Tag: Hot Sauce

Recommended by Ricochet Members Created with Sketch. My Spicy, Saucy Love Affair

 

Everyone has a preference for spicy food. Some love it spicy, some just want it mild. I wouldn’t say I preferred spicy food ever since I was a wee child, because really, I think I mostly ate spicy food because Dad enjoyed it, and like most young boys I wanted to be like my dad. Oddly enough the first spicy food I remember enjoying was the hot cinnamon salt water taffy. Like a mad scientist, I’d try the regular cinnamon and the hot cinnamon to test my own reactions to the delicious taffy. Sure enough, the hot cinnamon was spicy and I couldn’t eat another right away.

I also discovered Tabasco Sauce from my dad who used it generously on his breakfast eggs. Again, I’d try the same thing and again I discovered I could only eat a few bites at a time at first. Of course, as others have noted, one develops a tolerance for these things and soon Tabasco was a regular part of my breakfast meals with nary a second thought. From there I’d enjoy the hot salsas like my dad. I suppose I may have stopped there and been perfectly happy if it weren’t for the late nineties.

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Recommended by Ricochet Members Created with Sketch. Hot Stuff: It’s a Little Spicy

 

People get reputations. Sometimes they work to create a certain reputation. Sometimes it just happens. When I was growing up, I was exposed to spicy food often. One of my daddy’s favorite phrases was, “It’s not hot until it makes your hair sweat.” And he meant hair, not just your scalp. Hair doesn’t have sweat pores? Then up the heat until they grow some. Looking back, this was certainly an example of his trying to create a reputation for himself of being tough and manly. He had been in the U. S. Army. Later, he was a railroad detective and then a municipal policeman. He was surrounded through most of his adult life in an atmosphere of what some now call “toxic masculinity.” Were I to try to analyze him, I would guess that having had polio as a boy might have been a driving factor for him to be tough and do manly things, to overcome physical limitations. But whatever his motivations, it meant that I grew up learning that real men do not use the mild salsa, but go for the hot sauce. I became inured to the heat. I expected the heat. Mild Mexican food? Who would bother to eat that?

As I got out on my own and was cooking for myself, I was always interested in new peppers. Back in the early 1990s, the hottest pepper known in the US was the Habanero. It had some Cod-awful level of heat that was up to 350,000 Scovilles. The Scoville scale is a measure of how hot something is as measured through dilution. They start out by diluting a bit of pureed pepper with water, such as at a million to one ratio, to see if someone can still detect the spiciness. If not, they cut back on the dilution until the spiciness is detected. In the case of the Habanero, it can be detected at a dilution of between 350,000:1 and at the mild end at about 100,000:1. To give some scale for a normal human, a Jalapeño runs between a mild 3,500:1 to a hot Jalapeño at 8,000:1. Thus a Habanero is between about twelve and a hundred times as spicy as your average Jalapeño. Cayenne pepper runs between 30,000 and 50,000 Scovilles for another comparison. Since the 1990s, more peppers have become known or developed that are over a million Scovilles, such as the Carolina Reaper at 1,569,300 Scovilles, but even up to 1999, Guinness was recording Habaneros as the hottest pepper cultivar in the world.

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