Fiery Thai red curry: What would you drink?

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Fiery Thai red curry: What would you drink?

Postby Robin Garr » Wed Sep 05, 2012 9:51 pm

Thai red curry with thin-sliced zucchini and diced tofu. At least three- or four-pepper hot, too spicy for wine in my opinion, but just right with Bell's Oberon wheat ale. What's your go-to drink with fiery fare? Beer or wine, dairy or other?

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Re: Fiery Thai red curry: What would you drink?

Postby Mike Filigenzi » Wed Sep 05, 2012 11:34 pm

I'm not much of a chili-head, so if the food is too hot there's really nothing that I'll drink with it that I'll taste. As an example, I had a plate of padron peppers at a restaurant a couple of weeks ago. The first one was just blazing hot (by my standards) and it was probably 20 minutes later before anything really registered with my taste buds. For hot stuff that I can still handle, I'd say cold, not-too-complex riesling or beer.

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Re: Fiery Thai red curry: What would you drink?

Postby John Treder » Thu Sep 06, 2012 12:56 am

Beer.
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Re: Fiery Thai red curry: What would you drink?

Postby Mark Lipton » Thu Sep 06, 2012 1:30 am

Beer, or a Margarita or a mango lassi, depending on time of day and my mood.

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Re: Fiery Thai red curry: What would you drink?

Postby Paul Winalski » Thu Sep 06, 2012 11:13 am

Beer.
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Re: Fiery Thai red curry: What would you drink?

Postby Lou Kessler » Fri Sep 07, 2012 9:03 pm

My partners in our wine store are native Thais and they always have a glass of Thai tea handy with "hot" Thai food. It's a tea already mixed with a large amount of milk. It's the milk that will immediately counter the heat in the food. If it's "Really hot," milk is the only antidote I know to calm that sensation in your mouth down to something reasonable. I'm sure Mark Lipton can explain exactly why.
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Re: Fiery Thai red curry: What would you drink?

Postby John Treder » Fri Sep 07, 2012 11:13 pm

You don't have to be a chemist. Milk (especially condensed milk such as is usually used in Thai and Viet tea) is fatty. It lines your throat with slippery slidey grease and lets the tasty but threatening HOT stuff go right on down where it can erode the rest of your guts. :evil:

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Re: Fiery Thai red curry: What would you drink?

Postby Lou Kessler » Sat Sep 08, 2012 3:14 am

John Treder wrote:You don't have to be a chemist. Milk (especially condensed milk such as is usually used in Thai and Viet tea) is fatty. It lines your throat with slippery slidey grease and lets the tasty but threatening HOT stuff go right on down where it can erode the rest of your guts. :evil:

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Love good Thai food and that tea is a Godsend at times. What we eat in most Thai restaurants is made for the "round eyes" as my partner likes to say. When I go with them to a hole in the wall Thai restaurant it is an experience I do not find without them. If you don't like spicy food at least to a certain extent, :roll: stay home. :wink:
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Re: Fiery Thai red curry: What would you drink?

Postby Bill Hooper » Sat Sep 08, 2012 10:13 am

Robin, that looks delicious if not for the Tofu (the ONLY food I will not eat.) I enjoy Thai curries of all colors with low alcohol wines with a little sweetness or Pilsener.

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Re: Fiery Thai red curry: What would you drink?

Postby Rahsaan » Sat Sep 08, 2012 12:42 pm

Bill Hooper wrote:Tofu (the ONLY food I will not eat.)


Don't like or will not eat for some other reason?
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Re: Fiery Thai red curry: What would you drink?

Postby Bill Hooper » Sun Sep 09, 2012 7:00 am

Rahsaan wrote:
Bill Hooper wrote:Tofu (the ONLY food I will not eat.)


Don't like or will not eat for some other reason?


I just don't like the texture and absence of flavor.

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Re: Fiery Thai red curry: What would you drink?

Postby Rahsaan » Sun Sep 09, 2012 9:44 am

What do you mean the texture? There is such a wide range of tofu styles from extremely soft and silky to hard and blocky. Personally, unless the tofu is very fresh and high quality (and at that point it does have a delicate bean flavor) I don't like the firmer kinds. Which means that here in the States I am mostly stuck with the soft silky stuff because it's more delicate.

Obviously Japan is a different story...
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Re: Fiery Thai red curry: What would you drink?

Postby Bill Hooper » Mon Sep 10, 2012 11:25 am

Rahsaan,

I simply don't like it. It isn't as firm as chicken or fish and doesn't contribute to the flavor, nor is it a solid base like rice or pasta (other foods that might not always contribute flavor, but provide other benefits.) I used to eat a lot of Tofu until I realized what a free-loader it is. We really don't eat meat for dinner during the week (I just don't need or want it everyday and my wife is vegetarian), so nothing against Tofu in that respect. Just personal preference.

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Re: Fiery Thai red curry: What would you drink?

Postby Bob Henrick » Tue Sep 11, 2012 11:53 am

I would have a quart size glass of iced tea, and save the alcohol for the after dinner port. :)
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Re: Fiery Thai red curry: What would you drink?

Postby CMMiller » Wed Sep 19, 2012 2:59 am

Medium hot - beer, NOT very hoppy, either a lighter wheat style or a mellow and slightly sweet dark beer. Super hot - Thai iced tea.
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