Dan Mitchell wrote:
>As the sauces get hotter and hotter, capsicain moves up the list of
>ingredients, and you can actually buy that stuff pure, though at that
>point it really would have no flavour left at all.
>
>
I really don't get that at all. My late brother was a fiend for the
hottest stuff he could find. (No direct evidence that it had anything to
do with his untimely demise, but....) He had stuff in unlabeled bottles
that had been tracked down in unmarked alleys in Jamica, that sort of thing.
I prefer some actual taste of the peppers, not some industrial chemical
more suitable for other uses than going in my mouth. Generally, I also
prefer to taste comething of the other food on which the salsa had been
put.
Not that either are partucularly hot, but to me it's like the difference
between Tabasco and Crystal (and its many clones) Hot sauces. The
Tabasco has some flavor subtlety. You can tell that is was made from an
actual fruit. The other stuff is only about heat.
Moose
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