Heat and Flavor - The World of Spicy Cuisine

In this episode of 'A Seasoned Friendship,' hosts Robert Meyers-Lussier and Lori Bregenzer, long-time friends, discuss their mutual passion for food, focusing on spicy cuisines from Southeast Asia and Mexico. Bob shares his experiences in Singapore, highlighting a chilli crab dish, while Lori talks about her recent trip to a Mexican resort and her love for cooking Mexican food. They dive into the specifics of Scoville units, the chemistry of capsaicin, and practical tips on how to handle spicy foods. Bob introduces his Pad Thai recipe and discusses the significance of fish sauce in Southeast Asian cooking, while Lori shares her recipes for Chili Verde, including a simple version and a more complex one from 'The Mexican Slow Cooker' cookbook. Lori also talks about a Cajun potato soup she's making for Mardi Gras. They wrap up by emphasizing the joy of making homemade salsas and sauces from both cuisines.