Posted on 08/29/2021 8:55:48 AM PDT by DUMBGRUNT
Maybe people enjoy the spice/flavor?
(Not when to the masochistic level, of course.)
And is Namibian warthog rectum appreciably different than our traditional stuffed sausages, let alone chittlins?
—”And is Namibian warthog rectum appreciably different than our traditional stuffed sausages, let alone chittlins?”
Same mother, different brother.
I make my own, using ketchup and horseradish - the hottest I can find, then experiment until I get just the right flavor/burn.
[sidebar] I found out that some horseradish can be the equivalent of nuclear waste. The local casino has a Sunday prime rib buffet and has some of the hottest horseradish I have ever tasted. Got a huge dollop to go with the meat, ended up buckets of tears running down my cheeks, and a burning mouth that couldn't taste anything. First time I retreated, as I can handle habaneros with ease.
My kids eat super hot food
I like maybe 7-8 on a 10 scale
Curry from any nation that makes it.
Mexican food of course.
I love hatch peppers....not super hot but good
Creole food uses some heat mostly cayenne
Jamaican scotch bonnets were my first truly hot peppers....used in East Indian food migrated to the West Indies
As a southerner near New Orleans we had a lot of hot food.
My maternal grandma...a deep woods east Mississippi petite ginger woman Was a wonderful soul food cook....and flavored her food well
Her favorite dish was cast iron skinless fried chicken with biscuits or skillet cornbread....white soda style not sweet yankee yellow
She’d take her chicken....mostly breasts and skinless ..she preferred. And would put a pile of salt and take a gnarly twisted dark green pepper ....quite hot
Cut a bite of bird and dip it in salt and take a bite of pepper and some bread
A ritual...
Followed by sweet tea and maybe a side of ice cold buttermilk
Her chicken was perfect and it’s how I make it today
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