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Discussion Starter · #1 ·
This area seems to be the place to post this link so:

I love spicy. Period.

Not on all things but a lot. Dipping pizza in inferno-style buffalo wing sauce (not that wimpy jalapeno/cheddar dipping sauce some takeouts sell), spicy potato chips. Sriracha on omelets. You get the picture.

So, every Thursday a local Kelsey's has half price wings. They offer what, 5-6 varieties of sauce, with "hot" being the hottest (and I use that term loosely).

I"ll go in and ask for "the hottest you've got" and the waitress confided in me that "the chef has a special sauce he makes" (for people like me I'm thinking).

Ok, lets have it.

Long story short--it's spicier than their "hot" version but not by much. Still, it's enjoyable.

Took a long time getting to the point of this thread but we're here 馃榿

After clicking the link and reading the story, I'm going to re-think my path to "the hottest you've got" type of request. Don't know till you try though.

And without further ado, have a laugh all you chili heads out there. I sure did
 

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I am no fan of heat for heat's sake. I enjoy a little (or a lot) of horseradish or mustard heat, but chili peppers leave me...cold. For me, it's all about whether I can enjoy the next bit of food. If I can't taste the next bite because of the pain in my mouth, that's just not worth it.

As far as, "then work your way up to that heat..." Uh, no thanks.

I know my position on heat is not a universal perspective.
 

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I am no fan of heat for heat's sake. I enjoy a little (or a lot) of horseradish or mustard heat, but chili peppers leave me...cold. For me, it's all about whether I can enjoy the next bit of food. If I can't taste the next bite because of the pain in my mouth, that's just not worth it.

As far as, "then work your way up to that heat..." Uh, no thanks.

I know my position on heat is not a universal perspective.
Same here. I want some flavor and maybe a little heat but be able to taste the next bite. One day at work during lunch my crew asked me if I wanted some of the hot sauce(s) they were passing around. I looked as some label ingredients and told them they were all gonna die. The first ingredient was the acid that makes the peppers hot, actual peppers were further down the list. I did not join them.
 
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I've been experimenting with fermented hot sauces and found that sugar or onions and garlic can reduce the perceived heat.
 

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Discussion Starter · #7 ·
I've been experimenting with fermented hot sauces and found that sugar or onions and garlic can reduce the perceived heat.
carrots do as well (overpoweringly so as I found out :rolleyes: ) but the mango was not intended to minimize the heat but to complement the flavour of the peppers (and yes, peppers do have a wonderdul and unique flavour as well)
 

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Discussion Starter · #8 ·
added the recipe I use here
 

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carrots do as well (overpoweringly so as I found out :rolleyes: ) but the mango was not intended to minimize the heat but to complement the flavour of the peppers (and yes, peppers do have a wonderdul and unique flavour as well)
Yes carrot do it also, I forget to mention and decided not to edit my post. I've heard of mango habanero sauce. Maybe I'll try it later when I can get habanero peppers. Saved that recipe.
 

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I love hot and I love spicy. But I cannot eat it much anymore. Its not to hot to eat and its not to hot on my stomach. But its the next bodily function that does suffer. It can effect me for up to 3 days afterward. As much as I wanted hot food, I had to make a very hard decision. And that decision sucks big time. I miss my spicy hot foods. Especially at a local Mexican place that has a salsa bar. I do make and eat wings but don't make them to spicy hot.
I am able to use black pepper though. For some reason it is not an issue.
 

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Same here. I want some flavor and maybe a little heat but be able to taste the next bite. One day at work during lunch my crew asked me if I wanted some of the hot sauce(s) they were passing around. I looked as some label ingredients and told them they were all gonna die. The first ingredient was the acid that makes the peppers hot, actual peppers were further down the list. I did not join them.
I remembered the name. It was Capsaisin that makes the peppers hot. That stuff will fry your innards if you get it straight.
 
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