Food spiciness survey!

[Gerald Wilgus]

“Queen of Farts.” Lol. That should be my username.

Ya' mean? Blissful soul, wild farts?

 

[Aspychata]

Like spicy seafood soup at the Thai place. I like the hot Indian curry but l hope to cut it with mango chutney. But noodles at the Korean place should have been called 911. Good for 15 mins, then l downgraded them by pouring water on them. Enjoy Buffalo flavor but the Blu cheese to cut it is nice. My new fav is Cholula hot sauce. Just enough kick to use in the mornings. Chili garlic sauce on Korean pickled anything, I wolfed it down. K-town in LA has the greatest pickled choices.

 

[Forest Cat]

I like to breathe fire now and then. Muy caliente. I like a challenge. (I wear sunglasses so no one can see me cry)

 

[Ronin82]

I prefer flavor to heat, although I'm not one to shy away from some zing. Lately I've been having trouble with reflux and stomach pain if its TOO hot, but I still love a good cry when I eat sometimes. My friends love to tease me when the Thai place over-spices my plate and I sit there crying and snotting while I eat. Enjoyable experiences, but not one I purposefully ask for anymore. I do love my food to have strong flavors, no matter what the heat level.

 

[Darkkin]

A tiny bit of sweet pepper (e.g. red bell pepper or banana pepper paired with diary) is about all I can handle. Food is a huge challenge for me because of texture issues. Think picky toddler and you aren't far off the mark. I like the flavour of a lot of foods like onion, garlic, and tomatoes, but the feel of it will freeze me in my tracks. Hotdish is evil incarnate.

 

[Fino]

I like the taste of many spicy foods but not the fact that it hurts.

 

[Suzette]

I chose 3. I like a little heat. But I am very sensitive to flavors and spicy / piquant foods can be painful even at low levels. I once bit into a dried schezuan pepper that was hiding under a piece of beef and I nearly passed out. I literally slid under the table!

Strangely though when I was pregnant I could not detect any heat from anything! I readily chowed down on food that usually made me cry just because I could! I think this allowed my kid to deactivate his tastebuds in the womb because he will eat anything hot and extra hot.

 

[Knit Hat]

I like making a 2 1/2 pound spicy meatloaf that I cook on my smoker grill. Venison, Sweet Italian Sausage, Ground Pork, Onions, with lots of Garlic, seasoned with Paprika, Ancho Chili, Oregano, Thyme and Worcestershire Sauce (or Salsa Lizzano) and with breadcrumbs and an egg to bind it. Mold it, then smoke it, out of the mold, at 225 to 250 F for 3 hours. I'm not picky about the wood I use. It's all good

Dear God that sounds good!

 

[SusanLR]

No heat for me.
I like marinated foods with herbs and sometimes a very low key spice.
My stomach won't handle hot. IBS. Heartburn.

Some dishes I like with an Island Jerk flavor, but, not very often.
I take things with a more natural flavor. Meats, veges, fruits, teas, etc.

 

[Richelle-H]

I did not participate in the poll because there was no ten. Hey! I sometimes eat the Tien Tsin peppers that come in some Szechwan dishes. However, even though I like hot a lot, I do not like it to obliterate the taste of the other ingredients in the dish served. To me that would be an 11 on a scale of 0 to 10.

SO... Major hot to enhance and stimulate but not bludgeon, that is where I reside. It is an acquired thing, a refinement that took years of experiencing dishes from many cultures. I am still in search of the perfect hot!

 

[Callistemon]

I associate spiciness with flavors other than heat. When the spices flavoring a dish are assertive, that is what I call spicy. When something is too hot I cannot taste many of the flavors in the dish. Though I may like something a little hot as a first course, like Hot and Sour Soup, to wake up my tastebuds for the flavors to come.

Have you considered being a restaurant critic, or a wine taster, or a cheese specialist?

 

[Gerald Wilgus]

Have you considered being a restaurant critic, or a wine taster, or a cheese specialist?

No I have not. Not a lot of restaurants here, but I do enjoy cooking and wine. Whites are best up here with our climate. The only good red in Michigan is a Cabernet Franc but that is grown at the southern end. There is a good meadery near me and they make a nice spicy one made from honey made by bees that have foraged in fields of spotted knapweed.

 

[Gerald Wilgus]

Like spicy seafood soup at the Thai place. I like the hot Indian curry but l hope to cut it with mango chutney. But noodles at the Korean place should have been called 911. Good for 15 mins, then l downgraded them by pouring water on them. Enjoy Buffalo flavor but the Blu cheese to cut it is nice. My new fav is Cholula hot sauce. Just enough kick to use in the mornings. Chili garlic sauce on Korean pickled anything, I wolf it down. K-town in LA has the greatest pickled choices.

I will be learning Tom Yum Gong soup in another two weeks. Once found a great Korean restaurant in San Jose Costa Rica where I had a meal of many small dishes. I love kim chee and knew it was good when it gave me the sniffles.

 

[Mary Terry]

Try biting into a ghost pepper. It was as painful as very painful stings, like the way that from a Tarantula Hawk, Wasp, is described. I couldn't hide my distress.

But, pickled veg. Yum. I have some pickled garlic from last year and am contemplating growing some green beans to pickle this summer.

I've grown ghost peppers in the past. One plant will produce more peppers than anyone can use. To cut the heat, I used them to make hot mustard (yes, you can water-bath process your own mustard!) and mixed pickled peppers. I dehydrated the rest of the ghost peppers and finely ground them to add a pinch of heat to foods. These days, I grow habaneros, serranoes and jalapenos.

I learned in Mexico to drink milk or to eat dairy products to cool off my mouth after eating something so hot that it hurts.

 

[Magna]

I grow my own bell and hot peppers and I like to ferment a big crock of the hot peppers each fall. When they're done, I puree the pepper ferment for hot sauce and then the remaining mash, seeds, etc that don't strain out is something that I dehydrate and then blend into a powder that I use for cooking and seasoning. The powder is excellent because it's salty from the ferment and has a great amount of heat.

One great use I've found for the dried fermented pepper powder? Coating potato chips or corn chips with it. All that takes is putting some of the pepper powder in a big plastic bag, putting some chips in the bag and shaking the powder onto the chips or also on popcorn.

The powder is also awesome in soups, chilli, etc.

 

[Captain Jigglypuff]

I’m in the middle. Some foods I do like to be a little but spicy but not so much that my mouth is on fire. I mostly like foods that have a spicy kick to them that enhances the flavor. I ate a hot pepper once that were way too spicy for me and it actually made me sick as I threw it up shortly after discovering how hot it was and my body rejected it completely. That was not fun. I’ll eat hot sausage, pepper jack cheese, and banana peppers and occasionally jalapeño flavored chips and horseradish flavored chips but I do not like spicy chili or wings hotter than maybe buffalo. I’ll also use red pepper flakes as I think they give some foods a nice kick.

 

[Judge]

Frankly I've never understood the point of excessive heat in foods for no particular reason. Otherwise I do enjoy the flavor of various types of peppers, whether hot or mild. So if it tastes good, eat it.

However be near the phone so you can always call 911 if need be.

I do enjoy my Pico Pica hot sauce...

Pico Pica Hot Sauce | Juanita's Foods

 

[Raggamuffin]

I've enjoyed all sorts of hot sauces over the years. Whenever a new "spiciest chilli" came out, I was trying new sauces with said chillis in. Although my appreciation for spicy food wasn't until my mid 20's when I dated a Jamaican girl. I was intrigued that with spicy food, all I could feel was burning - but she would describe the good flavours behind it. Before I met her, I had no tolerance for spicy food. Nowadays I don't mind spicy food now and then, but it's not so much a craving like I used to have.

Ed

 

[Magna]

I love watching the Youtube channel made by "Chili Klaus", a Danish man. This episode is probably my favorite of his.

 

[clg114]

When I get brave and want to spice things up a little, I like to use Yucatan Sunshine Habanero Sauce. It is not as hot as most habanero sauces and has that good pepper taste. Good stuff.