• Security incident: ISF was recently accessed by intruders. Please change your password, and change it anywhere else you used it. Read more

Salt in diet is a sneaky thing

The Don said:
Boiled meat ? That doesn't sound like the British food that I've been eating for the last 50 years. That's not to say we don't have stews and casseroles or that every dish involves the complex layering of flavours but British food isn't that different from the meat-and-potatoes that my US in-laws of German, Scandinavian and Irish ancestry eat regularly.

In fact if you wanted to stereotype British cuisine with a single cooking method, fried (deep or pan) would IMO be it.



If this link is to be believed, Tabasco and jalapenos are about the same on the Scoville scale. Of course with Tabasco you also get salt and vinegar adding flavour to the (tabasco) chilies.

https://www.chilliworld.com/factfile/scoville-scale

I'm not a "hot head" by any means and Tabasco is sufficiently hot to act as a condiment. I've tried sauces further up the heat scale and find that, as a condiment, they are too hot and actually impair my enjoyment. As ingredients, they may have their uses, but sloshing Mad Dog Inferno onto a slice of pizza or into a tuna and sweetcorn sandwich will IMO ruin it.
Click to expand...
Correct - both are already tasty as they are. Heat should only be used if it meshes well with the food it is on and does not destroy the tastes of that food!!! Except for teaching to culinary incompetents or show offs I pick the right sauce/chili pepper for the food it is to go with.
 
fuelair said:
Tabasco is not that hot (though outside of Indian foods, English stuff is usually (or used to be ) pretty bland (think boiled meats as opposed to grilled).

As to peppers straight I love Jalapenos and I can safely move up the scale a bit too. However, for Habaneros it is thinly diced and not too much!!!
Click to expand...


I am a serious chilli head, I can drink Tobasco out of the bottle, it's not that hot to me. I have about 200ml left of a homemade sauce I cooked up a while back from Trinidad Scorpion Chilli (1.2m scoville chillis, sauce is about 400k)

Anything hotter than a half a million Scoville starts getting uncomfortable for me. Habernero has a lot of flavour as does Naga chilli and both make excellent dipping sauces for TV snacks.

English food is not bland though. The stuff you've eaten might have been, but English cuisine dates back to at least the late 900's when Inns first started being a thing and enterprising publicans started to offer food to people as well as ales.

It's similar but distinct from classic French cuisine with similar flavours. Lots of it comes from peasant type of food where less prime cuts of meat were cooked long and slowly and very little food was wasted.

Over time as new ingredients and new spices and flavours have been introduced it's kind of grown a lot, but classic English food is stuff like soups, stews, pies, puddings, (sweet and savoury) hotpots, cobblers and the like.
Roast beef is a relatively recent addition (17th century IIRC)
 
Skeptical Greg said:
I don't understand the point of putting killer hot sauce on anything..
Click to expand...

Adrenaline.

You build up a tolerance over time and if you can get past the burn of some of the hotter chillis they have a lot of flavour.

It's cheaper than jumping out of planes.
 
You must log in or register to reply here.

Share this page

ISF - Join now!

Every member here is approved by hand. No bots, no spam, just people who care about evidence and honest debate.

Membership is free!

Create your free account

Back
Top Bottom