Alan Wolfe wrote:I voted for "hot," my definition of hot being the pickled jalapeno peppers commonly available in U.S. grocery stores. Much more than that and I am overwhelmed. A touch of heat, say in Thermidor sauce goes very well from my point of view, but just a touch. I wouldn't like to live in a world without spicy food.
Daniel Rogov wrote: where do you place yourself on the scale of the appreciation of hot/spicy food. Obviously a rather generalized question as one might easily select very hot for appropriate Thai, Ethipian, Mexican or other cuisines and mild for some French or Italian dishes.
I am a very hot kind of girl. My mother taught me well!
Leanne S wrote: I grow lots of diffeent chiles in my garden in summer, and the heat can vary tremendously even on one plant, depending on how the seeds have developed. There have been times i've thrown in the same amount of chiles as always, and almost killed my family.
Users browsing this forum: Google [Bot] and 3 guests