Quote:
Originally Posted by jean_ji
Coming from a plain meat and potato family, I thought barbecue potato chips were exotic and spicy as a kid the first time I tasted them at a friend’s house. 
I use crushed red pepper flakes a lot for sprinkling on foods or in cooking. I dry my own red Thai peppers and they are even hotter and better. If there is a choice, I order hot at restaurants. I was at a restaurant where a shrimp Diablo dish was labeled a 10 in hotness with a policy of not returning it to the kitchen if it was too hot. The waiter asked me more than once if I was sure I wanted it at the 10 level. I did and it wasn’t that hot, almost disappointing after the huge build up.
I have had a habanero salsa so hot that it was painful and I realized I wasn’t enjoying it at all and stopped, so I do have a limit. My dear MIL does not do spicy, even black pepper can be too much for her, so it’s back to the plain food of my childhood when she visits. That makes me appreciate the heat and spice even more afterwards. |
That is funny! I'm not actually a fan of plain crushed red peppers. They have to be ground if that's all I'm using. I don't find habanero too hot. My ex thought it was one of the hottest peppers out there. I always wondered why it affected us differently.
Quote:
Originally Posted by gentlearts
Dijon mustard has a unique quality, I think. It adds a a great boost of flavor to many recipes, while, by itself, it tastes like poison to me.
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I think dijon has a funny taste. I don't like it but I do like spicy brown.
Quote:
Originally Posted by thatdurncat13
I'm just happy with hot sauce. Lol
I have enough heartburn problems.
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That's rough. I had that one time when I ate greasy onion rings. It was all down my throat and it was horrible!
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