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Not a fan of hot, spicy food. A little kick is okay, but I don't understand the appeal of food so hot that it hurts to eat it (and probably hurts again on its way back out, TMI)
Spicy is good, as long as it isn't so hot it brings tears to your eyes and makes your nose run. When it's that hot, I'm not able to actually taste what I'm eating.
Too often that is how we eat it: I don't care so much about the nose running, but when it is so hot you can't taste anything else, it is going too far. The worst are those little Asian peppers in Chinese food sometimes. BTW, I take that back, I do care about the nose running, if it is so bad in might interfere with the eating.
Fleetiebelle, I have to admit the reaction on the way out is reason to think twice about the hot, but it is still worth it to me. I do remember my dad saying: I love the hot peppers, but they don't like me the next day. I had no idea what the heck he was talking about: I grew up, got older, got braver about cooking and then I knew.
The older I get, the more oomph I want in my food. I find myself adding cayenne pepper or tabasco, etc, to foods that don't usually have those things. Thankful for Nexium.
Love you comment about Nexium, but the cost of it makes too much spice a little expensive. Yes, the older, the more we seem to add; I do the same with garlic. if a recipe calls for a clove or two, I think what they meant to say is a bulb or two.. Oh and try your hash browns with red chili flakes; much better than the tabasco I think.
Spices are packed with nutrients and should be used to taste. People don't realize that a generally bad diet or gut disease is what usually makes it hard to tolerate foods, not the foods themselves.
Spicy is good, as long as it isn't so hot it brings tears to your eyes and makes your nose run.
That's when you know it's just right!
I learned the pleasures and utility of spicy foods when I moved to Texas, and on subsequent trips to Mexico and Central America (courtesy of Uncle Sam's misguided foreign policy initiatives).
I have, and use, a variety of hot sauces from mild to wild (100% Pain, See Dick Burn, and AssBlaster). Cholula (imported from Mexico) imparts a nice flavor without being overly hot, it contains Arbol and Piquin peppers. El Yucateco (also from Mexico) is a bit hotter with its Habanero peppers.
Worst I ever had was some sort of Asian pepper, made my eyes bug out and my throat closed up so I couldn't breathe...my wife thought I was having a heart attack.
I don't [yet] have any problems the next day or so...it only burns once.
Spicy is good, cools you off if the weather's hot, and heats you up when you're cold.
For a couple of years I kept a hot pepper plant growing in the kitchen, next to the sink, which regularly produced a moderate supply of fresh peppers throughout the year. Unfortunately, I had the bright idea of letting it have some outside the house time and it died. I'll have to get a new one now...or maybe try to start a new one from seed (I saved some from it).
Nope, not for me. I pick the red peppers off the food if it comes in a restaurant and I don't eat hot, spicy food at home because I don't like it.
I enjoy herbs and other spices (non hot) but peppery things, no. For me, they kill the taste of the food and it just burns and hurts.
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Yes, the older, the more we seem to add; I do the same with garlic. if a recipe calls for a clove or two, I think what they meant to say is a bulb or two..
Oh and try your hash browns with red chili flakes; much better than the tabasco I think.
