/ck/ - Food & Cooking

Kimchi.

I typically eat it with rice (steamed, white, slightly sticky… as nature intended). A bite of rice with a bite of kimchi at the same time. Adjust the ratio to suit your palate's tolerance.

Sometimes I add a few pieces to a bowl of soup. Spices it up a bit, but probably isn't an "authentic" way to eat it. Whatever; it's food, I eat it.

Nothing particularly scary in it - mostly cabbage type vegetable and spicy.

Same technique is used to moderate most curries. Curries may have increasingly daring ingredients.

My wife says I am insane to recommend these - jumping into the deep end, as it were. She thinks "italian sausage" is spicy and horizon broadening… and dishes like General Tso's Chicken are too.

You can do what I do and incorporate bird's eye or cayenne chilies into normally eaten stuff. Or if you're adventurous, pinch some reaper powder onto scrambled eggs.

Anything + lots of red pepper flakes, cayenne pepper, or hot sauce.

Including ice cream.

>>11366

What kid of stuff where you limited to in your former picky diet and how quickly do you want to expand outwards?

Sharkfin soup

Jalapeno poppers are pretty nice snacks and they're not too difficult to make. Am I retarded for thinking that substituting in habaneros would be delicious?

>>11451

I think you may find the ratio of heat to cheese unsatisfactory.

Serrano?

>>11452

I do like a lot of heat, but serrano sounds like a better option. Serrano would probably synchronize with the other flavors better than habanero would.

>>11454

If you want to go absolutely nutso on it,

a tabasco or a cayenne is about the limit.

Neither will be off the charts with heat, should have excellent flavour, but their small size means you get barely a drop of heat moderating dairy.

Good luck in the kitchen.