Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
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.
so, if you come to our house I will do, like I do for a few friends, I will make your chili in a separate crock or I will make sure the dip I use is mild. You are like my mom in law was: to her hot was a mild salsa and even then she would shake all of it off the chip if she could. The good news, she never spilled any on her blouse or shirt like I do. When she made a pot of chili she was so proud of herself: she would actually use 1 tsp of chili powder. So you are not alone. I promise, I will remember. I have to do this for a few bridge frineds and one was raised in Dallas.
As I am getting old, red chillies are beginning to give me issues. So no blazing hot wings for me. Green chillies are a lot better option if you like your food to be spicy.
"Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything), followed by thyme, cinnamon, tarragon and cumin (any of which kill up to 80 percent of bacteria). Capsicums, including chilies and other hot peppers, are in the middle of the antimicrobial pack (killing or inhibiting up to 75 percent of bacteria), while pepper of the white or black variety inhibits 25 percent of bacteria, as do ginger, anise seed, celery seed and the juices of lemons and limes."
They help to keep food from spoiling and enhance flavor. What a deal!
Just read on another thread that someone seems to think spicy foods are bad for us. I love my hot, spicy everything, Asian, Mexican, buffalo wings, Indian foods, you name it and have never thought, as long as you don't overdo it and don't have digestive problems they are bad for you. In fact I have read more than once various peppers are good for us because they add flavor, helping us to cut back on salt.
How do you feel? Do you enjoy spicy foods, do you eat them often and do you think they are bad or good for us?
Stupidest thing I've ever heard. Provide link so we can flame this person.
I just looked at our collection of sauces, which at this point include Huy Fong sriracha, Marie Sharp's habanero sauce (product of Belize, has pureed carrots in it to add a sweetness to the habanero heat), Cholula, Tabasco, Texas Pete's, Louisiana brand "Perfect Hot Sauce," Frank's Red Hot, and Huy Fong garlic chili paste.
My dry spice blends with the most heat and flavor include Penzey's Berbere, The Spice House's Vulcan's Fire seasoning(favorite blend ever, fantastic on buttered baked potatoes and on popcorn), and The Spice House's Milwaukee Iron seasoning.
I love heat, and quite a bit of it, in my seasonings and sauces, and don't mind if peppers make my nose start to run a bit. My husband gets "the spice sweats," where he'll get flushed and start to get beads of sweat in his under-eye/cheek area around his nose. But, really, seasoning, no matter how hot or spicy, should always enhance and complement the flavors of a dish, not overpower them. If all you're tasting is the heat in the sauce or spice, you're not really doing it right. Might as well just eat the sauce or seasoning by the spoonful and skip the food altogether.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
You are like my mom in law was: to her hot was a mild salsa and even then she would shake all of it off the chip if she could. The good news, she never spilled any on her blouse or shirt like I do. When she made a pot of chili she was so proud of herself: she would actually use 1 tsp of chili powder. So you are not alone. I promise, I will remember. I have to do this for a few bridge frineds and one was raised in Dallas.
