@Scooby
Don’t feel bad. I really can’t tolerate any degree of spiciness at all whether it’s in curry or any other type of pepper.
Whenever I eat out, I have to remember to specify ZERO pepper on my food (and be certain to emphasize it sufficiently to penetrate the often thick skull of the server enough to convince him to get it across to the chef)
Most places have a fairly standard salt/pepper mix which they automatically put on grilled meat or fish. It’s usually way too much for me even tho it seems to be fine for the rest of the population. For me the burning sensation just ruins the entire meal for me. I can’t imagine how I would have survived if I’d been born into a culture where peppery food predominates (India, Jamaica etc.)
I’ve come to the conclusion that I must be a supertaster since I normally add only the tiniest amount of salt when I cook and sometimes none at all.
Trying to find anything at a fast food place is practically impossible as they typically add tons of salt. It’s like lapping from a salt lick. Ugh.
The first time I ever had Sushi, I had absolutely no idea what that green stuff (wasabi) was. The first piece I ate had a thin strip of it wrapped up in it. I just about died on the spot after the first bite. No exaggeration. I’ve never been that trusting ever again.
However, there is at least one chef who is similar to us.
I was so delighted the first time I watched Secrets of a Restaurant Chef. Anne Burrell says she never uses pepper in her cooking.
And she’s usually Mario Battali’s exec. chef on Iron Chef America as well as head of her own successful NYC restaurant so that’s not too shabby. Obviously she has many ways to create flavor.
So at least we’re not the only ones. :)