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Path: utzoo!watmath!clyde!burl!ulysses!gamma!pyuxww!pyuxt!marcus
From: marcus@pyuxt.UUCP (M. G. Hand)
Newsgroups: net.cooks
Subject: Re: How hot is HOT?
Message-ID: <150@pyuxt.UUCP>
Date: Thu, 26-Jul-84 18:02:32 EDT
Article-I.D.: pyuxt.150
Posted: Thu Jul 26 18:02:32 1984
Date-Received: Fri, 27-Jul-84 07:32:45 EDT
References: <3920@tekecs.UUCP>
Organization: Bell Communications Research, Piscataway N.J.
Lines: 14

In regard to not drinking and what to drink with currys.
Raita is certainly the most refreshing item for the table, but beer,
although it goes well with curries, is not much better than water for
providing relief.  I think what happens is that a film of food gets
attached to ones tongue, and if you drink it is cleaned off to reveal
a fresh surface for burning.  I've always found the indian breads a great
relief (chapati, naan, paratha etc) - they seem to cool the old gob down
a bit.

		marcus hand	(pyuxt!marcus)

PS I wasn't actually seriously suggesting anyone trys a Phall unless they're
very sure - I was just commenting that Indian restaurants in USA seem to
be reluctant to serve food at its normal spiciness. (I want my Madras...)