Free Republic
Browse · Search
News/Activism
Topics · Post Article

To: JRandomFreeper
We have some Thai and Malaysian folks in our circle ~ and some Koreans and Philippinos as well ~ so they all do the hot spice thing but in slightly different ways.

Malaysian cooking kinda' wins ~ it's a cross between ghost peppers and battery acid ~ steams even when it's cold.

There are kimchi mixes that are contenders though. They take these special daikon radishes and strip off the mild parts, cube up the hot parts, and slather on sambak ~ then make it real red with some plain old fashioned paprika.

An Indian friend had some fried pretzle type snacks he'd fixed up special once for a party. So we are sitting there eating these things and I noticed my neck was numb ~ had that afterburner trick you get with Pakistani greenbeans if you now what I mean.

I mentioned these were kind of hot; he replied through tears that he'd had enough.

That's when I knew I could win all these contests!

205 posted on 12/15/2012 2:03:19 PM PST by muawiyah
[ Post Reply | Private Reply | To 185 | View Replies ]


To: muawiyah
Recognize this? Som Tum


206 posted on 12/15/2012 2:09:11 PM PST by mylife (The Roar Of The Masses Could Be Farts)
[ Post Reply | Private Reply | To 205 | View Replies ]

Free Republic
Browse · Search
News/Activism
Topics · Post Article


FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson