Re: [CH] Taste Buds
Andy B (quark@erols.com)
Thu, 17 Dec 1998 22:29:32 -0500
Kristofer Blennow wrote:
I have a question to all you super-hardened industrial strength
chile heads. Can you still appreciate subtle food, like a mild fish dish?
Yes.
I consider myself a medium CH, I can't eat raw habs, but raw medium
heat capsicums, Jalapeņos, even some Thai. I think Tabasco is quite
mild, and the few times I wish I could pour it. I don't keep a pocket
container with chile. I do pour hot sauce if available on boring
restaurant lunches, but I never "destroy" good subtle food with chile.
I seldom eat raw habs by themselves.
(But diced, pickled habs in an omelet with a little Monterey jack is just
great.)
*SLAP* - OUCH! Sorry...
It seems to me that eating hot food regularly almost makes me even
more sensitive to the subtleties of mild food. What are your experiences?
Kristofer
I tend to agree with you, as long as one is not pushing one's limit (i.e. the
pain level is not too high). My own taste for heat varies with my mood, phase
of the moon, and arrangement of the outer planets. It varies from a almost
none to CH's 5-alarm. However, I am most typically in the CH 2 to 3-alarm
mood.
For many foods, especially those that already have a nice sauce, I prefer to
use mildly-smoked habanero granules, or, for liquids (e.g. soups), a dilution
of PureCap -- rather than prepared sauces. The reason is that these do not
much disguise the taste of the foods, as sauces may, and I like the delayed
heat reaction. Aside from the heat, both habanero and PureCap lend their own
mild flavor.
Now for other foods, like steaks, I do use sauces selected for specific
purpose. At times I do go a bit overboard, but my buds haven't burned out --
yet.
Overboard ?! - like when I'm with another CH and we comparing spices and
sauces!! (What? no sweat yet? --> then spread the habanero paste on a little
thicker and sprinkle a little Death Rain on top for good measure.)
Andy Barnhart
quark@erols.com