Always wear gloves when preparing it. Else you could easily loose your fingerprints. :)

By the way you talk mentioned hot meal. This made me remember what happen to me in 2005.

I was visiting Holland where I met some dear friends-those were
Dargo, DeerhunterUK, Bluebeard, Sharkey, Neal and some others.

We were at some restaurant and I was looking at the menu to see what they served.

I found one with three stars. Hmm this must mean very delicious so I ordered it.

I have never been drinking so much Coca Cola and water during those 15-20 minutes it toke me to eat it.

My mouth and tongue was paralyzed totally.

I learned a lesson-three stars means very, very hot.

I like hot meal, but this was way too much

Markus

If those Scovilles are ribbling up your tongue and throat, never drink water or softdrinks or wine or beer, but something with plenty of fat in it: milk, cream, even oil.

Water makes it worse, not better. :D


Personally I see no reason for getting this hot that you do not taste anyything anymore. A certain, mild hotness that is one nuance of taste amognst the toher aromes, okay, fine, I' in for that. But if it kills my tongue and I cannot taste anything else anymore - what use is in that?

And you are once again right. I was told this some year later.

Markus

That brings back a hot meal based experience I had many years ago.

A friend and I went to an Indian restaurant owned by a friend of my fathers. I ordered my usual Madras curry and he ordered a Phal curry but not only that, he asked for it to be made as hot as possible.

As we began eating our meal my friend started sweating profusely meaning he was repeatedly wiping beads of sweat from his forehead and drinking copious amounts of water which didn't appear to easing his culinary discomfort.

The owner of the restaurant (Raj) obviously noticed and appeared with a fresh tomato and suggested my friend bite on that, which he did and the burning sensation in his mouth was suddenly greatly reduced.

At future visits when we went out for a curry he never ventured further than a Vindaloo.

This would make a great "Got Milk" commercial, uh?

https://encrypted-tbn0.gstatic.com/i...pIzLw&usqp=CAU

Cut the tops off three tomatos and set them aside.


Scoop out the seeds and hollow out the tomato making it into a bowl.

Sprinkle chopped chives, and a layer of your favorite cheese.

Add one whole egg (yolk & white), salt and pepper to taste

Sprinkle some more chives, add a little mayo or salsa. Top with more shredded cheese

Oil a pan and place the tops you cut earlier onto the pan cut side down. Then place the tomato bowl on top of them. They hold the tomato bowls upright as they bake.

Bake uncovered about 25 minutes @ 390 F

Cold smoked salmon is great, but I hate cooked salmon.

Seelachs is a favourite with boiled or fries eggs.

The Korean Shin-Ramen are also an old favourite, but not that hot, and are pretty mild after a few serves.

No one mentioned Surströmming yet :rolleyes:

ah sharkey and deer hunter miss the times i had with them two but i'm still on kp been 20 years might have to get a free Les petition going man my food comes in a can open up can grab spoon finish toss in trash except fish and meat i kill but i save them for when the times gets rough

https://www.dw.com/en/how-to-make-au...video-64305202

Well, I like fried fish, and I like fried potatoes (chips, fries, Fritten - however you call them). But I cannot get used to have vinegar on fish or on chips.

German chips (Pommes) are traditionally served with salt and mayonaise or ketchup.

Most comparable to British fish & chips is a dish over here consisting of fried fish like the British do it, plus potato salad. In Southern Germany, potato salad indeed is made with clear sauce that includes also vinegar (and I do not like this version of potato salad at all), but I prefer the more Northern way of doing the potato salad with onion, mayonaise, cucumber. This is also the majority of industrially produced potato salds available in supermarkets. The fish I like then as "Müllerin Art".

The taste of frying oil. Delicous. Just the quality of the oils used for frying is always a health desaster: inflammatory Omega-6 in absolute overkill doses (when using sunflower or rapeseed oil, with soybean oil and peanut oil all kinds of other allergens are further added in high doses) . Why must all delicious things be a hazard to your health, and most healthy things boring and bland, often even bad? :wah:


I "oil-fry" potatos in the pan nowadays, using coconut oil (looses its coconut taste when being heated) or cleared butter. I prepare them like "Bratkartoffeln", but without any herps, onions, bacon. When done, I dry them a bit, and have salt and mayonaise on them. That way they are and taste like chips/Pommes Frites to lets say 90%. Works good enough for me.


Fish I almost exclusively have either in Tomato sauce or in a hot chilli oil for pasta (tuna or makarel), or grilled salmon with a self-made dressing of avocado with dill, wild garlic, lemon juice, salt, black pepper, olive oil, parmesan.

Here we use remulade* to our pommes.

When it comes to potato salad I know only two who makes according to me a perfect potato salad.
My Dear Mom
the local grill bar just on the other side of the Danish German border.

When I'm in Germany shopping I use to order a portion of they potato salad and a Kieler knacker

* When I try to translate the word Remulade-I get the word pickles. When I then do a search for pickles I do not get remulade.

The closest I can come is that this famous Remulade is mayonnaise with pickles.

Edit
Skybird wrote:
"Why must all delicious things be a hazard to your health, and most healthy things boring and bland, often even bad?"

Came to think of a motto I have:
It's not the question on how old you get, but how you lived your life.
End Edit

Markus

Ah, I did not immediately find it.


https://www.subsim.com/radioroom/sho...d.php?t=229915

Slobber I do! I KILL for a good remoulade on boiled eggs! Unfortunately, the oil issue hits home again. I have become a Nazi regarding oils. So: I have remoulade rarely, but when I have it, the tube does not last over the day. It dies during the very same meal I opened it for.

Once a year. Das muß mal sein. :hmph:

I tried that Sazon last year and was decidedly underwhelmed. I'm more about this, particularly the Annie Chun's
https://m.media-amazon.com/images/I/...L._SL1500_.jpg

I can't get used to fish with tomato sauce, haven't ever tried some gochujang on fish. Hmm?

...and potato salad has to be Pennsylvania Dutch along with a slice of Lebanon Sweet Balogna.
https://m.media-amazon.com/images/I/...L._SL1000_.jpg