At what point is something too spicy? - Page 2

Susan · 08-30-2006, 01:13 PM

I read an article once that said that red heads have a deceptive gene receptor that causes them to require additional anaesthesia to become sedated. I have long suspected that that same defective gene receptor causes me to feel the pain caused by hot, spicy foods. (Yes, capsasin, the hot stuff in peppers, actually causes pain)

At least that is my excuse.

My husband, on the other hand, can't get enough of it!!!

Susan

jstducky · 08-30-2006, 01:14 PM

Quote:

Originally Posted by Rex

Really with the hiccups.. hehe

yeah really. its crazy!

**mango** · 08-31-2006, 07:30 AM

I like it pretty spicy but not so spicy it hides the flavor like it sometimes does.

Tropicalgal · 08-31-2006, 07:43 AM

20 years ago... I had a small dinner party of 6 people. I had a new recipe for a tomato based seafood chowder that I wanted to try. I followed that recipe to a "T"... even when it called for "1 cup Bloody Mary Mix"...

My guests were quite gracious... saying that yes... it was spicy, but "good"...

They kept eating it...

and soon I couldn't keep their water glasses full!!!
I love spicy food... but that was way too spicy!!!

Mike · 09-01-2006, 06:07 AM

So if you make it (I have, its good) use sparingly!

Habañero Pepper Sauce

· 12 habañero peppers, stems removed, finely chopped
· 1/2 cup chopped onion
· 2 cloves garlic, minced
· 1 tablespoon vegetable oil
· 1/2 cup chopped carrots
· 1/2 cup distilled vinegar
· 1/4 cup lime juice

Sauté the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft. Place the mixture and raw chilies into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habañeros. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.

Heat index : 9 on a scale of 1-10.
Yields 2 cups

Red Sonja · 09-01-2006, 03:21 PM

There is such a thing as too spicy?

Just kidding, I have a limit.

It's pretty much ANYTHING right now due to pregnancy-induced heart burn but otherwise, if my lips are on fire it's time to cool off.
I DID eat a habañero once... funny story

georgia girl · 09-02-2006, 09:11 PM

No fire for me!!!
Can't handle the burning.
I have friends that eats anything HOT.
If my lips start to tingle thats it...no more for me.

**Rosie** · 09-02-2006, 10:28 PM

Quote:

Originally Posted by Mike

So if you make it (I have, its good) use sparingly!

Habañero Pepper Sauce

· 12 habañero peppers, stems removed, finely chopped
· 1/2 cup chopped onion
· 2 cloves garlic, minced
· 1 tablespoon vegetable oil
· 1/2 cup chopped carrots
· 1/2 cup distilled vinegar
· 1/4 cup lime juice

Sauté the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft. Place the mixture and raw chilies into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habañeros. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.

Heat index : 9 on a scale of 1-10.
Yields 2 cups

Nope, not gonna do this one Mikey!!!

Mike · 09-03-2006, 07:37 AM

It really is good! I'll bring you a jar when we come to see you!

We have plenty! It just takes a tad to flavor something really good!

mctrekkie · 09-03-2006, 09:47 AM

Judging from the recipe, a dab will do!