How many of you like to spice up your food?

[YoshidaYui]

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26 votes, 0 passes | Time left: Unlimited
	Yes!!
	24 (92%)
	No thanks!
	2 (8%)
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[Warpy]

1. I live in New Mexico. What do YOU think?

It tastes like airline food at this altitude without that pinch of cayenne or quarter cup of green chile.

[YoshidaYui]

2. If you haven't tried Sriracha

If you haven’t tried Sriracha I would suggest trying to find it in the stores or you can order it from amazon.com.

[Warpy]

5. Sriracha and I have been close friends since it first appeared

Everybody who sells food sells it around here and a lot of restaurants have the bottles on the table.

[DBoon]

11. Great stuff!

Every fall they would give factory tours at their plant in Irwindale. The tour finished with Sriracha ice cream.

[Warpy]

12. I remember a few years ago when neighbors sued them

over the reek of chile along with burning eyes and throats. There was a nationwide "OH NO-O-O!" when they were hit with an injunction. I think a massive air filtration system got them back into production.

I have a bottle of Chinese chili garlic paste should the unthinkable happen again.

[Blue Owl]

9. Green chile -- yum!!!

Isn't it around this time of year where they are roasting them all over NM, I love the smell in the air...

[mike_c]

10. I always keep some red chili gravy in my fridge.

I freeze green chili too, along with roasted peppers. I've got a couple pounds of Hatch Big Jims in the freezer but another five or six pounds to char this weekend. Now that we've moved closer to New Mexico I can buy Hatch chilies in bulk at the super market. I just wish we could roast them in the parking lot!

[Kali]

18. where are you? lots of stores do it in Tucson and I see just down the street where I am staying

in Tempe they have a roaster set up for Saturdays.

at home they roast in the parking lots in both Willcox and Benson. probably all over. also at the Farmers Markets around Tucson.

I have a small dedicated freezer just for green chiles.

[mike_c]

22. Phoenix, west valley

I'm sure I can find somewhere that roasts them-- we're still pretty new to the area.

[Kali]

24. we cook them almost anytime we grill, but the big stash

is from the mobile seller on the corner/parking lot.

[Retrograde]

17. Green or red? (n/t)

[mitch96]

20. CHRISTMAS!!!!!

aka red and green mix...
m

[yankee87]

3. Spices

Went from salt and pepper being too much, now love spicy food and always put more in.

[YoshidaYui]

6. I don't mind them as long as they're not too extreme

Having a death pepper sauce of some kind doesn’t exactly sound like you’re trying to make the food better it’s just all you taste is the hot sauce and not the food, that’s not particularly good. You may as well eat the sauce out of the container without the chicken or meat you were using it on.

[Lunabell]

4. Me! Me! Me!

I love spicy food. Mexican. Indian. Caribbean. Sichuan. Thai. Cajun. I pour Louisiana hot sauce on my fried chicken, put it in my greens and in my Buffalo wing sauce. Mmmmm Love it!!

[YoshidaYui]

7. If you haven't tried Sriracha

It’s pretty easy to find in a lot of stores but if you can’t find it amazon.com has it and you can order it and receive it almost next day. it’s worth it!

[Lunabell]

14. Oh yes!

I use it a lot. Especially in my lo mein or other Asian inspired dishes.

[DBoon]

23. be sure to get the Huy Fong original Sriracha with the rooster logo

There are knock-offs that are nowhere as good.

[mike_c]

8. I've just made fresh chili oil using Jason Wang's recipe...

...in Xi'an Famous Foods. It is a revelation! OMG it's so good. It's hot and tingly, but honestly not face melting hot. I mean, a couple spoonfuls on your noodles will make you sweat, for sure, but it's SO fragrant and flavorful. I'm also a big fan of the XFF noodle sauce recipe, too. But the chili oil is awesome sauce. I put it on damned near everything.

[Chainfire]

13. I like spicy food up to a point. I will not knowingly inflict pain on myself to make a point.

[brokephibroke]

15. Used it tonight.

For some tuna.

[hippywife]

16. Sometimes.

It all depends on what it is I'm eating. I frequently use red pepper flakes if I want to spice something up without altering the flavor, if I want to add flavor, I use Frank's Red Hot, hot mustard if it's Chinese food.

[Kali]

19. oh yeah

[mitch96]

21. Big chili/Saracha fiend here... Just saw a blurb on the tube about chili crisps..

It is a mix of chiles, Sichuan peppercorns, spices, nuts, and fried onion and garlic. Think of it as a spicy crunchy condiment. I put it on/in alot of stuff. Some even put it on Ice cream..
You can make it at home or buy it on line.. YMMV.. I love the stuff..
m

[chowmama]

25. Pepper flakes, Sriracha, hot oil, chili/garlic paste, green sauce, Tabasco, cayenne, I do it all.

My go-to cold/flu survival food is chicken noodle soup sprinkled with dry rub. The salt ensures you drink enough to prevent dehydration, the soup and noodles are comforting, and the spice opens your sinuses. Best of all, you can't OD and don't have to wait for hours for your next dose. The small batch (I actually make it a cup at a time, now):

2 Tbsp good quality paprika
2 to 3 tsp cayenne (Adjust depending on the jar's heat and your taste. Start with 2 tsp, taste and see.)
1 Tbsp celery salt
2 tsp ground cumin

For meat, you can add garlic powder, or just rub the meat generously with crushed garlic - it makes the rub stick well This doesn't have any sugar because I usually don't want to take the time/care to make sure it doesn't burn, but you could. On the other hand, I serve it with a warmed sweet/tangy type sauce on the side.

I gotta get a smoker.

[trof]

26. I used to try/use some way out hot sauces.

I remember 'Dave's insanity sauce' would damn near bring you to your knees.
An Aussie friend sent me some "Shit The Bed" sauce.
Whew


Tabasco used to be my everyday.
I'm 81 now, and not so much a hot sauce aficionado

Tabasco used to be my everyday hot sauce. I've been to the plant on Avery Island several times. If you can, do it. Very interesting.
But lately I've changed to Southeastern Mills "ORIGINAL Louisiana Hot Sauce".
Serving size 1 oz. 0 cals, 0 carbs, 0 fat, 0 protein, 200 mg sodium 9%.

To me it's not as harsh as Tabasco, a little more depth of flavor.