Do you like hot and or Spicy Foods?

Ruthanne

Ruthanne

Caregiver
Location
Midwest
I really enjoy them at times but on a constant basis. Had some Doritos Dynamitos Chile Limon Chips tonight and wow were they spicy and hot. Yum!
 
I really like spicy / hot food both when eating out or homemade......most of the time my belly let's me get away with it but sometimes it doesn't.
 
hauntedtexan said:
Chorizo and Egg breakfast burrito. In fact, I just finished one! In a few hours...... fire in the hole...........
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The "breakfast of champions"! :pepper:


Aunt Bea said:
I enjoy hot and spicy but not ATOMIC, I really don't understand folks who try to eat terrifyingly hot peppers and sauces as a sort of macho sport.
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Perhaps for some, but most hot pepper fans are endorphin addicts.

Spicy Food

If you haven’t jumped on the Sriracha bandwagon yet, maybe you’ll want to after reading this. Spicy food, that oh-so-tingling, burning, get-it-out-of-my-mouth food, actually induces a natural high minutes after eating it. And hey, the spicier the better.
Chili peppers in particular contain high levels of the substance capsaicin, which causes the burning sensation in spicy food. The chemical has been proven before to work as a topical painkiller for arthritis, and also forces the brain to release endorphins. “The endorphins work to block the heat,” Paul Bosland, cofounder and director of New Mexico State University’s Chile Pepper Institute, told ABC News in 2012. “The body produces them in response to the heat, which it senses as pain.” The result: a strong head buzz and numbness.
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spicy-food-4-ways-get-high-without-any-drugs-whatsoever
 
I just finished making my weekly batch of salsa chile de arbol, thought I'd take a pic, it's sort of a "visual" recipe:

chile-de-arbol.jpg

The items in the back row are not in the recipe, just there for 'show 'n tell' ;)

Attached is a .PDF file with the recipe.


View attachment Muy Bueno Cookbook Chile de Arbol Salsa - Muy Bueno Cookbook.pdf


Edit: the ,PDF recipe does not have a couple very important ingredients, namely: Cilantro(1/2 bunch), and Cumin(to taste, about 1 tsp. Also, instead of 8 oz of canned(or fresh) tomatoes, make that 28 oz.
 
I love hot curries in particular. There are some superb curry restaurants in the UK too. Sadly I have found as I have gotten older that the...er..'impact' later on can be a bit undesirable!
 
My first introduction to curry was in London in 1967. The guidebook explained that there are three kinds of curry restaurants: for tourists, for locals and for Indians.

Being the intrepid travelers that we were, we chose the authentic kind. Sat down to eat, took a bite....ummm, good....took a second bite....umm, getting a little warm.....paused.....HOLY MOTHER OF GOD, WHAT DO I HAVE IN MY MOUTH?!?!?!

The kind waiter saw that I was in extreme distress (and I do mean extreme as I was blind with tears, felt like my head was going to explode, couldn't get a deep breath....man, my TEETH hurt!) and brought me a large glass of yoghurt to help put out the flames.

It was years before I approached curry again. I dearly love it now but I know my limitations and order accordingly. A little pain is OK, but not that much. I have the same problem with jalapenos and other peppers of the sort. What other people find mildly spicy, I find painful. I must have the most delicate little snowflake tastebuds in the world. I'm planning to go to India next spring and I know it's going to be a culinary minefield. Watch out! Jujube just burst into flames again!
 
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