Favorite way to add capsaicin to a dish:
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Re:Not at all (Score:5, Informative)
I went to a wikipedia, and learned some chemistry and biology because of this poll. Looked up capsaicin. Quite cool, really.
Did you even know there are 6 natural, and 1 synthetic types of capsaicinoids?
http://en.wikipedia.org/wiki/Capsaicin [wikipedia.org]
Dig a little deeper, and find the levels of nerd heaven.
Re:Not at all (Score:5, Informative)
Besides, the poll is incorrect because if you are interested in making real Mexican or Thai or (*insert spicy cuisine*) food, you will be needing different chile varieties and presentations. Some will go fresh, some dried, some powdered, etc.
Re:Not at all (Score:3, Informative)
Re:Not at all (Score:5, Informative)
Being a chef, i agree. There are different levels of heat and flavor. when the capsaicum hits the tastebuds somtimes you have to use several different chili's in order to make the flavor come out the way you want them to.
I experiment with all types all of the time (fresh, dried, roasted) and they have to work together.
Each type of chile has it's own unique taste and cooking technique. And like Cilantro either you like or hate them
I'm not Mark Miller but he would say the exact same thing i am.
Re:Not at all (Score:4, Informative)
Grew my own bird's eyes last year, came out great. Dried them out and they developed a really nice smokiness to the flavor. Good heat too. Next year I'm going to try a few more types.
Re:Not at all (Score:4, Informative)
Dry aged beef is fantastic. It's done at the best restaurants around the world.