The Perfert Heat In Spicy Food. Don Gabriels. West Chester.

Do you ever notice the different types of heat in spicy foods? My favorite has to be the red sauce (or Rojo as the Latins call it) that comes with the Don Gabriel's pork carnitas* (West Chester, PA). Take a look at the sauce above. It's like Beelzebub made it himself.

It's not that your tongue is burning and you're dying for a glass of water - or milk - but it's got a slow burn. The flavor and heat just takes over your mouth in a subtle but overpowering way if that makes sense. It's so hot that when I was eating these the other day I look in the mirror and my forehead was totally covered in beads of sweat, my face is flush and when I blinked? I shed tears! Like a big baby.

If someone came up to my car and knocked on the window they would have been horrified when I turned around. They probably would have thought I was having a heart attack. And was just sitting in my car crying and waiting to die. Eating my last meal - pork carnitas.

My second favorite heat is on roasted long hots. And from my other posts I'm wondering if these long hot peppers are served in other parts of the country because a lot of people have commented that they've never heard of them. But nice heat and they're always a gamble. Some are really hot and some aren't. Depends on whether the seeds are out I think.

And on the subject of the long long hots I can't seem to find the exact kind. I only find the kind that has the thick skin. Like the kind I use to make my famous Dr Van Huesen Sphincter Burners as I wrote about here

And finally, on the subject of heat does anyone have any good hot sauces to recommend. I love Tabasco and not crazy about Frank's if that helps. I know there are hundreds out there with crazy labels but honestly haven't tried many others.

OK that's it. Let me know what your favorite spicy foods are.


*To read another post I wrote about these carnitas click here.