Favorite way to add capsaicin to a dish:

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.

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.

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.

Dry aged beef is fantastic. It's done at the best restaurants around the world.