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<blockquote data-quote="Dannyalcatraz" data-source="post: 8022257" data-attributes="member: 19675"><p>I use a variety of sausages in my cooking, including a Louisiana hot sausage. (FWIW, I edited in the recipe in the original Stroganoff post!)</p><p></p><p>News flash: I love sausage! Unfortunately I love it a lot more than anyone else in the family, so I can only get certain ones when dining out.</p><p></p><p></p><p>While I have a respectable heat tolerance, I’m currently unique in the house in that regard. Our houseguest is an Irish American stereotype, my Dad has never been big on heat (always got mild Popeye’s chicken), and a thrush infection killed Mom’s heat tolerance a few years ago.</p><p></p><p>It WAS the biggest, fattest jalapeño I could find, though. But I diced it as finely as I could in order to distribute the pepper’s flavor and heat as evenly as possible. Old chef’s trick I learned a long time ago, but strongly reinforced in an episode of Anthony Bourdain’s <em>No Reservations.</em></p><p></p><p>Whatever the seasoning or ingredient, that superfine distribution prevents big chunks of it from landing on your tongue. That leads to subtlety of flavor with most things, but with peppers, it also means nobody gets a sudden rude surprise. That also means- as Bourdain’s guest pointed out- you can use MORE of the peppers, emphasizing their flavor over the impact of their heat.</p><p></p><p>The reverse being true as well, of course, is why so many chefs use big flaky kosher or sea salt for finishing or as a table seasoning. Big flakes = big flavor impact. The same principle applies in things like Indian cuisine, where some spices are barely processed before inclusion in a dish.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 8022257, member: 19675"] I use a variety of sausages in my cooking, including a Louisiana hot sausage. (FWIW, I edited in the recipe in the original Stroganoff post!) News flash: I love sausage! Unfortunately I love it a lot more than anyone else in the family, so I can only get certain ones when dining out. While I have a respectable heat tolerance, I’m currently unique in the house in that regard. Our houseguest is an Irish American stereotype, my Dad has never been big on heat (always got mild Popeye’s chicken), and a thrush infection killed Mom’s heat tolerance a few years ago. It WAS the biggest, fattest jalapeño I could find, though. But I diced it as finely as I could in order to distribute the pepper’s flavor and heat as evenly as possible. Old chef’s trick I learned a long time ago, but strongly reinforced in an episode of Anthony Bourdain’s [I]No Reservations.[/I] Whatever the seasoning or ingredient, that superfine distribution prevents big chunks of it from landing on your tongue. That leads to subtlety of flavor with most things, but with peppers, it also means nobody gets a sudden rude surprise. That also means- as Bourdain’s guest pointed out- you can use MORE of the peppers, emphasizing their flavor over the impact of their heat. The reverse being true as well, of course, is why so many chefs use big flaky kosher or sea salt for finishing or as a table seasoning. Big flakes = big flavor impact. The same principle applies in things like Indian cuisine, where some spices are barely processed before inclusion in a dish. [/QUOTE]
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