Posted on 12/13/2013 12:25:11 PM PST by greeneyes
Beautiful!
I read the thread from beginning to end, but not always in one swell foop.
From what I recall, I used a cup of beef broth with a teaspoon of apple cider vinegar, a pinch of red pepper flakes, and something else. It's very comforting when you have a cold or sinusitis. Got it from a supermarket paperback that involved making simple Asian-style dishes with ingredients usually available in American markets.
Garlic! One of the ingredients in the hot and sour broth!
Here in TN, we have humidity, ohyeah!
You are a superlative daughter and person!
Noted, copied, pasted, filed and appreciated!
Thank you!
IMHO, although canned jalapenos will have some effect, having done both "nacho chip bottled jalapenos", and the fresh, and hot, I think the fresh jalapeno is needed for the better in two days effect.
Ghost peppers would probably cure you in about two hours! I am terrified at the thought of eating one of those.
(Blush) Thanks, dear FRiend!
((((HUGS))))
Silentgypsy RECIPE RECONSTRUCTION ALERT!!!
Oh yum!
Sounds like what we might ordinarily do with chicky soup, but add the apple cider vinegar and pepper.... and can you remember the sweet? Possibly apple juice to go with the vinegar? Maybe for those of us calorie or blood sugar minded, stevia could be used? AND Possibly a splash of regular soy sauce or lo sodium variety for oriental salty?
At any rate, it’s a good clue to get started. Thanks very much!
Pinging JRandomFreeper to our efforts to reconstruct a hot and sour (or maybe hot, sweet, and sour) soup to use HOT PEPPERS for a cold remedy!
LOLOL! I just ready more closely your original post, Silentgypsy...in my previous guessing I added the sweet, and your post mentions NOTHING about SWEET! You stated HOT and sour! Lemon grass?
And of course, GARLIC!!!! I was also thinking a bit of parsley, cumin, onion, celery, and green pepper. Would bay leaf play well? Possibly some oregano or thyme or basil?
I was thinking the same thing, sockmonkey, that the dehotted peppers would be slower acting. I’m wondering if possibly the live enzymes from fresh would be part of the equation for effective transfer of the virus fighting properties.
/johnny
/johnny
“I think the fresh jalapeno is needed for the better in two days effect.”
Rather than our sort of guessing about bottled/fresh, let me see what I can find on that, if anything.
“Rather than our sort of guessing about bottled/fresh, let me see what I can find on that, if anything.”
I like it! Thanks!
“Without data, you’re just another opinion.” That was said by a quality control guru to the Japanese in the 60’s and 70’s - his name escapes me.
Yeah, I think that has to be true about the flavinoids. But wouldn’t the live enzymes also play a part somehow?
Understood about the cooking block. Some days are like that.
/johnny
FWIW.
The guy I was trying to think of was Dr. W. Edwards Deming. However I found that supposedly he just popularized statistical quality control for manufacturing. Apparently it was actually invented in the 20’s and 30’s by Walter A Shewhart. There seems to be a debate about who actually invented it. Deming for sure is the one to whom is attributed the above quote.
DO NOT USE NO HEAT JAPAPENOS as I read specifically ALL the capsaicin has been taken out to produce that pepper.
Here is information that will help:
“Since capsaicin is the heat producing substance found in peppers, it is only natural to measure pepper heat by measuring the amount of capsaicin within the pepper.”
“Today, peppers range from 0 Scoville Units for the regular bell pepper to upwards of 200,000 to 300,000 Scoville Units for the extremely hot habanero. Talk about hot! And what a range! Jalapeños are about 5,000 Scoville Units.”
Or eat one of rightly’s ghost peppers and be cured immediately on eating it, however, you will likely be in the emergency room after that particular “breed” of hot pepper, eating a whole one. I have seen these peppers at his house and I stood 100 yards away from them so the heat wouldn't reach me. :o)
(sorry rightly, had to make that pun)
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