Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site lll-crg.ARpA Path: utzoo!decvax!decwrl!ucbvax!ucdavis!lll-crg!booter From: booter@lll-crg.ARpA (Elaine Richards) Newsgroups: net.cooks Subject: Re: Tongue on a Hot Tin Roof -- how to kill the flames Message-ID: <947@lll-crg.ARpA> Date: Sun, 27-Oct-85 18:54:22 EST Article-I.D.: lll-crg.947 Posted: Sun Oct 27 18:54:22 1985 Date-Received: Mon, 28-Oct-85 01:35:10 EST References: <163@msunix.UUCP> <1581@uwmacc.UUCP> <12570@rochester.UUCP> <906@burl.UUCP> Reply-To: booter@lll-crg.UUCP (Elaine Richards) Distribution: na Organization: Chocoholics Non-Anonymous Lines: 14 The real way to deal with hot and spicy food is to get used to it. A biologist friend of mine said that there is a chemical in the spices that activate the pain receptors in you mouth. After a while and a few "Good Lords" and teary eyes, you will find the pain decrease to tolerable levels. If you drink anything that washes away the chemical, each post-sip bite becomes a rerun of the initial attack. If it is really awful, season your cooking lightly or tell the host (or waiter) to cool it on the spice. A place I go to in San Mateo (Helen's on El Camino) serves yogurt with the curry. Mixing it to taste helps. E *****