Damn Korean-Style Buffalo Wings!!!
 

Guess what I just got done eating for lunch today.

I took some left over roasted chicken wings and covered them in korean red-chili paste. Then, I threw them on the grill (I also grilled some butternut squash and threw some tater-tots in the oven)

The result was Korean-Style Buffalo wings! They were delicious (I LOVE spicy food), but now it feels like my face is on fire!

Can I get any sympathy here?

Aw, poor testu :P Speaking of spicy stuff........My mom and someone she works with go out to eat once and a while at a small family owned chinese restuarant and sometimes she takes me. Lady who owns the store really likes my mom and the lady she works with so she invited us to a party they were having for on of thier relatives who finally moved to America. Anyway what Im saying is we got to eat a real authentic chinese meal. Ive never seen any of it before. And they had a small bowl of spices taht kinda looked like ice cream sprinkles. I took a spoonful because I love spicy food. But that was spicy as hell and I love spicy things. I swear I drank like 6 glasses of water before my mouth felt ok again.

Sounds Great!

ROTFL!

Symphany, my hoof! Here, have some ice cream (the milk fat helps nuetralize the spicy acid). :P

I still think Korean food can be the spiciest stuff around, but yet, I haven't eaten very much Thai food. But I have made some damn hot dishes for my hubby, that involve forementioned Korean chili pepper paste. The pork barbeque and the spicy fish soup are instant sinus openers, I'm telling yah. :lol:

:lol: Actually, I did run down to a convienience store and bought a pint of "Ben and Jerry's", and gobbled it down!

Yeah, I enjoy both Korean and Thai food. Both, are spicy!

In my household we buy chili-paste two HUGE jars at a time, because we put it on EVERYTHING! I mean EVERYTHING! I'm talking like pancakes, even!

Isn't there some Asian dish called "Man Doo" similar to what Tetsu had?

I dunno, I don't find anything that's korean to be really spicy... I guess my tongue and stomach are conditioned to survive anything. The spiciest Thai food tho might make my face flinch for a while tho. I dunno, I guess if you're korean, your tolerance for spiciness is a lot higher? :lol:

Spicy stuff is great. I sometimes swig Tabasco sauce every once in awhile.

Do you put Tobasco on scrambled eggs? Yummy...

I rarely eat anything that isn't spicy!

I've so wondered that myself. Or that, if one grows up eating the fires of hell (which I haven't), then your mouth and stomach turn into iron by the time you're an adult. :P

But even though the heat is a bitch, I heard that eating lots of red chili procudts helps boost your immune system and burns the fat our of your blood by raising your metabolism (something like that). :D

Sounds like an urban legend to me, HT...

*calls Jan Harold Brunvand*

*spoke to EMT brother, and medical mom*

Thats right. Spicy foods pick up your pulse slighty (a bit more when youre jumping around screaming, " Ahh, my lips are burning off!!!"), and it does in fact help up your metabolism. I love spicy foods, and in terms have gained a "cast-iron stomach". :D

No wonder my metabolism was on steroids for the past 20 years! But since this summer, I haven't really been eating much food at home, must explain why I'm getting chub. :evilgrin:

Heh.. Spicy = Hot. Hot = Burn. Burn = Pain. I don't like pain. And there will be no sympathy for you, since you voluntarily put yourself through it! That's like that girl that was tryin' to sue McDonald's for makin' her fat. :lol:

On the contrary...

Spice != Hot

Food can be "spicy", but not "hot". Take Greek food, for instance.

OK, my smart-aleck mode is "OFF".

Confession to make
 

Confession:
Actually, I found that spicy chicken quite tolerable as I eat spicy food all the time.
I was just fishing for sympathy. :D

::busts Tetsu's sympathy pole over his knee:: :evilgrin: Ha-Ha-Ha-Ha.

*sneee* Know what my husband told me... I dunno if this was fact or not. But he said when the SARS epidemic was making way, China and Japan were noted to have more cases of people coming down with it than those in Korea. So it was speculated the kimchee and other foods with chili paste that the Korean's were eating were helping them fend off the bug. :lol: I also heard eating garlic regularly helps boost the immune system too. Hrmm... Yes, my husband is a walking Korean food encyclopedia.

HorseTechie, do you know any good websites that have Korean recipies? Like really really hot ones... I have some revenge to enact on my sister and her kids :evilgrin: . That and I might like some of the food ^_^.

My mom.

You know what makes a really good grilling sauce for steak?

Korean Chili Paste and brown sugar with a bit of soy-sauce. That's how I cooked mine tonight.

Hrmmm... *new idea pops in her head* Think I shall try that. Brown sugar... I've just used white.

The recipes I get are from this book I got from my sis-in-law. JUst a good set of common recipes in there. But I suppose if you do a search on the web, you can come up with the same spicey Korean dishes. Some may be Americanized, watchout. The more authentic ones are most likely impossible to comprehend for the average American, as they are written in Korean.

http://www.recipesource.com/ethnic/a.../indexall.html

But I do have a fav recipe hubby and I have concocted as a sort of spicy dipping sauce for lettuce, seafood, and most veggies. Also good with eggs! I hardly ever buy Ranch veggie dip anymore, this stuff is so tasty. And low fat too! As with most Korean recipes, you start with a basic recipe and then later tweak it some to make it your own taste. I forgot what the Korean name for this sauce is, but I'm sure one of you guys can help me out.

In a good sized bowl, scoop in 1 cup of the red hot chili pepper paste (the stuff made with rice powder, salt and red chilis). Then pour in approx. 1/2 cup of rice vinegar for starters. Stir it until it all mixes together. The sauce should be more runny than pasty, so if it's not runny enough yet, pour in a little bit more until it does get to be more runny.

Then put in a couple tablespoons of sugar (or you can use a little less of the brown sugar). Add a tablespoon of minced garlic, one stalk of finely chopped green onion, and some sesame seeds. I also find adding a little bit of orange juice (from concentrated or fresh squuezed) makes it have a more tangy citrus taste.

Make sure to keep tasting this as you mix it too. You can add more or less sugar to your taste. Usually sugar also has a way of lessinging the bit of the spiciness too.

When the sauce tastes just right, spoon sopme into a smaller bowl for dipping, and put the rest into a glass container. The red paste can stain most plastic containers real easy.