Discussion:
Not grilling on Labor Day (weather permitting, of course)...
(too old to reply)
Helvetica Depot
2024-09-03 14:49:30 UTC
Permalink
Not grilling on Labor Day (weather permitting, of course)...is downright
unAmerican.
https://photos.app.goo.gl/VXR8QQV2oaGzgNV77
What could be more American than sausages called, "spicy stadium?"  Just
look at that fire.  It's like the rocket's red fucking glare.
No doubt fueled the the wood of the cherry tree that George Washington
never chopped down, metaphorically speaking...
Helvetica Depot
2024-09-03 14:53:30 UTC
Permalink
Not grilling on Labor Day (weather permitting, of course)...is
downright unAmerican.
Yep, too hot out.  Made chicken thighs in the air fryer.
Life at The Villages is kinda kinky this time of year, huh?
Carol
2024-09-05 20:24:16 UTC
Permalink
Not grilling on Labor Day (weather permitting, of course)...is
downright unAmerican.
Yep, too hot out. Made chicken thighs in the air fryer.
I made a different bit of stir fry. Minced some garlic and started
it in a bit of olive oil to star while I cleaned and diced 2 Bok
choy stems and tops then added lots of mushrooms and a bit of
sweet-sour sauce then 6oz smoked beef hilshire farms sausage. Don
and I weren't very hungy so that was it.
https://postimg.cc/xkCgYxB9
Tonight, Don is cooking.
I bet that a bit of kimchi would really round that out!
Probably but Don can't handle much heat now. Age change mostly. It's
been noted by several here that as they aged, they got less tolerant of
hot spicy pepper derived foods.
Bruce
2024-09-05 20:29:11 UTC
Permalink
On Thu, 5 Sep 2024 20:24:16 -0000 (UTC), "Carol"
Post by Carol
I made a different bit of stir fry. Minced some garlic and started
it in a bit of olive oil to star while I cleaned and diced 2 Bok
choy stems and tops then added lots of mushrooms and a bit of
sweet-sour sauce then 6oz smoked beef hilshire farms sausage. Don
and I weren't very hungy so that was it.
https://postimg.cc/xkCgYxB9
Tonight, Don is cooking.
I bet that a bit of kimchi would really round that out!
Probably but Don can't handle much heat now. Age change mostly. It's
been noted by several here that as they aged, they got less tolerant of
hot spicy pepper derived foods.
The more you eat hot spicy food, the more you'll be able to handle it.
The only thing age has to do with it, is that if you start cooking
like a biddy, with less and less spice, you'll become less able to
handle it. Practice makes perfect.

But anyway, waffle on.
--
Bruce
<Loading Image...>
Helvetica Depot
2024-09-05 20:49:12 UTC
Permalink
Post by Bruce
On Thu, 5 Sep 2024 20:24:16 -0000 (UTC), "Carol"
Post by Carol
I made a different bit of stir fry. Minced some garlic and started
it in a bit of olive oil to star while I cleaned and diced 2 Bok
choy stems and tops then added lots of mushrooms and a bit of
sweet-sour sauce then 6oz smoked beef hilshire farms sausage. Don
and I weren't very hungy so that was it.
https://postimg.cc/xkCgYxB9
Tonight, Don is cooking.
I bet that a bit of kimchi would really round that out!
Probably but Don can't handle much heat now. Age change mostly. It's
been noted by several here that as they aged, they got less tolerant of
hot spicy pepper derived foods.
The more you eat hot spicy food, the more you'll be able to handle it.
Nope.

A total lie.

https://cnalifestyle.channelnewsasia.com/wellness/spicy-food-chilli-digestion-problems-236651

Can't eat too much spicy food these days? The link between getting old
and chilli

In this new series on digestive health, CNA Lifestyle finds out why you
experience more gastrointestinal issues the older you get. We’re kicking
off with spicy food – and why it doesn't agree with you as much nowadays.
Post by Bruce
The only thing age has to do with it, is that if you start cooking
like a biddy, with less and less spice, you'll become less able to
handle it. Practice makes perfect.
Nope:

WHY IS IT ONLY HAPPENING NOW THAT I’M OLDER?

For one, the middle-agers are more likely to start treatments for
chronic diseases such as high cholesterol and high blood pressure, said
Dr Ong.

“Some of the side effects of these medications may also irritate the GI
tract to predispose patients to be more sensitive to the effects of
spicy food.”
Post by Bruce
But anyway, waffle on.
https://www.nature.com/articles/s41598-023-35234-0


Conclusion
Our findings suggest that spicy food intake is predictive of AD-related
cognitive decline, i.e., episodic memory; this relationship is worsened
by physically inactive lifestyle. Clinicians may need to monitor the
consumption of spicy foods in older adults, along with their physical
activity, to prevent AD or cognitive decline.
Bruce
2024-09-05 21:27:50 UTC
Permalink
Post by Helvetica Depot
Post by Bruce
On Thu, 5 Sep 2024 20:24:16 -0000 (UTC), "Carol"
Post by Carol
Probably but Don can't handle much heat now. Age change mostly. It's
been noted by several here that as they aged, they got less tolerant of
hot spicy pepper derived foods.
The more you eat hot spicy food, the more you'll be able to handle it.
Nope.
A total lie.
I'm referring to how much you can handle it while you're eating it.
I'm not talking about the digestive side. Thai and Indonesian people
weren't born with the ability to handle use amounts of spice. They've
gotten used to it. You, as an Anglo, most likely, are probably a sissy
when it comes to spicy food. No practice.
--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>
Ed P
2024-09-05 21:37:04 UTC
Permalink
Post by Bruce
Post by Helvetica Depot
Post by Bruce
On Thu, 5 Sep 2024 20:24:16 -0000 (UTC), "Carol"
Post by Carol
Probably but Don can't handle much heat now. Age change mostly. It's
been noted by several here that as they aged, they got less tolerant of
hot spicy pepper derived foods.
The more you eat hot spicy food, the more you'll be able to handle it.
Nope.
A total lie.
I'm referring to how much you can handle it while you're eating it.
I'm not talking about the digestive side. Thai and Indonesian people
weren't born with the ability to handle use amounts of spice. They've
gotten used to it. You, as an Anglo, most likely, are probably a sissy
when it comes to spicy food. No practice.
Growing up we had exotic spices like salt and pepper. There was even
cinnamon in the house.

We did have horseradish at times but that was by far the hottest thing
ever. Still can't take much heat.
Bruce
2024-09-05 21:40:31 UTC
Permalink
Post by Ed P
Post by Bruce
Post by Helvetica Depot
Nope.
A total lie.
I'm referring to how much you can handle it while you're eating it.
I'm not talking about the digestive side. Thai and Indonesian people
weren't born with the ability to handle use amounts of spice. They've
gotten used to it. You, as an Anglo, most likely, are probably a sissy
when it comes to spicy food. No practice.
Growing up we had exotic spices like salt and pepper. There was even
cinnamon in the house.
We did have horseradish at times but that was by far the hottest thing
ever. Still can't take much heat.
But if you had a reason to, which you probably don't, you could easily
increase your tolerance.
--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>
Hank Rogers
2024-09-05 22:32:02 UTC
Permalink
Post by Bruce
Post by Ed P
Post by Bruce
Post by Helvetica Depot
Nope.
A total lie.
I'm referring to how much you can handle it while you're eating it.
I'm not talking about the digestive side. Thai and Indonesian people
weren't born with the ability to handle use amounts of spice. They've
gotten used to it. You, as an Anglo, most likely, are probably a sissy
when it comes to spicy food. No practice.
Growing up we had exotic spices like salt and pepper. There was even
cinnamon in the house.
We did have horseradish at times but that was by far the hottest thing
ever. Still can't take much heat.
But if you had a reason to, which you probably don't, you could easily
increase your tolerance.
Master, I had mexican vittles last night, with plenty of habanero sauce.
Rice, beans, and enchiladas.

Would you like take a whiff now? It's OK, go ahead, Master.
Carol
2024-09-06 19:07:56 UTC
Permalink
Post by Ed P
Post by Bruce
Post by Helvetica Depot
Post by Bruce
On Thu, 5 Sep 2024 20:24:16 -0000 (UTC), "Carol"
Post by Carol
Probably but Don can't handle much heat now. Age change
mostly. It's been noted by several here that as they aged,
they got less tolerant of hot spicy pepper derived foods.
The more you eat hot spicy food, the more you'll be able to handle it.
Nope.
A total lie.
I'm referring to how much you can handle it while you're eating it.
I'm not talking about the digestive side. Thai and Indonesian people
weren't born with the ability to handle use amounts of spice.
They've gotten used to it. You, as an Anglo, most likely, are
probably a sissy when it comes to spicy food. No practice.
Growing up we had exotic spices like salt and pepper. There was even
cinnamon in the house.
Same here.
Post by Ed P
We did have horseradish at times but that was by far the hottest
thing ever. Still can't take much heat.
Didn't have that one at all. I shifted mostly to mustards, mild amounts
of horseradish, and curries.
Helvetica Depot
2024-09-05 22:34:23 UTC
Permalink
Post by Bruce
Post by Helvetica Depot
Post by Bruce
On Thu, 5 Sep 2024 20:24:16 -0000 (UTC), "Carol"
Post by Carol
Probably but Don can't handle much heat now. Age change mostly. It's
been noted by several here that as they aged, they got less tolerant of
hot spicy pepper derived foods.
The more you eat hot spicy food, the more you'll be able to handle it.
Nope.
A total lie.
I'm referring to how much you can handle it while you're eating it.
You were corrected, stop rationalizing.
Post by Bruce
I'm not talking about the digestive side. Thai and Indonesian people
weren't born with the ability to handle use amounts of spice. They've
gotten used to it. You, as an Anglo, most likely, are probably a sissy
when it comes to spicy food. No practice.
You as an unknowledgeable speculator lack the data to support such a
claim.

I do prefer Korean levels of pepper spice a bit over Szechuan's
incineratory scovilles.
Bruce
2024-09-05 23:38:21 UTC
Permalink
Post by Helvetica Depot
Post by Bruce
Post by Helvetica Depot
Post by Bruce
On Thu, 5 Sep 2024 20:24:16 -0000 (UTC), "Carol"
Post by Carol
Probably but Don can't handle much heat now. Age change mostly. It's
been noted by several here that as they aged, they got less tolerant of
hot spicy pepper derived foods.
The more you eat hot spicy food, the more you'll be able to handle it.
Nope.
A total lie.
I'm referring to how much you can handle it while you're eating it.
You were corrected, stop rationalizing.
You were barking up the wrong tree. Get over it.
Post by Helvetica Depot
Post by Bruce
I'm not talking about the digestive side. Thai and Indonesian people
weren't born with the ability to handle use amounts of spice. They've
gotten used to it. You, as an Anglo, most likely, are probably a sissy
when it comes to spicy food. No practice.
You as an unknowledgeable speculator lack the data to support such a
claim.
I do prefer Korean levels of pepper spice a bit over Szechuan's
incineratory scovilles.
Anglo sissy, I knew it.
--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>
Hank Rogers
2024-09-05 23:46:16 UTC
Permalink
Post by Bruce
Post by Helvetica Depot
Post by Bruce
Post by Helvetica Depot
Post by Bruce
On Thu, 5 Sep 2024 20:24:16 -0000 (UTC), "Carol"
Post by Carol
Probably but Don can't handle much heat now. Age change mostly. It's
been noted by several here that as they aged, they got less tolerant of
hot spicy pepper derived foods.
The more you eat hot spicy food, the more you'll be able to handle it.
Nope.
A total lie.
I'm referring to how much you can handle it while you're eating it.
You were corrected, stop rationalizing.
You were barking up the wrong tree. Get over it.
Post by Helvetica Depot
Post by Bruce
I'm not talking about the digestive side. Thai and Indonesian people
weren't born with the ability to handle use amounts of spice. They've
gotten used to it. You, as an Anglo, most likely, are probably a sissy
when it comes to spicy food. No practice.
You as an unknowledgeable speculator lack the data to support such a
claim.
I do prefer Korean levels of pepper spice a bit over Szechuan's
incineratory scovilles.
Anglo sissy, I knew it.
Oh, Master, you're so forceful!
Helvetica Depot
2024-09-06 14:23:54 UTC
Permalink
Post by Bruce
Post by Helvetica Depot
Post by Bruce
Post by Helvetica Depot
Post by Bruce
On Thu, 5 Sep 2024 20:24:16 -0000 (UTC), "Carol"
Post by Carol
Probably but Don can't handle much heat now. Age change mostly. It's
been noted by several here that as they aged, they got less tolerant of
hot spicy pepper derived foods.
The more you eat hot spicy food, the more you'll be able to handle it.
Nope.
A total lie.
I'm referring to how much you can handle it while you're eating it.
You were corrected, stop rationalizing.
You were barking up the wrong tree. Get over it.
Post by Helvetica Depot
Post by Bruce
I'm not talking about the digestive side. Thai and Indonesian people
weren't born with the ability to handle use amounts of spice. They've
gotten used to it. You, as an Anglo, most likely, are probably a sissy
when it comes to spicy food. No practice.
You as an unknowledgeable speculator lack the data to support such a
claim.
I do prefer Korean levels of pepper spice a bit over Szechuan's
incineratory scovilles.
Anglo sissy, I knew it.
Racist dike-runner, a true Boer of a man you are.
D
2024-09-05 21:36:20 UTC
Permalink
Post by Carol
Not grilling on Labor Day (weather permitting, of course)...is
downright unAmerican.
Yep, too hot out. Made chicken thighs in the air fryer.
I made a different bit of stir fry. Minced some garlic and started
it in a bit of olive oil to star while I cleaned and diced 2 Bok
choy stems and tops then added lots of mushrooms and a bit of
sweet-sour sauce then 6oz smoked beef hilshire farms sausage. Don
and I weren't very hungy so that was it.
https://postimg.cc/xkCgYxB9
Tonight, Don is cooking.
I bet that a bit of kimchi would really round that out!
Probably but Don can't handle much heat now. Age change mostly. It's
been noted by several here that as they aged, they got less tolerant of
hot spicy pepper derived foods.
D*mn it! That means my wife won't be able to eat anything except chicken
in 40 years time! =( I know what I'm in for when that happens. ;)

But I'm still fairly young and strong, so bring on the heat for me,
please!
Carol
2024-09-06 19:02:58 UTC
Permalink
Post by D
Post by Carol
Not grilling on Labor Day (weather permitting, of
course)...is downright unAmerican.
Yep, too hot out. Made chicken thighs in the air fryer.
I made a different bit of stir fry. Minced some garlic and
started it in a bit of olive oil to star while I cleaned and
diced 2 Bok choy stems and tops then added lots of mushrooms
and a bit of sweet-sour sauce then 6oz smoked beef hilshire
farms sausage. Don and I weren't very hungy so that was it.
https://postimg.cc/xkCgYxB9
Tonight, Don is cooking.
I bet that a bit of kimchi would really round that out!
Probably but Don can't handle much heat now. Age change mostly.
It's been noted by several here that as they aged, they got less
tolerant of hot spicy pepper derived foods.
D*mn it! That means my wife won't be able to eat anything except
chicken in 40 years time! =( I know what I'm in for when that
happens. ;)
But I'm still fairly young and strong, so bring on the heat for me,
please!
LOL, no problem, it comes on slowly and not on everyone.
D
2024-09-06 22:03:34 UTC
Permalink
Post by Carol
Post by D
Post by Carol
Not grilling on Labor Day (weather permitting, of
course)...is downright unAmerican.
Yep, too hot out. Made chicken thighs in the air fryer.
I made a different bit of stir fry. Minced some garlic and
started it in a bit of olive oil to star while I cleaned and
diced 2 Bok choy stems and tops then added lots of mushrooms
and a bit of sweet-sour sauce then 6oz smoked beef hilshire
farms sausage. Don and I weren't very hungy so that was it.
https://postimg.cc/xkCgYxB9
Tonight, Don is cooking.
I bet that a bit of kimchi would really round that out!
Probably but Don can't handle much heat now. Age change mostly.
It's been noted by several here that as they aged, they got less
tolerant of hot spicy pepper derived foods.
D*mn it! That means my wife won't be able to eat anything except
chicken in 40 years time! =( I know what I'm in for when that
happens. ;)
But I'm still fairly young and strong, so bring on the heat for me,
please!
LOL, no problem, it comes on slowly and not on everyone.
Let's hope for the best! ;)
Dave Smith
2024-09-05 21:56:51 UTC
Permalink
Post by Carol
I bet that a bit of kimchi would really round that out!
Probably but Don can't handle much heat now. Age change mostly. It's
been noted by several here that as they aged, they got less tolerant of
hot spicy pepper derived foods.
That is not a hard and fast rule. It is certainly the opposite of my
experience. I find that a lot of people who grew up with relatively
bland food are eating more and more herbs and spices and upping the heat
factor. As people age their sense of taste diminishes and the seem to
want more flavour and more tang.
Cindy Hamilton
2024-09-06 08:48:09 UTC
Permalink
Post by Dave Smith
Post by Carol
I bet that a bit of kimchi would really round that out!
Probably but Don can't handle much heat now. Age change mostly. It's
been noted by several here that as they aged, they got less tolerant of
hot spicy pepper derived foods.
That is not a hard and fast rule. It is certainly the opposite of my
experience. I find that a lot of people who grew up with relatively
bland food are eating more and more herbs and spices and upping the heat
factor. As people age their sense of taste diminishes and the seem to
want more flavour and more tang.
It's definitely something that takes practice. I used to be a real
chile-head; no food was too hot.* I stopped seeking out the really hot
stuff for a while, and now I can just about tolerate "medium" curry.

I still like fresh, raw jalapeno on a salad from time to time, though.

*On the other hand, "too hot" has gotten a lot hotter. There were no
Carolina Reaper or Ghost peppers back then.
--
Cindy Hamilton
Bruce
2024-09-06 09:00:07 UTC
Permalink
On Fri, 6 Sep 2024 08:48:09 -0000 (UTC), Cindy Hamilton
Post by Cindy Hamilton
Post by Dave Smith
Post by Carol
I bet that a bit of kimchi would really round that out!
Probably but Don can't handle much heat now. Age change mostly. It's
been noted by several here that as they aged, they got less tolerant of
hot spicy pepper derived foods.
That is not a hard and fast rule. It is certainly the opposite of my
experience. I find that a lot of people who grew up with relatively
bland food are eating more and more herbs and spices and upping the heat
factor. As people age their sense of taste diminishes and the seem to
want more flavour and more tang.
It's definitely something that takes practice. I used to be a real
chile-head; no food was too hot.* I stopped seeking out the really hot
stuff for a while, and now I can just about tolerate "medium" curry.
I still like fresh, raw jalapeno on a salad from time to time, though.
*On the other hand, "too hot" has gotten a lot hotter. There were no
Carolina Reaper or Ghost peppers back then.
We still have Carolina reaper peppers in the fridge that I grew myself
last (Australian) summer. The only way we can use them is dehydrate
them, turn them into chile powder and use tiny amounts in dishes. It
was a fun experiment but I won't repeat it. Next time, I'll grow hot
peppers again, but not that hot.
--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>
Helvetica Depot
2024-09-06 14:52:02 UTC
Permalink
Post by Bruce
We still have Carolina reaper peppers in the fridge that I grew myself
last (Australian) summer. The only way we can use them is dehydrate
them, turn them into chile powder and use tiny amounts in dishes. It
was a fun experiment but I won't repeat it. Next time, I'll grow hot
peppers again, but not that hot.
This poast should be archived and laminated in the RFC cookbook as proof
that an embittered and spiteful troll can (if they at long last choose
to) speak of food.

I call this an RFC behavior modification success story!
D
2024-09-06 21:08:31 UTC
Permalink
Post by Bruce
We still have Carolina reaper peppers in the fridge that I grew myself
last (Australian) summer. The only way we can use them is dehydrate
them, turn them into chile powder and use tiny amounts in dishes. It
was a fun experiment but I won't repeat it. Next time, I'll grow hot
peppers again, but not that hot.
This poast should be archived and laminated in the RFC cookbook as proof that
an embittered and spiteful troll can (if they at long last choose to) speak
of food.
I call this an RFC behavior modification success story!
Please submit this to https://www.apa.org/! Could be an excellent article
and research project on how to rehabilitate very retarded and mentally
damaged people!
Helvetica Depot
2024-09-07 16:00:28 UTC
Permalink
Post by D
Post by Helvetica Depot
Post by Bruce
We still have Carolina reaper peppers in the fridge that I grew myself
last (Australian) summer. The only way we can use them is dehydrate
them, turn them into chile powder and use tiny amounts in dishes. It
was a fun experiment but I won't repeat it. Next time, I'll grow hot
peppers again, but not that hot.
This poast should be archived and laminated in the RFC cookbook as
proof that an embittered and spiteful troll can (if they at long last
choose to) speak of food.
I call this an RFC behavior modification success story!
Please submit this to https://www.apa.org/! Could be an excellent
article and research project on how to rehabilitate very retarded and
mentally damaged people!
+1!
Delbert's Caselock
2024-09-06 16:07:24 UTC
Permalink
Post by Carol
Not grilling on Labor Day (weather permitting, of course)...is
downright unAmerican.
Yep, too hot out. Made chicken thighs in the air fryer.
I made a different bit of stir fry. Minced some garlic and started
it in a bit of olive oil to star while I cleaned and diced 2 Bok
choy stems and tops then added lots of mushrooms and a bit of
sweet-sour sauce then 6oz smoked beef hilshire farms sausage. Don
and I weren't very hungy so that was it.
https://postimg.cc/xkCgYxB9
Tonight, Don is cooking.
I bet that a bit of kimchi would really round that out!
Probably but Don can't handle much heat now. Age change mostly. It's
been noted by several here that as they aged, they got less tolerant of
hot spicy pepper derived foods.
Understood, one has to work around the older gut, so to speak!

That said, Korean red pepper flakes are some of the most tasty lower
heat level spices around.

In fact far less heat than the typical coarse red pepper flakes one
finds in the average pizzeria condiment jar.

https://www.flickr.com/photos/thinkjose/8595625757/

I highly recommend to you:

https://fusion-select.com/products/korean-chili-pepper-1
Korean Chili Pepper – Fusion Select
🌶 ENJOY A TASTY, TOLERABLE HEAT - Our Korean chili flakes are perfect
for those who want a bit of kick in their dishes without burning their
tongue!

https://www.grocery.com/store/fusion-select-korean-premium-non-gmo-gluten-free-red-chili-peppe

$11.24
Carol
2024-09-06 20:10:26 UTC
Permalink
Post by Delbert's Caselock
Post by Carol
Not grilling on Labor Day (weather permitting, of
course)...is downright unAmerican.
Yep, too hot out. Made chicken thighs in the air fryer.
I made a different bit of stir fry. Minced some garlic and
started it in a bit of olive oil to star while I cleaned and
diced 2 Bok choy stems and tops then added lots of mushrooms
and a bit of sweet-sour sauce then 6oz smoked beef hilshire
farms sausage. Don and I weren't very hungy so that was it.
https://postimg.cc/xkCgYxB9
Tonight, Don is cooking.
I bet that a bit of kimchi would really round that out!
Probably but Don can't handle much heat now. Age change mostly.
It's been noted by several here that as they aged, they got less
tolerant of hot spicy pepper derived foods.
Understood, one has to work around the older gut, so to speak!
That said, Korean red pepper flakes are some of the most tasty lower
heat level spices around.
Yup! Got them first in Korea at an open air market and fell in love
with them. Easy to get in the USA as well.
Post by Delbert's Caselock
In fact far less heat than the typical coarse red pepper flakes one
finds in the average pizzeria condiment jar.
Yes, with a better depth of flavor as well.
Delbert's Caselock
2024-09-06 22:13:49 UTC
Permalink
Post by Carol
Post by Delbert's Caselock
Post by Carol
Not grilling on Labor Day (weather permitting, of
course)...is downright unAmerican.
Yep, too hot out. Made chicken thighs in the air fryer.
I made a different bit of stir fry. Minced some garlic and
started it in a bit of olive oil to star while I cleaned and
diced 2 Bok choy stems and tops then added lots of mushrooms
and a bit of sweet-sour sauce then 6oz smoked beef hilshire
farms sausage. Don and I weren't very hungy so that was it.
https://postimg.cc/xkCgYxB9
Tonight, Don is cooking.
I bet that a bit of kimchi would really round that out!
Probably but Don can't handle much heat now. Age change mostly.
It's been noted by several here that as they aged, they got less
tolerant of hot spicy pepper derived foods.
Understood, one has to work around the older gut, so to speak!
That said, Korean red pepper flakes are some of the most tasty lower
heat level spices around.
Yup! Got them first in Korea at an open air market and fell in love
with them. Easy to get in the USA as well.
Post by Delbert's Caselock
In fact far less heat than the typical coarse red pepper flakes one
finds in the average pizzeria condiment jar.
Yes, with a better depth of flavor as well.
You ain't kidding, you get the whole earthy/fruity spectrum with Korean
pepper.
Carol
2024-09-07 17:51:03 UTC
Permalink
Post by Delbert's Caselock
Post by Carol
Post by Delbert's Caselock
Post by Carol
Not grilling on Labor Day (weather permitting, of
course)...is downright unAmerican.
Yep, too hot out. Made chicken thighs in the air fryer.
I made a different bit of stir fry. Minced some garlic and
started it in a bit of olive oil to star while I cleaned and
diced 2 Bok choy stems and tops then added lots of mushrooms
and a bit of sweet-sour sauce then 6oz smoked beef hilshire
farms sausage. Don and I weren't very hungy so that was it.
https://postimg.cc/xkCgYxB9
Tonight, Don is cooking.
I bet that a bit of kimchi would really round that out!
Probably but Don can't handle much heat now. Age change mostly.
It's been noted by several here that as they aged, they got less
tolerant of hot spicy pepper derived foods.
Understood, one has to work around the older gut, so to speak!
That said, Korean red pepper flakes are some of the most tasty
lower heat level spices around.
Yup! Got them first in Korea at an open air market and fell in love
with them. Easy to get in the USA as well.
Post by Delbert's Caselock
In fact far less heat than the typical coarse red pepper flakes
one finds in the average pizzeria condiment jar.
Yes, with a better depth of flavor as well.
You ain't kidding, you get the whole earthy/fruity spectrum with
Korean pepper.
OhI'm sorry. Here you were so happy to show me a new thing and found
I've been using it for a long time! 22 years if I'm right!

Carol
2024-09-07 17:47:44 UTC
Permalink
Post by Carol
Post by Delbert's Caselock
Post by Carol
Not grilling on Labor Day (weather permitting, of
course)...is downright unAmerican.
Yep, too hot out. Made chicken thighs in the air fryer.
I made a different bit of stir fry. Minced some garlic and
started it in a bit of olive oil to star while I cleaned and
diced 2 Bok choy stems and tops then added lots of mushrooms
and a bit of sweet-sour sauce then 6oz smoked beef hilshire
farms sausage. Don and I weren't very hungy so that was it.
https://postimg.cc/xkCgYxB9
Tonight, Don is cooking.
I bet that a bit of kimchi would really round that out!
Probably but Don can't handle much heat now. Age change mostly.
It's been noted by several here that as they aged, they got less
tolerant of hot spicy pepper derived foods.
Understood, one has to work around the older gut, so to speak!
That said, Korean red pepper flakes are some of the most tasty lower
heat level spices around.
Yup! Got them first in Korea at an open air market and fell in love
with them. Easy to get in the USA as well.
Post by Delbert's Caselock
In fact far less heat than the typical coarse red pepper flakes one
finds in the average pizzeria condiment jar.
Yes, with a better depth of flavor as well.
This morning I put together a small batch of fresh Kimchee. This is a
derived recipe where I reverse engineered a type made in Kyushu (Island
of Japan where Sasebo and Fukuoka are. nearest Korea so over the ages
had some blending of foods).

Fresh Kimchee either isn't fermented or only mildly so. It's
differences are crunchy bits stay crunchy and has a noted element of
salt as it's less rinsed. Common veggies are nappa cabbage, bok choy
(not baby), carrot, daikon, bean sprouts.

This is soaked 45 minites in a fairly heavy salt and water solution
then rinsed. Taste test until it's the right level of salt. Drain
reserving some of the water then add Korean chile powder, often blended
with shichimi (sp? S&B brand. I saw many versions in Japan for it, it's
a blend of medium level heat chilies) to your tastes. I start with 1/2
tsp and mix then taste and adjust upwards depending on volume. I made
about 1 cup (a bit over) and was happy with the tsp Korean then a shake
of the shichimi.
Delbert's Caselock
2024-09-04 20:54:32 UTC
Permalink
Not grilling on Labor Day (weather permitting, of course)...is
downright unAmerican.
Yep, too hot out. Made chicken thighs in the air fryer.
I made a different bit of stir fry. Minced some garlic and started it
in a bit of olive oil to star while I cleaned and diced 2 Bok choy
stems and tops then added lots of mushrooms and a bit of sweet-sour
sauce then 6oz smoked beef hilshire farms sausage. Don and I weren't
very hungy so that was it.
https://postimg.cc/xkCgYxB9
Tonight, Don is cooking.
I bet that a bit of kimchi would really round that out!
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