Damn You, Pepperincino

As has become a semi-regular occurence, today I ended yet another culinary venture cursed for my overuse of pepperincino. I concede that I'm an undying fan of the chili flake. If condemned to a desert isle with the choice of only two spices to take with me for the rest of my days, they would be salt (understandably enough) and pepperincino. While it may seem an odd pairing to some, I would aruge that the two are of a kind -- both functioning, to my tastes anyways, to enhance the taste of flavors already present in the food you're working with. Contrary to common assumption, it's not the heat that I'm in it for. Overbearingly spicy foods have never appealed to me, mostly because they tend to deaden the flavor of whatever else is there. On the authority of friends I somewhat grudgingly trust, I'm willing to acknowledge that certain extremely hot peppers do have a taste all their own -- I've just often found that I simply can't taste it at all. The heat is more of a feeling or a sensation for me, and one that numbs my tastebuds compeltely. All of which is to say I'm not just crassly coating my food in chili flakes like they were breadcrumbs. But that's where I always get caught: much more so than with salt, I feel like the line between just enough pepperincino to bring out the other flavors and so much pepperincino that that's all you taste is an exceedingly fine one. If you hit it just right everything really harmonizes; a flake or two too many, though, and the heat of the chilis drowns everything else out. My lady friend let me know just what side of that line I was on without even tasting the roasted red potatoes with fresh herbs and garlic I cooked up this afternoon -- she could tell from the look on my face when I popped one into my mouth to see if they were done. She let me know it, and she was right: my use of the nice fresh herbs from my garden was all for nought -- all those taters tasted like was store-bought chili flakes, used in overabundance yet again. Damn you, pepperincino -- I'll be the master of you yet!

Comments

[Exatron]

To me, it sounds like pepperoncino should be used very sparingly or with an ingredient that makes its flavor more manageable. I'm not even sure where to start with that since most spicy food disagrees with me.

Or maybe the trick is just to help Pepperoncino finally becomes a real boy.

[O. C.]

Err on the side of the fresh stuff- your roof-top herbs. The lady is right on this one! Enjoy the taste of the fresh stuff , go light on the dried stuff and save them for the winter, when you need them to keep warm. Didn't your momma teach you that fresh herbs are to be treasured while they're avaiable. If you need a little kick-- and I may be wrong on this, they make a peppery tasting basil. You might want to add that to the mix. I bet your one of those- like an old man I know- that douses his pizza with all those flakes. Careful with 'em. They'll kill your tastebuds if you overdo it. O. C.

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