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Fiery stuff?

post #1 of 4
9/15/08 at 6:22pm
Thread Starter 
Trying to figure this one out...

Made a junky beef curry the other night, using Patak's Red Curry Paste. Crap, I tell you, pure crap.

However, when I normally eat, say, fresh jalapenos (which I love) or nuclear hot wings, or load up a dish with horseradish, ginger, wasabi, or whatever, I suffer no ill effects at all- in fact, I LOVE the heat-related endorphin rush. However, if I use a cheap or low-quality "hot" ingredient like the above mentioned curry paste, I suffer ill effects (that shall remain nameless, but occur at multiple body locations) for a couple of days.

I can't suss out the difference other than to say it's NOT the capsaicin or other pepper-related schtuff. Any ideas or experience?
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post #2 of 4
9/16/08 at 5:10am
My guess would be that it's not the stuff that makes it hot that bothers you, it's the preservatives and additives that are doing it. Check the labels of foods that bother you and see if they have common ingredients.

Keep eating real food and stay away from stuff with ingredients you can't pronounce. Go wasabi!!!!
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post #3 of 4
10/2/08 at 12:34pm
yes I agree- try and keep the ingredients as natural as possible, then you have an idea of what you're eating :smiles:
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post #4 of 4
10/2/08 at 6:18pm
Ah "Patak's". I remember that stuff, bought it --ONCE. Turned everything red, never again.

Problem with labeling foods is that "spices" are just that, and there's no real break down of the actual spices used. If you really want to gross yourself out you can find out online what most Governments will allow in spices: Certain percentage of rodent droppings, certain percentage of rodent hair. A certain softdrink company prefers to buy PWB nutmeg--that is Broken Punky Wormy, because it is easier to destill out the volatile oils from PWB nutmeg than with whole sound nutmeg.

I guess what I'm saying is that it's funner, more educational, and probably healthier for you to start making your own curry mixes--still practised by many housholds in Asia. There are different techniques, from grinding your own in a coffee mill to dry roasting whole spices, then grinding, "blooming" in hot oil, or sweating whole spices with aromatics like onions and garlic
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