Kathryn Rem at the State Journal in Springfield, Illinois asks:

“Does anyone really like food this hot?”

To which I reply: Hell yea!

Eating in a restaurant is a minefield for me. I have learned to ask servers about the spiciness of menu items, but the answers are subjective. Usually, they tell me the dish has “a little heat.” And it often does, compared to the surface of the sun.

Come on, you live in Illinois! If you lived in Texas, or got lost in Mexico, I just might believe this. You sound like someone who is deathly allergic to peppers, much like someone asking if there are any peanuts or shellfish in a particular dish.

The fact of the matter is, there are possibly a FEW new items added to the menu to cater to those who like it spicy. With a cute little picture of a pepper next to it to warn (or attract) diners to the heat level.

True Chile heads will still be bringing their favorite hot sauces or powders to spice up whatever meal they order.

In part, I blame TV chef Emeril Lagasse for this unfortunate trend. He uses bold ingredients like a lion tamer uses a whip, inducing his studio audience into a frenzy as he steps up the flavors. In goes the onions. BAM! In goes the garlic. BAM! In goes the screamin’ hot chile peppers guaranteed to cause death before the second bite. BAM! BAM! BAM!

Exaggerate much? Emeril is guilty of only one thing: Entertainment. Yes, I know it’s a real shame that some people may go out and spice up their next meal with a pinch of cayenne powder and enjoy themselves. Oh the horror! Open up the Burn Unit at the E.R.!

They are just as likely to caramelize their onions, or make a risotto. There are a lot of things Emeril does on his show.

The influence of Latin cuisine is another culprit. Although I enjoy the relatively mild flavors of cumin, cilantro, oregano and mint, those tastes are overpowered when serranos are tossed into the mix. To me, fire overpowers the complexities of flavor.

Yea it’s a real shame we open up our borders to anyone, Adolf. Truth is, the world is getting smaller. Thanks to growing diversity and the internet, we can experience a slice of other cultures at Farmer’s Markets, World Markets & Imports. All this is really doing is adding more options for people. Last time I looked, you can still order a boring Chicken Parmigiana at the Olive Garden. Wait a second, that’s Italian!! Who let those guidos in?

Let’s be honest: I suspect that most Americans don’t even like super-spicy fare. But they ride the wave because it’s cooler to be part of a trend than to be the only one at the table not digging into the Tex-Mex sampler platter.

Let’s be honest, I’m sure the tone you wrote this piece was just for emphasis and reactions. Personally, I’d have to say that I don’t hang out with junior high kids, which is what you’re describing in your last paragraph there.

“What is spicy” is subjective to everyone. I’ve never seen my dad happier than eating a pepperoni pizza, wiping the sweat off his forehead. He thinks black pepper is spicy, and good for him.

My coworkers occasionally try out the hot sauces I bring in. Some use a lot, some not at all. But when we go out to lunch at our favorite chicken wing shack, they ALL order the exact highest level of heat they’re comfortable with, and enjoy every sweat-inducing and nose sniffling moment. Some foods are just MADE to be spicy!

There is this magic sweet spot everyone can experience… Where the spice is just a notch above comfortable, but not too hot. The spice must compliment the food, and it must be delicious enough that the diner can’t stop eating. After the meal is over, they’ll sit back and mellow in the afterglow of endorphins. Their face will be flushed, their body will bathe in a warm glow. Certain body parts may even tingle a little bit.

It’s these few moments that people will remember forever, and a feeling they may attempt to achieve again and again.

Does anyone really like food this hot?

McIlhenney’s makes half a million bottles of Tabasco a day. And they are only a fraction of the market.

I think the true answer lies in finding out what people eat when they’re all alone, and no one to show off to. I’ll be putting some homemade habanero sauce on my burgers tonight. You’re free to stop by and join me. Believe it or not, I can BBQ you a plain burger.
(But you better hurry, I hear farmers are now force-feeding jalapenos to their cows to make a spicier beef!)