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Favorite way to add capsaicin to a dish:

Displaying poll results.
Fresh chilis
  4358 votes / 30%
Dried chilis
  1794 votes / 12%
Preserved chilis/chili sauce
  975 votes / 6%
Mild or medium hot sauce
  2142 votes / 14%
Natural but very hot sauce
  2149 votes / 14%
Extreme hot sauce, however boosted
  968 votes / 6%
Cowboyneal perfectly spices all of my food
  1534 votes / 10%
Something else that I'll explain below
  598 votes / 4%
14518 total votes.
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  • Don't complain about lack of options. You've got to pick a few when you do multiple choice. Those are the breaks.
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Favorite way to add capsaicin to a dish:

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  • Delicious Siracha! (Score:4, Interesting)

    by DarksouldragonX (1082077) on Friday September 21, 2012 @09:15AM (#41409907)
    Also I put Cayanne pepper in anything I cook.
  • 8: Something else (Score:4, Interesting)

    by Brandano (1192819) on Friday September 21, 2012 @12:44PM (#41412505)
    So here's the explanation. I store a small jar of olive oil, with a few dried chillies in it. Capsaicin is soluble in fats, so the oil gets saturated in it. It gets extremely hot, so it must be added to food with a little care. I suppose it could classify as an hot sauce, though I prefer to consider the "Olio Santo" its own condiment. The name is itself a bit of a joke, since it refers to the oil used by the catholic priests for the last sacrements.
  • Why super-hot? (Score:4, Interesting)

    by miltonw (892065) on Friday September 21, 2012 @01:08PM (#41412777)
    A very good friend of mine keep going for hotter and hotter sauces. He eventually could tolerate sauces that I couldn't even get close to.

    Unfortunately, he couldn't taste anything else at all. The only thing he could taste was the sauce.

    I love a good chili but only with other tastes.
  • by Fishbulb (32296) on Friday September 21, 2012 @02:56PM (#41414051)


    I love that red nectar.

  • Re:Not at all (Score:5, Interesting)

    by Loughla (2531696) on Friday September 21, 2012 @03:25PM (#41414409)

    Or maybe you're like most of my friends - grew up on midwestern food where taco bell wild sauce is like insanely spicy, whereas I've had spicier mild salsas.

    The thing about midwestern food, is that we eat less spicy, less spiced foods for a reason. Most cultures/areas of the world that developed highly spiced foods did so for two reasons - preservation of meat foodstuffs over a long period, and to mask the flavor of less than savory foods (it was mostly preservation, though). SO, when you hear about HOW BLAND midwestern food is, it's not bland. You're doing it wrong. Midwest food (especially meat) is fresh, always - if it's not, you need to look local and get out of chain restaurants/grocery stores.. Midwest food is so close to where it's actually produced that it's ridiculous - I can actually look out my window and see the cows that I will be eating next year. Bland is the word that people use who aren't really used to eating fresh food and appreciating the flavor of the food, instead of the flavor of whatever you put on it to cover the taste of old.

    Oh, and those cows look fucking delicious.

  • by Anonymous Coward on Friday September 21, 2012 @03:34PM (#41414499)

    Jesus, dude, it's just pushing neurotransmitters. Get over it. Capsacin is like the speed metal of flavor. What's with the judgment? Some like it, some not. You're quite welcome to go back to the culinary equivalent of the Monkees, just leave me to my Slayer juice. Different strokes.

  • Re:Not at all (Score:5, Interesting)

    by garyisabusyguy (732330) on Friday September 21, 2012 @04:03PM (#41414723)

    Sorry, your explanation does not explain that mid-western product 'Dry Aged Beef'

    Apparently it is very common in the mid-west to take a perfectly fine piece of beef and leave it laying about in a cold room so that the connective tissue starts to rot and the beef becomes more tender and tasty (or so my friends from that region claim)

    As to your taste-theory of spice... there is pretty clear historical record of traditional Pepper being used to spice rotting meat in Europe (and thus the popularity of foreign spices in that region, and the Spanish calling chiles, peppers to build up sales), but the high use of chiles in 'local' cultures may have more to do with the rush of endorphins that it creates than anything else

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