My stomach has never been the issue with spicy food. The issue is when there's too much capsaicin, it is just agony in my mouth. It makes me fucking hiccup. And due to the physical properties of capsaicin if the food is too spicy every bite just makes it worse and the sensation takes forever to go away even while drinking milk.
I really do not get why anybody seeks it out outside of some perverse "dudes rock" self flagellating thrill seeking. Things taste better when you use peppers that have flavor other than "ow"
Things taste better when you use peppers that have flavor other than "ow"
honestly with you on this one. But I think everyone's perception of where to draw that line will be different. I've had a lot of good ghost pepper based sauces, but I think a lot of people would say that's well into "ow" territory. Habanero is also excellent, and depending how its prepared can be quite spicy.
I think ghost pepper is fine and can add a unique flavor but it's really quantity dependent
for me the perfect level of spicy is at the level of a hot paprika, like how I've been making the cajun food for work. I get that feeling of warmth, a lot of smoky pepper flavor, and I can always make it a little spicier with some cayenne. I get good enough reviews from my Turkish and Mexican coworkers and I think if I made it any spicier a majority of people would just refuse to eat it lol
My stomach has never been the issue with spicy food. The issue is when there's too much capsaicin, it is just agony in my mouth. It makes me fucking hiccup. And due to the physical properties of capsaicin if the food is too spicy every bite just makes it worse and the sensation takes forever to go away even while drinking milk.
I really do not get why anybody seeks it out outside of some perverse "dudes rock" self flagellating thrill seeking. Things taste better when you use peppers that have flavor other than "ow"
honestly with you on this one. But I think everyone's perception of where to draw that line will be different. I've had a lot of good ghost pepper based sauces, but I think a lot of people would say that's well into "ow" territory. Habanero is also excellent, and depending how its prepared can be quite spicy.
I think ghost pepper is fine and can add a unique flavor but it's really quantity dependent
for me the perfect level of spicy is at the level of a hot paprika, like how I've been making the cajun food for work. I get that feeling of warmth, a lot of smoky pepper flavor, and I can always make it a little spicier with some cayenne. I get good enough reviews from my Turkish and Mexican coworkers and I think if I made it any spicier a majority of people would just refuse to eat it lol
not sure I've had a hot paprika
cooking for a group is definitely different. Better to just offer sauces on the side in that case and make it to a lower spice level
Have you considered I like the thrill of eating the pain plant and it making my mouth go "AHHHHHHH!"
I have and it sounds like
lol
Hey sometimes dudes do indeed rock!
Now let me dump a gallon of my "Asshole Prolapser Habanero Sauce" that I bought out of some guys truck at a music festival on my nachos in peace!
hey i never said you couldn't. I'm not the Danish government