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Old 08-21-2012, 06:49 AM   #31
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When heat leaves no flavor, the food goes to waste.
I presume you mean heat, as in temperature, rather than spiciness. Temperature wise, I like my hot food to be hot, but not so hot it injures my mouth.

For heat as in spicey, I like just a touch of spicey, so I can still taste the other flavours with it.
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Old 08-21-2012, 07:20 AM   #32
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Hubby #2 and I every Sunday night would eat at least five or six hot baked Italian sausages while we watched Mission Impossible. Sometimes there was more red pepper than meat in them. But since my gastro surgery, no hot foods for me. I do use Coleman's mustard in my Mac and Cheese. And I will add one or two red pepper flakes to my pasta dishes. You wouldn't think so, but those two little flakes can add some heat. My poor little tummy just can't tolerate the heat anymore. I can't even use black pepper. There are times when I see those Italian peppers that have more red flakes than meat in the meat section, I want to buy them. But I know what the consequences would be.
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Old 08-21-2012, 07:45 AM   #33
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I presume you mean heat, as in temperature, rather than spiciness. Temperature wise, I like my hot food to be hot, but not so hot it injures my mouth.

For heat as in spicey, I like just a touch of spicey, so I can still taste the other flavours with it.
No, I mean the use of so much hot chili(s)/spice, that is the only taste you get.
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Old 08-21-2012, 12:43 PM   #34
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I love spicy food, I just wish restaurants served it! I can only VERY rarely find a restaurant that will make food actually spicy. It's frustrating going to a Chinese or Thai place and asking for it to be exceptionally hot, and it isn't at all. At my local favorite Thai place, I usually order a 20 though their scale only goes to 10. That's where it starts to get actually spicy IMO.
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Old 08-21-2012, 09:01 PM   #35
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I love spicy food, I just wish restaurants served it! I can only VERY rarely find a restaurant that will make food actually spicy. It's frustrating going to a Chinese or Thai place and asking for it to be exceptionally hot, and it isn't at all. At my local favorite Thai place, I usually order a 20 though their scale only goes to 10. That's where it starts to get actually spicy IMO.
And yet, spicy foods in restaurants have gotten much better than they were 30 year ago. When I was growing up in Minnesota in the 50's and 60's, the spiciest food you could find was a pepperoni pizza. The first time I actually had what I'd call spicy was in a local Mexican restaurant in Great Falls, Montana, and that was some 3 years after I graduated from high school.

I lived in the Denver Metro area for 39 years, and they have a mexican restaurant on every other corner. Some are very good, some are just adequate, and most are on the mild side. One that we went to regularly had a good variety of chile sauces, including a smoked jalapeno green chile which had a major kick to it. They did a good job of customizing any dish to suit the tolerance level of any palate.
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Old 08-21-2012, 09:44 PM   #36
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Not necessarily. Sometimes the dish is inherently flavorful, but still needs a little zip. For that I'd rather not use a hot sauce or jalapeno pepper which adds flavor which might not be desired as well as adding some heat. Something like the conch salad we have here on the island with good flavors from the veggies and citrus, but gets some kick from whatever pepper is in season at the moment. We are using what we call finger peppers here now, but Scotch bonnets are coming into season - picked up a few at the packing house last week, and hoping to find some more tomorrow.
I agree provided that the heat is provided by fresh chilis rather than some hot sauce that has only Scoville to thank for it's reason to exist (raison d'etre for you French freaks.)

Some recipes need kick and it is best applied with fresh chili peppers, often thinly sliced or minced.

Scoville missed a bet not coming out with a brand name...
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Old 08-23-2012, 03:23 AM   #37
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When I lived in south Texas, I worked in a little hole in the wall Mexican cafe. Mama Lupe owned it. Her customers were Mexicans from Mexico. No one spoke English except Mama Lupe and me. Her food had heat. Oh boy, did it have heat!!! She would give me a tip of the spoon taste of the different dishes she made. I still have tears in my eyes at the thought of it all. She had two bowls of chillies that she served. One for sissies like me, and one for the Mexicans. At that time I could still eat hot food. Occasionally some poor 'gringo' would wander in with his friends and order the real hot chili. He was going to show his friends just what he was made of. After the first bite, everyone would watch and sure enough, he was wanting some dairy drink real fast. I still love chilli, but without the heat, thank you.
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Old 08-23-2012, 08:44 AM   #38
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6 on a 10 pt scale is great for me. 7 can be with the right sides of yogurt etc in Indian cuisine. I like the sppice/heat to heighten flavor not obscure it or cover it.
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Old 08-24-2012, 11:41 PM   #39
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I like spicy things, but I have this crazy thing called graphic tongue. Now the really hot things are painful to eat. :(
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Old 08-30-2012, 04:52 AM   #40
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Awww, that is no good Chopper...is there anything that can be done about it?
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