Thread: Spicy food, anyone?

Originally Posted by Evin

5) Always wash your hands after chopping up hot chilli's because touching sensitive parts of yours or somone elses body will not be appreciated.

I can attest to this.

Oh LORD how I can attest to this....

Originally Posted by Stubear

I like mild to medium heat, but when it gets to the point where all you can taste is pain then I'm out..!

SWMBO went for an Indian last night and that was absolutely bang on. Lovely!

Love Indian food. I like it mild to medium myself. I think I permanently damaged my tongue from all of the really hot stuff I ate in my youth. Can't take it any more.

I shake quite a lot of Arizona Habanero on almost everything.

I used to sauce everything but found that this stuff adds the heat without so much salt.

Welcome to Anthony Spices

One time I got sprayed with mace and couldn't help but think "this would be great on nachos!"

Honestly though I love spicy food, although there are dishes I think are better without any spiciness. Along with tasting good I read that capsaicin oil has several health benefits.

The hottest hot sauce I ever ate was some homemade stuff a Jamaican kid at my school brought in one day, it was the only spicy thing to ever bring tears to my eyes and totally insulted my manhood, good thing we talked quite a few other kids into trying it too lol, that was a funny day. The worst part was he friggin drowned his food in the stuff like it was ketchup and ate it as if it wasn't spicy at all.

To all those who think Frank's Red Hot is spicy, there are sauces out there that will make your head explode lol.

Tobasco sauce is the perfect heat. Anything more and it is just hot for the sake of being hot, with no flavor. Tobasco adds a very nice flavor, with a nice amount of heat. Tobasco goes great on everything from fish, to pizza, to steak, to salad.

Given that I like tobasco, I am constantly gifted different "hot sauces" most of which are a prank. One such sauce was called Category 5. I kid you not, I opened the lid, and a small "stain" of the sauce tranfered to the skin between my thumb and index finger. I licked off this "stain" (and i use the word stain because that all it was, no substance, just some color from the sauce) and my mouth was on FIRE!! It burned for near 30 minutes. I then read the ingredients and the first ingrediant was puried habenero peppers, follwed by capsican extract. that's just too much, no flavor and all heat.

I just did an internet search for the sauce, and found a few others under the same name, but not the one that I had.

Matt

I love spicy food, and occasionally have the need to go off the deep end. My last trip off the deep end was at Chinese take-out place was for Kung Pao -- instructions to the chef: "think about the hottest you've ever cooked this dish, which was probably for me, now double that, and we'll go from there."

There are so many great peppers, with so many great flavors in dishes, that pursuing the perfect balance of flavor and heat can be a lot of fun. I love a good curry. Thai & Indian have some really nice flavors and balance at work.

Good TexMex... The dish still has to have flavor...

chilihead reporting in. there's no such thing as too hot for me, I put Blair's on almost everything.

Hottest sauce I ever had was Blair's 3am reserve, (about 2 million scoville units) one drop on a tortilla chip... surprisingly flavorful, but the heat built and built and built and built. I love the feeling! makes you feel alive. I put death sauce on most things, one of my favorite snacks at work is a can of tuna with a few drops of Blair's Sudden Death (105,000 scoville units)

You all know the theory is that the reason people add spice to food is to make food that is otherwise unpalatable edible. I'm not sure how much that applies in modern times but back in time when most food was very poor quality it was spice that dulled the bad taste. It's one reason most classic American foods have little or minimal spice-relatively speaking.

Most dishes I cook for myself contain a spoonful of ground chili pepper paste and pili pili or something similar. I like it spicy and mildly burning, but I admit I am no match for some of the people I know. I tried vindaloo curry once, but bailed out.