People in the city: lovers of a sharp

People in the city: lovers of a sharp

There are a lot of stereotypes about acute foods: about its dangers and benefits, about the absence of taste as such, about burning that certain substances cause, and why you gradually get used to this feeling. The Village and the Mexican restaurant Rozas talked with Nizhny Novgorod lovers of acute sensations and learned how this addiction became part of their life and what they do to satisfy extreme taste.

Alexey Logachev, 25 years old, engineer:

- Honestly, I don’t even remember when I realized that I love sharp. I only remember that I liked different spicy food, whether it be chips with the taste of paprika or barbecue with adjika. I did not pay attention to it too much, well, tasty and tasty. You never know anything delicious. During the years of study at the university, I already consciously asked for something more quickly: add more pepper to shawarma, more halapeno to the burger-and all in this spirit. Stable there is a sharp start after the university. The reason for this was a trip to India for two months. They only make ice cream without spices - so it covered me.

I remember how, after returning home, all food seemed to me fresh, tasteless and boring. Fortunately, I brought enough spices to brighten up these impressions.

I really do not consider acute food extreme. Although, when I see some sharp novelties in restaurants, I always want to experience myself, and I do it. Nevertheless, I eat more acute for pleasure. I think this really can be attributed more to a hobby or passion. Or to both.

If you feel warm in your stomach, and goosebumps run around your face, then this is it

I would not say that I tried something completely unusual from sharp dishes. Quite ordinary products with different combinations of spices. Unless at first it was strange to eat vegetables with sharp seasonings or sharp tea. But this has its own charm.

After India, the passion for acute well is very difficult to satisfy - little surprises. I remember once I thought that KFC is preparing a sharp chicken. Now I don’t understand at all in what place there is sharpness. And friends and colleagues look in surprise when I ask you to add additional chili to the noodles.

In general, I am now always looking for something similar in acuity to Indian dishes. If you feel warm from acuteness in your stomach, and goosebumps run across your face, then this is it.

Fortunately, my family is not very divided in my family, so I have a lot of Indian spices. Sometimes I experiment: I am cooking something from the Internet recipes. The last time prepared "Chicken 65". It took all this for about two hours, but I think I will learn to do it faster in the future.

Sergey Ermilov, 28 years old, manager in IT:

-Probably, I did not pay much attention to sharp products in my life for a long time, simply because it is difficult to see something really sharp in un-specialized stores (Tabasco sauce and any super-fast chips do not count).

I remember only two stages of witnessing in my life. Stage: “I want to breed peppers and make a super -fast and super -hungry sauce”; The second: "Okay, I do not have time to grow peppers yet-I need to find something acute in the finished form."

The first stage began a couple of years ago, after I came across a pepper and peppers on the Internet and found a huge number of options for growing sharp peppers.

In fact, then I wondered: "Are there any sharp sauces of Russian production?" It turned out that Russian producers of acute sauces differ from their Western colleagues by a much smaller amount of advertising of their product, as well as less screaming packaging.

So, there are manufacturers, sauces are very tasty, but, like in many town industries, you need to know where to look. So I began to order and was finally able to satisfy my thirst for the spicy with something tasty and really forcing to sweat.

For me, acute is an opportunity to make ordinary food memorable

The second stage happened a few months later. At that time, I already realized that I would not find time for growing peppers; The production of my favorite sauces was folded at that time - I had to turn my gaze to the west. Here, too, you need to sink and look. There is such a YouTube show “The Hot Oones”. There, guests eat ten sharp chicken wings (or vegan, vegetarian wings, at the choice of a guest), each of which is more acute than the previous one. For knowledgeables: the first sauce begins somewhere at the level of Tabasco-Sirrachi and ends with sauces of millions of scurry (that is, we go from three thousand to more than two million scoundrels for ten wings). The guys from there, together with the manufacturer of the most sharp peppers on the planet, entered in the Guinness Book of Records, the Carolina Reaper variety, released their line of sauces aimed at fans of clean products, without pepper concentrates. So the Last Dab sauce fell into my life (it is used as a tenth sauce) - the most acute sauce created without the use of a concentrate (2+ million scoundrels). By the way, when at the beginning of 2019 I wanted to order a new batch of sauces on Heatonist - in the only store where you can buy these sauces from the manufacturer - Russia was not on this list. Apparently, after the New Year, some sanctions began to operate, under which agricultural products fell, in particular sauces. So now I have to get smuggling. In fact, for me, acute is an opportunity to make ordinary food memorable. And of course, the fact that I have the most acute (and at the same time delicious) natural sauce in the world is playing a role in my refrigerator. This is a cheerful topic for conversation and gives rise to funny situations when one of the guests dares to try a sharp one. In general, if I do not compete with someone in who can eat more sharp wings and not cry, then I add one of the sauces of my small (but high-speed) collection to other seasonings to any dish, to meat or noodles. By the way, I like to make a sharp noodles from ordinary noodles in the “scoop”.

Angeli Karuvvatak, 25 years old, Project manager of a creative agency:

- I have a clear memory from childhood, as I stand in the entertainment park in Mumbai and eat watermelon, sprinkled Chuck Masala (such a spice). I can’t say that the origin somehow concentrated me precisely in Indian cuisine. I have eaten different things all my life, throwing out from extreme to extremes to extremes. Either the potato with herring, he gave with zucchini ( acute lentil soup. - Approx. Ed. ). This does not bother me at all, it is part of me, and I adore it. A common common thing for me is a common thing than any extreme or hobby. Constantly add black pepper to all dishes. Friends and colleagues have long been accustomed and no longer make huge eyes when I diligently pepper any dish for a minute.

Acute for me rather a common thing than any extreme or hobby

At home we have a huge shelf of seasonings and spices for Carry or Tanduri, various mixtures of peppers and so on. By the way, despite the fact that in everyday life I pepper everything, if suddenly there is no such opportunity, I do not die and calmly go to food without spicy seasonings and pepper.

Misha Korotaev, 26 years old, PR manager, DJ:

- My father and cousin were fond of spicy food, and I decided that I should also master this chip, because, probably, cool guys always eat spicy. I did not miss the chance to try some kind of chili sauce in a cafe or visiting, ordering a sharp shawarma and gradually began through the concomitant stress to catch an inexplicable buzz from the very taste of acute food. You seem to cling to all notes of ingredients that are perceived very intensively thanks to stimulated receptors. That is, it is not only a matter of taste, which, by the way, many existing peppers and sauces have a unique and complex, which has no analogues.

Now in my modest collection there are several jars and bottles. Among them, for example, a sauce of the Caroline reaper (presumably the most acute type of pepper in the world), Malacate, oil with black beans and Taiwanese chili, Gringo Bandito (author’s sauce from Holland's dester) and many more. The size of my set increases, then decreases depending on the success of the hunt, but replacement is quite active.

Even empty rice can be saved by a spoon of soy sauce in combination with good Khabanero

Sources of such artifacts are diverse. But, as a rule, I make sorties to the markets when I travel, or I am brought by friends who know about my weakness. The second factor, thanks to which you get involved in the search for new spicy sensations, is a chance to get authentic local products that cannot be bought on the Internet or ordinary retail.

As for the most vivid experience - it was a pure Caroline reaper, who, with the help of his 2.5 million scurrys, deprived me of her speechless half an hour, and the cafe where I tried it was a liter of milk. Yes, it was extreme; And no, I do not regret my experience. In fact, things with such a concentration of capsaicin also have application: for competitions, for collections, for sports excitement of breeders. Well, just in cooking: it is very economical when one teaspoon is enough for 10-15 portions of sauce for Marinara.

I really like to cook and eat, and I hope my love for a piquant will not fade away. And for cases when there is suddenly no choice in dishes (for example, in the office dining room), even empty rice can be saved with a spoon of soy sauce in combination with good “Khabanero”.

Aizhan Kulchukova, 23 years old, photo artist:

- My love of the sharp began in the teenage period, at 14 years old. We always had red pepper at home. My sister and I were not particularly versed in acute sauces or something like that, but she always added ground red pepper to almost all the dishes: to the soup, to the second, to the side dish and the meat. I, looking at her, decided to try it too and I remember that I really liked it.

Now I have a collection of sharp sauces at home: firstly, these are three types of Tabasco-classic, habaner and halapeno, shirachi sauce, kimchi sauce and others. Some of them are more suitable only for Asian dishes, some to everything. This is a general collection and my young man, partly, because of him, I “resumed my relationship” with acute foods at an already conscious age.

I understand that acute is actually not combined with many dishes. For example, my young man can add Tabasco even to the pasta to creamy sauce, but I can’t, I feel that the taste should remain creamy. And sometimes we can eat one or two pieces of pure pepper chili in the bite at dinner or lunch.

When it gets colder, I always want to be even more acute. Perhaps this is self -hypnosis, but there is a feeling that it warms me

Of the unusual sharp dishes, I recently tried a sharp marmalade, I just accidentally stumbled upon such a product in a supermarket near the house. A truly acute kitchen is not often found, you often have to ask you to add pepper or bring an additional sauce. Although, for example, there is a restaurant of Chinese cuisine “Three Orange” on the Upper Volga, it really is really acute there.

I recently watched on YouTube a video from the Chile festival, there people just eat the peppers of the dry -up of an increase in sharpness, where the same woman won for two years in a row. There is a rule there: in front of the participants there is a glass of milk, and whoever drinks it has lost. Some participants were sick (bags/buckets were prepared under their seats), while many of them still continued the battle. In total there were ten species of peppers of different severity. Of course, I would not be able to, I think it is necessary for years to prepare the stomach for years and really feel the incredible passion for the sharp. It’s even scary to think about what is happening with the stomachs of the participants after the festival.

When it colds sharply, I always want to be even more sharp. Perhaps this is self -hypnosis, but there is a feeling that it warms me. In life, I really do not like cold and easily tolerate the heat. Maybe this is the reason for my love for the sharp.

Andrey Gereyev, 25 years old, engineer:

- I have eaten acute all my life. And everyday. My diet can be absolutely any dishes, but at the same time I definitely add acute pepper. No food order is complete without an additional purchase of a portion of halapeno. Without him, I just do not eat anything. And this is the most striking contradiction, because food without pepper seems fresh, but at the same time, after a sharp dish, all taste receptors refuse cleanly, and I feel nothing but that the entire esophagus is on fire.

In August, I harvested my first crop in four chocolate peppers. We tested them with friends and for about forty minutes could not recover

The hobby of spicy food ultimately prompted me to grow my own peppers. On the Internet, I found the most fiery varieties and ordered from America, from somewhere from the Caribbean, Habanero Chocolate is one of the most burning peppers with an acute of more than 400,000 units of Scull. For comparison: in halapeno only 6,000. It smells simultaneously with smoke and chocolate. In August, I harvested my first crop in four chocolate peppers. We tested them with friends and forty minutes could not recover due to fully atrophied taste receptors. In such cases, I usually drink milk. This slightly muffles the pain in the burned language. Ice cream also helps well. But at the same time, you absolutely do not feel its taste - only cold.

I also somehow ordered food in the Asian bistro and asked to do a little more later. When I started food, it seemed that the stomach ulcer appeared after the first portion. I just ate and cried. But I like it. This is not just a hobby - it is a passion for spicy food. Well, or the desire to die, of course.

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