Tank McNamara by Bill Hinds for November 17, 2024

I like my food somewhat spicy. But if it’s so spicy you have to force it down, what’s the point?

How can anyone enjoy food so spicy hot that it burns your mouth and stomach?

Made a big batch of chili. Put in a little ghost pepper. A big batch of chili – lots of meat. A teeny, tiny bit of ghost pepper. There was more red bell, green bell, ancho, jalapeño, habanero, Thai, chipotle, and cayenne. It was good chili, on a 10 scale I’d put it around a 4 or 5. It didn’t burn anyone’s mouth, but you knew there were chilis in it.

Chili is not a can tomato soup with a can of beans added.

I always knew Nick was such a hothead.

It’s a recipe, not a formula.

I like flavor. Heat is not flavor.

WHY NOT?!

Feh. Yanqui not know true heat. Even Mexicans not know true heat. (Most Mexicans; there are a few who can come close.) True heat is available in India, elsewhere in south and in east Asia and nearby islands, and places where lots of the locals are descended from south or east Asians. That would be Trinidad, Guyana, Suriname, Kenya, to a limited extent Jamaica, and some parts of South Florida, though those in South Florida have to moderate things so that the Yanquis don’t die.

This hot food thing is getting totally out of control. My wife and I ate at steak place some years back and her mashed potatos were loaded with diced jalepenos. Mashed potatos for cryin’ out loud.

Mexican restaurants used to have several bottles of different hot sauces on the tables. Now the heat is cooked into the food and there is nothing on the table to take the heat out. I have had to stop eating at what was one of my favorite Mexican places because everything is too hot now.

Nothing better for a cold BC night than a good bowl of chili. With fresh baked bread, a cold glass of your favourite brew…..

Nice touch that his shirt burned off, ha

So that’s how Johnny Storm became the Human Torch.

Chili needs kidney beans;that’s why they were invented