Some months ago, in an attempt to clear some congestion, I started adding ghost pepper flakes to my morning eggs. A few weeks ago, in an attempt to punch up the spice, I started adding a crushed up chile de árbol or two. Now I'm finding the issue with a meal's heat isn't the spiciness, but the temperature when it's served right from the stove.
I've now realized I don't have much of a context for what constitutes spiciness anymore. I can tell when there's some heat, I can tell when there's a fair amount of heat, and I'm going to have to keep looking for ways to get the kinds of lovely warm, playful sensations from good restaurants into my own kitchen. But not until I work through more of this bottle of ghost pepper flakes, because I've only got so much room in my apartment - which I suppose is all the more reason to try the Calabrian chili oil I bought on impulse a little while ago.
I've now realized I don't have much of a context for what constitutes spiciness anymore. I can tell when there's some heat, I can tell when there's a fair amount of heat, and I'm going to have to keep looking for ways to get the kinds of lovely warm, playful sensations from good restaurants into my own kitchen. But not until I work through more of this bottle of ghost pepper flakes, because I've only got so much room in my apartment - which I suppose is all the more reason to try the Calabrian chili oil I bought on impulse a little while ago.
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