[ghporter]

I like Pace Chunky Salsa. It comes in a small jar, a medium (24oz) jar, and a big jug. Per product ounce, the jug is a much better buy. But nobody around here seems to stock the mild version.

I don’t know if it’s about catering to “manly Texas tastes” (AKA “who needs flavor when you can chemically burn your entire digestive system”), but it ticks me off. I like a lot of spicy flavors, but I also like to TASTE them rather than just feel the burn. Grr.

This seems to be along the same lines as what most restaurants serve as “Cajun” food. (Note that I lived close enough to spend weekends in New Orleans for 10 years, and my wife’s best friend is from Thibideaux, LA). Cajun flavors have a kick, but commercially made foods are kicked up past 10. You cannot taste anything beyond heat.

So is this anything but catering to people who don’t know that there is flavor in peppers? Is it commercial food prep planners just going lazy and assuming that if it’s hot enough nobody can tell their foods suck?

[subego]

Check the salsas from New York City.

[andi*pandi]

New York C I T Y !?!?!?!?

[ghporter]

I’m curious if this suggestion was because NYC salsas are hotter or wimpier than Pace, or because of the old Pace ad (“Get a rope!”).

[subego]

The ad.

[andi*pandi]

we should get rid of our A L L C A P S filter. my comment was funnier in all caps. :/

[subego]

COLOR TRICK WORKS!filter bait

[andi*pandi]

DOES IT REALLY?!filter bait

whoa.

[Laminar]

[ShortcutToMoncton]

The age-old question: how hot is too hot for you?

[subego]

For me, it’s anything more than a banana pepper.

[ShortcutToMoncton]

That’s basically zero heat. I suspect Glenn is thinking of something that would make you explode.

[ghporter]

My desired heat: mild jalapeños. Local idea of “mild”: all the jalapenos. All at once.

Good Cajun: spicy with lots of flavors. Pseudo-Cajun: more knock-off Tabasco than broth, roux or anything else. Note that I like Tabasco, but as an accent, not the ONLY flavor.

Capsaicin is not entirely digested, so some of it is still active on elimination. So I don’t know if those “tough guys” feel really tough when they have to poop after eating the hottest things.

[Thorzdad]

I’m a sucker for a good, spicy curry. All those amazing flavors going on, and the heat, all moderated/amalgalmed with a bit of coconut milk. We get small cans of curry paste at the local international market and regularly whip up a batch for dinner. Currently, our faves at this moment are karee and panang curries.

[subego]

Panang is generally right in the proper heat level range for me, and is by far my favorite curry. The twist from the two places I order it from most are respectively fried noodles and chicken infused rice.

[reader50]

Originally Posted by ghporter 

My desired heat: mild jalapeños.

Much the same here, though I'm good throughout the jalapeno range. Where I can still taste the food flavor around the heat. Habanero is too hot.

Originally Posted by ghporter 

Capsaicin is not entirely digested, so some of it is still active on elimination. So I don’t know if those “tough guys” feel really tough when they have to poop after eating the hottest things.

I understand this is called "afterburn" by the hot-pepper crowd.

[ShortcutToMoncton]

I used to know a Jamaican guy who would chew on raw scotch bonnet peppers for lunch. He handed me one when I asked what they were, and laughed uproariously as I took an unsuspecting bite and almost died.

Anyway, I think it’s just a matter of what you get yourself used to. Jalapeños are pretty mild. I’m not a huge spice fiend but I’ll always have some on hand and typically grill up a few with many meals just to munch on. I think it’s very possible to produce complex flavours with much hotter peppers, and I’ve made great (but scorching) sauces even with scotch bonnets and habeneros, but other medium-hot peppers as well. But you need to practice working your way up and getting used to the progression to hotter peppers.