It always puzzles me when my wife says a food is "spicey", yet upon
tasting I feel the interior lining of my throat dissolving as if I
have swallowed fuming sulfuric acid. How can the taste of a pot of hot
pepper be considered "spicey" when it is so over powering there is no
other flavor except hot pepper burning sensation?

Can hot pepper actually enhance the "flavor" in a dish without
overpowering it?

William

On 10/22/2016 7:04 AM, William wrote:
> It always puzzles me when my wife says a food is "spicey", yet upon
> tasting I feel the interior lining of my throat dissolving as if I
> have swallowed fuming sulfuric acid. How can the taste of a pot of hot
> pepper be considered "spicey" when it is so over powering there is no
> other flavor except hot pepper burning sensation?
>
> Can hot pepper actually enhance the "flavor" in a dish without
> overpowering it?
>
> William
>


yes, but not for you.

On Saturday, October 22, 2016 at 9:04:40 AM UTC-5, BigC300 wrote:
> It always puzzles me when my wife says a food is "spicey", yet upon
> tasting I feel the interior lining of my throat dissolving as if I
> have swallowed fuming sulfuric acid. How can the taste of a pot of hot
> pepper be considered "spicey" when it is so over powering there is no
> other flavor except hot pepper burning sensation?
>
> Can hot pepper actually enhance the "flavor" in a dish without
> overpowering it?
>
> William

Everyone has their own level of capsaicin tolerance. Some like their food "spicier" than others. You evidently have "low heat" preferences in your food. No right or wrong about this, it's entirely individual preference.

John Kuthe...

On 2016-10-22 10:04 AM, William wrote:
> It always puzzles me when my wife says a food is "spicey", yet upon
> tasting I feel the interior lining of my throat dissolving as if I
> have swallowed fuming sulfuric acid. How can the taste of a pot of hot
> pepper be considered "spicey" when it is so over powering there is no
> other flavor except hot pepper burning sensation?
>
> Can hot pepper actually enhance the "flavor" in a dish without
> overpowering it?


Some people like it. Among those who do there are certainly variations.
I frequently stir fry garlic with asparagus, shrimp, snow peas and
variations thereof. They are always enhanced by a pinch of hot chili
flakes. It takes only a little to enhance the dish. I might be able to
enjoy it with more than my wife can handle, but it sounds like it would
ruin the dish for you.

On Sat, 22 Oct 2016 10:04:34 -0400, William > wrote:

>It always puzzles me when my wife says a food is "spicey", yet upon
>tasting I feel the interior lining of my throat dissolving as if I
>have swallowed fuming sulfuric acid. How can the taste of a pot of hot
>pepper be considered "spicey" when it is so over powering there is no
>other flavor except hot pepper burning sensation?
>
>Can hot pepper actually enhance the "flavor" in a dish without
>overpowering it?
>
>William

Although once in awhile I enjoy a real Indian curry and love all the
flavours and undertones it has, this craze for Mexican whooshes past.
Just hot, no great flavours and I think it is reducing the taste buds
of peoples tongues. I feel anything added should enhance not
overpower but I know I will be in the minority.

On 2016-10-22, William > wrote:

> Can hot pepper actually enhance the "flavor" in a dish without
> overpowering it?

Absolutely!

I cannot eat my own cottage pie w/o putting some Fong Sriracha on it.

Yer problem is, you've not built up any resistance to capsicum (the
hot stuff in peppers).

It's taken me yrs to do so, starting with blk pepper. Then I
discovered chili covered cracklins (Frito-Lay Hot n' Spicy). Then
jalapenos, then Thai (bird?) chiles. Plus, I've always had a
hankerin' for horseradish.

I'm no chile monster, one who can eat any chile with impunity.
Habaneros still burn the shit outta me and Scotch Bonnets can be too
damned hot! No doubt there are others. I once bought a jar of jerk
chicken marinade (911©) that was sooooo hot, it burned all the way
thru. I tossed the remainder of the jar. I suspect it contained
Scotch Bonnet chiles.

But yes, once you build up some resistance, hot peppers and hot spices
CAN DEFINITELY make a dish taste better.

nb

"William" wrote in message
...

It always puzzles me when my wife says a food is "spicey", yet upon
tasting I feel the interior lining of my throat dissolving as if I
have swallowed fuming sulfuric acid. How can the taste of a pot of hot
pepper be considered "spicey" when it is so over powering there is no
other flavor except hot pepper burning sensation?

Can hot pepper actually enhance the "flavor" in a dish without
overpowering it?

William

=========================

We are with you on this. Neither of us likes hot stuff and we taste no
flavour either.

You are not alone ... ;-)

--
http://www.helpforheroes.org.uk

On 22 Oct 2016 16:20:55 GMT, notbob > wrote:

>On 2016-10-22, William > wrote:
>
>> Can hot pepper actually enhance the "flavor" in a dish without
>> overpowering it?
>
>Absolutely!
>
>I cannot eat my own cottage pie w/o putting some Fong Sriracha on it.
>
>Yer problem is, you've not built up any resistance to capsicum (the
>hot stuff in peppers).

How can I "throttle" the amount of Capsicum as I try to build up
resistance?
>
>It's taken me yrs to do so, starting with blk pepper.

I have used black pepper all my life with no problem


Then I discovered chili covered cracklins (Frito-Lay Hot n' Spicy).
>jalapenos, then Thai (bird?) chiles. Plus, I've always had a
>hankerin' for horseradish.
>
>I'm no chile monster, one who can eat any chile with impunity.
>Habaneros still burn the shit outta me and Scotch Bonnets can be too
>damned hot! No doubt there are others. I once bought a jar of jerk
>chicken marinade (911©) that was sooooo hot, it burned all the way
>thru. I tossed the remainder of the jar. I suspect it contained
>Scotch Bonnet chiles.
>
>But yes, once you build up some resistance, hot peppers and hot spices
>CAN DEFINITELY make a dish taste better.
>
>nb

Thanks Notbob for the advice!

William

On Sat, 22 Oct 2016 17:29:05 +0100, "Ophelia" >
wrote:

>"William" wrote in message
.. .
>
>It always puzzles me when my wife says a food is "spicey", yet upon
>tasting I feel the interior lining of my throat dissolving as if I
>have swallowed fuming sulfuric acid. How can the taste of a pot of hot
>pepper be considered "spicey" when it is so over powering there is no
>other flavor except hot pepper burning sensation?
>
>Can hot pepper actually enhance the "flavor" in a dish without
>overpowering it?
>
>William
>
>=========================
>
>We are with you on this. Neither of us likes hot stuff and we taste no
>flavour either.
>
>You are not alone ... ;-)

I'm going to figure out how to use enough hot pepper to flavor food
without ruining the food. I'll let you know what I find.

William

"William" wrote in message
...

On Sat, 22 Oct 2016 17:29:05 +0100, "Ophelia" >
wrote:

>"William" wrote in message
.. .
>
>It always puzzles me when my wife says a food is "spicey", yet upon
>tasting I feel the interior lining of my throat dissolving as if I
>have swallowed fuming sulfuric acid. How can the taste of a pot of hot
>pepper be considered "spicey" when it is so over powering there is no
>other flavor except hot pepper burning sensation?
>
>Can hot pepper actually enhance the "flavor" in a dish without
>overpowering it?
>
>William
>
>=========================
>
>We are with you on this. Neither of us likes hot stuff and we taste no
>flavour either.
>
>You are not alone ... ;-)

I'm going to figure out how to use enough hot pepper to flavor food
without ruining the food. I'll let you know what I find.

William
=============

I shall await your experiments with interest) BUT, if you really don't
like it, I wonder why you want to change your tastes?



--
http://www.helpforheroes.org.uk

On 2016-10-22, William > wrote:

> How can I "throttle" the amount of Capsicum as I try to build up
> resistance?

I would suggest starting small. Do you like pizza? Add one shake
(only) of those little red pepper flakes they offer with the Parmasan
cheese. Or "one shake" into yer spaghetti sauce. Spaghetts sauce is
a good start. The ppr flakes will definitely be noticable, yet not
too "spicy". More a flavor component rather than a gastronomic
contest.

> I have used black pepper all my life with no problem

Have you ever used too much? I have.

> Thanks Notbob for the advice!

My pleasure,

Please be aware that some ppl are jes plain allergic to this stuff.
I break out inna flop-sweat jes thinking about it. Not sure if it's
the capsicum or the vinegar, but I'll break out inna sweat jes walking
down the pickle/mustard isle at the store.

nb --currently sweatin like a pig!

On Saturday, October 22, 2016 at 4:04:40 AM UTC-10, BigC300 wrote:
> It always puzzles me when my wife says a food is "spicey", yet upon
> tasting I feel the interior lining of my throat dissolving as if I
> have swallowed fuming sulfuric acid. How can the taste of a pot of hot
> pepper be considered "spicey" when it is so over powering there is no
> other flavor except hot pepper burning sensation?
>
> Can hot pepper actually enhance the "flavor" in a dish without
> overpowering it?
>
> William

Old folks don't care for spicy foods - it hurts their guts. My wife was raised on kim chee and spicy foods. These days she complains if I take my cooking up a notch. It's pretty sad to hear a Korean raised haole say that. Most of the elderly here will a very bland breakfast. Usually, it's toast, oatmeal, papaya, and water.