I wandered over here from the Hot Sauce Blog, where I've been fortunate enough to have the opportunity to do a bit of hot sauce reviewing, and thought I'd get registered.
Since it's an intro post, I'll get right to it. I'm an engineer from Michigan, but my passions lie in sports, fine food and good libations. And of course, I have an obsession with hot foods that most think is absurd - so I hope I'll find a more receptive crowd here.
As for the spicy stuff, I'm primarily interested in hot sauces, though I frequently use hot peppers in cooking. I am currently caught in a tug of war between two sides of enjoyment: pulled one way by an overarching love of the natural trend in wine and food (including hot sauces), that moves the consumer closer to the natural fruits and vegetables used in preparation. On the other side I love the raw and unnatural heat that extracts offer.
Anyhow, I'm John, and that's my intro.
Since it's an intro post, I'll get right to it. I'm an engineer from Michigan, but my passions lie in sports, fine food and good libations. And of course, I have an obsession with hot foods that most think is absurd - so I hope I'll find a more receptive crowd here.
As for the spicy stuff, I'm primarily interested in hot sauces, though I frequently use hot peppers in cooking. I am currently caught in a tug of war between two sides of enjoyment: pulled one way by an overarching love of the natural trend in wine and food (including hot sauces), that moves the consumer closer to the natural fruits and vegetables used in preparation. On the other side I love the raw and unnatural heat that extracts offer.
Anyhow, I'm John, and that's my intro.
