Originally Posted by buckytom
you can easily leave out the red pepper flakes and cayenne, chief.
how does the mrs. do with spicy brown mustard and wohoosterchestrsheetershire sauce?
you can swap them out for yellow or dijon mustard, and soy sauce, repectively.
and yes, i think could work with a well marbled brisket, and maybe some sirloin end or shoulder pork chops. rib chops would be too lean... = dry.
lemme know if you try one of these abominations, er, i mean different combos.
French's Yellow Mustard, mixed into honey is her limit. It seems that she had a condition called "Burning Tongue Syndrome" that left her taste buds super sensitive. Vinegar is too acidic, as are some ketchups, most mustards, and anything with any amount of pepper. Things she used to love, such as my pineapple sweet & sour sauce are almost off limits to her now.
I often make two versions of things I cook, one part for me (I like spicy in the extreme), and one part that accounts for DW's limitations. I do love the woman, and try to give her the best food that I can.
Oh, and though this has nothing to do with this thread, I have now graduated to top of the class in eating hot foods. I was challenged today to sample a Buk Jalokia pepper, that a freind had grown. He gave me a bag full that he'd frozen. I ate half of it, and wasn't even in pain. I could tell though, that these aren't peppers for ordinary mortals. Half a raw ghost pepper, I could handle. But I wouldn't be casually snacking on these babies. That could be painful.
Interestingly enough, after the heat had subsided, I found that by squeezing my tongue to my hard palate, the heat would return. When I removed the pressure, it was gone again. Oh, the pepper did clear my sinuses. And I was told that my face turned a share more red. But it didn't make we sweat.
I'm not sure that the ability to eat very hot things is a desensitization of taste buds, or compartmentalizing the pain, or maybe learning to ignore it. I found that if I concentratied on the sensation, I could begin to experience slight distress. Our brains have a way of protecting us. Sometimes that's a good thing, sometimes not.
Food for thought.
Though, there are those that say I think too much.
Seeeeeeya; Chief Longwind of the North