Heat Vs. Flavor -
food over 50

This episode poses the question, "What characteristic do we prefer in our food? Is it the varying degrees of mouth-tingling HEAT from capsaicin, or the tastebud-teasing FLAVOR from layers of earthy and aromatic spice?" Or an even better question might be, "Why not both?" Entitled "Heat vs. Flavor: The Benefits Of Chilies & Spice," this lip-smacking episode introduces us to the cuisines of The Caribbean, India and China by exploring the potent culinary relationships between heat and spice in a trio of intensely appetizing recipes. Chef/host David Jackson marinates plump chicken legs in a heady Jamaican jerk spice blend of habaneros, allspice, garlic, ginger, green onions and lime before they hit a slow and smokey grill! Then its a classic Indian Dahl made of tender lentils fragrantly seasoned with feisty, healthful red chili and a medley of classic curry spices including cumin, coriander, turmeric and mustard seed. And finally, David fires up the wok for a sizzling vegetable stir fry accented with the lemony heat of Szechuan pepper!

Episode Duration: 26 minutes and 46 seconds

Episode Number: 204

No future air times were found for this episode.

About Food Over 50:

The mission of the cooking series FOOD OVER 50 is to inform, instruct and entertain America's late Gen-X, Boomer and senior audiences with artistic and appetizing preparations of wide-ranging international recipes that are nutritionally enticing.

Hosted by David Jackson, FOOD OVER 50 is primarily taped in the scenic Mojave Desert, with cooking segments taking place in the kitchen, and select seafood recipes shot at Jackson's quaint seaside cottage in The Outer Hebrides in Scotland.

The series also provides viewers with their own personal nutritionist.

During each episode, registered dietician Elizabeth Kelsey joins David to critique recipes from a health perspective and emphasize the importance of cooking fresh food.