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Old 08-10-2012, 05:21 PM   #11
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I hold my own. Used to grow Thai hots, a little goes a long way. Tiny bits of Habanero sauce. I too prefer flavor over heat.
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Old 08-10-2012, 05:48 PM   #12
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I found out that you become more tolerant to heat if you use it regularly. When I lived in Hawaii, at first I couldn't handle the Chinese hot mustard until my Chinese girlfriend told me to thin it down with soy, gradually using less and less until I could handle it. The same for kimchee. It was hard to eat at first, but so tasty I kept at it.

Lately, I found out that taking a half teaspoon of cayenne in 4 oz. of water would lower my high blood pressure. The first time nearly killed me, but with regular use, my tacos started tasting too bland and I had to up the heat.
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Old 08-10-2012, 06:13 PM   #13
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I have a very high tolerance for spicy hot, although there limits to how hot until it becomes unreasonable. I've often ate spicy hot foods that were hot but fine with me, until 8-12hours later... you know. I guess I can tolerate more than is good for me.

I often order spicy dishes at Thai restaurants, and the waiter asks how hot? The choices are usually standard, mild or spicy. I always select spicy if that's tolerable to others in my party. I've never gotten anything that was too spicy although a few times it came close.

I've discussed spiciness with Thai waiters before, asking them how hot the dish would be prepared traditionally in Thailand. From what I hear the restaurants spice it up a bit more than at home because the Americans expect it. I suspect traditional is probably along the lines of what they serve if you don't specify it or maybe a bit hotter but not as hot as when you order spicy.

I like hot sauces of most varieties, except a very few that seem to be mostly pure spicy without much taste otherwise. I prefer to not add spicy just for its own sake, but prefer sauces that have a bit of character and individuality to them.

I've often grown my own chilis, one type that closely resembles Thai mini-chilis, jalapeno, serrano, cayenne... I use them in my own cooking thinly sliced or minced, or dry them and then use a mortar and pestle to make my own dried chili seasoning.
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Old 08-10-2012, 06:17 PM   #14
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Mexican parents introduce hot stuff gradually to their children, and they build a tolerance.

Poor DH, I remember at a Mongolian grill, he had put on so much hot stuff, he couldn't eat the dish. And this was the same guy who could eat Thai hots like popcorn.
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Old 08-10-2012, 06:59 PM   #15
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Quote:
Originally Posted by Steve Kroll View Post
I like good habanero sauce, too. Habaneros can be very hot, but they also have an almost fruity kind of quality to them. One of the sauces I make is a habanero BBQ sauce with Jamaican curry spices. Tastes fantastic on grilled chicken and pork.
Ok.. that and yer wine and I think we have a cook out planned.. on the way.
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Old 08-10-2012, 07:03 PM   #16
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I don't mind a little heat, but once it gets to the point that the heat starts trumping flavor, I'm not interested.
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Old 08-10-2012, 08:11 PM   #17
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We like our food at a medium heat
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Old 08-10-2012, 09:16 PM   #18
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My tolerance is going up because the DH likes "heat." I certainly can eat hotter today than I could four-five years ago. I do go for flavor, so I don't want the heat overwhelming the taste. That I don't do.
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Old 08-10-2012, 09:26 PM   #19
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Another 'medium heat' here. If that.
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Old 08-11-2012, 04:22 AM   #20
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My favourite type of heat comes from scotch bonnet chillies they have flavour and heat .

Worst chillies I had were Dorset naga chillies hot and nasty .
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