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BellaOnline's Hot & Spicy Editor

August 2003 Hot & Spicy Newsletter

Hot & Spicy Foods @ BellaOnline

A Monthly Newsletter
Volume One, Issue One
August 2003




Please allow me to introduce myself. My name is Vanette Ryanes, called Vannie by most of my online friends, and I am the new host of Hot & Spicy @BellaOnline. It is my pleasure to bring you this first edition of Hot & Spicy Foods @ BellaOnline: A Monthly Newsletter. As your new host I plan to bring lots of interesting recipes, helpful cooking hints and recommended cook books. Since I am an avid reader I hope to share some wonderful fun mysterys where food shares the spotlight with the heros and heroines.


I am hopeful that you don't think is SPAM. You are receiving this newsletter because you signed up earlier for it. I believe that the last time you received a copy was December 2002. Starting with this August 2003 issue I shall be sending a monthly newsletter.

I am sure that you are all here because (1) you love hot and spicy foods or (2) you want to know what the fuss is about.


I first discovered Szechuan/Szechwan (Sichuan) cuisine on a hot summer afternoon in New York City in the early 70's. At my friends insistence we went into a small dimly lit restaurant on W. 46th Street. Not only was the restaurant charming, the food was like nothing I had ever tasted. Hot, but not so hot as to explode my head. This heat had a sweet under-flavor which made the meat incredibly good and flavorful. We ordered beef which was brought out in one piece and sliced very thinly at our table. It was then dipped in a marinade and placed on a heated grill next to our table. While it cooked we were given the usual sticky rice, but we were also given a bowl of Kim Chee, which is an extremely hot and spicy pickled cabbage served cold. My friend who was balding ate so much that the top of his head was fire red and sweating. I guess we both found the Kim Chee delicious in a perverse kind of way. Other vegetables were brought to the table julienned, along with a hot pot filled with broth (a hot pot is similar to a fondue pot). We chose the vegetables we wanted and put them in the pot for a few minutes, our waitress then placed the grilled beef on our plates along with the vegetables she had removed from the broth. The broth was then spooned over our rice.

We spent many evenings at what was to become our favorite restaurant. We also became the owner's darlings. Funny thing is, I can't remember the name of the place.


Anyone who loves hot and spicy foods know that there is more to this cuisine than a dowsing of hot sauce. Hot and spicy has taken on a whole new meaning now that we are privy to the wonderful world of "ethnic" spices available at most supermarkets.

Szechuan food is no longer unique, there are countless hot and spicy foods to try, Hunan Chinese, Thai, Korean, Malaysian, Indian, and Jamaican, Haitian, Cuban, Spanish, Mexican. Cajun style cooking is hot not to mention Tex-Mex. Each has its own unique and distinctive flavor.

I am not sure what has lead to this fiery food revolution. But whatever the reason, it has become abundantly clear that consumers have developed a taste for heat and chefs in fine restaurants as well as fast food restaurants are catering to those tastes. If you have not tried any hot and spicy food, why not give it a try? Your mouth will thank you.

Recipes in this issue:

.Sweet Peas in Cold Curry Dip
.Chili Peanuts Great for Snacking
.Sherried Oven-BBQ Spareribs
.Horseradish Mashed Potatoes
.Recipes fom Shades of Earl Grey: A Tea Shop Mystery. Tea-Marinated Prawns & Green Beans with Garlic and Tea


_Great Food Sites

_Dinner For 6 After Work


Vannie Ryanes

And - Remember to add a little spice to your life!

Vannie is the CEO and editor of Spices Plus E-Zine for Women. Recipes, Hearth and Home, Mom Space, Business/Career Advice, Consumer Awarness and Helpful Links. Plus Online Shopping & Business Opportunity and more.

August 1, 2003

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