posted
I got this recipe off "Once Upon A Time in Mexico"
!!!ACHIOTTE PASTE!!!
05 Tablespoons Annato Seeds 02 teaspoons Cumin Seeds 01 Tablespoon Black Pepper Corns 08 All Spice Corns 1/2 teaspoon Cloves
mix in a coffee grinder you dont use to make your coffee with. Then pullout a blender and add the fallowing to it and blent.
03 Diced Havanero Peppers 1/2 Cup Orange Juice 1/2 Cup White Viniger Spice contents of Coffee grinder 02 Tablespoons of Salt 08 Minced Cloves of Garlic 05 Lemon's Juce Splash of GOOD Teccuila
!!!MEAT!!!
05 Pounds of Cubed Porkbutt
Preheat oven to 325 degrees Farrenheit. Toss meat and achiotte paste in BIG ziplock bag. Line a large pan with Bannana Leafs and pour contents of bag into it. Covor the product additional bannana leafs. Tightly cover pan with foil and bake in oven for four hours.
Serve Pueco Pibil over steamed white rice. A good deceration is Lemon Slices around the dish and additional Havanero Peppers whole on top.
This is actually really good. Takes some getting used to, but still yummy. I need something sweet to eat with it usually, to cut the salt and the heat.
posted
I'm trying to think of something that might cut the heat, and only coming up with various forms of merciful poison.
Posts: 37449 | Registered: May 1999
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posted
Don't they now sell over-the-counter freezing solution for wart removal? I suppose one could frostbite one's mouth before taking a bite ... *musing
Too bad, though. I like my tongue.
Posts: 14017 | Registered: May 2000
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See, I like spicy food. My tolerance for spice is actually pretty good. But spreading three chopped habanero peppers over five pounds of pork already rubbed in cumin, black pepper, and annato seeds -- and then garnishing with more habanero -- seems like the kind of thing you do to unsuspecting tourists.
Posts: 37449 | Registered: May 1999
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posted
This recipe reminds me of the story about the legendary ultra-hot peppers beserker Mayan assasins ate just before their missions, so they would be glad to die.
Posts: 6316 | Registered: Jun 2003
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This recipe ought to come with a cautionary statement: Warning -- the preparation and/or consumption of this dish may lead to permanent damage of your spelling ability.
Posts: 10397 | Registered: Jun 2005
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posted
I have such little tolerance for chile pepper heat that it isn't even funny. I've tried a slow desensitization process, and I just couldn't handle it.
But I can eat wasabi and horseradish straight, chew right through a lemon, and drink vinegar straight.
Chili peppers are spicy due to capsaicin. The other stuff that you listed are strong-tasting, but free of capsaicin. I would conclude that while you are tolerant of strong flavors, you are intolerant of capsaicin.
Posts: 10397 | Registered: Jun 2005
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Yep, I get that. I just don't understand why I would have a particular intolerance for capsaicin. And it truly doesn't seem to be an absence of willpower, as I've got that in spades. I also have a very high pain tolerance.
Googlage among the more and less respectable sites of the web suggests those with asthma may be more sensitive to capsaicin. (I do have reactive airway symptoms with URI/LRIs and cold air, and chile pepper heat does make my chest tight.) Additionally, capsaicin seems to be an on-trigger for many different types of receptors -- hot, cold, pain, etc. I know from the mapping we did in a biology class that I have an unusually high density of cold, hot, and pain receptors on the backs of my hands, and I have an acute sense of smell.
Maybe it's just that I have more receptors to flame on? Maybe it's an asthma-related thing? Who knows?
Maybe I'm just more of a wimp than I realized.
[And BTW, Tante Shvester, it has been a pleasure to read your posts while I browse through Hatrack.]
Posts: 14017 | Registered: May 2000
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CT, capsaicin is an enzyme, neh? But I would think it would also have to be broken down by another enzyme in the digestive system . . .
Maybe you lack the digestive enzyme? Or the capsaicin-triggered pathways are particularly sensitive (which is what you were saying with the asthma-related stuff, I think)?
Posts: 32919 | Registered: Mar 2003
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quote:Originally posted by ClaudiaTherese: I have such little tolerance for chile pepper heat that it isn't even funny. I've tried a slow desensitization process, and I just couldn't handle it.
But I can eat wasabi and horseradish straight, chew right through a lemon, and drink vinegar straight.
I don't understand.
I know theyve been out for a while, but have you tried the Wassabi Funions?
The Normal Funions kind of taste like Puffs of popcorn and light onion flavoring. So I havent felt like trying them much myself.
Posts: 63 | Registered: Aug 2005
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quote:Googlage among the more and less respectable sites of the web suggests those with asthma may be more sensitive to capsaicin. (I do have reactive airway symptoms with URI/LRIs and cold air, and chile pepper heat does make my chest tight.) Additionally, capsaicin seems to be an on-trigger for many different types of receptors -- hot, cold, pain, etc. I know from the mapping we did in a biology class that I have an unusually high density of cold, hot, and pain receptors on the backs of my hands, and I have an acute sense of smell.
Maybe it's just that I have more receptors to flame on? Maybe it's an asthma-related thing? Who knows?
Well now, this is interesting. I have asthma, but triggered by sawdust and extreme cold only, it would appear. I can drink vinegar straight, but sour things like lime & lemon I have very little tolerance for. I next to no sense of smell. And I have a bizarrely high tolerance to capsaicin.
I dunno. But other than the pork, I'm tempted to try this recipe out. Except I'd probably double or quadruple the peppers. Posts: 8355 | Registered: Apr 2003
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