For several years now I’ve been adding cayenne pepper to my tuna. It adds just the right bite. I guess I probably got the idea from blackened tuna steaks. Yesterday my wife made me the perfect tuna sandwich: Albacore tuna, mayonnaise, cayenne pepper, horseradish, and garlic on homemade wholewheat bread. Cha cha cha!
Month: August 2010
Why “Food that Hurts”?
My wife made some coffee for me one morning, and served a cup to our guest with a gentle caution: “You can add hot water if it’s too strong”. Later, both my wife and my son said in astonished voices “I’ve never seen anyone drink your coffee without adding water”. Our guest, it appears, is a man who likes food that hurts.
Another friend of mine brews a whole pot of coffee by running the water through my beans after I brew a single cup through them.
I like dark, oily french roast coffee beans brewed as thick as you can brew them. If you can see through the stream as the coffee as it pours from the pot to the cup, take it back, I don’t want any. If the coffee doesn’t chip my teeth, there’s something wrong with it.
I like my sweets sweet, my cheeses sharp, and my salsa hot. That’s what I’m here to write about.