Have you ever added spice to something with slight trepidation in your heart? Gently shaking ground cayenne pepper on chicken cutlets or lightly tossing extra sriracha into a steaming wok of fried noodles, all the while afraid that the outcome may be too hot to handle. We like kick in our food, but we have accidentally added a bit too much, and once it’s in there, it’s hard to cut. Call us wimps if you like, but we just can’t handle it. We try to ride the line between spicy tingle and burnin’ ring ‘o fire mouth. Although we both come from a line of folks who like to toss on those ‘kick your a$$ to high heaven’ or ‘not for wussy wimps’ hot sauces, we just haven’t been able to work our way up to sweating while we’re eating. It’s not our style. We hit the kitchen with a desire for something that would ride the line without sitting too far on either side–not too bland and definitely not overwhelming.
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