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The World of Spicy Cuisine
Welcome to another delicious conversation where we embrace the bold flavors of spicy foods from around the world. In this episode, we’re celebrating the rich, diverse culinary traditions of Southeast Asia and Mexico. Join us as we delve into the levels of spiciness, explore tantalizing recipes, and share tips for balancing the heat.
In Episode 3 of A Seasoned Friendship, hosts Lori and Bob discuss their favorite spicy foods as they navigate the cold February weather. Bob shares his expertise on Southeast Asian dishes, focusing on Pad Thai and his experiences with spicy foods, such as the famously spicy Singaporean chili crab. While Lori talks about her love for Mexican cuisine, including two versions of Chile Verde.
The conversation also delves into the Scoville scale measuring spice levels, tips for counteracting the heat of spicy foods, and various hot sauces like Sriracha, Tabasco, and Cholula. They encourage the audience to try making their own salsas and explore diverse spice-rich recipes.
In anticipation of Mardi Gras, Lori introduces her Cajun Potato Soup. This comforting dish, infused with smoky andouille sausage, is a perfect compliment to any Fat Tuesday celebration. The episode concludes with Bob’s plan to prepare a Thai peanut sauce and a preview of Cambodian fish curry dish called Amok.
Additional Materials
If you’d like to dig deeper into the flavors of Southeast Asian. Check out these additional materials that Bob has assembled for you!
Check out the Recipes
