On the plate

RezDog

RezDog

Member
As a young adult, I ate a lot of very spicy food. Then when I had kids, I had to tone it down, and I never did get a like for that spicy again. So many of the hot sauces are very salty while being hot at the same time, and those ones I can do without. I am not much of a salt consumer, I get enough from the air here. I do like a Canadian level of spicy Thai food, the Thai people can eat incredibly hot food. Sriracha cooked into a dish as flavour is quite nice, and a few of those little Thai peppers are good too. Just enough to break a sweat at the end of the meal is perfect. I do like Mexican spicy foods too, and again not crazy hot but enough to give the dish life. Some of the Indian food I have tried has that delayed burn. You don’t know how hot it is until you have eaten quite a bit, its like it builds up. As long as it does not later light my backside on fire, I kind of like it a little spicy.
 
M

Mike Blue

Member
You can build a tolerance to capsaicin and that will wax and wane with exposure. Some people seem to have a built in resistance too and accept more of the fire that their table companions quail at.

Of course in this day of pestilence, adding a little hot to the food might help diagnose the virus when you think you can't smell or taste anything.
 
Bruno

Bruno

Administrator
Staff member
Interesting idea. Although they do report loss of taste and smell as symptoms, isn't capsaicin triggering pain receptors?

Btw I was wondering about something else in relation to something Ron told me a couple of years ago.
I know we don't have antibodies to Covid19 so our immune system doesn't recognize it. And this year's flu shot doesn't contain anything useful for it. But does getting a shot also not train the performance of the immune response system itself? And so would reoccurring vaccination, even for different diseases, not train the immune response system into reacting more efficiently and therefore give an edge for if you are infected by Covid19?

The reason I though I'd ask was that I had full on influenza when I was 20 and since then I got the flu shot every year. I know I am not in the risk category even now, let alone when I was 20, but if I can do anything to decrease the odds of ever having to experience something like that again...
Anyway, I remember that the first x years of getting flu shots, I developed mild symptoms every time. Nothing serious, but my body knew something was happening. But after a number of years, that completely faded and I never feel anything from my shots anymore. 2 years ago I went in for a refresher of my tetanus shot which also contains 3 other things. I think it was diphtheria, whooping cough and something else. The doctor told me that that one would have a kick to it and would definitely affect me. But again, nothing. Not even a mild soreness in the shoulder.

I may be completely off-base here and I was wondering if there can be anything to the idea or not.
 
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Mike Blue

Member
When they built any vaccine they add what are called adjuvants. Some sort of irritating chemical that will draw the attention of the immune system and thus get a better response to the stimulus of the vaccine itself.

There is some thinking behind the annual flu shot that it stimulates the immune system to be a little more active during that season.
 
32t

32t

Active Member
Capnography

My new word for the day.

OOOPs should have been in the off topic thread............ :)
 
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Bruno

Bruno

Administrator
Staff member
This morning's breakfast: stirfried hash browns and cabbage (aka bubble and squeak) with bacon and eggs!

My oldest daughter and wife think breakfast is some cereal and a snall yoghurt. My youngest daughter is like: 'I'll have a big plate of whatever you are frying in that pan, thank you!'

20200421_083303.jpg
 
Bruno

Bruno

Administrator
Staff member
Yesterday we made fresh pizza.

Mine was a base of my hone made spaghetti sauce, with a small dose of garlic reaper sauce, sprinkled with capers. Then generously heaped with gorgonzola blue cheese, cheddar and mozzarella, and finished with gourmet salami.

20200424_181946.jpg
 
Bruno

Bruno

Administrator
Staff member
Breakfast: a bit of sausage, some shiitake, zucchini and paprika. Seasoned while frying with low sodium soy sauce and a drop of reaper sauce.
20200427_081708.jpg
 
Bruno

Bruno

Administrator
Staff member
32t said:
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.

Doug Larson
Click to expand...
I at a lot of dishes like that last week. Lost a pound and a half :)
See the trick is a) frying is much more tasty than raw or steamed, b) soy sauce, hot sauce, a bullion cube enriches the flavor of the entire dish, and c) a bit of meat or egg in it will chase away hunger for a long time.
 
Bruno

Bruno

Administrator
Staff member
My wife as well. I want my vegetables at least cooked, but preferably stewed or fried in a pan.
 
RezDog

RezDog

Member
Hot but still quite crisp works for most veggies. We eat raw veggies here often as well. Some veggies are only great raw if they are pickled or marinated in a sauce, like cabbage for example. Others like peppers are excellent raw and fall into a state of poor texture if taken past warmed up. If I cook carrots, they ore still quite crisp. I often grate turnip or beet into my salad.
 
Bruno

Bruno

Administrator
Staff member
My recent experiments would put most of the blame on bread. I've been eating rich and hearty breakfasts with a lot of meat and vegetables and chess, and been losing weight as a result.

And hot sauce, obviously :)
 
32t

32t

Active Member
Just got done with a 6 day camping and fishing trip. Big hearty breakfasts with home made bacon and eggs with potatoes.

Suppers where deep fried fish and potatoes with onion rings mostly

We did have steamed Crappie with onions and oranges one night.

No pictures mostly off grid.

My phone was at 84% battery when I got home!! :)

Forgot the home made sausage.

I hesitate to get on the scale.
 
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