Anyone else like to feel "the burn"?

[Evi|grin]

Lord i love spicy food. I make tons of spicy ethnic dishes but i ADORE kimchi jjiggae!!! I grew many varieties of peppers this year also including Korean gochu so i could get closer to making kimchi from all homegrown ingredients. They are pretty mild compared to some of the scorchers i grew this year.

Tonites jjiggae was much different since i used a nice piece of chuck roast i was saving. Slow cooked it similar to yukgaejang and then used it to make the kimchi stew.

 

[DaveP]

My wife and I had supper at Bonefish Grill tonight. We ordered the BangBang Shrimp. I couldn't tell you what was in it, but the burn continued until about 10 minutes after I was finished. Cheese and whatever was hot and spicy made it a great dish!

 

[classwife]

Love the spicy foods !
Kimchi for me tho needs to be fresh...I don't like it over fermented.
Thai food - yummers.
My sister's in-laws are from Pakistan - wowzer BIL's Mom can cook some HOT stuff...as in where's the yogurt hot !

Ole' Ole' - hot, hot, hot !!

 

[Evi|grin]

I wont even touch my kimchi until its a couple weeks old and thats just to sample it. Ive got batches over 6 months old i save just for stew. Ive actually made jjiggae with 2 year old kimchi and its was killer.

The only fresh "banchans" i normally make/eat are pickled with vinegar. Usually sweet and sour like that yellow radish. They are ready within days of making them. Bak or nabak kimchi is also very good fresh while its still sweet.
I bet you would like this one. Nabak Kimchi (Water Kimchi) - Korean Bapsang

I make lots of curries. Thai and Indian masalas are my favorites. I grew some milder Thai peppers this year just to make curry paste from scratch. Our market only has the flaming hot birds eye peppers. Prik luang is nearly impossible to find anywhere unless you grow them. The orange color should go well with a yellow or massaman curry.

Try this if you like curry in a hurry....Its similar to Thai curries that have coconut.
Prima Taste Singapore Curry LaMian.....its expensive for ramen but insanely good.
Amazon.com : Prima Taste Curry La Mian, Singapore, 178g/6.2oz, (Pack of 12) : Prepared Rice Bowls : Grocery & Gourmet Food

Made this one with Argentine red shrimp

Another with chicken and tau pok (fried tofu puffs)

Crab sticks and Thai fish cakes.

 

[ScottP]

In my house we use copious amounts of red and black pepper in nearly everything we cook. Jalapenos go in a lot of dishes as well. I even eat habanero peppers in a few dishes and salsas. We do a lot of "Tex-Mex", Cajun, and Asian dishes all spicy. I am the only person I know that will get the hottest Hot Wings and douse them with Tobasco.

I have made grown men cry with my spicy BBQ pork ribs.

 

[Evi|grin]

I pretty much draw the line at Scotch Bonnets or Caribbean Reds. I can only handle them in small amounts. I grew 7 Pots this year which are around twice as hot just to use sparingly in hot sauce that needs a boost. I make a pretty good variety of hot sauces from scratch but ripe red jalapeno is really my favorite.

Lemon Drop peppers make a great sauce (that is not over the top). The color is very attractive too. Its delicious mixed with pineapple for a sweet/spicy wing sauce or mixed with some mayo as a aioli dip.

I LOVE the burn!!!