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I happened to go into the kitchen to toss out a bit of trash, and I happened to notice that my room mate had bought FOUR large bottles of hot sauce. I guess she got a deal. I cannot fathom using that much hot sauce in a few months time...when she's the only one to be using them.
what i don't like is too much of 1 ingredient. i know a girl who will put a mountain of cayenne pepper in something, and my whole body starts to sweat, and get chills.
i prefer to use a pinch of cumin, slightly more cayenne, and then a moderate amount of white pepper and paprika.
I love spicy but I hate hot. A little heat is nice, smothering something in chili to me is pointless. You are just masking the flavour of the ingredients.
I will never understand how anyone for example can take something as delicate as Scallops and completely destroy the taste with lots of chillies. To me that is a crime against this wonderful ingredient. I love chillies , in delicate and subtle quantities. Anything else and I might as well just be eating chillies on their own.
People often mix up hot and spicy. I love spicy food. In the right measures.
I used to love hot and spicy foods, As I got older in more into flavors learned through cooking, I sort of got out of the Hot- Kick me in the butt thing.
I do keep a bottle of hot sauce in my fridge at all times mostly for taco's and chili and things like that...
I'm just not so much into hot any more on everything.
I bought a publix brand hot salsa a few months back, I used to eat this stuff like crazy on chips, after a few chips I had to stop eating it..it was just too freekin hot, Maybe it's age???
I like it VERY hot, but what you all need to realize is that everyone has a different palate. What is scorching hot to you may be quite tasty to me, or another. But I do agree that it's about flavor, and matching up to the item being seasoned, and not just about pure heat.
For me, I grow my own peppers. I dry them at the end of the season and keep a ready supply of ground pepper mix, including mostly habeneros (EXTREMELY HOT) mixed with jalepeno, cayenne, serrano and several other varieties. I grind it fine so that I can put a small amount, or more on any food I like.
I think most hot sauces are overburden with vinegar and other fillers and unnatural ingredients. My hot pepper dust is pure pepper, with a variety of different types to give a depth of flavor.
The blend is delicious over just about any kind of meat, as well as most veggies, starches and legumes. It is OUTSTANDING when sprinkled on fresh melons or fresh-picked strawberries. LOVE IT.
No, I don't like my food too spicy hot. Just a little bit of a kick is fine for me, but I don't like having my tastebuds burned!
This is me, too. I like food to have a bit of a kick, as long as it melds and complements the other flavors present. I don't like food that tastes like burning above everything.
I like the heat, provided it is not masking all the other flavors of a dish. Think - mango chutney. Love the heat, but it is balanced with the sweetness of the mangoes. If it's just a burning sensation on the tongue that someone is after, then all the other food is just a vehicle. It could be filet mignon or ground buzzard - how would you tell if all you can taste is fire?
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