Growing up, I would avoid even the most mildly spicy food at all costs—even one chile pepper symbol next to a dish on a menu meant it was a no-go.
But a few years ago, seemingly out of nowhere, I started to gravitate towards more fiery dishes, working my way up from mild to medium and finally, spicy. Nowadays, I count Nashville hot chicken and piri-piri chicken with french fries as two of my all-time favorite foods (three, if you count the fries). I even have a pantry stocked with different types of hot sauces that I use on a regular basis, from Cholula Green Pepper (I know, it's not that spicy, but it's just so good) and Huy Fong Chili Garlic Sauce.
from Food52 https://ift.tt/2EAbnJR
0 Comments