People who work for the company that make Pace Picante Sauce have said many men have bragged that they can eat Hot Picante Sauce right out of the bottle. But, when they were given actual samples of Mild, Medium and Hot Picante Sauce without them being labeled, they said the Hot was too hot for them.
In 1999, I moved to a new apartment. One of my very good internet friends sent me a $20 bill and a package of 2-Alarm Chili seasoning as a house warming gift. I upped it 1 alarm. I like good chili.
I’ve had to tune down the heat on my chili, those in my family can’t handle anything more than the mildest. That’s why there’s bottles of hot sauce to put on my serving.
The best chili is flavorful AND hot. It takes skill. With my chili, you get the flavor of the herb and spice mix, the flavor of the peppers and the meat, then you get the heat; the heat dissipates and you are left again with the flavor. The key is to eat the chili a few bites at a time, then cleanse the palate with bread or some other neutral agent that soaks up and removes the accumulated oils of chili from your tongue – the way acidic in wine removes the fat and oil when eating a rich dish. Of course, as will all good and spicy foods, sometime later that day or early the next morning, you feel the heat again.
Also, for true chili: NO BEANS ALLOWED! They are a condiment and may be served on the side as one of those neutral agents.
There are all sorts of “Chili” recipes – flavorful, hot, sweet, with all sorts of ingredients thrown in the pot. Just this past Friday Wisconsin Public Radio’s Central Time did a segment about Chili. https://www.wpr.org/listen/1716221
The chili I make is a flavorful meal in a bowl, with meat, veggies, including red and black beans, and a blend of spices. The longer it simmers the better it gets. For more carbs it can be served over spaghetti or macaroni.
littlejohn Premium Member about 4 years ago
Call the Fire Dept.! There is going to be a four alarm fire at the Gumbo house in fifteen minutes or so.
Cheapskate0 about 4 years ago
It has always been my issue that “heat” and “flavor” are separate entities.
“Hot” is not necessarily flavorful. It’s just hot.
And for me, quite often, the “heat” masks any flavor the dish may have.
My Schwiegervater (whom I loved) would always “smother” everything with green chili, then ask me, “How does it taste?”
I’d say, “I have no idea. All I can taste is the green chili!”
HOT AND SPICY! THE WAY TO TURN ANY DISH INTO MYSTERY MEAT!
mywifeslover about 4 years ago
My motto used to be “if you’re not sweating, you’re not eating”.
rekam Premium Member about 4 years ago
For anyone else wondering Schwiegervater means father-in-law.
Joe-AllenDoty Premium Member about 4 years ago
People who work for the company that make Pace Picante Sauce have said many men have bragged that they can eat Hot Picante Sauce right out of the bottle. But, when they were given actual samples of Mild, Medium and Hot Picante Sauce without them being labeled, they said the Hot was too hot for them.
Joe-AllenDoty Premium Member about 4 years ago
In 1999, I moved to a new apartment. One of my very good internet friends sent me a $20 bill and a package of 2-Alarm Chili seasoning as a house warming gift. I upped it 1 alarm. I like good chili.
jagedlo about 4 years ago
Shouldn’t have challenged Vicki, Jimbo! Now you’re going to end up paying for it!
MS72 about 4 years ago
OMG! We have chili cooking in the crockpot right now!
tcayer about 4 years ago
The best chili has flavor, and heat that sneaks up on you AFTER you’ve swallowed. Then it’s too late!
mourdac Premium Member about 4 years ago
I’ve had to tune down the heat on my chili, those in my family can’t handle anything more than the mildest. That’s why there’s bottles of hot sauce to put on my serving.
weirdme Premium Member about 4 years ago
Me with the pompom «Go, Vicky, Go!»
Thechildinme about 4 years ago
Even smelling spicy, hot food cooking makes blisters on my tongue!
raybarb44 about 4 years ago
You notice that he didn’t kiss her. He really didn’t like the chili…..
Omniman about 4 years ago
I once had a roommate who called himself a “flavor fanatic”. Translation: he overspiced everything.
vanaals about 4 years ago
Jimbo is gonna have a surprise at dinnertime.
BlueKnight1966 about 4 years ago
The best chili is flavorful AND hot. It takes skill. With my chili, you get the flavor of the herb and spice mix, the flavor of the peppers and the meat, then you get the heat; the heat dissipates and you are left again with the flavor. The key is to eat the chili a few bites at a time, then cleanse the palate with bread or some other neutral agent that soaks up and removes the accumulated oils of chili from your tongue – the way acidic in wine removes the fat and oil when eating a rich dish. Of course, as will all good and spicy foods, sometime later that day or early the next morning, you feel the heat again.
Also, for true chili: NO BEANS ALLOWED! They are a condiment and may be served on the side as one of those neutral agents.
l3i7l about 4 years ago
There are all sorts of “Chili” recipes – flavorful, hot, sweet, with all sorts of ingredients thrown in the pot. Just this past Friday Wisconsin Public Radio’s Central Time did a segment about Chili. https://www.wpr.org/listen/1716221
The chili I make is a flavorful meal in a bowl, with meat, veggies, including red and black beans, and a blend of spices. The longer it simmers the better it gets. For more carbs it can be served over spaghetti or macaroni.