This post brought to you by the fact that spike just managed to score me some of the awesome and delicious Belizean habanero sauce that I fell in love with when dilletante and I went to "Scotland" last year.
I have become a spice-centric person over recent years. My tolerance has gone through the roof, which has also made me more discerning about the flavors in the spice.
I want to feel things in different parts of my mouth when the spice hits. I don't want to be assaulted -- I want a concerted attack by a genius. I want flavors to work with the spices.
Besides, I'm also doing this to make some dull vegetables worth eating. They're mostly roughage and I need roughage, but I want to know they're here to be eaten and not simply coal miners.
I take it easy on the hot peppers as they're a bit irritating to my digestive tract. As long as I'm not eating them all the time, and it's not overly spicy food, I'm fine. My metric is: if it hurts, it's too spicy.
I loooove black-pepper crusted fish or steak, and it took me a while to be able to understand that my body reacted differently to that than the other hot peppers.
Generally I prefer spice as an accent rather than the dominant taste or flavor experience.
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I am much more moderate with non-capsicum-spiciness - it's often harder for me to take.
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I want to feel things in different parts of my mouth when the spice hits. I don't want to be assaulted -- I want a concerted attack by a genius. I want flavors to work with the spices.
Besides, I'm also doing this to make some dull vegetables worth eating. They're mostly roughage and I need roughage, but I want to know they're here to be eaten and not simply coal miners.
Reply
I loooove black-pepper crusted fish or steak, and it took me a while to be able to understand that my body reacted differently to that than the other hot peppers.
Generally I prefer spice as an accent rather than the dominant taste or flavor experience.
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