This vegetable pocket pie really makes me feel comforted on a cold rainy day. Unfortunately, we haven't had many cold rainy days... they've just been rainy. Either way, it's quite nice to try new food; I've never had a pocket pie, let alone a pocket pie made with whole wheat flour. So now it's buttery empty carbs... WITH FIBRE!
The filling was curry vegetables, which was quite spicy so I needed to drink a lot of milk. I read somewhere that the reason we taste stuff as spicy is that capsaicin [Well, capsaicin in chillies. I'm not sure what chemical it is in pepper or curry or bengay...not that we consume bengay] is a molecule that, when attached to a receptor, sends a message to the brain. The brain interprets the message as "heat" which is why we feel heat.
This doesn't explain why there is physical heat, though. Also, do we have curry molecule receptors? Pepper molecule receptors? Do we have receptors for every molecule of food [e.g. every molecule that elicits some taste?] We probably don't, since there are so many flavours in the world. We all know of the 5 tastes: sweet, salty, bitter, sour, and umami. What about spicy? What is THAT classified as? Is spicy stuff just classified as "heat"? However, heat is energy. Where did we get the energy from? The molecule of food? So, why aren't chillies warm? They could totally be hand warmers in the winter!!
Tastes good... with milk... which again asks the question, why dairy? Why does that alleviate heat? Does that mean chili ice cream isn't legit?