Okay now I'm confused. There's no entry in their store for "Thai dragon pepper". They do have "Thai pepper, Red" with the same species name. But then, I found that same species name elsewhere on "Pepper, Paprika". So now I am really confused. EDIT: Nevermind. That species name is used for a whole family of things and is useless for telling them apart. The store you linked to has a page about "thai dragon pepper" but does not list anything called that in their pepper list. WTF.
i used to love hot sauce and spicy stuff but i can't really handle anything spicy enough to make my eyes water or nose run anymore. or, well, i guess it depends on the dish? chili's gotta be spicy, and corn bread is best with jalapenos in it. there's not much else i can handle being spicy for the sake of spicy, though. i'm more of a bitter and sweets kinda person.
Yeah, there's only like four distinct species of chili pepper, everything's cultivars. It's like dog breeds.
The regular chain stuff is generally not, in point of actual fact, wasabi (it's mostly dyed horseradish with a little bit of wasabi powder for "flavor," apparently) I was in Hawaii recently and I made the most of it by eating as many wasabi ahi dishes as I possibly could in the time I was there. :D I need to get myself some proper wasabi sometime. I tend to like spicy stuff, but I dislike a lot of peppers (dunno which ones, specifically. names not coming to mind) because they have this weird bitter taste under the spicy. I think the hottest thing I eat on a regular basis is powdered cayenne pepper in curries and whatnot. What do people think of spicy in sweeter dishes? My mom has this nice almond-flour chocolate chili torte recipe that I've had as birthday cake a few times, which is really nice. Also hot pepper dark chocolate. I also have a neighbor who kicked his chewing tobacco habit by chewing whole red peppers for the tactile chewing thing and the endorphin rush. Also gets you the "cigarette hanging off of lip" effect without the tobacco.
I'm fairly sure this is true, because my mouth/taste tolerance is definitely different from my nose sniffle tendencies. Like, sometimes just eating something with a fair amount of pepper makes me sniffle a bit even if my tastebuds don't find it spicy. I don't like those symptoms, but the joy of eating outweighs the discomfort. I'm pretty sure a big part is the adrenaline I don't know why, but I am really bad at handling wasabi compared to capsicum. I think it's the different effect it has? Basically, I like wasabi but definitely have a low tolerance for it O: SWEET AND SPICY IS ONE OF MY FAVOURITES. Like, mango curries are delicious. And some of the Mexican sweets make me so happy, like a tamarind fruit lolly (it's like dried tamarind) covered by pepper powder, or like, a tamarind paste mixed with a bit of lime and pepper. The chocolate spicy things are definitely delicious. It's a bit like Mexican mole, but spicy. But seriously, sweet spicy curries are delicious. Here, for people who want to try the glory of chilaquiles, I have a recipe up on my tumblr. It's not really chilaquiles - the eggs are normally not feathered in, and it often gets served with refried beans - but it is delicious nonetheless.
i'm not really excited by sweet dishes with a little spicy, but i love spicy dishes with a little sweet. peanut sauce on EVERYTHING!
@jacktrash you will LOVE saté sauce then. And rempejek! Unfortunately no recipe for the last one, but hopefully you can buy it at Asian markets. The brand I prefer is called Odang-Mas It's either spelled Rempejek or Rempeyeh. It's really good!
ooh maybe we should have a recipe trading thread! i mean we have the low spoons food thread, but something for when you want to stretch your limits and try a challenge.
Ahh. More than 4 birdseye chilli's in a thing prompt that reaction for me. I am weak. I love chilli with sweet stuff though. My favourite thing to do in winter is add chilli powder to my hot chocolate. Also adding a dash of chilli powder and one of mixed spice into apple juice and sticking it in the microwave for a minute results in a heavenly winter warmer :D
That site is neat; so many seeds! I just wish I was better at remembering to care for things. I've always been an intense flavor addict, really. It started with Worcestershire sauce and hot English mustard as a kid, moving onto the occasional curry, and then going to school in London and getting to try foods from everywhere. Plus having acquaintances that liked spicy food and thus encouraged me. And then I got together with my partner of almost 20 years and she loves spicy food even more than I. I'll do 4 out of 5 for spice, she'll do 5 out of 5 and sometimes that's not quite enough. Lived in Southern California for about 15 years, so I got very used to Mexican food and can cook a fair amount of it. I made delicious Chile Colorado the other week, for instance. The sauce is almost entirely chiles, mostly dried guajillos and anchos, extra heat through chile de arbol, reconstituted and blended and then used as a sauce to cook beef chuck cubes in. Wonderful.
https://kintsugi.seebs.net/threads/kintsugi-kitchen.919/ recipe/cooking thread is make! i've got too much other stuff going on tonight to inaugurate it with a recipe of my own, but i am sure someone can step up.
