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cshenk

wrote in rec.food.cooking:

> On Wed, 21 Jun 2017 19:50:49 -0500, "cshenk" > wrote:
>
> > Dave Smith wrote in rec.food.cooking:
> >
> >> On 2017-06-21 3:56 PM, Gary wrote:
> >> > On 6/21/2017 10:35 AM, jmcquown wrote:
> >> > > When Dad was 83, Mom had a hard time getting him to eat. (It
> >> > > didn't help that he had Alzheimers.) There was nothing wrong
> >> > > with her pot roast, mashed potatoes and green beans. But she
> >> > > never really made much use of herbs and spices.
> >> >
> >> > No offense to Mom but that comment right there explains why he
> >> > didn't care to eat her food. No herbs or spices? Bland crappy
> >> > food, imo.
> >>
> >> I have come to realize that a lot of people don't like herbs and
> >> spices in their food. They prefer things bland. I live near the
> home >> of Buffalo wings and discovered them before they went
> international. >> When I have then I order them hot and enjoy them,
> but I know people >> who find even the mild ones to be too hot.
> >
> > I might be in that crowd. I generally don't like 'hot just for the
> > sake of hot'. If described as a '5 alarm chili' I am apt to not
> > even taste it. Hot buffalo wings fall in there. I like the milder
> > form better. I also like Kimchee (grin). There the 'hot' fits
> > right.
>
> As a teen I liked hot, in winter I'd stop at a deli for a large fries
> or a couple kasha k'nishes and a half dozen cherry peppers... winter
> antifreeze... but as I reached middle age those hot peppers burned a
> lot more coming out as going in so I no longer eat hot peppers. I can
> easily handle hot Chinese mustard and super strong horseradish, but
> not hot peppers. I can handle hot Eyetalian saw-seege, pepperoni, and
> hot sopressata but not hot peppers. Hot oriental mustard and
> horseradish is a very different kind of hot. blows your skull out for
> a brief moment but leaves your nether region alone.
>
> I never liked kimchee but I like regular kraut a lot... can't enjoy a
> dawg without... I like dawgs, ring bologna, and kielbasa simmered in a
> potful of kraut and dark brewski.

THats actually a common reaction to have where 'good going in, not so
good going out'. Some always have it and learn to fear 'spicy' (but
often only react to the fresh oils, not the dried product) and it can
shift as you get older very easily, to be more adverse.

I make several 'mild' kimchee types sporadically here. That means they
don't blow your socks off but have a definate bite.
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