European people are not familiar with childhood to spicy food, do not know how to properly use it. So when fall into acute food, such as our Thailand, they are not those emotions for which came. This small theoretical course will help you enjoy where other tourists suffer.
First of all, you should know that its žgučest′û red pepper (Chile) has a substance called capsaicin. This alkaloid is irritatingly affects taste buds and mucous. According to one version, this chemical irritation, as well as pain, causes the body's secretion of endorphins (hormones of happiness "), spicy foods and enjoyed such popularity. Antibacterial, preservative properties of pepper here in second place.
With daily use, a man of acute taste dulled. But altogether gustation may not recover quickly enough, if you go to a normal European food. The locals to feel the sharp taste, have to increase burning dose several times. For example, traditional Thai papaya salad catfish-there I recommend you order two Chile pods per serving (one pepper is on the verge of cowardice). Thais usually told to put a 6-10 pods. Regular use of SOM-Tama and you two will seem little.
The pleasure of consuming spicy more akin to masochism. I suspect that mazohistam is a pleasure not so much the pain, how it fades. When taking into the mouth of fiery foods, applied beat in taste receptors. Impression. The Feeling ... Shake ... Tears from the eyes of the entire podnebesnyj and podnebnyj the world turns inside out and roll under the sitatunga. Then external reality returns, "the pain fades.
No need to keep it! You got the pleasure of hitting the nerves, now feel the pleasure from the opposite process – attenuation of stinging. To do this, use boiled fresh rice. The Thais cooked it without salt and with no spices. This fresh, almost flavorless rice by itself on the high rank serves no pulls, but creates a great contrast of acute food. Rice should not ingest, it is better to hold the mouth, push the tongue to "burning".
Boiled rice in Thai catering serves to almost any dish, sometimes not even asking. It would simply put on each table, as in Russia, but he then cools down.
Then spoon the rice is recommended with gulp of water. Actually the capsaicin is not soluble in water, alcohol and oil-soluble. Therefore, wash down water well (it is tasteless and encouraging), but beer is smarter, more efficiently and in a bold soup is more useful. In Thailand often give to acute dish Cup of broth.
Drinking water free of charge attached to almost any food; only the cheap establishments it must pour myself, nedogadlivye pay for bottled.
Having experienced this gamut (spicy-fresh-cleanser) feelings, loss of breath and snot, you can go to the next round. And so is the spoon for spoon, cycle for cycle, wave after wave.
The greatest mistake would eat a few spoonfuls of hot meals in a row. So do only beskul′turnye farangi, spoiled Western civilization. Them under the skin embedded competition, war, race and other confrontational paradigm. Eating spicy they unconsciously perceive as a challenge, as the sport as an opportunity (or even need) "proof youself. And begin to compete with themselves or show off to others: "here's what I'm brave, patient and persistent; Here's how sharp I eat; see and envy. " Buddhists do not come to mind. Thai on the table without thinking about records, he cares for his own pleasures. And gets them out of the pepper, rice, water and other basic things. A stupid white man and here plays the hero and rises due to the Asian table a loser a winner: he's someone something proved by eating peppers, but pleasure get failed. Ambition is not allowed.
When I first walked on Thai supermarket, the greatest impression on me was the Division of sauces. Compared with the Russian shelf with a dozen kinds of ketchup Thai going beyond the horizon series sauce bottles is a sight not worse than any Buddhist temple. It appears that this culinary diversity arose historically. Poor Asian farmers have from eating only rice, made it varied with local spices, growing underfoot. With them, the daily figure does not seem monotonous. With a thousand kinds of sauce from the Thai supermarket too you can eat one whole year of rice, but it did not repeat the taste sensations.
Another scene from the life of the author. Once I entered the cheap restaurant meal famous (even fabulous) Thai soup Tom Yam-Kung. In this institution are preparing for local and spices "discounts" foreigners do not. I brought a fiery soup with huge raw shrimp in it. I take the first one, m
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