Back here with Chef with his advice on how to get into eating spicy food. Enough harping on the Midwestern bland palate stereotypes, it’s time to grab a glass of milk and train your taste buds to appreciate the subtle delights spice can add to any dish. Chef not only dishes out delicious food, but some solid advice on how to hone your pickled pepper eating chops to become a true connoisseur of heat.
“Pickled Jalapeños are a good place to start. You put them on your pizza, and just integrate them into your daily meal and however you feel it’s necessary. It’s the advent of Tabasco sauce or all these different hot sauces, these are just condiments just to spice up your food a little bit…
… [Spice is] encompassing. You need your sweet, spicy, sour, and salty. You have your Campbell’s soup or your tomato soup and you want a little love in it, so it’s some crushed red chili flake or a dash of tobasco or it’s something to just give it a little more zing and you begin to build it from there. Then I think ultimately you end up eating raw Thai chilis which are not the hottest but I think they have, to me, the most unique flavor.”
