HDTenEightyP/NetNews huggingface dataset:
From: paul@howtek.UUCP (Paul Rothenberg)
Newsgroups: rec.food.restaurants,rec.food.cooking
Subject: Re: Why do people like hot-spicy food?
Date: Tue, 1 Sep 92 11:29:54 EST
Organization: Howtek, Inc.
Reply-To: paul@howtek.UUCP (Paul Rothenberg)
X-Mailer: uAccess - Macintosh Release: 1.5v4


In article <1992Aug28.034710.2497@scifi.uucp> (rec.food.restaurants,rec.food.cooking), njs@scifi.uucp (Nicholas J. Simicich) writes:
> In article <1992Aug27.033140.6349@ole.cdac.com> ssave@ole.cdac.com (Shailendra Save) writes:
> 
> 
>[some stuff deleted]
>
> Hear, hear.  I eat a lot of hot food, but I eat a lot of spicy food as
> well, and the best is when you can roll a bite of food around in your
> mouth and taste each of the spices individually.
> 
> After a very spicy meal of Indian food, I frequently find myself
> feeling a little 'high'.  Even if the meal isn't hot-spicy, but just
> spiced heavily, I still sort of float out of the place.  Anyone else
> experience this?
> 
> 
> --
> Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
> SSI #AOWI 3958, HSA 318, NAUI #14065
> Join the movement ---  turn 'to bush' into a verb.
> 

There is a place in Amherst, MA called Joe's Paradise Chicken. They 
serve buffalo wings in a choice of sauces. I used to order the wings
with their "death wish plus" sauce;  that 's their normal "death wish"
recipe plus my "it's not hot enough" challenge. The modified sauce
was VERY VERY VERY hot.

One time I ate a dozen or so of those wings in one sitting. I then chowed
down a pint of ice cream.

For the next 30 minutes or so I experienced the most amazing sugar
& spice high.




===============================================
Paul M. Rothenberg

paul@howtek.uucp  -or-
decvax!fasfax!howtek!paul
Newsgroups: rec.food.restaurants
From: sasqatch@access.digex.com (Ralph E. Nelson)
Subject: Attention VA Tech/Radford Students
Summary: great food, long lines, just like home!
Organization: Express Access Online Communications, Greenbelt, MD USA
Date: Fri, 28 Aug 1992 21:07:19 GMT

Anyone who is going to be in the New River Valley area has got to go
to the Homeplace.  No, not the Farmhouse (which is good food, but not
even close to what i am talking about here...), the HOMEPLACE.

It is located in Catawba which is about 45 minutes east of Blacksburg down
a winding country road, but it is well worth the drive.  When you go, be 
sure wear comfortable clothes and you may even want to pack a picnic 
blanket.  This is because there is usually a wait in excess of an hour to
get a table!  I have known people (myself included) to wait as long as
3 hours for a chance to eat at their table(s).  Reservations are only taken
for LARGE groups (I think in 50+ people--possibly 75+).  

The Homeplace is in a converted farm house with real Southern home-cooked
food and LOTS of it.  For one amazingly low price (last spring it was
$8.95 plus tax), you get All-You-Can-Eat:

Fried Chicken 
Choice of either Roast Beef or 'Pork' (depending on the day of the week,
   'pork' is chops, ham, or barbeque)
Mashed potatoes
Green Beans
Cole Slaw
2 other veggies (can't remember but i want to say corn and maybe peas)
biscuits
gravy, apple butter, butter, jams, jellies, marmelades, etc
drinks (choice of bottomless soda/milk/coffee/tea/??)
and
Dessert (usually some type of turnover a-la-mode) -- not AYCE.

Each table must decide as a group which meats they will be getting, though
for a small extra charge (I think $1, maybe $2), you can just get all 3.  
Everything is served family style, i.e. bowls/platters of food brought to 
your table by the waitron as soon as it is emptied.  And they keep bringing
the food, and keep bringing the food, and KEEP bringing the food.  And it is
all so good!  The only thing they do not provide is a wheelbarrow and pusher
to take you out to your car.

No, I am not, nor have I ever been affiliated with the wondrous place 
except as a customer who keeps coming back time and time again every time
I am in town.

--
This has been another 
blithering message from...                    --Sasquatch
Xref: sparky rec.food.restaurants:1906 rec.food.cooking:15611
From: hughes@dogwood.botany.uga.edu (Wayne Hughes)
Newsgroups: rec.food.restaurants,rec.food.cooking
Subject: Re: Why do people like hot-spicy food?
Date: 31 Aug 92 22:59:48 GMT
Organization: Botany Department - U of Georgia, Athens

In article <1992Aug31.132206.9200@dcs.glasgow.ac.uk> jack@dcs.glasgow.ac.uk (Jack Campin) writes:
>grimjack@milton.u.washington.edu (Leslie Basel) wrote:
>> Clove oil has been used as a home remedy for toothache for a long time.
>> I don't know what's in it as an anaesthetic.  Maybe a menthol type of
>> active ingredient.
>
>It's a salicylate (amyl salicylate?  I'm not sure).  So its action is the
>same as that of chewing aspirin.  And it's something else to avoid for
>people with severe aspirin/azo-dye sensitivity (along with apples and
>kiwifruit, which also contain salicylate).
>
   Any references for this?  I find it hard to believe, as salicylate
   doesn't numb the tissues it comes in contact with; rather its
   action occurs in the brain.  I don't recall that chewing aspirin
   numbs the tongue.

   My Merck Index identifies the following components in oil of clove:
   eugenol (>80%); remaining components acetyleugenol, caryophyllene,
   and small quantities of furfural, vanillin, methyl amyl ketone.
   Apparently the eugenol is the analgesic (ref also Merck Index).  
   Eugenol and salicylate are related in that they are both phenolics,
   but the similarity ends there.

   Wayne
From: milo@cbnews.cb.att.com (guy.f.klose)
Newsgroups: rec.food.restaurants
Subject: Re: Dayton Eats
Date: 3 Sep 92 16:08:08 GMT
Article-I.D.: cbnews.1992Sep3.160808.28050
Distribution: na
Organization: AT&T

In article <1992Sep2.194935.27629@walter.cray.com>, jcarroll@ferris.cray.com (Jeff Carroll) writes:
> It clearly and palpably tastes of cinnamon and (I think) nutmeg; in fact,
> it's almost sweet. Is that authentic Cincinnati chili?

I consider two ingredients to be essential to Cincinnati chili: cinnamon
and unsweetened chocolate.  Another essential is that the ground beef used
shouldn't be browned, it should be boiled.  While that sounds disgusting
(looks disgusting too:  kind of greyish), it's essential for the correct
texture of the chili...suitable for a meat sauce or coney sauce.

Other ingredients that are common:  allspice, cloves, cumin, cayenne pepper,
chili powder.  Most of my recipes have very little tomato content (one
small can of tomato sauce for a gallon of chili).  I haven't seen a recipe
with nutmeg yet, but I wouldn't be surprised to find it in a recipe.

When I eat Skyline, or other Cincinnati Chili, the first thing I'll notice
after the initial euphoria (:-), is the subtlety of the flavor.  In good
Cincinnati Chili, I think that if you can notice any ingredient in particular,
and not just the subtle blend of spices, then the recipe needs a little
refining.

You know, Cincinnati Chili always seems to me to be much like the Greek
dish pastitsio.

If anyone wants to try making Cincinnati Chili at home, drop a line to
me...I have my favorite recipe on-line.

-- 
Guy Klose
milo@mvuxi.att.com
Xref: sparky rec.food.restaurants:1921 rec.food.cooking:15671
From: leighann@sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.restaurants,rec.food.cooking
Subject: Re: Why do people like hot-spicy food?
Date: 31 Aug 92 23:39:41 GMT
Organization: Sybase, Inc.

In article <17lrc3INNqtb@network.ucsd.edu> mbreen@sdacs.ucsd.edu (Michael Breen) writes:
>Ahhh!  The spicy food 'buzz'!  Yes, I've experienced it.  Yes, I enjoy it.

Back in my misspent youth, I subscribed to HIGH TIMES magazine, one
section of which was monthly devoted to the perpetual pursuit of the
legal high.  That's where I learned all my pepper-handling tricks (like
using milk as an emergency eyewash).  Anyway, the point of the article's
presence in HT was that capsaicin (I'm still not sure of the spelling)
is actually a drug.  Stimulant and (I think) mild hallucinogen.

Cheers,
	- Leigh Ann


Leigh Ann Hussey 		leighann@sybase.com
"They're mine!  All mine!  And what's mine is mine!" - Daffy Duck
Xref: sparky rec.food.restaurants:1916 rec.food.cooking:15647
From: throop@hsvaic.boeing.com (David Throop)
Newsgroups: rec.food.restaurants,rec.food.cooking
Subject: Re: Why do people like hot-spicy food?
Summary: Enkephalins, endorphins
Date: 31 Aug 92 22:05:06 GMT
Followup-To: rec.food.restaurants
Organization: The Boeing Company, Huntsville, AL


  Caspicum casues the body to release its natural pain killers:
enkephalins and endorphins.  These compounds act on the same receptors
as do the opiates.  Eating hot peppers gives me a mild high.
  Articles which I've read claim that Naloxone, (an opiate agonist
which blocks the effects of opiates) also blocks the enjoyment of
caspicum peppers -- even people who normally eat hot spicy food will
complain about the burning sensation after a dose of Naloxone.

  So there you have it.  They *are* addicting.

David Throop
Newsgroups: rec.food.restaurants,rec.food.cooking
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: Re: Why do people like hot-spicy food?
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Fri, 28 Aug 92 17:52:48 GMT

In article <1992Aug28.034710.2497@scifi.uucp> njs@scifi.uucp (Nicholas J. Simicich) writes:
>
>Hear, hear.  I eat a lot of hot food, but I eat a lot of spicy food as
>well, and the best is when you can roll a bite of food around in your
>mouth and taste each of the spices individually.  
>
>After a very spicy meal of Indian food, I frequently find myself
>feeling a little 'high'.  Even if the meal isn't hot-spicy, but just
>spiced heavily, I still sort of float out of the place.  Anyone else
>experience this?
>
>Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
>SSI #AOWI 3958, HSA 318, NAUI #14065
>Join the movement ---  turn 'to bush' into a verb.

	I have had a similar experience with spicy food, but my family 
	always told me it was because I am an airhead... :)
	On a related note, I made a pork dish the other day that has
	*a lot* of ground cloves in it. My husband and I both noticed
	that the cloves seemed to make our tongues feel numb. He 
	says the same thing happens when ever he has something that 
	contains a significant amount of cloves in it. For me, it 
	was the first time I experienced it. Anyone heard of this
	happening? Any of the chemists (or anyone else) know why
	it could happen? :) things to think about on a Friday afternoon...

	maggie. 
                         mgraham@zia.aoc.nrao.edu                        
         Disclaimer: All opinions expressed here are mine alone,
                       not those of the NRAO or NMIMT.  -mpg
:):):):):):):):):):):):):):):) Laughter is here :):):):):):):):):):):):):):):)

Xref: sparky rec.food.restaurants:1884 rec.food.cooking:15460
From: mbreen@sdacs.ucsd.edu (Michael Breen)
Newsgroups: rec.food.restaurants,rec.food.cooking
Subject: Re: Why do people like hot-spicy food?
Date: 28 Aug 92 18:30:27 GMT
Organization: University of California, San Diego
NNTP-Posting-Host: sdacs.ucsd.edu

Ahhh!  The spicy food 'buzz'!  Yes, I've experienced it.  Yes, I enjoy it.
Yes, I pursue it.  No, I don't need 'professional' help.  No, I don't need
'amateur' help either!

Kinda like the MSG buzz off a good Chinese meal, but also kinda like the
buzz just the right meal gives you ('homeo-stasis buzz').

Michael Breen
singing and philosophizing
(and ready for lunch!)
Xref: sparky rec.food.restaurants:1932 rec.food.cooking:15739
From: martin@adpgate.UUCP (Martin Golding)
Newsgroups: rec.food.restaurants,rec.food.cooking
Subject: Re: Why do people like hot-spicy food?
Date: 2 Sep 92 19:38:36 GMT
Article-I.D.: adpplz.1543
Followup-To: rec.food.restaurants
Organization: ADP Dealer Services R&D, Portland, OR

Untangle the following at your own risk. Someone will be blamed for 
something someone else said.

> (Shailendra Save) writes:
>> (Judy Tolliver) writes:
>>> (John Shipman) writes:


>>> An anthropologist friend once told me that spicy food is eaten so much in
>>> the tropics because it helps the body cope with the hot weather ...

>>   Could be that the tropics were the only areas where the spices grew,

jlacoss@isi.edu (Jeff LaCoss) writes:
>  What we call "spicy" foods comes from the addition of hot peppers of
> varying sorts, which come from the New World. 

So the distribution of chile peppers has a number of possible explanations.

"Where they grew" is actually appropriate, as ripe red peppers aren't
as productive in a high temperate climate as in a subtropical one. Also,
where chiles replaced or supplemented existing hot spices (such as Thai and
possibly South Indian food) the distribution of pepper, at least, could be
important.

A problem with both the crop distribution idea and the hot climate idea is
the astounding quantity of red pepper in Korea, particularly kim chee, for
use in winter in a climate that is colder than Japan, where chiles recipes
are much rarer. Perhaps wasabi was sufficient, so nobody tried the new spice.

My current pet theory, all of a week old, is simply trade routes.
I admit to very little solid historical knowledge, but my amateur
perception is that European trade was quite strong in southern India
and southern China, but weak in the northern areas. Japan was highly
insular except for limited, carefully regulated trade in a few goods.
If the Portuguese were quite active in Korea, I will be a happy speculator.


>  If you want to try pre-Columbian Indian food, particularly curry, use
> a generous dose of garam masala and leave the hot peppers out. It
> tastes great, but obviously lacks the kick we know and love.

Some of the very old traditional Thai recipes use black pepper exclusively.
They're still quite hot, and damned good.  According to my cookbook, the Thai
word for chile translates just "pepper", while the words for black pepper 
translate "Thai pepper". 

This, of course, obviously proves my theory of trade route dependence. ;-)

But a question, it being kim chee season here. A Korean grocery I stopped
in has ground red pepper for pickling, in MINIMUM five POUND bags. ouch.
What did the Koreans do before chiles? My limited cookbook selection has
no obvious alternatives (like the black pepper Thai recipes). Was kim chee
non-existent, mild, or was there some other spice that hasn't survived?


Martin Golding   | If there were a God,
   DoD #236      |  cocoa butter would be monounsaturated.
[motcsd!]mcspdx!adpgate!martin
From: lpearlma@bbn.com (Laura Pearlman)
Newsgroups: rec.food.restaurants
Subject: New Orleans
Keywords: New Orleans
Date: 25 Aug 92 20:58:48 GMT
NNTP-Posting-Host: bbn.com

Hi,

I'd like to have lists (or files) of places to stay in
New Orleans that are really nice and near (not necessarily in)
the French Quarter.

Also, restaurant recommendations and places to see, things to
do would be appreciated.

Please email replies.

Thanks, Laura
Newsgroups: rec.food.restaurants
From: carroll@eastrg1.cray.com (Jeff Carroll)
Subject: Re: Chicago
Organization: Cray Research, Inc.
Distribution: usa
Date: 25 Aug 92 20:41:51 CDT

> Also Edwardo's, IMO the best of the stuffed pies.  Gino's East is part
> of a restaurant agglomeration [Lettuce Entertain You?] 

Gino's East? Lettuce Entertain You? are you sure? 

Of course, that would explain why it's so much more yuppified than the original Gino's...
-- 
Jeff Carroll
carroll@reston.cray.com

Newsgroups: rec.food.restaurants
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: Places to eat in Orlando/Miami/Keys ?
Organization: TRW Sensor Data Processing Center, Redondo Beach, CA
Date: Wed, 2 Sep 92 23:02:21 GMT

In article <1992Aug28.101808.24120@axion.bt.co.uk> sstorry@axion.bt.co.uk (Simon Storry) writes:
>
>Any of you folks got any good suggestions for places to eat/go in any of 
>these areas? 
>
A chain restaurant in Kissimmee (near Orlando) called Darryl's is extremely
good.  Try their fajitas, cheese steak sandwiches, and Chambord
cappuccino!  There is one in the 5300 block of Irlo Bronson Highway 
just outside Disney World.  They have their own brew of beer, but the food
was much better than the beer.

Sheila
-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
Newsgroups: rec.food.restaurants
From: ellis@osf.org (Ellis S. Cohen)
Subject: West/Central African Restaurants
Organization: Open Software Foundation
Distribution: usa
Date: Mon, 31 Aug 1992 13:30:38 GMT

I've eaten in plenty of Ethiopian and Morrocan restaurants,
but I've never found a West or Central African restaurant in
the US or Canada.  Does anyone know of any?
Newsgroups: rec.food.restaurants,rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Food preferences (was Re: Why do people like hot-spicy food?)
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Wed, 26 Aug 92 15:40:19 GMT

In article <1992Aug25.203904.10689@iscnvx.lmsc.lockheed.com>, sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
|> In article <1992Aug25.133612.4307@clpd.kodak.com> staffan@ca.serum.kodak.com (Kenneth Staffan (x37507)) writes:
|> >> Someone in ba.food asked why people deliberately eat very
|> >> spicy food.  I am crossposting this reply more widely
|> >> because it's a Frequently Asked Question in my experience.
|> >
|> >I suppose it's too simplistic to answer "because it tastes good?"
|> >
|>  _ d i t t o _

It would be interesting to find out WHY we like *any* food, wouldn't it?
Children seem to develop food preferences (and, of course, DIS-preferences!)
at a very early age, and these seem very hard to change.  Not that we really
want to change their "likes"; we just want them to be more open and adven-
turous about food, and certainly to like 'healthy' foods as opposed to, or
at least in addition to, 'unhealthy' foods.
 
I've had 4 children, and vegetables have ALWAYS been a problem with them.
I was a pretty good vegetable eater as a child, and today there are only 
a few vegetables that I don't like (although there are probably a LOT that
I've never tried), but you'd think I'd have at least ONE child that would
eat a tomato (2 of my children are over 21, so we're not talking babies
here).

Early on all my children liked all meats - beef, chicken, fish [even shrimp
and crab] - and bread.  They would like certain vegetables for a while 
(sometimes some pretty unexpected ones, like beets) and then discard them, 
never to want them again.   They of course like pizza as long as it only
has meat and cheese.   A couple of them are fruit eaters, but the OTHER
couple aren't.

Are food preferences supposed to be hereditary, environmental or of
unknown origin?  If hereditary or environmental, then why aren't my
kids as 'well-adjusted' as my husband and I are? :-)

Jan
Newsgroups: rec.food.restaurants
From: wp@sei.cmu.edu (William Pollak)
Subject: Re: Ethnic places in Wash. DC
Keywords: food, yummy
Organization: The Software Engineering Institute
Distribution: na
Date: Fri, 28 Aug 1992 12:58:51 GMT


In article <BtnuI0.JDK@acsu.buffalo.edu>, ajay@hadar.cs.Buffalo.EDU (Ajay Shekhawat) writes:
|> 
|> I'll be visiting Washington DC for a few days starting this weekend, and
|> I'd like recommendations for some inexpensive, _good_ places to get
|> Ethiopian, Thai and Indian food (not necessarily in the same place ...  ;-) ).
|> The only requirement is that they should be easily reachable via the subway
|> (or on foot; I'll be staying at the Sheraton Washington (next to the Zoo)).
|> 
|> Please mail me your suggestions at:   ajay@cs.Buffalo.EDU
|> 
|> Thanks!
|> 
|> Ajay S.
|> --
|> Dept. of Computer Science,           State University of New York at Buffalo
|> --

The Thai Room in Chevy Chase, Md. The beef with hot chili and garlic will make you
see stars! The chicken with basil leaves is also extraordinary.
Newsgroups: rec.food.restaurants
From: jhc@iscp.bellcore.com (Jonathan Clark)
Subject: Re: Brussels/Berlin
Organization: Bellcore
Distribution: usa
Date: Tue, 25 Aug 92 16:53:04 GMT

|> >Can anyone recommend good restaurants in Brussels and/or ...(etc)...
|> 
|> In Brussels, try "Comme Chez Moi" and "Villa Lorraine". The head chef at
|> Villa Lorraine is also the seafood chef for the king.

It's ``Comme Chez Soi'', just to be pedantic. When I was last in Brussels,
about 3 years ago, it still had 3 Michelin stars, while La Villa Lorraine
was down to two (but it still had the wine bottle). There are a bunch of 
starred restaurants in Brussels, but the 3-star places are probably $200
a head at the moment, what with the dollar being so far down.

Brussels is probably the ultimate place in the world to eat - there are
world-class restaurants of every cuisine you can think of. The classic
``Belgian'' restaurant is Chez Leon, on the Petit Rue de Bouchers just a
couple of blocks off the Grand'Place. Go there when hungry. Very hungry.
Especially if you're getting the moules mariniere. That one would also be
within your price range. For something fancier one of my favourites was
Le Coffre a Farine, on the Avenue de la Bois de la Cambre.

When I lived there (ten years ago) there was a wonderful steak house down
(I think) the Chausse'e de Charleroi, in the south-west of the city (and
way out of the centre of town). I don't recall the name though, and I
probably have the wrong street to boot. It served steak in a variety of
sizes, all the way up to the pave' (cobblestone), a kilo of meat, and you
could get your choice of about ten different sauces to go with it. Can
anyone out there help with the name or the location?

Jonathan Clark
jhc@iscp.bellcore.com

The Englishman never enjoys himself except for some noble purpose.
Newsgroups: rec.food.restaurants,rec.food.cooking
From: sborders@nyx.cs.du.edu (Scott Borders)
Subject: Re: Why do people like hot-spicy food?
Organization: University of Denver, Dept. of Math & Comp. Sci.
Date: Wed, 26 Aug 92 03:37:38 GMT

sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:

>In article <1992Aug25.133612.4307@clpd.kodak.com> staffan@ca.serum.kodak
com (Kenneth Staffan (x37507)) writes:
>>> Someone in ba.food asked why people deliberately eat very
>>> spicy food.  I am crossposting this reply more widely
>>> because it's a Frequently Asked Question in my experience.
>>
>>I suppose it's too simplistic to answer "because it tastes good?"
>>
> _ d i t t o _


>-- 
>________________       __        ________________   "They that can give 
p
>\_________      \     /_ \      /      _________/  essential liberty to 
> \_________      \_____/  \____/      _________/  obtain temporary safet

>  \___________________      __________________/  deserve neither liberty

>                     /______\                   nor safety."  
>ALL disclaimers apply ....                           --Benjamin Franklin
>	  
Actually, it may be too simplistic to say "because it tastes good."
The real question here is why do some people (like me) love spicy
food, while others cringe at the thought of jalapenos and all of the
other wonderful members of the hotter-than-hell-on-a-really-warm-day
family of foods?  Has anyone heard of a scientifically sound explanation
for the wide variance of sensitivities to "heat" in the spicy sense of
the word?

             Scott "I-never-met-a-pepper-I-didn't-like" Borders


P.S.  This was my first-ever post to any newsgroup.  Apologies for
      any breaches of net.etiquette and for the lack of a witty
      .sig file. 

Newsgroups: rec.food.restaurants