I need help!

overcoming my ridiculous addiction to Thai chilis! Obsessively love Thai chili! And Fish Sauce. I must confess that I am powerless against the siren song of the capsicum! Even if there are negative "impacts" a short time later.

Help me!

overcoming my ridiculous addiction to Thai chilis! Obsessively love Thai chili! And Fish Sauce. I must confess that I am powerless against the siren song of the capsicum! Even if there are negative "impacts" a short time later.

Help me!

What's called for is a nice big tub of bag balm & a copy of Johnny Cash's "Ring of Fire" playing ten times in a row. then you smile through your tears!

What's called for is a nice big tub of bag balm & a copy of Johnny Cash's "Ring of Fire" playing ten times in a row. then you smile through your tears!

LOL! I never would have thought of Bag Balm.

overcoming my ridiculous addiction to Thai chilis! Obsessively love Thai chili! And Fish Sauce. I must confess that I am powerless against the siren song of the capsicum! Even if there are negative "impacts" a short time later.

Help me!

A good antitoxin is any sparkling wine: the heightened sensitivity of the taste buds to capsaicin is an effective deterrent in >95% of the populace.

Mark Lipton

The sweat was literally pouring down my face at lunch today....and I LOVED IT.

[Jenise]

Can't help you: my favorite quickie breakfast of the moment is a large mug of steam-fried noodles cooked in real chicken broth with a substantial amount of hot sesame-chili oil poured on top. Who needs Wheaties?

Can't help you either...I LOVE spice. I need to have several pepperoncini with some olive oil and good bread for a snack in the afternoon. Tabasco goes on everything...eggs, salads, noodles, soups. I have doubled it up in the last few days since I have been under the weather. Best cold medicine ever!

Hope you feel better soon, Maria!

Embrace the power of the capsaicin, Brian, and all will be right within you.
My darlin' wife has ordered a T-shirt for me from Think Geek with the capsaicin molecule on the front of the shirt. She is a sweetie!

Brian, does it make everything taste the same? Isn't it like a kid pouring ketchup all over his meal?

Hope you feel better soon, Maria!

Thanks Dave

Brian, does it make everything taste the same? Isn't it like a kid pouring ketchup all over his meal?

Not when you get acclimated to higher levels of capsicum. Your argument is one I've heard from many tender-tongued people.

Brian needs to eat ice cream after the chiles so he'll have follow-up relief the next morning.

Brian, does it make everything taste the same? Isn't it like a kid pouring ketchup all over his meal?

Not when you get acclimated to higher levels of capsicum. Your argument is one I've heard from many tender-tongued people.

Once you are accustomed, is it hard to eat un-seasoned food?

Not hard, but it can sometimes seem to be lacking some oomph. I frequently perk up various dishes, such as pizza, spaghetti, cheese steaks, hoagies, (even Asian food), etc., with a supply of crushed red chiles from my glove box if I'm not at home.

Which reminds me.... The 2010 Fiery Foods Festival is almost upon us: http://www.fiery-foods.com/index.php/fiery-foods-a-bbq-show Hot! Hot! Hot! is a frequent chant heard there.

I get in free because I'm one of the Scovie Award food judges each year.

Not hard, but it can sometimes seem to be lacking some oomph. I frequently perk up various dishes, such as pizza, spaghetti, cheese steaks, hoagies, (even Asian food), etc., with a supply of crushed red chiles from my glove box if I'm not at home.

I BOW before yo0ur mastery of the chile. A secret stash of crushed red peppers carried everywhere you go!

Brian, does it make everything taste the same? Isn't it like a kid pouring ketchup all over his meal?

Not when you get acclimated to higher levels of capsicum. Your argument is one I've heard from many tender-tongued people.

Once you are accustomed, is it hard to eat un-seasoned food?

Jeff,
Although I can consume food that other people find excruciatingly hot (NB: I don't find it that hot), I'm also a big fan of French, Italian and Spanish cooking. My tolerance for capsaicin is unrelated to my senses of smell and taste (fortunately).

Mark Lipton

Jeff,
Although I can consume food that other people find excruciatingly hot (NB: I don't find it that hot), I'm also a big fan of French, Italian and Spanish cooking. My tolerance for capsaicin is unrelated to my senses of smell and taste (fortunately).

Mark Lipton

I'm the same. Unfortunately, my partner doesn't even like black pepper on her food.

Chef, Mark, Larry, thanks. I suppose the 'pain' of too much capsaicin makes it seem different than other food components (e.g., salt, MSG, essential oils of cilantro) but it really acts the same: people like more or less of it, one can become accustomed, it does not override all other flavors, genetic tolerance varies (presumably).

Not hard, but it can sometimes seem to be lacking some oomph. I frequently perk up various dishes, such as pizza, spaghetti, cheese steaks, hoagies, (even Asian food), etc., with a supply of crushed red chiles from my glove box if I'm not at home.

I BOW before yo0ur mastery of the chile. A secret stash of crushed red peppers carried everywhere you go!

Rise, my child. Remember this day. May the burn be with you.

Ah, yes. Thai chilis are "umbrella" chilis. They go down like an umbrella closed and leave like an umbrella open!

That's why you always eat ice cream afterward. The next morning you'll be yelling, "Come on, ice cream!"