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    franja

    Cumbria, UK

    Chef #315028

    Cumbria, UK

    Joined: May 01, 2006

    My Journal

    Reviewed Salsa Chicken

    "Made this for tea tonight using a jar of Hot Salsa - as himself likes the hot stuff.
    Forgot to add the lime juice though (and I'd been out especially to buy one! Doh!)

    We thought it was REALLY tasty... Himself looked at me askance and said "You SURE this is healthy?"

    I'll be making this again and again - with a mild salsa whe..."

    Oct 23, 2012 on Food.com

    Shared Recipe Curried Lamb With Green Lentils

    "The original recipe came from a "low cholesterol, low fat" cookbook so I assume it is healthy. Actua..."

    Aug 6, 2010 on Food.com

    About Me

    I love to cook for people. There is nothing nicer to me than empty plates!

    Favorite Foods

    I loved medium spiced food; though my family were real "Chilli Heads". So I tried to produce meals that gave THEM their 'hit' without blowing MY head off!

    Though - the more I cook the 'hot stuff' the more tolerant my palate seems to be to it.

    Research says that:

    Scientists have been investigating how the body responds to chillies. In the mouth, lips, throat, tongue and nasal cavity, capsaicin binds to the membrane at the ends of nerve cells, specifically sensory neurons, where it is recognised by a specific protein (a sensory receptor) located in the membrane. They believe that this protein (TRPV1) is important in the detection of noxious stimuli, including abrasion, heat, acids, and vanilloids. TRPV1 provides a channel for Ca2+ ions. When activated by a stimulus, the channel allows Ca2+ ions into the sensory nerve cell and this causes a signal to be sent to the pain-processing centres in the brain.2 The fact that capsaicinoids bind to the receptor that responds to a thermal stimulus explains why chillies are ?hot?. The ?hot? response releases endorphins in the brain, which have pain-relieving properties similar to opiates. Maybe this is why people get addicted to curries?

    Need I say more?

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