10-07-2024, 08:36 AM
Speaking of chilies and hot foods; how many chili-heads do we have here on DI? (vigorously raises hand!) I LOVE chilies and hot food, just love the stuff!
We can find all sorts of things to complain about in the modern era, but one thing where we can all point to something positive is the fact that now days different kinds of hot peppers are really popular, and there are more different kinds out there than ever before. All I can say is...YAY!!!
For a while it was the quest for the hottest pepper, and there are some pretty hot varieties out there, but one thing the 'hottest pepper' craze brought about is varieties of peppers which had rarely ever been heard of prior to that point in time. Peppers like the Nagas, and the Trinidads and Reapers, Ghosts, Jolokias, Scotch Bonnet and so many more.
Being able to tolerate 'heat' from capsicum and other substances is one thing, but exploring and enjoying the actual flavor varieties in all these different peppers is the sign of a true chili-head. We all know how a Bell pepper tastes different than a Jalapeno pepper, but a Habanero pepper on the other hand tastes completely different than just about every other pepper. In fact, you have to be careful using Habanero peppers in a dish, not from the 'heat' perspective, but from the flavor perspective; Habs can easily take over a dish and that's all you can taste. Some of the hottest peppers taste sweet, and some taste smoky, and some even taste chocolaty. Some are bitter (in a good way), and others are rich (I would put Habs in the rich category...almost like smoky garlic).
I remember as a kid, Jalapenos were about the hottest peppers you could find on a consistent basis. Every now and then you'd run into some Cayennes which were pretty hot, but that was about it. Back then I used to be all proud that I could eat raw Jalapenos with no problem. I'd say I could eat the hottest peppers known to man. Then one way I popped a new pepper I'd never seen before in my mouth on a dare. It was a Habanero, and I thought my face would melt. In time I got used to Habs, but now days I look for the flavor of a pepper more than just heat alone.
When I first met my wife, she would always say she had zero tolerance for anything spicy. Her dad loved bland food, and to him, mashed potatoes were spicy. If I even waved a pepper over a dish my wife wouldn't eat it because it was "too hot!". Once I got her dialed into the flavors of peppers, and not just the heat, now she actually encourages me to add things like Habanero and even Scorpions to a dish (in moderation of course)...she loves peppers now. This is great because I've always loved peppers, and now I find myself not just going for heat only, I'm looking for the flavor too.
So hey, something to be happy about when there's so much doom and gloom around us daily. Chili peppers, BAY-BEE!
Just thought I'd share.
We can find all sorts of things to complain about in the modern era, but one thing where we can all point to something positive is the fact that now days different kinds of hot peppers are really popular, and there are more different kinds out there than ever before. All I can say is...YAY!!!
For a while it was the quest for the hottest pepper, and there are some pretty hot varieties out there, but one thing the 'hottest pepper' craze brought about is varieties of peppers which had rarely ever been heard of prior to that point in time. Peppers like the Nagas, and the Trinidads and Reapers, Ghosts, Jolokias, Scotch Bonnet and so many more.
Being able to tolerate 'heat' from capsicum and other substances is one thing, but exploring and enjoying the actual flavor varieties in all these different peppers is the sign of a true chili-head. We all know how a Bell pepper tastes different than a Jalapeno pepper, but a Habanero pepper on the other hand tastes completely different than just about every other pepper. In fact, you have to be careful using Habanero peppers in a dish, not from the 'heat' perspective, but from the flavor perspective; Habs can easily take over a dish and that's all you can taste. Some of the hottest peppers taste sweet, and some taste smoky, and some even taste chocolaty. Some are bitter (in a good way), and others are rich (I would put Habs in the rich category...almost like smoky garlic).
I remember as a kid, Jalapenos were about the hottest peppers you could find on a consistent basis. Every now and then you'd run into some Cayennes which were pretty hot, but that was about it. Back then I used to be all proud that I could eat raw Jalapenos with no problem. I'd say I could eat the hottest peppers known to man. Then one way I popped a new pepper I'd never seen before in my mouth on a dare. It was a Habanero, and I thought my face would melt. In time I got used to Habs, but now days I look for the flavor of a pepper more than just heat alone.
When I first met my wife, she would always say she had zero tolerance for anything spicy. Her dad loved bland food, and to him, mashed potatoes were spicy. If I even waved a pepper over a dish my wife wouldn't eat it because it was "too hot!". Once I got her dialed into the flavors of peppers, and not just the heat, now she actually encourages me to add things like Habanero and even Scorpions to a dish (in moderation of course)...she loves peppers now. This is great because I've always loved peppers, and now I find myself not just going for heat only, I'm looking for the flavor too.
So hey, something to be happy about when there's so much doom and gloom around us daily. Chili peppers, BAY-BEE!
Just thought I'd share.
