Subj : chile verde comments
To : Dave Drum
From : Ruth Haffly
Date : Fri Sep 30 2022 14:38:11
Hi Dave,
DD> Pretty sure Jerry was a grunt. Not goofy enough to be a jarhead. Nor
DD> laid back enough for a wing wiper.
RH> Infantry got the "grunt" designation, long before Steve went into the
RH> Army.
DD> I'm not sure of the timing - but I think it came in during the mess in
DD> Vietnam. My younger brother was a grunt down in the delta. Came home
DD> with a Purple Heart and a Bronze Star.
In WWI they were doughboys. Steve had a high enough draft lottery number
to keep him out of Viet Nam but 8 young men from where he grew up were
killed in the war. AFAIK, only one from my home town was killed.
DD> He always said it's about the flavour of the green chilies more than
DD> the heat - although you do need *some* heat. Bv)=
RH> Agreed, but not "blow your socks off" heat.
DD> See tagline.
RH> I did, and agree with it. I like to taste my food, not have my mouth
RH> numbed by heat. A good heat will cover the whole mouth, not just parts
RH> of it.
DD> Among ourselves chilli cooks/heads refer to "early" heat, "late" heat
DD> and "lasting" heat. Early heat is the up-front heat on the tongue -
DD> which often fades out pretty quickly. The late heat is the back of the
DD> mouth/ throat heat that is usually your lasting heat.
Good way to describe it; I'll have to remember that.
DD> Then there is what I call sneaky heat. It shows up as a warm glow
DD> about three bites into the dish and reminds you "You just ate
DD> something spicy".
We've used that term also to describe that kind of heat. I had a Thai
meal in HI that had that kind of heat; it was good until the heat level
got too high to be enjoyable.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
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