[CH] Re: What is HOT?

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>From: "Steve Winnard" <s_winnard@hotmail.com>

>So, that begs the question : What do you fellow chilli (chile for you
>Northern Hemispherians) heads consider hot?

This might not be quite what you're asking, but I make this distinction:  I 
observe a threshold between "hot" as most people perceive it (typical 
restaurant-level heat) and "hot" to the point of watering eyes, sucking cold 
air, etc.  I wander to either side of that line; some food is simply spicy 
while other foods are, um, entertainingly hot.

As for heat in the context of a meal, my old rule of thumb for the moderate 
side of the threshold is that the heat should be hitting you fully as you 
get to the end of the serving.  For example, a bowl of chili's heat will 
slowly build, as does the pleasure, until you finish, and the heat is just 
right.

On the other side of the threshold, a bowl of chili might taste quite hot on 
the first bite.  In that case, it can be a long way to the end of the bowl.

Hope This Heats,

- A






Does the list have a standard
>level one's chilli heat must attain to considered HOT? Must I be able to 
>eat
>Habs raw before being considered a HOT eater?
>
>Your thoughts please...
>
>Regards,
>
>Steve


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