Are you afraid of Spicy Food?

caseydog said:
That has been my disappointment with curries -- all heat, tastes mediocre, at best. I do NOT enjoy having my mouth on fire. That's why I love Cajun food. They get the balance of heat and flavor right! I've had friends give me a hard time when they want to go eat Indian food, and I don't. "Oh, you can't handle the heat (hahaha)."

Sorry, but I got tired of hearing that I am supposed to like certain kinds of food, like curries and sushi from trendy co-workers. It left me with a bit of an attitude.

CD
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:thankyou:
A huge misconception is that Cajun food is hot. NOT. Balance is the key.
 
Peppers are the only thing that really flourished in my garden this year.
I have Dragon Cayenne - drying for crushed pepper flakes
Serrano - Used fresh or frozen, cored and seeded, in moderation.
Jalapeno - My favorite hot pepper, always cored and seeded
Pablano (Ancho when dried)
Anaheim
I like to stuff Pablano and Anaheim peppers or make Chili Rellano.
An assortment of sweet peppers - red, purple and green bells, giant red marconi peppers, pimiento peppers and sweet bananas
A favorite for flavor is the Hatch Valley pepper. There are many imitation Hatch Peppers. What makes the real Hatch Valley peppers special is the unique soil and growing conditions in Hatch Valley New Mexico. They are amazing roasted. A regional supermarket chain, Rouse's, imports Hatch Valley peppers in season. If you can find the real deal do try them.
I am NOT a pepper head. I use hot peppers in extreme moderation and always cored and seeded. I love the flavor that peppers can add but never use them for the heat. I make a mixed pepper venison chili with an assortment of hot, mild and sweet peppers - more of the mild and sweet than the hot. The flavor of the peppers really shines.
Years ago I purchased pepper plants. I had several bell peppers in assorted colors. When the fruit matured the yellow bell looked different than any yellow bell I had ever seen - much smaller and shaped differently. I picked one and took a bite. :hyper: NOT a yellow bell. A half gallon of milk later I could breath again. I brought a cutting from the plant and a pepper to my County Agent. I told him my story and he fell out of his chair laughing. My yellow bell was mislabeled, actually an Habanero. I pulled the plant from the garden and tossed it. Sorry - not for me.
 
Morning Glory said:
Quite simply, you haven't had a good curry. I make curry without chilli at all sometimes. Indian food (and I'm not really talking about UK curry house food), is all about the subtle balance of spices, of which chilli may or may not be one. Burt Blank mentioned this above, I think. Curry is probably the wrong word as its not an Indian word - in India there are simply have different names for different dishes. One great thing for you, caseydog is that its possible to make an incredibly tasty dish with little salt.

How can I tempt you to make a good curry with little or no chilli?
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I have only had it at Indian restaurants in Dallas. I would be willing to try making one, but I'm sure I would modify the recipe -- well, probably. I'd have to look at the ingredients and spices.

CD
 
ElizabethB said:
Peppers are the only thing that really flourished in my garden this year.
I have Dragon Cayenne - drying for crushed pepper flakes
Serrano - Used fresh or frozen, cored and seeded, in moderation.
Jalapeno - My favorite hot pepper, always cored and seeded
Pablano (Ancho when dried)
Anaheim
I like to stuff Pablano and Anaheim peppers or make Chili Rellano.
An assortment of sweet peppers - red, purple and green bells, giant red marconi peppers, pimiento peppers and sweet bananas
A favorite for flavor is the Hatch Valley pepper. There are many imitation Hatch Peppers. What makes the real Hatch Valley peppers special is the unique soil and growing conditions in Hatch Valley New Mexico. They are amazing roasted. A regional supermarket chain, Rouse's, imports Hatch Valley peppers in season. If you can find the real deal do try them.
I am NOT a pepper head. I use hot peppers in extreme moderation and always cored and seeded. I love the flavor that peppers can add but never use them for the heat. I make a mixed pepper venison chili with an assortment of hot, mild and sweet peppers - more of the mild and sweet than the hot. The flavor of the peppers really shines.
Years ago I purchased pepper plants. I had several bell peppers in assorted colors. When the fruit matured the yellow bell looked different than any yellow bell I had ever seen - much smaller and shaped differently. I picked one and took a bite. :hyper: NOT a yellow bell. A half gallon of milk later I could breath again. I brought a cutting from the plant and a pepper to my County Agent. I told him my story and he fell out of his chair laughing. My yellow bell was mislabeled, actually an Habanero. I pulled the plant from the garden and tossed it. Sorry - not for me.
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I only have cayenne peppers growing this year. They are not setting fruit right now due to the heat outside. They will be back in business in September.

I use habaneros for cooking Caribbean dishes, but I leave them whole and use them like bay leaves -- I remove them before serving/eating the food.

CD
 
caseydog said:
I have only had it at Indian restaurants in Dallas. I would be willing to try making one, but I'm sure I would modify the recipe -- well, probably. I'd have to look at the ingredients and spices.

CD
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You're on! But I will have to think about it and try to craft a recipe that I think will convert suit you and include ingredients you can get. Maybe we need a new thread...
 
We have a rather large Indian community - many in medical fields (my cardiologist). There is an Indian Restaurant not far from home. It is where the Indian residents dine. I take that as a sign of authenticity. The Executive Chef/Owner is extremely charismatic and loves to visit with his guest and discuss food. It has been too long since we dined there. If G does not have to go out of town this week I am thinking Date Night.
 
ElizabethB said:
We have a rather large Indian community - many in medical fields (my cardiologist). There is an Indian Restaurant not far from home. It is where the Indian residents dine. I take that as a sign of authenticity. The Executive Chef/Owner is extremely charismatic and loves to visit with his guest and discuss food. It has been too long since we dined there. If G does not have to go out of town this week I am thinking Date Night.
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All of my doctors are Indian -- really. And, there is an Indian market, with a restaurant next door less than a mile from my house. I should not have any problem finding ingredients, if MG comes up with a recipe.

CD
 
I love my cardiologist - he is so sincerely caring. He is never in a rush and I feel comfortable talking to him about any health concerns. I owe my life and my ability to walk to an Indian spinal specialist at LSU Health and Science Center in Shreveport, La. - Dr. Sadasivon. The possibility of death or paralysis from the surgery he performed was very high. I signed a DNR prior to surgery.
 
I love spicy foods as long as they complement and do not cover up the flavors of the proteins or veggies in that dish.

Unfortunately in the last few years I have discovered that my GI tract no longer wants some of the hotter variants - so if I have them, I'll eat them at home. Or space them out with a lot of milder foods. (Is this a plus for COVID??? - encouraging eating at home rather than at restaurants or at the homes of friends? Allowing me the spicier foods?)
 
Burt Blank said:
Members laughed because I liked Spam. Well let me tell you it is a very versatile product. Spamonara, Spaminbocca Spam Wellington Spam au Vin Spamoulet Spamiche and Spam Musubi to mention a few

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Yorky said:
Probably. But I don't like the texture in my mouth. Akin to grasshopper legs.
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Just curious... Have you tried grasshopper legs, or entire grasshopper?

(I am actually interested in trying grasshopper, crickets and such.... Curiosity reigns.)
 
Mountain Cat said:
Just curious... Have you tried grasshopper legs, or entire grasshopper?

(I am actually interested in trying grasshopper, crickets and such.... Curiosity reigns.)
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No. But they are a delicacy here.

43605
 
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