(February 3, 2017 at 10:08 am)AceBoogie Wrote:(February 2, 2017 at 11:32 am)Thumpalumpacus Wrote: I don't care for too much heat, but I like a decent sweater. I put fresh jalapeños in a lot of my Mexican food, and sometimes in my chili, but there's no point in sweating so much you can't enjoy the flavor.
Very much so! I will never understand the people who eat like Carolina Reaper peppers and stuff lol I love spicy but I have to actually be enjoying myself, you know...
but I think a lot of stuff that's super spicy to most is only mild to me. Red Devil or Frank's Red hot is like ground black pepper to me haha
But yea flavor/pleasure over pure heat any day
moral of the story: even though I consider myself a spice junkie - there's a limit lol
I found my limit, not so much with how spicy I'll make food, but how spicy I want my peppers to be, with the red savinas. I treated them basically the same as a regular habanero the last time I made my spicy chicken sausage soup. It turned out too hot for a soup (of course, I ate it all anyway
). Anything hotter than 300-400 thousand scovilles and regulating the heat is going to get dicey. I'd rather control the heat by adding a variety of hot peppers from Jalapeno to habaneros than try to guess if one Carolina Reaper is enough and if two will make it inedible. Besides, adding more peppers of a lower scoville give more pepper flavor as you increase the heat and with the varieties easily available today, why miss out on that?
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