safely later.

It's not specifically 'ethnic' foods that do this, but every ethnic group comes from a different part of the world and has different spices and preservation methods.
( 3 comments — Leave a comment )