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
*****