(no subject)

[unicornduke]

I will make a more indepth post in a bit maybe but I made a new recipe last night and despite cutting the seasoning in half, it was so incredible hot my whole face felt like it was on fire and I had some regrets. especially because it wasn't a fast burn, it was a slow burn and I couldn't handle it. It was delicious though

Comments

[graydon]

I bought some "Tuscan style" sausages like that; little pepperette things. First one was delicious. Third one was made of regret, because once the burn got going it wasn't stopping for anything.

Presumptively, everybody in Tuscany has gullets made of asbestos.

[unicornduke]

omg, tiny hot sausages are delicious and terrible.

thankfully this mellowed a little in the fridge overnight and I ate only a little bit of it with my rice and I was able to eat it like a normal person instead of weeping and eating tiny bits.

[graydon]

Yay mellowing! Yay edible!

When I was wee small, my mother bought liniment peppers (because cheap, and because not knowledgeable about peppers) and put them in the chili. The result had to be frozen and sawed into blocks; put one (1) block into another, unseasoned, larger batch of chili and it was still too hot, but it wasn't chemical weapons anymore.

I was going to say this would be evidence that refrigeration doesn't always result in mellowing but I realize as I'm typing that no, I don't know that. "Still too hot" is not the same thing as "didn't get mellowed by refrigeration"!