nemo@rochester.UUCP (Wolfe) (10/23/85)
> >I don't like cooking something and then > >saying, "Gee, I guess that *was* too many chili pods" while my guests > >run for the fire extinguishers. > I'd help you out with the recipes you requested, but *my* dinner guests > run for the fire extinguishers when I think the Szechuan/Indian/Mexican > dish I lovingly created was perfect. So it goes. Know your guests, or if not or if there is a wide range in tastes, (or even if there is not), be sure to have a range in the spiciness of the dishes you serve. In either case, it is easy to add heat at the table. Some dishes require that the picante be cooked in, nost do not (ie: chili). For those fire-eaters, serve a side dish of jalapenos, or hot chutney, have a dish of red pepper paste or a bottle of hot oil on the table. The spiciness is often best if added at the last minute, so why not allow the guest to pull his/her own switch when it comes to pepper. It is also a good idea to have some shortbread handy for dousing the over-ambitious mouth. Sweet, starchy, oily things seem to take the burn out quickly. Finally, don't blindly trust the recipe. I have experienced a wide range of fire within the same variety of pepper. It's easy to add a few more, but it is really hard to take them out! Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 school 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627