this post was submitted on 22 May 2025
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Spicy food that isn't spicy is exactly what we've all been waiting for. It's all so clear now.
I like spicy food and use so much pepper and chili that also my girlfriend got used to it. But when I cook for other folks I don't know yet it's sometimes hard to correctly estimate the appropriate amount to add. And if it tends to be too hot for someone, it'd be great to have an anti-spice to offer. Of course you can also add something creamy but that also changes the look, texture and taste.
So how have you been able to cook for others in the meanwhile?
Mostly successful. But also for rare occasions it's useful.