Diluting with condensed soup is an interesting thought. Just to complicate things over here, I'm usually cooking for myself and for someone with a higher spice tolerance (Cattitude or Adrian), which means things like last night aiming for something we'd both find basically tasty, and Cattitude could add hot sauce to.
At the moment, though, my difficulty is very specifically with anything in the red pepper/capsaicin direction, so I'm using more black pepper, a lot more ginger, and more of the non-hot spices like cardamom and cumin. (One of my usual lamb dishes is ground lamb, ginger, cumin, and diced scallion or other onion, mixed all together, sauteed, and served with rice and, if I have the energy, some vegetables.)
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Date: 2012-04-04 11:23 am (UTC)At the moment, though, my difficulty is very specifically with anything in the red pepper/capsaicin direction, so I'm using more black pepper, a lot more ginger, and more of the non-hot spices like cardamom and cumin. (One of my usual lamb dishes is ground lamb, ginger, cumin, and diced scallion or other onion, mixed all together, sauteed, and served with rice and, if I have the energy, some vegetables.)