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Hot Enough For You? (Not Weather)
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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?
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Glenn -----OTR/L, MOT, Tx
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Check the salsas from New York City.
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New York C I T Y !?!?!?!?
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Last edited by andi*pandi; Jun 26, 2024 at 02:07 PM.
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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!”).
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Glenn -----OTR/L, MOT, Tx
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The ad. ![Smilie](http://forums.macnn.com/images/smilies/oldschool/smile.gif)
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we should get rid of our A L L C A P S filter. my comment was funnier in all caps. :/
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COLOR TRICK WORKS!filter bait
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DOES IT REALLY?!filter bait
whoa.
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The age-old question: how hot is too hot for you?
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Mankind's only chance is to harness the power of stupid.
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For me, it’s anything more than a banana pepper.
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That’s basically zero heat. I suspect Glenn is thinking of something that would make you explode. ![Big Grin](http://forums.macnn.com/images/smilies/oldschool/biggrin.gif)
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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.
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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.
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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.
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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.
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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.
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In honor of this, I watched the Jennifer Lawrence episode of Hot Ones last night.
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I used to eat Hunan-style food, at a restaurant where I’m pretty sure only the wait staff and cashiers spoke English. But I could taste the flavors. I like jalapeños’ flavor, but it’s hard to find jalapeños that haven’t been bred for extra heat.
Children don’t care for a lot of foods that adults like because they actually have more functioning taste buds, so everything is extra intense. As we grow, we become aware of more subtle flavors, partly because we lose taste buds. But I think some people stay in a “high intensity flavor” mode as they become adults. Catering to children’s “fussiness” about foods, and not requiring them to experience new flavors may help perpetuate this. (Yes, I’m saying good parenting includes preparing children to eat a wider range of foods.) And I think food service trends follow this “gimme what I want” stance.
I think this is a problem for such people, because they miss out on some of the better things in eating - not because they are snooty or high-end, but because they depend on multiple flavors and a palate that can find and appreciate those flavors.
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Glenn -----OTR/L, MOT, Tx
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The one thing with children’s taste buds is I think it takes time for sour to kick in. The tolerance they have for sour candy is ridiculous.
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Originally Posted by ghporter
I used to eat Hunan-style food, at a restaurant where I’m pretty sure only the wait staff and cashiers spoke English. But I could taste the flavors. I like jalapeños’ flavor, but it’s hard to find jalapeños that haven’t been bred for extra heat.
Children don’t care for a lot of foods that adults like because they actually have more functioning taste buds, so everything is extra intense. As we grow, we become aware of more subtle flavors, partly because we lose taste buds. But I think some people stay in a “high intensity flavor” mode as they become adults. Catering to children’s “fussiness” about foods, and not requiring them to experience new flavors may help perpetuate this. (Yes, I’m saying good parenting includes preparing children to eat a wider range of foods.) And I think food service trends follow this “gimme what I want” stance.
I think this is a problem for such people, because they miss out on some of the better things in eating - not because they are snooty or high-end, but because they depend on multiple flavors and a palate that can find and appreciate those flavors.
I don’t think any of this makes sense.
I think you just haven’t tried eating much spicy food.
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Originally Posted by subego
The one thing with children’s taste buds is I think it takes time for sour to kick in. The tolerance they have for sour candy is ridiculous.
I occasionally volunteered in the concession stand at our daughter’s softball games, and the sheer tonnage of sour candy we sold to kids was insane.
At one time, the best seller was this candy that was a little pot of ultra-sour dust, that you would dip an ultra-sour edible stick into (your saliva adhering the dust to the stick.) Kids went crazy for it. I tried it once. About blew my head off.
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