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jingjo
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A high consumption of chili is associated with stomach cancer.
Chilis may sometimes be adulterated with Sudan I, II, III IIV, para-Red, and other illegal carcinogenic dyes.
* Aflatoxins and N-nitroso compounds, which are carcinogenic, are frequently found in chili powder.
Chronic ingestion of chili products may induce gastroesophageal reflux
Chili may increase the number of daily bowel movements and lower pain thresholds for people with irritable bowel syndrome.
Chilis should never be swallowed whole; there are cases where unchewed chilis have caused bowel obstruction and perforation.
Consumption of red chilis after anal fissure surgery should be forbidden to avoid postoperative symptoms.
Ingestion of even small amounts of hot chilis may temporarily aggravate the symptoms affecting hemorrhoid patients, such as pain, itching, and bleeding.
Consumption of chilis or other hot spices may aggravate inflammation of existing joint pain maladies, such as bursitis and gout.
Chili peppers are popular in food. They are rich in vitamin C and are believed to have many beneficial effects on health. Psychologist Paul Rozin suggests that eating chilis is an example of a "constrained risk" like riding a roller coaster, in which extreme sensations like pain and fear can be enjoyed because individuals know that these sensations are not actually harmful.[11]
Chili peppers drying in Kathmandu, Nepal
Chili peppers drying in Kathmandu, Nepal
Birds do not have the same sensitivity to capsaicin as mammals, as capsaicin acts on a specific nerve receptor in mammals, and avian nervous systems are rather different. Chili peppers are in fact a favorite food of many birds living in the chili peppers' natural range. The flesh of the peppers provides the birds with a nutritious meal rich in vitamin C. In return, the seeds of the peppers are distributed by the birds, as they drop the seeds while eating the pods or the seeds pass through the digestive tract unharmed. This relationship is theorized to have promoted the evolution of the protective capsaicin. Products based on this substance have been sold to treat the seeds in bird feeders, in order to deter squirrels and other mamallian vermin without also deterring birds.
Spelling and usage
The three primary spellings are chili, chile and chilli, all of which are recognized by dictionaries.
* Chili is widely used, and this orthography is common in much of the Spanish-speaking world, although in much of South America the plant and its fruit are better known as ají, locoto or rocoto. However, this spelling is discouraged by some in the United States of America, since it also commonly refers to a popular Southwestern-American dish (also known as chili con carne (literally chili with meat) ; the official state dish of Texas as well as to the mixture of cumin and other spices (chili powder) used to flavor it. Chili powder and chile powder, on the other hand, can both refer to dried, ground chili peppers.
* Chile is an American spelling, (uncommon outside the United States of America), which refers specifically to this plant and its fruit, but is discouraged by some because it seems to originate from confusion with the spelling of the name of the country. In the American southwest (particularly northern New Mexico), chile also denotes a thick, spicy, un-vinegared sauce, which is available in red and green varieties and which is often served over most New Mexican cuisine.
* Chilli was the original[dubious – discuss] Romanization of the Náhuatl language word for the fruit and is the preferred spelling according to the Oxford English Dictionary, although it also lists chile and chili as variants. This spelling is discouraged by some, since it would be pronounced differently in the Spanish language, into which it was first Romanized.
Despite the country's mapped shape resembling a chili pepper, the name of this plant bears no relation to Chile, the country, which is named after the Quechua chin ("cold"), tchili ("snow"), or chilli ("where the land ends"). Chile is one of the Spanish-speaking countries where chilis are known as ají, a word of Taíno origin.
There is also some disagreement about whether it is proper to use the word "pepper" when discussing chili peppers because "pepper" originally referred to the genus Piper, not Capsicum. Despite this dispute, a sense of pepper referring to Capsicum is supported by English dictionaries, including the Oxford English Dictionary (sense 2b of pepper) and Merriam-Webster.Furthermore, the word "pepper" is commonly used in the botanical and culinary fields in the names of different types of chili peppers.
Now don't be Silly and Eat more Chilli!
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Bangkok Girls : Meet Attractive Thai Girls
Posted on: 12:01 pm on Dec. 3, 2007
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PussyLover 69
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Report from Bangkok Post dated Tuesday 16 February 2010 :-
Dining on the streets - Thailand's truly distinctive phenomenon
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Every country has its own form of street furniture, each item of which is individual in a special way. In some places, there are distinctive streetlights, benches for pedestrians or ornamental plants in pots and tubs. But the Thai version is kinetic, colourful and full of variety. I'm talking about our cornucopia of street food, which is most prominent in the capital.
The street food being offered varies as you make your way around Bangkok and other large Thai cities. The nature of the neighbourhood and the character of the ethnic communities that reside in the area have a lot to do with the overall ambience.
Food of this kind is nothing new in Thailand. It has been part of the scene since the times when streets were few and people travelled by boat on rivers and canals. Noodles, coffee and ped phalo (Chinese-style stewed duck) were sold from small boats paddled around to houses set on the banks of the waterways. As more and more roads were constructed, foods like noodles and the red pork-stuffed noodle dumplings called kio (wonton), khao tom mat (sweets made from rice and banana or other ingredients wrapped in banana leaf and boiled), ice-cream and other desserts were sold by vendors who carried their wares in baskets suspended from planks carried over the shoulder.
With the passage of time, many dishes that had been local specialities became more generally known. People would travel to the areas where they were made just to enjoy them, and cooks began to sell them from their homes, or from shophouses, to satisfy the demand. As the population grew, this kind of travel increased and the phenomenon of roadside dining grew along with it.
Vendors didn't confine themselves to homes and shophouses. Pushcarts and roadside stalls were set up in ever greater numbers. Some of these sold prepared food brought from a home base, others cooked it on the spot, and all returned home when they finished business for the day.
Most of the street food sold in Bangkok business districts like Silom, Sathon, Bang Rak and Sukhumvit is lunchtime and supper fare for working people. Most offerings are one-dish meals that are sold in food shops or from pushcarts and stalls. The Ratchawat, Bang Krabue, Samsen, Nakhon Chaisi and Bang Lamphu areas are old residential neighbourhoods and centres for travelling and commuting. A great variety of street food is available in these places, and the dishes on offer during the day and those after dark are different.
During the day, there are prepared foods and desserts, fruit and vegetables sold in plastic bags for commuters to take home and eat later, although there are also shops and vendors where tables and chairs are provided for customers who prefer to have their daytime meal out. In the evening, the situation changes. The food packaged in bags is no longer offered, but there are many more pushcarts and stalls instead. Some sell single-dish meals like noodles of various kinds, Chinese leg of pork or red pork with rice, or Hainanese chicken on rice. Then there are the vendors who sell Isan food accompanied by whisky and beer.
In these districts, food sellers operate until late. As some close for the night in the wee hours, they are replaced by others who sell foods like jok (congee or rice porridge), tom luead moo sai khrueang nai moo (congealed pig's blood stewed with pork innards), or curry with rice for workers who begin their day before dawn. In most of these old neighbourhoods, street food is available around the clock on a rotating basis.
In Chinatown, along Yaowarat and New roads, street food is also available throughout the day and night, although it is of a special kind and the business is highly competitive, with great emphasis placed on both appearance and flavour. Prices are high, but so is quality, so the high cost doesn't bother the regular customers.
During the day, noodle dishes of all kinds are sold there, including kui tio look chin pla (rice noodles with balls of pounded, seasoned fish meat), ba-mee moo daeng (wheat noodles with Chinese red pork) and kui tio rahd na (rice noodles with pork and Chinese broccoli in gravy poured over them). Those not in the mood for noodles can find khao nam ped (grilled duck in sauce served over rice), pork satay, mussels or oysters fried in batter, and a wide variety of other dishes. Many of the customers who patronise these vendors are well-do-do merchants who have both money and discerning palates.
As it gets dark, the offerings change. People from outside the immediate vicinity come in to eat and the variety of the street food increases, with shops and stalls competing vigorously for their business by making their fare as tasty and delectable-looking as possible. In addition to top-class kui tio and related dishes like kui jab nam sai, there are also choices like congee, a wide selection of fresh seafood dishes and Chinese desserts like pae kui nai nam chueam (ginkgo seeds in syrup), bua loy nam khing (dumpling-like balls of sticky dough filled with pounded, sweetened black sesame seeds in thick ginger tea), khanom pang sangkhaya (small squares of bread served with warm coconut custard for dipping in), and coffee with milk.
Many of these stalls close down as it gets late, but, in certain areas close to markets, others open to replace them. These can be found near the Talad Kao market off Yaowarat and near Plaeng Nam Market on New Road, where market customers show up well before dawn. These vendors sell dishes like kui jab nam sai, jok, congee and pig's blood stewed with pork innards in thick broth.
These are a few of the varying kinds of street food that are offered in Bangkok's different districts. Now, here are a few recommended individual vendors to try for some first-hand experience:
There are two khao tom (congee or rice soup) shops right at the intersection of Plaeng Nam and New roads. They are located directly across from each other, and each offers more than 30 side dishes to eat with the rice soup. Both of them are open around the clock.
Also on Plaeng Nam Road can be found excellent khanom jeeb (sheets of wheat noodle stuffed with seasoned, minced pork and shrimp and then steamed, not unlike steamed wonton) in front of Wat Mongkhon Samakhom, a Chinese temple. They are sold by two siblings. One sells them from late afternoon until evening. The other does business from late afternoon until late in the evening, after which he moves from Plaeng Nam Road to the Ratchawong Road-Song Wat intersection near the Ratchawong pier.
On the corner of Soi Mangkon and New Road, a vendor who sells Chinese-style kaeng karee (a mild curry) and rice opens for business at 4pm. The stall is set up next to the wall of a shophouse, and it provides only chairs, no tables, so customers have to hold their plates while seated. It does excellent business, but problems arise when it rains.
This is just a glance at the Thailand street furniture that gives the larger cities, especially Bangkok, their memorable character. Bangkok street food veterans know the landmarks well, and if one of the famous vendors disappears, part of the city's colour and fun also vanishes. Head out, explore and taste, because it isn't possible to enjoy the same experience anywhere else.
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Bangkok Women : Meet Sensual Bangkok Women
Posted on: 10:28 am on Feb. 16, 2010
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LarryO
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I need to take a couple of people out for drinks & dinner on Saturday.
I was hoping to get a few suggestions. I wanted to have a drink at one of the ritzy rooftop restaurants, followed by dinner at a good traditional Thai restaurant, but one which is farang accessible.
Any ideas would be much appreciated.
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Thai Girls : Meet Sexy Thai Girls
Posted on: 12:31 am on July 15, 2010
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MickTheKick
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If your ritzy rooftop is Scirocco (recommended... a must see) then "Harmonique" might be a nice and nearby choice...
# 22 Charoenkrung 34, 02-2378175, google it...
Another excellent picturesque but far from Silom choice for trad. Thai food is "Ruen Mallika" deep into Sukhumvit Soi 16...
with only few and adaquate artistic liberties (like fried blossoms for starter...)
Closer to many nightlife options and with delicious food but overall less classy is "Chilli culture" end of Soi 11...
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Bangkok Girls : Meet Sexy Bangkok Girls
Posted on: 10:22 am on July 15, 2010
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magnum
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Quote: from LarryO on 12:31 pm on July 15, 2010
I wanted to have a drink at one of the ritzy rooftop restaurants, followed by dinner at a good traditional Thai restaurant
... second MickTheKick's suggestion on Ruen Malika... they feature 'royal Thai cuisine', which is more healthful... off the beaten path and a nice little local experience... moderate prices.
... another traditional offering is Baan Khanitha... two locations, but the one on Soi 23 (in a renovated Thai villa) is more atmospheric for out of town guests... the Thai fare is tamed down for the farang pallate, but enjoyable for non-purists... moderate prices.
... several rooftop restaurants about now, but the restaurant offering at the top of the lebua Hotel, amongst which Scirocco is counted, is the first and is as good as, or better than any... personally, I think the food is unremarkable and overpriced, but it is a spectacle restaurant worth hosting guests from out of town... if you eat there, be sure to reserve in advance a rail side table... drinks and chilling at the bar on the other side of the rooftop, overlooking the river, is the real value offer here.
... for a local, local dining experience, try Krua Rommai (02.661.2340)... best for laid back dinner, but a great little lunch venue if you want to squeeze in one more Thai dining experience... largely undiscovered, even by local residents, it is a pearl of a neighborhood restaurant... either authentic, or toned down for the farang (you have to request)... great Isaan fare, cheap, very casual... al fresco dining only in a wonderful little garden where they grow their own spices... the kitchen is a bit slow, so have them ice down some beer, turn on a fan, relax and chat... from the Thonglor BTS Station, Krua Rommai is located about 300m into Soi 36, on the right, just past the Ventianne Restaurant... I've been going here nearly weekly for 10 years... my out of town guests love it.
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Bangkok Girls : Meet Attractive Thai Girls
Posted on: 9:09 pm on July 15, 2010
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LarryO
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For some reason my message of thanks to you all has not appeared.
Really appreciate the help. Going to check out Scirroco then on to either the place in Soi 23 or the one around Thong Lor.
Thanks a million guys.
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Bangkok Women : Meet Beautiful Thai Girls
Posted on: 4:55 am on July 17, 2010
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Canyon
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Here are my favorites:
On Soi 23, Sukhumvit, I like Baan Khanita, Dalat (Vietnamese) and Buen Giusto (Italian).
Also excellent is the Blue Elephant which is right at the BTS station one stop from Saphan Thaksin going away from the river. Near the same BTS stop is Thanh Ying which features Royal Thai food. I think the Soi is called Pranaum.
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Bangkok Girls : Meet Attractive Thai Girls
Posted on: 12:27 am on Sep. 7, 2010
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sai tai
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Can also recommend Baan Khanitha. Took the TG and she liked it too.
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Thai Girls : Meet Active Thai Girls
Posted on: 9:52 pm on Sep. 8, 2010
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China Sailor
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Sai Tai,
You are alive! Happy Birthday mate...
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Thai Women : Meet Matured Thai Women
Posted on: 12:37 am on Sep. 9, 2010
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PussyLover 69
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Report from Bangkok Post dated Sunday 12 september 2010 :-
Savouring the sophistication - Stylish eatery offers an authentic taste of Thailand without the touristy atmosphere
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There are always some common (and regrettable) concerns among we Bangkokians when it comes to finding a good Thai restaurant in our own city: If meticulous culinary work is what we're looking for, then we will have to keep our expectations low on the visual presentation. But if a beautiful setting is what is expected, then our tastebuds will definitely have to surrender their wills to be satisfied.
So, usually and sadly, our choice is either delicious Thai food in a down-to-earth local eatery (which can look rundown and not quite hygienic) or overly sweet meals at an exquisite Thai restaurant for foreign visitors (of which its beautiful decoration and gorgeous food presentation come with exorbitant price tags). Isn't there a place where we can enjoy good Thai cuisine in a sophisticated yet not too touristy atmosphere? Of course there is.
Owned and run by Yuki Srikarnchana, the managing director of one of Thailand's most famous luxury watch dealers, Nara restaurant solely derived from Yuki's own culinary passion. In a well-designed ambiance, it offers authentic Thai cuisine prepared according to traditional recipes as well as some regional classics with an international touch.
Nara's first outlet opened in 2005 at Erawan Bangkok shopping plaza. Drawing in customers with its upmarket version of guay tiew ruea (boat noodles) and other tasty Thai treats, the restaurant has become a favourite of Thais and expats and is among the very few eateries in the plaza that have survived the sour economy and political turmoil. With its continuing popularity, today Nara has two more branches. One was located at CentralWorld (now closed due to May's arson attacks) and the other, which opened a few months ago, in Soi Thong Lor.
Set on the ground floor of a ritzy plaza-cum-condominium, the 120-seat Thong Lor outlet was stylishly decked out in a spring green colour scheme with tropical bird motifs to depict an ancient Asian forest. The atmosphere was cosmopolitan and casual, and the crowd was a mix of nicely dressed locals and Japanese housewives.
For first-timers, it can be quite difficult to decide what to order from the restaurant's extensive menu of approximately 200 items. We started off with two of Nara's most ordered appetisers, por pia Nara, or spring rolls with minced pork and vegetable filling (95 baht), and larb tord, or spicy fried northern pork balls (125 baht). The spring rolls were satisfying, while the deep-fried pork balls, made with ground pork seasoned with herbs, spices, vegetables and roasted rice, charmed our palates with their crunchy exterior and pungently sour and spicy centre that intermingled superbly with fresh, crisp vegetables served on the side.
If you'd like to sample something a bit more contemporary, try soft-shell crab salad (240 baht). It featured lightly battered soft-shell crab with a nice portion of well-tossed salad with creamy, salty, tangy and spicy house-concocted dressing.
For main entree, we had Nara's fillet of beef on hot plate (300 baht), which is definitely recommended to be enjoyed with rice (30 baht). The quality and the suppleness of the beef was of top class but the flavour would be too salty without the rice.
Read more at :-
http://www.bangkokpost.com/leisure/restaurant/195562/savouring-the-sophistication
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Bangkok Girls : Meet Attractive Thai Girls
Posted on: 8:03 am on Sep. 12, 2010
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