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Just a heat question
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
Comments
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You must be from up north living in the south.
Hahahah, seriously, heat and spice is a personal preference. Some people have WAY more tastebuds on their tongues than average - these people are "super tasters". Beauty is in the eye of the beholder.
I like heat some times, and I like aromatics other times. I don't like the feeling of flatware passing sideways through the exit ramp a day after "nacho fest", so I sympathize with ya there. Some people can taste every spice in a dish, even if it seems overwhelming to someone who's very sensitive to heat. If you grow up with spice, your brain learns to attenuate those senses. It's like a dark tan.
______________________________________________I love lamp.. -
Just personal preference.. I like spicy food but not super spicy. Last night had enchiladas and made mine with a tad more heat. My 9 yr old son added hot sauce to his. Everyone else was fine with the mild enchilada sauce.It's much like people preference on te done ness of their meat.. Most pics here show rare or med rare. I'm a medium to med well fan except on London broil.
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nolaegghead said:You must be from up north living in the south.
Hahahah, seriously, heat and spice is a personal preference. Some people have WAY more tastebuds on their tongues than average - these people are "super tasters". Beauty is in the eye of the beholder.
I like heat some times, and I like aromatics other times. I don't like the feeling of flatware passing sideways through the exit ramp a day after "nacho fest", so I sympathize with ya there. Some people can taste every spice in a dish, even if it seems overwhelming to someone who's very sensitive to heat. If you grow up with spice, your brain learns to attenuate those senses. It's like a dark tan.1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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I like a little heat, but nothing that burns while entering & exiting. Wilma on the other hand hates spicy. I always have to be mindful of that. She likes a savory flavor profile, but won't tolerate much heat at all. Just to piggyback on my thread from yesterday a little bit. I'm looking to make Mickey's Coffee Rub and I'm having trouble finding ancho chili powder. I have no idea if it's spicy or what. When I get my hands on that ingredient, its spicyness will guide my hand as to how much to use.Flint, Michigan
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Fred19Flintstone said:I like a little heat, but nothing that burns while entering & exiting. Wilma on the other hand hates spicy. I always have to be mindful of that. She likes a savory flavor profile, but won't tolerate much heat at all. Just to piggyback on my thread from yesterday a little bit. I'm looking to make Mickey's Coffee Rub and I'm having trouble finding ancho chili powder. I have no idea if it's spicy or what. When I get my hands on that ingredient, its spicyness will guide my hand as to how much to use.It was this post that inspired my question (LOL)
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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@Fred19Flintstone: Ancho is the least "spicy" spicy pepper. It has a great taste. You can get it from Penzey's online. Buy the bag and not the jar for value. Mickey's rub sounds perfect for you. I've been meaning to make it, too.*******Owner of a large and a beloved mini in Philadelphia
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I like a little heat but SWMBO does not even like me to add black pepper. There are a lot of good recipes on here and if they call for 20 habeneros I just leave them out. You usually get a wonderful flavor but with less heat. For just mild chilli flavor use pablano's or ancho's. Even Jalapeno's are not real hot if you remove the seeds and pith
LBGEGo Dawgs! - Marietta, GA -
i like spicey hot food, some times hotter is better, i get more.
some find bell peppers spicey, its what you grew up with, but you cant make some foods not spicey, a buffalo wing wouldnt be a buffalo wing if it wasnt hot and spicey.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Ancho chili powder isn't too spicy. I was able to find it at Whole Foods.Fred19Flintstone said:I like a little heat, but nothing that burns while entering & exiting. Wilma on the other hand hates spicy. I always have to be mindful of that. She likes a savory flavor profile, but won't tolerate much heat at all. Just to piggyback on my thread from yesterday a little bit. I'm looking to make Mickey's Coffee Rub and I'm having trouble finding ancho chili powder. I have no idea if it's spicy or what. When I get my hands on that ingredient, its spicyness will guide my hand as to how much to use.
Amateur Egger; professional rodeo clown. Birmingham, AL -
I love the spice going in but cant take it going out anymore for some reason.
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FlashkaBob said:Why is it that every where I look, everyone seems to want to make everything so bloody hot with spices that their cook will tear the roof off of your mouth? Do people no longer have taste buds that can enjoy the subtle and complex flavours that more gentle spices can provide? A huge amount of heat would seem to me to overpower everything and give you nothing but a burn at both the entrance and exit of the body.
Steve
Caledon, ON
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Little Steven said:FlashkaBob said:Why is it that every where I look, everyone seems to want to make everything so bloody hot with spices that their cook will tear the roof off of your mouth? Do people no longer have taste buds that can enjoy the subtle and complex flavours that more gentle spices can provide? A huge amount of heat would seem to me to overpower everything and give you nothing but a burn at both the entrance and exit of the body.
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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No, I'm saying that as you get used to a certain level of heat you tend to crave more. Heat accentuates flavour, it doesn't hide it.
Steve
Caledon, ON
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Little Steven said:No, I'm saying that as you get used to a certain level of heat you tend to crave more. Heat accentuates flavour, it doesn't hide it.
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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Hahaha. I made mince n totties for dinner last night. Leftovers going into a pie tonight.
Steve
Caledon, ON
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I used to love hot n spicy stuff. But, after years of eating and drinking anything I wanted, I can no longer handle really spicy stuff anymore.....just really tears my stomach up now.
I stick to ancho and chipotle for my hot n spicy now.
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LOL ! You have got to be Scottish yourself. How in the hell did you ever morph into a heat freak?? What part of the planet do you now hang your hat?
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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My father still refuses to eat anything with Garlic in it
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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My grandparents were Scottish. I grew up in a neighbourhood that was about 90% Scots immigrants as well. I am in Ontario, Canada
Steve
Caledon, ON
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I'm also from Ontario. Born and raised in Ajax and Pickering and now live in a small town called Seaforth, about 45 minutes west of Stratford. I still can't handle the heat of hot peppers. SmokinDawg said earlier in this discussion "Even Jalapeno's are not real hot if you remove the seeds and pith." If you do that what are you left with? Skin?
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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I grew up in Malton. Lived in a community that was built by Avro while they were building the Arrow. Most of the people that lived there were British immigrants and the majority were Scot. In Caledon now near Orangeville. SmokinDawg is correct. Most of the heat in any chili is in the membrane that supports the seeds and the seeds themselves. There is a fair amount of flesh on most peppers and if you blister the skin on high heat it will peel off. Like roasted red peppers. Much milder than the whole chili.
Steve
Caledon, ON
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Ah, Ajax and Pickering, the home of my ancestors, 9 generations ago, still have an aunt who lives just south of 401 - Scot and German. Spice is acquired and regional. We had a Korean student stay with us, she ate red pepper paste and kim-chi that would literally take the whole top of your head off. She found Pace salsa, medium to be too spicy. It was much milder than what she ate, it was a different.SWMBO can tell if there is a single pepper corn in the soup pot, I might be able to tell you if there was a tablespoon of pepper - she has a very sensitive palate, mine not so much.+1 on the ancho - lots of taste, little heat.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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There is no middle ground on the hot spices. You either love them or hate them. You can't make it hot enough for me, however, there are limits. I never put the nuclear stuff on a good steak or other prime cuts. Super heat is reserved for chili, wings, chicken and most pork. I always make some with no heat for the sissies in the family. Make some ABT's with Habanera pepper. They are off the chain!Simple ingredients, amazing results!
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SamFerrise said:There is no middle ground on the hot spices. You either love them or hate them. You can't make it hot enough for me, however, there are limits. I never put the nuclear stuff on a good steak or other prime cuts. Super heat is reserved for chili, wings, chicken and most pork. I always make some with no heat for the sissies in the family. Make some ABT's with Habanera pepper. They are off the chain!
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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FlashkaBob said:SamFerrise said:There is no middle ground on the hot spices. You either love them or hate them. You can't make it hot enough for me, however, there are limits. I never put the nuclear stuff on a good steak or other prime cuts. Super heat is reserved for chili, wings, chicken and most pork. I always make some with no heat for the sissies in the family. Make some ABT's with Habanera pepper. They are off the chain!
Steve
Caledon, ON
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Sounds absolutely repulsive. What is a dosa?
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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______________________________________________I love lamp..
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It's like a crepe made with a batter of fermented rice and yellow lentils
Steve
Caledon, ON
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FlashkaBob said:nolaegghead said:You must be from up north living in the south.
Hahahah, seriously, heat and spice is a personal preference. Some people have WAY more tastebuds on their tongues than average - these people are "super tasters". Beauty is in the eye of the beholder.
I like heat some times, and I like aromatics other times. I don't like the feeling of flatware passing sideways through the exit ramp a day after "nacho fest", so I sympathize with ya there. Some people can taste every spice in a dish, even if it seems overwhelming to someone who's very sensitive to heat. If you grow up with spice, your brain learns to attenuate those senses. It's like a dark tan. -
Accch no. I like green, red, yellow and orange bell peppers, I like a little bit of black pepper; I will even tolerate a pinch of pepperika but I'll no have any of that bloody Jalapeno peppers from hell especially when they're still burning from the fires of hell !
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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