LogFAQs > #885879940

I put cayenne in most savory things, but for me that's more or less baseline. The local deli makes a perfect spicy beef jerky using ghost peppers which is close to the upper limit, though. I've been told by people working in the processing building a few blocks away where they do all the curing/smoking/butchering that they have to wear hazmat suits to clean the jerky room after they make a batch of that stuff, hahaha. Sometimes you'll find a largish chunk of a pepper in the bottom of the bag, which are even hotter than the jerky but taste really good since they went through the smoking as well.


Lazy_Haar posted...

I enjoy spicy food, but the problem for me is that I often don't like the flavor that a lot of hot sauces and other things that give food that spiciness have. It really makes me appreciate the few things I've found that are still spicy without the strange flavors.

Ah, yeah, I have a bit of the same problem. Too many "hot" sauces are more tangy than spicy(or at least lack a savory quality), so I don't like them at all. Tabasco, for example. On the other end of the spectrum you have something like Blair's Mega/Ultra Death, which do have a nice flavor but it's very subtle and is drowned out by the heat.
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