Group active since Sun, Sep 11, 2011
Spicy Hot, Super Hot, HOT HOT, Fire Hot, Blazin' Hot, Smokey Hot, Fire Breathin' Dragon Hot....whatever pepper you love! Bring it on...we want to see your recipes, try your recipes....set our mouths on fire and turn up the heat. LOL
---PLEASE ADD YOUR SPICY/HOT "LOVE" RECIPES TO THE GROUP----
Seriously though, if your recipe has Jalepenos, Chipotles, Habaneros, Cubanelle Chili, Pimento Chili, Pepperoncini Chili, Pasilla Chili, Paprika Chili, Aji Panca, Santa Fe Grande Chili, Ancho Chili, Poblano Chili, Chilaca, Hatch Chili, Cascabel Chili, Picuante/Peppadew Chili, Aji Chili, Mulato Chili, Tomatillos...etc and the list goes for hot peppers go ahead and share here in the group. Even if it has Tabasco sauce or any type of hot sauce add those too.
Tell us about your love for heat and make some new "Spicy Hot Friends". lol
Now there's a place to find your favorite "Hot Dish" and add some of your own for others to enjoy too.
Look forward to seeing all the dishes with some heat in them.
May 29, 2016
Feb 6, 2016
Jul 24, 2015
Jul 24, 2015
an adjective, pronounced \muh-TIK-yuh-lus\
- marked by extreme or excessive care in the consideration or treatment of details
- The composer's meticulous, almost obsessive, attention to detail is evident in even the smallest musical flourishes that the average listener will likely never notice.
- "The Australian-American [Justine] Larbalestier's scholarly background is on full display in her latest novel, with its meticulous attention to detail and strong emphasis on overlooked voices from history." — Jennifer Hubert Swan, New York Times, May 31, 2015
Did You Know?
It may surprise you to learn that meticulous is derived from the Latin word for "fearful"—meticulosus—and ultimately comes from the Latin noun metus, meaning "fear." Although meticulous currently has no "fearful" meanings, it was originally used as a synonym of frightened and timid. This sense had fallen into disuse by 1700, and in the 19th century meticulous acquired a new sense of "overly and timidly careful" (probably influenced by the French word méticuleux). This in turn led to the current meaning of "painstakingly careful," with no connotations of fear at all. The newest use was controversial among some usage commentators at first, but it has since become by far the most common meaning and is no longer considered an error.
And did you know...
...A bus is a vehicle that runs twice as fast when you are after it as is does when you are in it.
Jul 24, 2015
Food Explainer: Why Does Eating Hot Chilies Make My Nose Run? .....good to know. Along with how to ease the burn of eating chilies!
They’re all attributable to one molecule found in hot peppers called capsaicin. When you eat chilies or prepare them with your bare hands, capsaicin binds to pain receptors in the nose, mouth, and skin called TRPV1 receptors. TRPV1 receptors are usually activated by heat, but the capsaicin tricks them into reacting as though they’re in the presence of something hot even though there’s no actual rise in temperature.
Once the TRPV1 receptors are activated by the capsaicin, the duplicitous “heat” stimulus is transmitted to the brain through a series of electrical impulses, and we feel a painful burning sensation. The body then reacts to cool itself down—hence the sweating that often accompanies a spicy meal. Redness on your hands and face is another sign of your body attempting to cool off. (Capillaries below the skin dilate in response to the “heat,” and blood rushes through them to move heat to the surface of your body, where it can more easily radiate away.)
In addition to trying to cool itself down, your body does its best to expel the heat-causing element. Your mucous glands step up production in an effort to flush out the offensive substance, leading to a runny nose. Your mouth also produces more saliva to clear capsaicin out of your mouth by making you swallow more frequently. Similarly, if you touch your eyes after preparing chilies, your tear ducts go into overdrive.
As chili-infused food makes its way down your throat, you may experience sensations like heartburn. Usually, it’s not a genuine episode of heartburn (which is typically caused by acid reflux), but the capsaicin binding to the TRPV1 receptors in the esophagus, which prompts a comparable visceral burning sensation. Less frequently, though, capsaicin can cause the lower esophageal sphincter, a muscular valve that opens and closes to allow food into the stomach, to stay open for longer than usual. This allows acid to leak upwards, causing actual heartburn.
When capsaicin reaches the small intestine, pain receptors lining the intestinal walls can trigger the release of the neurotransmitter that stimulates strong rhythmic contractions in the gut—which manifest themselves as painful cramps. This is another defense mechanism to clear out the “heat-causing” contents in the intestine by moving them as quickly as possible towards the colon. Glands along the gut wall also may secrete more fluids, which can sometimes lead to the most unpleasant outcome of chili consumption: diarrhea.
How to mitigate the effects of touching and eating chilies? Capsaicin isn’t water soluble, so washing your hands with water or chugging a glass of it will do little to ease chili-induced burn. Instead, drink cold milk or eat a spoonful of yogurt or sour cream. Dairy contains casein, a protein that pushes capsaicin away from pain receptors and binds to them in its place, bringing almost immediate relief. Additionally, capsaicin is fat-soluble, so if it’s your hands that are burning, you can try soaking them in oil to dissolve the compound. You can also scrub your hands thoroughly with detergent, which will cut through and wash away the capsaicin.
Food Explainer thanks Paul Bosland, director of the Chile Pepper Institute at New Mexico State University and Maged Rizk, M.D., gastroenterologist at Cleveland Clinic.
By Nadia Arumugam
Jul 23, 2015
Time to stock up on your peppers! Especially cayenne when you see all the benefits that this lovely pepper provides....
Jun 21, 2015
May 23, 2015
I fried up a whole 1 lb. package of diced bacon, added some red diced onion to saute, drained that and will add the following: that baked potato I didn't eat last night (cubed), some scrambled eggs with a little diced jalapeno and just a little granulated garlic. I'll warm up those green chile tortillas, fill them with all that yumminess and top that with picco de gallo.
I'll let you know how they come out and will post the recipe if worthy.