Stinky The Clown (1000+ posts) Sun Jan-24-10 08:22 PM
#05 TOP PRIMITIVE OF 2009; THE SPARKLING HUSBAND PRIMITIVE
Original message
Tingly mouth ..... food allergy?
We had for supper:
Shell on shrimp smoked with cherry wood. The shrimp were seasoned with Old Bay.
Totally naked baked sweet potatoes.
Tossed salad with mixed greens, slivered almonds, dried cherries, sliced onion, and clementine wedges. It had a commercial cherry vinaigrette we have used many times.
A very fruit forward French Sauvignon.
What in that menu could account for the tingly, almost numbed mouth I got. Swirling the wine caused the sensation to spread, but that could have been the wine, or just as easily, the tingly agent being spread by the wine.
Any guesses? 15 minutes after dinner the sensation was gone.
Blues Heron (207 posts) Sun Jan-24-10 08:35 PM
Response to Original message
1. Could it be the celery seed in the Old Bay?
elleng (1000+ posts) Sun Jan-24-10 08:52 PM
Response to Original message
2. Something like this?
Mango peel contains urushiol, the chemical in poison ivy and poison sumac that can cause urushiol-induced contact dermatitis in susceptible people. Cross-reactions between mango contact allergens and urushiol have been observed. Those with a history of poison ivy or poison oak may be most at risk for such an allergic reaction. Urushiol is also present in mango leaves and vines. During mango's primary season, it is the most common source of plant dermatitis in Hawaii.
http://en.wikipedia.org/wiki/Mango
Warpy (1000+ posts) Sun Jan-24-10 08:59 PM
#09 TOP PRIMITIVE OF 2009; THE DEFROCKED WARPED PRIMITIVE
Response to Original message
3. My advice would be to approach your next shrimp or nuts cautiously
If you feel any swelling at all, get to an emergency room. If this is the beginning of a food allergy, it can be a serious one.
Then again, maybe somebody had hidden a bag of coke in part of your food and it leaked during transit. 15 minutes is about right for cocaine.
Who knows?
Just be aware that you can be allergic to anything at any time.
DU AdBot (1000+ posts) Sun Jan 24th 2010, 09:05 PM
#06 TOP PRIMITIVE OF 2009
Response to Original messageNumbness Tingling
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Tingling
A very fruit forward French Sauvignon.The DUmp is loaded with forward fruits, though a lot of them disappeared during the recent queer purge.
3. My advice would be to approach your next shrimp or nuts cautiously
Could be a TIA.
Warpy's advice:
Stinky should always approach his nuts cautiously.
:cheersmate:
The things some dummies will dream up just to show off in front of the other primitives. Poor cheetos eating slobs, having to drool over the disgusting clown's vast spread.
Warpy
My advice would be to approach your next shrimp or nuts cautiously
Probably the Old Bay. Use a little less if you can't handle it.
Oh, and STEAM the shrimp...
What the heck is "Old Bay" anything like "Bay Rum" they use to use at the barbershop?Old Bay is a commercially prepared seasoning available in most grocery stores. Pretty good, actually.
Next we'll hear from the clown saying he has a ....deep itching in his ears.Give him some of Jeanette's ointment.
Cherry wood has arsenic in it....his wife needs to "smoke" the food longer.
What the heck is "Old Bay" anything like "Bay Rum" they use to use at the barbershop?
Dunno about that, arsenic is a metallic element and not a super-abundant one, unless it was grown in arsenic-ore-bearing soil that seems kind of unlikely. I have heard wild cherry bark contains small amounts of cyanide (which basically is nothing but hydrogen, nitrogen, and carbon) not sure if there is any truth to it but it does keep me from picking wild cherry branches for hot dog roasting.
What the heck is "Old Bay" anything like "Bay Rum" they use to use at the barbershop?
So in reality he shared a can of shrimp with the cat and washed it down with a bottle of Boone's Farm Wild Cherry?
Cindie
I happen to have some Old Bay, the ingredients are: Celery Salt (salt, celery seed), Spices (Including red pepper and black pepper), and paprika.
This is just Stinky not passing up an opportunity to show off his high falootin' taste in food.
It's okay, I'm teaching the folks up here the finer points on spices. Poor bastards up here in NH only have three--salt, pepper, and ketchup. I even run into old-timers who still use ONLY vinegar on their lobsters.
But I think teaching these people about Mexican food is a lost cause.
But I think teaching these people about Mexican food is a lost cause.
Not enough Mexicans aroundWhat???!!?? Where are you? Acapulco?
Vinegar on lobsters...some folks down here put vinegar on their french fries. Not bad.
What???!!?? Where are you? Acapulco?
I've done that once in a while too--malt vinegar on fish is good. Then again, I get strange looks when I make "fry sauce" for my fries.
sparkling husband primitive has tingly mouth
Not enough Mexicans around, so the only Mexican food you can find is bad, and expensive. Dollar General has recently started selling masa harina though, so I can make my own tortillas at least.
That is probably one of the things I miss most about California... a cheap taqueria on every corner, manned by real Mexicans, with a line around the block, where two bucks can buy you a burrito the size of a freakin' baby.
It's okay, I'm teaching the folks up here the finer points on spices. Poor bastards up here in NH only have three--salt, pepper, and ketchup. I even run into old-timers who still use ONLY vinegar on their lobsters.
But I think teaching these people about Mexican food is a lost cause.
And oh yea--when you go to Margarita's for an enchilada plate, it helps if the cheese ISN'T Velveeta, and it helps even more if you don't use flour tortillas, and the real kicker is putting SAUCE on the enchiladas. Oh, and finally, when one orders a chimi, it should never, ever, EVER come out with brown gravy on it, and the chile relleno should not be served on the same plate it was welded to in the microwave. These are all experiences I've had in New Hampshire.
(sigh)...apparently, you've yet to learn that good Mexican food isn't necessarily HOT, but does have good flavor, which requires SPICES.
I like a good kick, but I'm not one of those assholes who have to sit on the can an hour later screaming, "COME ON ICE CREAM!!!!"
And oh yea--when you go to Margarita's for an enchilada plate, it helps if the cheese ISN'T Velveeta, and it helps even more if you don't use flour tortillas, and the real kicker is putting SAUCE on the enchiladas. Oh, and finally, when one orders a chimi, it should never, ever, EVER come out with brown gravy on it, and the chile relleno should not be served on the same plate it was welded to in the microwave. These are all experiences I've had in New Hampshire.
(sigh)...apparently, you've yet to learn that good Mexican food isn't necessarily HOT, but does have good flavor, which requires SPICES.
I like a good kick, but I'm not one of those assholes who have to sit on the can an hour later screaming, "COME ON ICE CREAM!!!!"
And oh yea--when you go to Margarita's for an enchilada plate, it helps if the cheese ISN'T Velveeta, and it helps even more if you don't use flour tortillas, and the real kicker is putting SAUCE on the enchiladas. Oh, and finally, when one orders a chimi, it should never, ever, EVER come out with brown gravy on it, and the chile relleno should not be served on the same plate it was welded to in the microwave. These are all experiences I've had in New Hampshire.
I think I may have to cry for the poor deprived people of New Hampshire :bawl:
I swear, one of the best things about living in California is food. :cheersmate:
Mexican "brown sauce"? Scary thoughts run through my mind :yum: Good Mexican food on the seacoast is probably as rare as 'fresh' seafood is in the midwest. Every now and then I hear of such a place but it usually turns out to be an urban legend. :( Kind of like trying to find real BBQ around here, ain't goin ta happen. ( although you can find better BBQ than Mexican / Texican. IMHO)