My wife and kids do not like spicy foods and
I do. How do I keep us all happy?
Well, this is "Ask
the Chef" not "Dear Abbey" but your problem
is more a culinary question so I'll try and help.
Of course I could tell
you to just buy a jar of each of our spice blends and put
them on the table for each person to season their own food
but that is too easy. A mistake I see frequently is that
cooks try and cover-up the natural flavor of the ingredients
with spice instead of enhancing the food through seasoning.
Our Smoky Cajun for instance
is full of flavor and not just hot which some palates do
not tolerate. Use a moderate amount of any seasoning to
hit a compromise and then you and I can put the fiery touch
to our own portions. There are foods that just by their
nature call for more assertive seasoning but in those cases
the diner is aware of the potential heat before eating.
"It ain't workin'
unless I'm sweating" as my brother-in-law says!
