Some Like It Hot -- Muy Caliente!

Hosted by Kim Biegacki
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


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.

Kim Biegacki
May 29, 2016

I forgot the kick that the chipotle pepper in adobo sauce has! Woohoo.....what a yummy heat!

We had this for dinner tonight and I'm so glad that I made the cool lime sauce or the heat would of been a little too much for me tonight. My husband Anthony added a few more chipotle peppers into the marinade that I didn't know about....woowee did it pack the heat. Plus he bought some really spicy hot salsa. My mouth was on fire but I just love it! I would have to say that the chipotle pepper is one of my favorites! What is your favorite pepper? Grilled Chipotle Chicken Fajitas w/Cool Lime Sauce#page1

Dave T
Feb 6, 2016

New group started

I've just started a new discussion group called Smoke & Fire, hope to see those interested soon. It deals with smokers, cast iron and open fire cooking. We may even talk hot chills and peppers

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Sherry Blizzard
Jul 24, 2015

Stupid Pre-bought taco shells

How many of you have bought into the boxed taco shells? I am ashamed to admit it but I did last week. I think maybe I should just toss them out to the dogs as treats. How are you supposed to use these cardboard things? I grew up in NM and AZ...this is not how you serve tacos...unless you are the drive thru Taco Bell. What else can I do with this stuff? I can give it away to someone who thinks tacos are made from premade cardboard shells. Crud...what was I thinking? I made tacos last night like the should be made. Hubby ate 8 out of 15 and 2 more for lunch today. Stay with what is real. Ganado Tacos

Wiley P
Jul 24, 2015

Word of the Day - July 25th

Today's word of the day is:


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.

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Kim Biegacki
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!

If you’ve ever bitten into a raw habanero, eaten a dish laced with Scotch Bonnets, or skinned a basket of roasted New Mexico green chilies, you’re familiar with a roster of physiological effects. These can include a burning mouth, inflamed hands, a runny nose, sweating, heartburn, and, if you’re really unlucky, an upset stomach. Why do chilies cause these symptoms?

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

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Sherry Blizzard
May 23, 2015

Green Chile Whole Grain and Corn Tortillas

I have never been a fan of white corn tortillas and prefer yellow. If there are no yellow corn tortillas available, I just won't buy them. The other day, I saw this new brand on the shelf and I bought them. I tried the regular La Tortilla Factory Yellow Corn Tortillas made of a blend of corn and wheat with the fish tacos the other day and they were OUTSTANDING. They are a little thicker than the regular yellow corn tortillas but they crisped up ever-so perfectly in my cast iron skillet to give just a slight "crunch" when you bite into the taco. So....... I picked up a package of the La Tortilla Factory Green Chile Corn Tortillas (also a blend of corn and whole grain wheat) to try with a breakfast taco.

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.

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